Instant Pot Root Vegetable Mash
Instant Pot Pressure Cooker Root Vegetable Mash. Easy and simple and a family favourite at recipethis.com.
Servings: 4
Calories: 235kcal
Ingredients
- Instant Pot
- 4 Large Carrots
- 2 Large Sweet Potatoes
- 2 Medium White Potatoes
- 1 Rutabaga Swede
- 4 Large Parsnips
- 2 Tsp Coconut Butter
- 1 Tsp Rosemary
- Salt & Pepper
Instructions
- Peel and dice all of your vegetables into similar medium sized chunks.
- Place a cup of water in the bottom of your Instant Pot inner pot and then pour the vegetables on top.
- Season the vegetables with salt, pepper and rosemary.
- Set the Instant Pot valve to sealing and cook for 15 minutes on manual.
- Manually release pressure when it beeps and drain the vegetables.
- Season the vegetables with extra salt and pepper, add the coconut butter and mash until no lumps are left.
Notes
Its important when making Instant Pot root vegetable mash that the vegetables are of similar size. This helps to make sure that all vegetables are well cooked for making mash with and that some are not under cooked.
Add a bit more rosemary at the end of cooking if you think it needs it. As the Instant Pot can sometimes strip away flavour. If you don’t like coconut butter you could also use olive oil or our favourite butter.
Nutrition
Calories: 235kcal | Carbohydrates: 52.6g | Protein: 5g | Fat: 1.9g | Saturated Fat: 1.4g | Cholesterol: 0mg | Sodium: 98mg | Potassium: 1129mg | Fiber: 10.7g | Sugar: 15g | Calcium: 80mg | Iron: 1.8mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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