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–+ servings
Instant Pot Parsnips and Carrots

Instant Pot Parsnips and Carrots

Discover the delicious flavors of Instant Pot Parsnips and Carrots - a quick and easy side dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4 servings
Course: MIDDAY MEALS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 lb parsnips peel and cut them
  • 1 lb carrots peel and cut them
For the Cooking Liquid
  • 1 cup water or vegetable broth broth elevates the flavor
For the Flavor
  • 2 tablespoon unsalted butter adds richness
  • 1 tablespoon olive oil enhances the dish
  • 0.5 teaspoon salt adjust to taste
  • 0.25 teaspoon black pepper fresh ground for warmth

Equipment

  • Instant Pot

Method
 

How to Make Instant Pot Parsnips and Carrots
  1. Pour 1 cup of water or vegetable broth into the Instant Pot’s bottom.
  2. Place the trivet inside the pot, above the liquid.
  3. Layer the peeled and cut parsnips and carrots on the trivet. Season with salt and pepper.
  4. Close the lid and set the Instant Pot to pressure cook on HIGH for 4 minutes.
  5. Carefully perform a quick release of the pressure.
  6. Remove the vegetables and toss them with the butter and olive oil.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 200mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 10000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Garnish with fresh herbs for extra color and flavor. Cut vegetables into uniform pieces for even cooking. Warm butter and olive oil before tossing for enhanced flavor absorption.

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