Instant Pot® Peppery Rutabaga recipe

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Ingredients

2 pounds rutabaga, peeled and cut into 1/2-inch chunks
1 cup water
1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon butter
1 teaspoon ground black pepper

Nutrition Info

121.4 calories
carbohydrate: 22.1 g
cholesterol: 7.6 mg
fat: 3.4 g
fiber: 5.8 g
protein: 2.8 g
saturatedFat: 1.9 g
servingSize: -
sodium: 650.2 mg
sugar: 16 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine rutabaga and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga in a colander and return to Instant Pot®. Select Saute function. Cook on low until rutabaga starts to sizzle, about 5 minutes. Cancel Saute mode. Season with brown sugar, butter, and pepper. Use an immersion blender to mash rutabaga until smooth. Taste and adjust the seasoning if necessary.

Recipe Yield

4 servings

Recipe Note

Rutabaga was a vegetable that I seldom cooked because it took so long but with the Instant Pot® it's ready in just over 30 minutes.

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