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Instant Pot Parsnips and Carrots

Tender parsnips and carrots pressure-cooked and finished with butter and herbs.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, European
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 parsnips peeled and sliced
  • 4 carrots peeled and sliced
  • 0.5 cup vegetable broth
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Instant Pot
  • Knife
  • Cutting board

Method
 

  1. Add vegetables and broth to Instant Pot.
  2. Cook on high pressure for 4 minutes.
  3. Quick release pressure and drain liquid.
  4. Add butter, oil, garlic, and seasoning.
  5. Toss gently and serve warm.

Notes

Quick release prevents overcooking.