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5.0 from 6 votes

Instant Pot Parsnips and Carrots

These parsnips and carrots are easily made in the Instant Pot! A quick and delicious side dish with a touch of buttery goodness.

Prep Time
10 mins
Cook Time
10 mins
Inactive time
10 mins
Total Time
22 mins
Servings: 4
Course: Side Dish
Cuisine: American

Ingredients

  • 2 pounds carrots peeled & cut
  • 2 pounds parsnips peeled & cut
  • 1 cup water
  • 1/4 cup butter or to taste
  • salt & pepper to taste
  • fresh parsley chopped, to taste (optional)

Instructions

    Cup of Yum
  1. Cut your carrots and parsnips into pieces that are roughly the same size. Add them to your Instant Pot along with the water.
  2. Close the Instant Pot's lid and set the valve on "sealing". Cook on high pressure for 2 minutes (3 minutes if you want them really soft or you're using particularly large carrots & parsnips). It'll take about 10 minutes for the Instant Pot to come to pressure.
  3. Once the countdown has finished, do a quick pressure release. Take the lid off as soon as it's done (or the veggies will continue cooking), and take the insert out and carefully discard the water (leave the veggies in the insert).
  4. Put the insert back into the Instant Pot and add in the butter. I set the lid back on top for about a minute to help the butter melt. Add the salt & pepper and parsley and gently toss to coat. Transfer veggies to a serving bowl.

Notes

  • Inactive time represents the time it will take to get your Instant Pot up to pressure. 
  • I use this 6-quart Instant Pot.
  • Stovetop: You can make this recipe on the stove if you wish. Simply boil the carrots and parsnips until they've reached desired tenderness, then drain and add the butter, salt & pepper, and parsley.