Instant Pot Rutabaga Mash Recipes

INSTANT POT RUTABAGA

Steps:

• Peel and dice the rutabaga.
• Place a cup of water in the bottom of your Instant Pot. Add the steamer shelf (trivet), then the steamer basket and then place your diced rutabaga into the basket.
• Season the rutabaga with salt and pepper.
• Place the lid on your Instant Pot, set the valve to sealing and then cook for 4 minutes on manual.
• When the Instant Pot beeps manually release pressure.

INSTANT POT RUTABAGA MASH

Steps:

• Peel and cut the rutabaga into 1 inch cubes.
• Pour 1 cup of water in the Instant Pot insert, add in the steamer basket, then place rutabaga cubes on top.
• Season with salt and add in the nutmeg.
• Put the lid on, lock and turn the valve to the sealing (not venting) position.
• Select the manual or pressure cook button, set to high pressure for 5 mins, or up to 8 for larger cubes.
• When cook time is done, perform a quick pressure release.
• Decant the Instant Pot rutabaga to a bowl and then mash.
• Top with herbs and spices of your choice (if desired) and serve.

EASY MASHED RUTABAGA

Steps:

• Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
• Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.

INSTANT POT® PEPPERY RUTABAGA

Steps:

• 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.
• 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.

INSTANT POT RUTABAGA MASH (+ STOVETOP INSTRUCTIONS!)

Steps:

• Peel the 2 lbs rutabagas and cut them up into 1" cubes.
• Add 2 cups of water and ½ tbsp salt into the bottom of your pot (1 cup if using a 3 quart pot) and add the trivet into the pot. Put the rutabaga on the trivet.
• Lock the lid onto the Instant Pot and set the timer for 10 minutes. When the 10 minutes are up, allow for a natural pressure release for 10 minutes, then Quick Release any remaining pressure. Rutabagas should be fork tender.
• Transfer the rutabagas to a bowl and use a potato masher or an electric hand mixer to mash the rutabagas until smooth. Add the 4 tbsp melted butter, ½ tsp salt, and ¼ tsp black pepper. Mix again to combine. Enjoy!
• Peel the rutabagas and cut them up into 1" cubes.
• Add the 2 lbs rutabagas into a medium sized pot and add enough water to cover the rutabagas by about an inch. Add ½ tbsp salt.
• Add the lid on to the pot and turn the heat to high. Once the water comes to a boil, reduce the heat to medium and allow the rutabagas to cook for about 30 minutes or until fork tender.
• Transfer the rutabagas to a bowl and use a potato masher or an electric hand mixer to mash the rutabagas until smooth. Add the 1/4 cup melted butter, ½ tsp salt, and ¼ tsp black pepper. Mix again to combine. Enjoy!

CREAMY INSTANT POT RUTABAGA CASSEROLE WITH BACON

Steps:

• 1. Press the sauté button on the IP and drizzle the oil into the inner cooking pot to begin heating. 2. Add the Onions and the brown sugar and begin to sauté. Cook the onions until they start to get a bit of caramelization on them. 3. Add the garlic and 1/2c of the bacon bits. Sauté until well incorporated and all the flavors are well mixed. Remove from the IP bowl and set aside. 4. Place the steaming trivet into the cooking bowl and pour in the water. 5. Put all the cut rutabaga into the pot, on top of the steamer. 6. Close the lid on the IP and set the toggle switch to "SEAL". Cook for 4 minutes on high and then do a 15-minute natural release. 7. When the 10 minutes are up, carefully release any more pressure that is in the pot by turning the toggle switch to "VENTING". Wait for the pin to drop in the lid and carefully open the lid away from your face. 8. With protected hands, remove the steamer and lift the inner pot out of the IP. Drain the rutabaga into a colander to empty the cooking water. Return the vegetable back to the cooking pot and place it back into the IP. 9. Add the butter, cream, pepper, salt, sauteed bacon, and onions. With a potato masher, mash all the ingredients together until you arrive at the consistency that you'd like. 10. Grease a 9 x 9 casserole dish. 11. Transfer the rutabaga filling to the casserole dish and spread it out evenly. 12. In a bowl, combine the panko crumbs, garlic powder and pepper, and remaining bacon pieces. Pour melted butter over the crumbs and mix well. 13. Sprinkle the crumbs over the top of the casserole. 14. Turn the oven to broil and broil the top of the casserole until it gains golden brown color (1-2 minutes). 15. Remove from the oven and let rest for 5 minutes before serving. Enjoy!