Instant Pot® Peppery Rutabaga recipe
All Recipes Best Recipe Side Dish VegetablesIngredients
- 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 caloriescarbohydrate: 22.1 gcholesterol: 7.6 mgfat: 3.4 gfiber: 5.8 gprotein: 2.8 gsaturatedFat: 1.9 gservingSize: -sodium: 650.2 mgsugar: 16 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Peppery Rutabaga
Directions
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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.