Instant Pot Peppery Rutabaga Food

HOW TO MAKE INSTANT POT RUTABAGA

Steps:

• Peel the rutabaga with a vegetable peeler.
• Carefully cut the whole rutabaga in half with a sharp knife, and then cut the halves into 2 inch cubes.
• Place the cubes of rutabaga into a bowl filled with cold water as you peel and cube it to keep it from browning.
• Place a steamer basket or silicone sling into the bottom of the Instant Pot inner pot.
• Drain the cubes rutabaga in a colander and run cold water over the pieces to remove all of the food grade wax pieces.
• Pour the cubed rutabaga into the Instant Pot inner pot.
• Twist the lid on and set the valve to the sealing position.
• Press the manual button and set the pressure cooking time to 4 minutes.
• When the timer goes off allow the to steam to naturally release for 10 minutes. Twist the valve to the releasing position and allow any remaining steam to release.
• Carefully twist the IP lid off and lift it away from your face to prevent a steam burn.
• Lift the silicone sling by the handles and transfer the cooked rutabaga to a bowl by tilting the silicone sling or steamer basket (if using) over a large bowl. If you have used the trivet that came with the Instant Pot you will need to use a large spoon to transfer the cooked rutabaga pieces to the bowl.
• Use the cooked rutabaga in your recipe.
• Makes about 5 cups cubes cooked, cubed rutabaga.

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

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 (+ 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!

CREAM OF RUTABAGA SOUP

Steps:

• Cook bacon until crisp in a large pot.
• Remove bacon from pot, crumble and set aside.
• Saute onions, celery and garlic in bacon grease for 5 minutes.
• Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.
• Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender.
• Stir in milk.
• Heat gently to serving temperature, do not boil.
• Garnish with bacon and enjoy.

SMASHED RUTABAGAS

Steps:

• Heat water in large pot on stove to boiling.
• I use a sharp paring knife to remove wax coated skin from the rutabaga.
• The rutabaga is a very hard vegetable in the raw form, so be careful when cutting it.
• Use a chef's knife to cut a slice off of one side of the rutabaga.
• Place the flat side down on the cutting board and cut off small slices.
• Then chop the slices the other direction forming small cubes.
• Place rutabaga is boiling water and boil until tender. (about 60 minutes).
• Remove from heat.
• When tender, strain water off of rutabaga cubes and place them in a flat bottomed dish. (My Dad puts them back in the pot for this step.).
• Use a mashing tool and mash them to desired consistency.
• Add butter, salt & pepper.
• Mix thoroughly and serve.
• (One can also make ahead and warm it up in the microwave.).
• Enjoy!