Instant Pot Rutabaga Mash Stovetop Instructions 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® RUTABAGA MASH

Steps:

• Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set the trivet inside. Place rutabaga into a steamer basket and set inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 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. Return rutabaga to pot or place into a medium bowl.
• Add half-and-half, butter, salt, pepper, and garlic powder to the rutabaga and mash to desired consistency. The rutabaga will have a chunky texture. For a smoother texture, use a food processor. Serve warm.

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.

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.

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!