Instant Pot Rutabaga Food

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

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.

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.

CARROTS AND RUTABAGA MASH

Steps:

• Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

HAM & POTATO-RUTABAGA CHOWDER

Steps:

• Preheat oven to 425°. Place rutabagas, potatoes and onion in a large bowl. Add 2 tablespoons oil, salt and pepper; toss to coat. Transfer to two greased 15x10x1-in. baking pans. Roast 35-40 minutes or until tender, stirring occasionally., Meanwhile, in a 6-qt. stockpot, heat 2 tablespoons oil over medium heat. Add ham; cook and stir 7-9 minutes or until browned. Remove ham with a slotted spoon; drain on paper towels., In same pot, heat remaining oil. Add red pepper and celery; cook and stir 4-6 minutes or until crisp-tender. Stir in flour, onion powder and paprika until blended; gradually stir in stock. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, about 5 minutes., Stir in cream, roasted vegetables and ham; heat through. Season with salt and pepper to taste.