These parsnips and carrots are an easy, flavorful side dish you can make in the Instant Pot in just a few minutes! With a touch of butter and a sprinkle of fresh parsley, this recipe brings out the natural sweetness of the vegetables while keeping things simple.
If you love this recipe, try my Instant Pot Honey Butter Carrots or Maple Carrots and Beets for more quick vegetable sides.
Why You’ll Love This Recipe
Parsnips and carrots pair beautifully together—the carrots offer natural sweetness, while parsnips add a slightly earthy, nutty flavor. Cooking them in the Instant Pot is perfect for busy days or holiday meals because it frees up your stove for other dishes.
This recipe is also easily adaptable to the stovetop if you don’t have a pressure cooker.
Ingredients
- 2 pounds carrots, peeled and cut
- 2 pounds parsnips, peeled and cut
- 1 cup water
- 1/4 cup butter (or to taste)
- Salt & pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Prep the Vegetables: Cut the carrots and parsnips into pieces roughly the same size for even cooking.
- Cook in the Instant Pot: Add the vegetables and water to the Instant Pot. Close the lid and set the valve to “Sealing.” Cook on high pressure for 2 minutes (3 minutes for softer vegetables or larger pieces). It will take about 10 minutes to reach pressure.
- Release Pressure: Perform a quick pressure release once the timer is done. Carefully drain the water from the insert.
- Add Butter and Seasoning: Return the insert to the Instant Pot, add the butter, and let it melt for about a minute with the lid on. Stir in salt, pepper, and fresh parsley. Toss gently to coat.
- Serve: Transfer the vegetables to a serving dish and enjoy immediately.
Stovetop Option: Boil the carrots and parsnips until tender, drain, then toss with butter, salt, pepper, and parsley.
Tips & Notes
- Cooking times may vary slightly depending on the size of your vegetables.
- The recipe serves 4 and can be easily doubled for larger gatherings.
- Fresh parsley adds color and freshness, but it’s optional.
- For extra flavor, try adding a pinch of garlic powder or a drizzle of honey after cooking.
Why This Recipe Works
- Fast: From prep to plate in about 22 minutes.
- Hands-Off: Let the Instant Pot do the work while you prepare other dishes.
- Versatile: Perfect for everyday dinners, Thanksgiving, or holiday meals.
These buttery, tender parsnips and carrots are a quick and elegant way to upgrade your vegetable side dishes.