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Instant Pot Carrot Parsnip Mash

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Instant Pot Carrot Parsnip Mash is a simple, traditional Irish side dish that is both sweet and savory. It is a healthy and delicious dish that is also known as ‘Dublin Vegetables’, ‘Sunshine’ and ‘Green, White and Gold’ when served alongside dark-green spring cabbage.

Check out the Instant Pot Recipes page for even more delicious pressure cooker recipes.

Instant Pot Mashed Carrots and Parsnips topped with butter.

This dish is quite rustic in appearance. The colors of the carrots and parsnips do not full incorporate, they stay somewhat separated like a mosaic.

A big white bowl filled with mashed carrots and parsnips.

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What you will need to make Carrot Parsnip Mash in an Instant Pot:

  • a pound of carrots, about 3 to 4 large
  • a pound of parsnips, about 4 to 6 medium
  • butter
  • sea salt and black pepper
Four carrots, four parsnips, salt, butter pats and pepper in small white bowls.

How to make Instant Pot Carrot Parsnip Mash:

Peel and slice the carrots and parsnips about a half inch thick. Add one cup of water to the liner of a pressure cooker, then place a steamer basket inside. Add the carrots and parsnips to the basket.

Raw, sliced carrots and parsnips in a green silicone strainer inside a pressure cooker.

Secure the lid making sure that the knob is in the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the time for 10 minutes on HIGH pressure.

An Instant Pot with the Manual button selected and 10 minutes showing on the display

When the pot beeps, press the knob to manually release the pressure. Remove the lid and test the carrots and parsnips with a fork to make sure they are tender.

Cooked carrots and parsnips in a green strainer inside a pressure cooker.

Place the carrots and parsnips into a large bowl. Add the butter, salt and pepper and mash with a potato masher just until coarsely mashed.

Three pats of butter, salt and pepper added to the mashed carrots and parsnips.

Serve immediately with your favorite main course.

A spoonful of mashed carrots and parsnips held above the bowl.

Parsnips have a distinct flavor that I cannot describe. It has a spicy sweetness to it, almost like an apple mixed with nutmeg. I always mix them with my mashed potatoes to top Shepherd’s Pie. It adds a little something to the potatoes.

Are parsnips white carrots?

No they are not. Parsnips are a root vegetable from the carrot family, but a different species. They are a golden brown or straw color.

Recipe Notes & Tips

  • If your vegetables are not cooked tender, replace the lid and cook for an additional minute or two depending on how far they need go.
  • These are “mashed” not “pureed” carrots and parsnips. If you would like them pureed cook for 12 to 13 minutes and blend with an immersion/stick blender until smooth. You may also need to add some cream or milk to make them creamy.

More delicious carrot recipes:

I have two pages of delicious Irish Recipes for you try as well!

Tools used to create Irish Carrot and Parsnip Mash:

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Enjoy!!

Instant Pot Mashed Carrots and Parsnips topped with butter.

Instant Pot Carrot Parsnip Mash

Instant Pot Carrot Parsnip Mash is a simple, traditional Irish side dish that is sweet and savory, healthy and delicious.
5 from 2 votes
Print Rate
Course: Side Dish
Cuisine: Irish
Keyword: mashed root vegetables
Prep Time: 15 minutes
Cook Time: 10 minutes
Pressure Build: 12 minutes
Total Time: 37 minutes
Servings: 6 Servings
Calories: 138kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

  • 1 pound carrots about 3 to 4 large
  • 1 pound parsnips about 4 to 6 medium
  • 3 tablespoons unsalted butter plus more for garnish when serving
  • .25 teaspoon sea salt or more to taste
  • .25 teaspoon black pepper or more to taste
  • chopped Italian parsley to garnish if desired

Instructions

  • Peel and slice the carrots and parsnips about a half-inch thick. Add one cup of water to the liner of a pressure cooker, then place a steamer basket inside. Add the carrots and parsnips to the basket.
  • Secure the lid making sure that the knob is in the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the time for 10 minutes on HIGH pressure.
  • When the pot beeps, press the knob to manually release the pressure. Remove the lid and test the carrots and parsnips with a fork to make sure they are tender.
  • Place the carrots and parsnips into a large bowl. Add the butter, salt and pepper and mash with a potato masher just until coarsely mashed.
  • Serve immediately with your favorite main course.

Notes

  • If your vegetables are not cooked tender, replace the lid and cook for an additional minute or two depending on how far they need go.
  • These are “mashed” not “pureed” carrots and parsnips. If you would like them pureed cook for 12 to 13 minutes and blend with an immersion/stick blender until smooth. You may also need to add some cream or milk to make them creamy.

Nutrition

Calories: 138kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 157mg | Potassium: 528mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12805IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 1mg

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