Make Rutabagas in the Instant Pot using the instructions below along with best tips on freezing, preparing, and making rutabagas on the stovetop.
I tried Rutabagas for the first time this year when I made Rutabaga Casserole from Finland to celebrate Christmas!
After spending quite a bit of time waiting for my rutabagas to cook, I decided I wanted to try making them in the Instant Pot for a faster and simpler method. And I am so glad I did!
Rutabagas have a unique and fun flavor, and this Instant Pot method makes them so easy to prepare. Plus, if you need stovetop instructions, I have those, too!
Why Make this Recipe
- No Stovetop Necessary: If you don’t want to/don’t have a stovetop, you can still make rutabagas! No need to heat up the house, just plug in your Instant Pot! (But there are stovetop instructions below if you prefer)
- Hands Off: I love putting the rutabagas in the Instant Pot and knowing they’ll be done perfectly when the timer goes off.
- Lower Carb Alternative: When I’m feeling like I want a lower carb alternative to mashed potatoes, I love making this Instant Pot Rutabaga Mash.
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Rutabagas: Rutabagas have a pretty good shelf life and can stay good for months. Make sure that you wash them before you peel them, and wash again after. Most rutabagas are coated in wax to store, so you want to get as much of that off as possible.
- Butter: I use unsalted butter but either will work. Make sure to melt the butter before adding it to the mash.
- Spices: I use salt and pepper, but nutmeg is delicious too.
Tools
- Instant Pot: There are also stovetop instructions, which use a large pot and a lid.
- Potato Masher: You can also use an electric hand mixer if you prefer.
- Vegetable Peeler
- Cutting Board/Knife
How to Make this Recipe
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Step 1: Prep the Rutabagas
Peel the 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.
Step 2: Cook the Rutabagas
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.
Step 3: Mash and Season
Transfer the rutabagas to a bowl and use a potato masher or an electric hand mixer to mash the rutabagas until smooth. Add the melted butter, ½ tsp salt, and ¼ tsp black pepper. Mix again to combine. Enjoy!
How To Cut a Rutabaga
To cut the rutabaga into cubes, peel and wash it first.
Then place the rutabaga on a cutting board and use a sharp knife to cut it in half. Place each half on its flat side on the cutting board.
Cut 2-4 (depending on size) vertical cuts and 2-4 (depending on size) horizontal cuts on the rutabaga. This will cut it into pieces.
If any pieces are still huge, you can cut them individually, but most should be a good size.
Expert Tips
- If you open the Instant Pot and the rutabagas aren’t cooked all the way, you can put the lid on and cook for a few extra minutes.
- The rutabagas should be cooked enough that they break apart when poked with a fork.
- Many recipes online call for a shorter cook time (4 minutes or so), but these just didn’t work for me…. My rutabagas were still too hard to mash. Every Instant Pot and rutabaga might be different, but 10 minutes is what worked for me.
- You can also use an electric hand mixer to mash the rutabaga if you prefer.
- If you don’t want mashed rutabagas, you can simply leave the vegetable in cubes and enjoy it that way! Season with some salt and pepper.
Recipe FAQs
If your rutabagas are browning as you cut the other ones, place the cut rutabaga pieces in a bowl. Then fill the bowl with cold water (PS, this tip works with potatoes, too).
While health is all relative, mashed rutabagas do tend to have around half of the calories of mashed potatoes. The sugar levels are a bit higher in rutabagas than they are in potatoes.
Rutabagas tend to be brown (and sometimes purple) on the outside and yellow on the inside. They are normally a round shape.
Turnips sometimes come to a point at the end. They appear purple on the outside and white on the inside.
Many of the Rutabaga Mash articles online actually use turnips, which is probably why the cook time is slightly off from this recipe.
If you have leftover Instant Pot Rutabaga Mash, you can save it for later! Add the mash to an airtight container and put it in the fridge. It should stay good for up to 5 days.
To freeze, put in an airtight container and wrap it in aluminum foil to ward off freezer burn. It will stay good in the freezer for up to 6 months!
Did you enjoy this recipe? If so, make sure to check out these other recipes I picked out just for you:
- How to Make Sweet Potatoes in the Instant Pot
- Instant Pot Beets
- Instant Pot Corn on the Cob
- Creamed Peas in the Instant Pot
- Caramelized Potatoes
Instant Pot Rutabaga Mash (+ Stovetop Instructions!)
Equipment
- Vegetable Peeler
Ingredients
- 2 lbs rutabaga, about 3 rutabagas
- 2 cups water
- ½ tablespoons + ½ tsp salt
- 4 tablespoons ¼ cup butter, melted
- ¼ teaspoon black pepper (Use code FF20 for 20% off)
Instructions
Instant Pot Instructions
- 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!
Stovetop Instructions
- 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 ¼ cup melted butter, ½ tsp salt, and ¼ tsp black pepper. Mix again to combine. Enjoy!
Notes
- Rutabagas: Rutabagas have a pretty good shelf life and can stay good for months. Make sure that you wash them before you peel them, and wash again after. Most rutabagas are coated in wax to store, so you want to get as much of that off as possible.
- Butter: I use unsalted butter but either will work. Make sure to melt the butter before adding it to the mash.
- Spices: I use salt and pepper, but nutmeg is delicious too.
- If you open the Instant Pot and the rutabagas aren’t cooked all the way, you can put the lid on and cook for a few extra minutes.
- The rutabagas should be cooked enough that they break apart when poked with a fork.
- Many recipes online call for a shorter cook time (4 minutes or so), but these just didn’t work for me…. My rutabagas were still too hard to mash. Every Instant Pot and rutabaga might be different, but 10 minutes is what worked for me.
- You can also use an electric hand mixer to mash the rutabaga if you prefer.
- If you don’t want mashed rutabagas, you can simply leave the vegetable in cubes and enjoy it that way! Season with some salt and pepper.
R. Michel says
I cut the Rutabagas into pieces and then peel them, so much easier to handle that way. I also add 2-3 tbsp of brown sugar after I mashed them.
The Foreign Fork says
The brown sugar sounds like a great addition! Thank you for the suggestion!