Instant Pot Rutabaga Mash (+ Stovetop Instructions)

Name: Instant Pot Rutabaga Mash (+ Stovetop Instructions!)
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
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

Jump to Recipe Print Recipe

Make Rutabagas in the Instant Pot using the instructions below along with best tips on freezing, preparing, and making rutabagas on the stovetop.

Bowl of rutabaga mash with a pat of butter melting on top and a spoon tucked into the dish.

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

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.

2 picture collage - left picture cutting board with 1" pieces of rutabaga, right side, water added to Instant pot and rutabagas added.

Step 2: Cook the Rutabagas

Top view of cooked rutabaga inside the Instant Pot.

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

Serving dish with rutabaga mash topped with a pat of butter and pepper sitting in front of salt and pepper shakers.

How to Keep Rutabagas from Browning

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).

Are Rutabagas Healthier than Potatoes?

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.

What is the Difference Between a Rutabaga and a Turnip

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.

How to Store Leftovers

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:

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.