Instant Pot Autumn Mash (Whole30)

This Instant Pot Autumn Mash is one of my favorite side dishes for Thanksgiving, made even easier!

One of my all-time favorite Thanksgiving side dishes is Roasted Garlic Autumn Root Vegetable Mash. Why? ’Cause it’s a feast for both the eyes and tastebuds. My original stovetop version is crazy delicious, but now that I’m a certified Instant Pothead, I was determined to create a shortcut to veggie mash nirvana using my Instant Pot. After some tinkering, I’ve come up with a simpler way to make my Autumn Mash in an electric pressure cooker!

This recipe shaves about 15 minutes off of the original version, but the best part is that you can set the Instant Pot and walk away without worrying about burning down the house. The Thanksgiving struggle is real, so I’m doing my part to get you in the zen zone. I even shortened the name of this dish so it’s not such a tongue twister!
One more thing before I forget: this recipe is included in my newly updated FREE Nomtastic Thanksgiving e-book for subscribers to my weekly email newsletter! If you haven’t already subscribed, do it now, and you’ll get access to a complete Paleo Thanksgiving primer featuring step-by-step recipes, a shopping list, countdown planner, and more. And if you’re already a subscriber, check your emails (including your Promotions and Junk folders if you don’t see it right away) for a downloadable link to the e-book!

Time to make Instant Pot Autumn Mash!

Serves 8

Ingredients:

• 1 head roasted garlic (you can also “roast” the garlic in an Instant Pot by following this recipe)
• 4 tablespoons ghee, divided
• ½ onion, coarsely chopped
• ¾ pound parsnips (or about 5 small parsnips), peeled and coarsely chopped
• 1 pound carrots (or about 2 large carrots), peeled and coarsely chopped slightly smaller than parsnips
• 1½ pounds cauliflower florets (or 1 small head of cauliflower), coarsely chopped
• Diamond Crystal brand kosher salt
• ½ cup bone broth or organic chicken broth
• Freshly ground pepper
• Minced chives (optional)

Equipment:

• Instant Pot (my favorite models and special deals are listed here)
• Measuring spoons
• Chef’s knife
• Cutting board
• Measuring cup
• Silicone spatula
• Immersion blender or blender or food processor

Method:

Start by roasting a head of garlic. Elise Bauer’s recipe is my favorite for its simplicity and consistently perfect results, though I modify it slightly by cooking the garlic in a covered mini cocotte with whatever cooking fat I have on hand (e.g. melted ghee, avocado oil, etc.).

Rushed for time? “Roast” the garlic in an Instant Pot by following this recipe!

I know you might be tempted to skip this part, but the roasted garlic adds a mellow, sweeter flavor that is essential to this dish. You can roast the garlic ahead of time and keep it in the fridge for about a week. (Make an extra one so you can squeeze the roasted garlic into other dishes throughout the week!)

When you’re ready to cook the mash, press the “Sauté” button on your Instant Pot and when the metal insert is hot, add three tablespoons of ghee. Toss in the onions and cook until softened, about 2-3 minutes.

Add the chopped parsnips, carrots, and cauliflower into the pot, and squeeze in the roasted garlic bulbs.

Sprinkle on some salt.

Pour the broth into the metal insert…

…and give everything a good stir. Cancel the “Sauté” function.

Lock on the lid of the Instant Pot with the valve in the sealed position and program it to cook under high pressure for 5 minutes.

When the Instant Pot beeps to let you know your veggies are done cooking, release the pressure manually.

Season to taste with salt and pepper, and stir in the remaining tablespoon of ghee.

Purée the mixture with an immersion blender or blitz in a food processor until smooth (or until the desired texture is reached—I prefer it silky-smooth, but Henry likes more texture in his mash).

Finally, plate it up, top with fresh chives and serve!

This one’s a family favorite!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).

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5 from 2 votes

Instant Pot Autumn Mash

One of my all-time favorite Thanksgiving side dishes is Roasted Garlic Autumn Root Vegetable Mash. Why? ’Cause it’s a feast for both the eyes and tastebuds. My original stovetop version is crazy delicious, but now that I’m a certified Instant Pothead, I was determined to create a shortcut to veggie mash nirvana using my Instant Pot. After some tinkering, I’ve come up with a simpler way to make my Autumn Mash in an electric pressure cooker!

Prep Time10 mins

Cook Time10 mins

Total Time30 mins

Course: Side Dish

Cuisine: Gluten-free, Paleo, Primal, Thanksgiving, Whole30

Servings: 8 servings

Calories: 153kcal

Author: Michelle Tam

Ingredients

• 1 head roasted garlic you can also “roast” the garlic in an Instant Pot by following this recipe
• 4 tablespoons ghee divided
• ½ onion coarsely chopped
• ¾ pound parsnips or about 5 small parsnips, peeled and coarsely chopped
• 1 pound carrots or about 2 large carrots, peeled and coarsely chopped slightly smaller than parsnips
• 1½ pounds cauliflower florets or 1 small head of cauliflower, coarsely chopped
• Diamond Crystal brand kosher salt
• ½ cup bone broth or organic chicken broth
• Freshly ground pepper
• Minced chives optional

Instructions 

• Start by roasting a head of garlic. Elise Bauer’s recipe is my favorite for its simplicity and consistently perfect results, though I modify it slightly by cooking the garlic in a covered mini cocotte with whatever cooking fat I have on hand (e.g. melted ghee, avocado oil, etc.). Rushed for time? “Roast” the garlic in an Instant Pot by following this recipe!
• When you’re ready to cook the mash, press the “Sauté” button on your Instant Pot and when the metal insert is hot, add three tablespoons of ghee. Toss in the onions and cook until softened, about 2-3 minutes.
• Add the chopped parsnips, carrots, and cauliflower into the pot, and squeeze in the roasted garlic bulbs. Sprinkle on some salt.
• Pour the broth into the metal insert, and give everything a good stir. Cancel the “Sauté” function.
• Lock on the lid of the Instant Pot with the valve in the sealed position and program it to cook under high pressure for 5 minutes.
• When the Instant Pot beeps to let you know your veggies are done cooking, release the pressure manually.
• Season to taste with salt and pepper, and stir in the remaining tablespoon of ghee. Purée the mixture with an immersion blender or blitz in a food processor until smooth.
• Finally, plate it up, top with fresh chives and serve!

Notes

I know you might be tempted to skip the garlic, but the roasted garlic adds a mellow, sweeter flavor that is essential to this dish. You can roast the garlic ahead of time and keep it in the fridge for about a week. (Make an extra one so you can squeeze the roasted garlic into other dishes throughout the week!)

Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 153kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Fiber: 5g