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Instant Pot Autumn Mash

Course Dinner
Cuisine American


  • 1 head roasted garlic
  • 4 tablespoons ghee divided can subsitute Butter
  • 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
  • pounds cauliflower florets or 1 small head of cauliflower coarsely chopped
  • ½ cup bone broth or organic chicken broth
  • kosher salt to taste
  • Freshly ground pepper to taste
  • Minced chives optional


  • Start with roasting a head of garlic.
    “Roast” the garlic in an Instant Pot by following this recipe!
  • Hit the “Sauté” button on your Instant Pot and add three tablespoons of ghee once the pot if hot.
  • 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 salt, to taste.
  • Pour the broth in, 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 cook under high pressure for 5 minutes.
  • 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 in a food processor until smooth.
  • Top with fresh chives and serve!


Original recipe: https://nomnompaleo.com/instant-pot-autumn-mash
Keyword carrots, cauliflower, Mash, Mashed, parsnips, Vegetables
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