This Instant Pot method transforms humble turnips into a silky, velvety side dish with minimal effort.
The pressure cooker works its magic in just 15 minutes, breaking down the turnips into tender perfection without losing their natural sweetness. A touch of garlic and thyme adds subtle depth to the flavor.
What emerges is a dish so smooth it rivals puréed potatoes, yet retains a wholesome earthiness. The vegan recipe requires no dairy or butter to achieve its rich, creamy texture.
Serve as an elegant alternative to mashed potatoes or alongside roasted meats.
Ingredients for Instant Pot Turnip
Transform humble turnips into velvety perfection with these simple, wholesome ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Turnips 🥬 | 2 lb | Peeled and cubed into 1-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Peeled and minced |
| Fresh Thyme Sprigs 🌿 | 4 whole | Leaves stripped from stems |
| Vegetable Broth 🥫 | 1 cup | Low-sodium preferred |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Sea Salt 🧂 | 1 tsp | Fine grain for even distribution |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Nutritional Yeast 🧀 | 2 tbsp | For cheesy depth (optional) |
| Water 💧 | ½ cup | For pressure cooking |
| Unsweetened Almond Milk 🥛 | ¼ cup | For creaminess (optional) |
The turnips are the star—choose firm, medium-sized ones with smooth skin. Whole Foods or your local farmers market will have the best selection. Avoid any with soft spots or excessive greens (indicates age). For the broth, Imagine or Pacific Foods brands are reliable. The thyme should be fresh; dried loses its delicate aroma in this application.
No fresh thyme? Use dried at one-third the amount. Out of almond milk? Any unsweetened plant milk (soy, oat, cashew) works. For extra richness without dairy, cashew cream is a fine substitute. The nutritional yeast is optional but adds a subtle cheesy note. If avoiding it, a pinch of white miso paste can deepen the umami.
Leftovers keep 4-5 days in the fridge, though they thicken as they cool. Freeze for up to 3 months in airtight containers. Reheat with a splash of water or broth to restore the silky texture. The flavor deepens overnight, making this even better as leftovers.
Why You’ll Love This Recipe
- Set It and Forget: The Instant Pot does all the work—just toss in turnips, garlic, and thyme, then walk away.
- Garlic-Thyme Magic: That aroma when the pressure releases? The garlic and thyme infuse every bite with cozy depth.
- Meal Prep Hero: I double the batch and store portions for quick lunches all week. (Yes, even on a Tuesday night)
- Budget Stretcher: Turnips are cheap, the broth is pantry-staple, and this feeds us for days without breaking the bank.
Step-by-Step Instructions for Instant Pot Turnips
This method delivers perfectly tender turnips with minimal effort and maximum flavor.
Step 1: Sauté Aromatics for Depth of Flavor
Set your Instant Pot to the Sauté function on Normal heat. Add the 2 tbsp Olive Oil and allow it to heat for 30 seconds until it shimmers slightly. This ensures the aromatics won’t stick to the bottom of the pot.
Add the 4 cloves Garlic Cloves and the leaves from the 4 whole Fresh Thyme Sprigs, stirring constantly for 1 minute until the garlic becomes fragrant and just begins to turn light golden brown. Be careful not to let it burn, as this will impart a bitter flavor to the dish.
Step 2: Deglaze and Add Remaining Ingredients
Pour in the 1 cup Vegetable Broth to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. This step is critical to prevent the Burn notice on your Instant Pot and to incorporate all the flavorful fond into the dish.
Add the 2 lb Turnips, 1 tsp Sea Salt, and 0.5 tsp Black Pepper to the pot, stirring to combine. Then, pour in the 0.5 cup Water. The liquid should just cover the bottom of the pot, ensuring proper pressure buildup.
Step 3: Pressure Cook to Perfection
Secure the lid on the Instant Pot and set the valve to Sealing. Cook on High Pressure for 5 minutes. The pot will take approximately 10 minutes to come to pressure before the cooking time begins. This is normal and part of the process.
Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then switch the valve to Venting to release any remaining pressure. This gradual release prevents the turnips from breaking apart and ensures they retain their shape while becoming fork-tender.
Step 4: Finish and Serve
Open the lid and stir in the 2 tbsp Nutritional Yeast for a boost of umami and cheesy depth. If you prefer a creamier texture, stir in the 0.25 cup Unsweetened Almond Milk at this stage. The turnips should be silky smooth** and easily pierced with a fork.
Taste and adjust seasoning if needed. The turnips should be rich and flavorful, with a velvety texture that melts in your mouth. Serve immediately while hot, garnished with a drizzle of olive oil or a sprinkle of fresh thyme if desired.
Pro Tips For Making Instant Pot Turnip
- Cut Evenly: Slice turnips into uniform 1-inch cubes so they cook at the same rate—no one wants mushy bits next to undercooked chunks.
- Sauté the Garlic: After sautéing turnips, add minced garlic for just 30 seconds to wake up its flavor before adding liquid (any longer and it turns bitter).
- Skip the Peeling: I learned this the hard way—turnip skins soften beautifully under pressure and add earthy depth, so just give them a good scrub instead.
- Natural Release: Let the pressure release naturally for 10 minutes to prevent turnips from turning to mush—quick release makes them fall apart.
Wine and Beer Pairings for This Recipe
White Wine Pairings
A crisp Sauvignon Blanc from New Zealand cuts through the earthy sweetness of turnips beautifully. The citrus notes and bright acidity complement the garlic and thyme. I recommend Kim Crawford or Oyster Bay for reliable quality. 🍷
Red Wine Options
A light-bodied Pinot Noir from Oregon works surprisingly well with this dish. The red fruit flavors and subtle earthiness mirror the turnips’ natural characteristics. Try Meiomi or La Crema for approachable options.
Beer Pairings
A wheat beer like Blue Moon or Hoegaarden enhances the creamy texture with its smooth body. The citrus and coriander notes in these Belgian-style witbiers complement the dish’s herbal elements perfectly.
Sparkling Choices
For a celebratory touch, a dry Prosecco or Cava adds effervescence that cleanses the palate between bites. The bubbles contrast nicely with the silky turnip texture. I prefer La Marca Prosecco for its consistent quality.
Non-Alcoholic Pairings
A sparkling apple cider like Martinelli’s offers the same palate-cleansing effect as wine. For a warmer option, chamomile tea with a squeeze of lemon enhances the thyme and garlic flavors in the dish.
Nutrition Facts
Frequently Asked Questions
What size should I cut the turnips?
Cut turnips into 1-inch cubes for even cooking. Larger pieces may not soften completely in 5 minutes, while smaller ones can turn mushy. Consistency is key for perfect texture.
Can I use frozen turnips instead?
Yes, but thaw and drain them first to prevent excess liquid. Frozen turnips may require 1-2 extra minutes of pressure cooking to reach the same tenderness as fresh.
Why did my Instant Pot show a “Burn” notice?
This usually happens if the pot wasn’t deglazed properly. Always scrape the bottom after sautéing, and ensure there’s enough liquid (1.5 cups total) to prevent burning.
How can I make this dish creamier?
Stir in 0.25 cup Unsweetened Almond Milk after cooking, or blend half the turnips with a splash of broth for a smoother texture. Nutritional yeast adds richness too.
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