Jill Nussinow blogs at TheVeggieQueen.com and is the author of Vegan Under Pressure.
Balsamic vinegar adds tanginess and maple syrup a bit of sweetness to this simple root-vegetable dish. Be sure to use real maple syrup for the best flavor.
PREP TIME: 15 minutes
FUNCTION: Pressure/Manual (High)
CLOSED POT TIME: 10 minutes
TOTAL TIME: 25 minutes
RELEASE: Quick
SERVES: 4
PREP
Combine the parsnips, stock, and vinegar in the Instant Pot®.
Secure the lid on the pot. Close the pressure-release valve.
Cook
Select manual and cook at high pressure for 4 minutes. When cooking is complete, use a quick release to depressurize.
Stir in the maple syrup. Season to taste with salt and pepper.
SERVE
Transfer to a bowl and serve.