If, like me, you struggle to peel, slice and dice Swede, you're going to love finding out how to pressure cook a whole Swede or Rutabaga.
Swede, Rutabaga, Turnip (it's not), Neeps... whatever you call this root vegetable, it can be difficult to peel, slice and dice.
More so if, like me, you struggle with your hands and/or are fairly clumsy (I qualify for both, making me a walking and peeling disaster).
This is basically the pressure cooker / Instant Pot version of the Singing Swede, which is done in the microwave.
I'm calling it the Steamy Swede after doing a quick poll over on Facebook and Instagram to find a name for it. Tons of you voted to call this pressure cooker hack the Steamy Swede.
With more of us going without our microwaves to make space for more versatile appliances,
This trick to pressure cook a whole swede to make it easier to peel, slice and dice, was inspired by the Whole Butternut Squash Hack.
You need two ingredients:
- A whole, uncooked swede / rutabaga
See recipe card for exact quantities.
Instructions to pressure cook a whole swede / rutabaga
Add water to the inner pot.
Place the trivet / steamer rack in place.
Place the swede (rutabaga) on the trivet / steamer rack.
See the recipe card below for all details and timings.
Enjoy how lovely it is to peel, dice and slice.
Hint: Keep an eye out for my super easy Pressure Cooker Carrot and Swede Mash.
Curious if this trick will work with other root vegetables to make it easier to peel?
You could also use the Manual setting in the Tefal Cook4Me (I have the Tefal Cook4Me Touch Wifi, which is great), as it doesn't come with a trivet or steamer rack, you can use the steamer basket it comes with.
Use within 2-3 days.
Slice or dice and portion up for the freezer for soups and stews.
Choose a swede with smooth skin if you can. The smaller the swede, the sweeter the flavour will be (I have already thought of all the jokes you're thinking!).
How to Pressure Cook a Whole Swede or Rutabaga
- Pressure Cooker
- 1 Whole swede / rutabaga / turnip / neep do not peel. The swede in the photos was 610 g
- 250 ml water
- 250 ml water in the inner pot
- Place trivet / steamer rack in the inner pot.
- Place whole, unpeeled, swede on the trivet / steamer rack.
- Check that the sealing ring is in place properly. Lid on.
- Programme 10 minutes (if your swede is rather large, you may want to increase the time).
- At the end of pressure cooking time, do a quick pressure release (this means venting the steam trapped inside manually).
- Slice and dice for other dishes. Like this fantastic Carrot and Swede / Rutabaga Mash.
A few tips from me:
- Always wash your hands straight after touching raw meat
- Same with your knives, boards and utensils, use separate ones for raw meat and wash them well before using for anything else
- Don't leave food at room temperature for extended periods, always cool down quickly and chill or freeze as soon as you can
- Always chill left over rice as soon as you can and always within half an hour.