This Instant Pot Celery Root Puree is creamy and loaded with fall flavors of rosemary, sage and garlic. Easy to make, no-drain, instant pot recipe that's the perfect addition to any holiday or cozy fall meal!
Prepare veggies- Wash and scrub potatoes and celery root. For celery root, remove tough outer skin, either by peeling or carefully with a knife. Cut into small ½ inch cubes. For potatoes, peel (or leave skins on) and cut into rough chunks.
Add prepared celery root, potatoes and broth to instant pot. Pressure cook for 12 minutes, allowing a 8-10 minute natural release, and then carefully vent the rest of the pressure.
Add remaining ingredients and mash well or use an immersion blender until creamy. Adjust seasonings to taste and serve!