Swedes and turnips are not at all the same thing. A swede has very firm dense pale-orangey flesh. A turnip has softer white flesh with a hint of aniseed aroma.

We don't bother serving carrots as a separate veg on Christmas Day. Get a handful of nice sweet carrots, top and tail and pare off the skin, chop into pieces the thickness of a pound coin. Peel a medium-sized swede and cut the flesh into little chunks. Put the carrots and swede into a pan with a SMALL amount of water and bring to the boil. Then peel a smallish turnip and cut the flesh into little chunks. Add to the carrot and swede pan after five minutes. After 15 minutes in total, add salt. I used to add pepper as well but I've found that it doesn't need it. Prod the carrots and swede occasionally, and when they are soft but still with some bite drain them but don't chuck all the water away just yet. Put them back in the pan and mash them very roughly with whatever you mash stuff with. You want a bit of lumpy texture. The mix should be a bit sloppy but with no excess liquid. If it's too dry, add a bit of the veg water back to loosen it. You can keep this warm in a bowl covered with foil or you can heat it gently in the bowl in the oven. You can even make it the day before. Fantastic with the Christmas turkey. Much better than boiled carrots!

If by instant pot risotto you mean a recipe that needs none of that tedious stirring, I have just the thing. Not even the most discriminating Italian would spot the difference. Let me know!