Peel your parsnips and chop into even sized chunks, about 5cm.
Place the trivet into your inner pot, then add 250ml of water, and put the parsnips on top of the trivet. Secure the lid, select Pressure Cook and set the timer to 3 minutes.
Meanwhile, pick your fresh thyme from the woody stems and chop it finely, then toss the panko with the oil and set both aside.
When the cooking program finishes, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure and remove the lid. Check the parsnips- they should be fork tender, and easy to mash. If they are not, cook them under high pressure for 1 more minute.
Remove the parsnips from the pot, and mash lightly in a bowl, and give the inner pot a clean.
Select Sauté on the Instant Pot and set the time for 4 minutes. Then add the butter, and sauté until golden brown. Add the honey and thyme, and mix everything together.
Pour the honey mixture and cream into the parsnips and mash until nice and smooth. Spoon the parsnips into a dish that can fit into your Instant Vortex Air fryer. Alternatively, you can pop the parsnip mixture into the oven.
Use a spoon to add small ridges into the top of your parsnip mash. (The parsnips can be prepped in advance until this stage, then covered and popped in the fridge until Christmas day. They will last 2-3 days.)
Once ready to cook, select Reheat on the Vortex and set the time to 10 minutes to warm the parsnips through, then scatter over the breadcrumb mixture.
Select Roast on the Vortex and set the time to 3 minutes, and the temperature to 190° C, and cook the parsnips until the breadcrumbs are golden and crisp. Timing will vary here depending on how close your dish is to the Vortex heating element, so keep an eye on the parsnips. (If using an oven, set to 200° C and cook until the crumbs are golden brown
Once golden, remove the parsnips, then scatter over the thyme.