Instant Pot Steamed Vegetables

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made using these links. Amazon doesn’t support my blog. We appreciate your support!

Want to know how to make Instant Pot Steamed Vegetables! With the convenience of your Instant Pot, you can have perfectly cooked veggies in no time. Read on to learn more about cooking Instant Pot vegetables.

Making Instant Pot Steamed Vegetables recipe.

Why You’ll Love This Recipe

  • Faster Cooking Time: This steamed vegetables Instant Pot recipe offers offers a quicker cooking solution compared to traditional steaming methods.
  • Better Nutrient Retention: Because the Instant Pot cooks vegetables faster, there is less opportunity for the nutrients to escape. This makes the Instant Pot an even better cooking method for steaming vegetables than a conventional steamer.
  • Versatile: If you want don’t want to boil vegetables then steaming frozen vegetables or fresh veggies in the Instant Pot is a great option!
veg

Recipe Ingredients

  • Broccoli (Cut Into Florets): Adds a crunchy texture and is packed with vitamins for a healthy boost.
  • Carrots, (Sliced, to Cook Evenly): Bring a sweet flavor and vibrant color, making the dish more appealing.
  • Green Beans, Ends Trimmed: Provide a nice snap and freshness, balancing out the richer flavors of other veggies.
  • Water: Creates steam in the Instant Pot, cooking the vegetables quickly while preserving their nutrients and flavors.

How To Cook Instant Pot Steamed Vegetables

Step One: Prepare The Vegetables

Wash all vegetables thoroughly. Cut the broccoli into florets, slice the carrots and trim the ends off the green beans.

Step Two: Add Water

Place the metal trivet at the bottom of the Instant Pot and add 1 cup of water. This will create the steam for cooking the vegetables.

Step Three: Add Steamer Basket

If you have an Instant Pot steamer basket, it’s perfect for this recipe. Arrange all the prepared vegetables evenly in the steamer basket. If you don’t have a steamer basket, you can place the vegetables directly on the trivet.

Step Four: Pressure Cook

Place the vegetables into the Instant Pot. Set the pressure cooking time for 2 minutes on high pressure.

Step Five: Quick Release

Once the pressure cooking is complete, carefully do a quick release of the pressure. Open the lid once it’s safe to do so.

Step Six: Serve

Remove the steamer basket or use tongs to transfer the steamed veggies to a serving dish. Season with salt, pepper, and a drizzle of olive oil or melted butter. Toss gently to coat.

Cooking Tips

  • Fresh is Best: Pick veggies that look bright and feel firm to the touch; they’ll cook up the tastiest. However, if you don’t get fresh, you can use frozen veggies.
  • Use Broth: If you want to add some flavor when making steamed veggies add chicken broth as a cooking liquid rather than water.
  • Don’t Overcook: Be sure to stick to the pressure cooking times and quick release to prevent mushy vegetables. Steaming veggies makes the perfect healthy side dish and you want your vegetables just right.

Variations

  • Fresh Herbs: Enhance the flavor with a sprinkle of fresh herbs like parsley or dill, or add a squeeze of lemon juice for a refreshing twist.

Instant Pot Vegetable Cooking Times

Here are my favorite ten vegetables to cook in the Instant Pot and the cooking times it takes when cooking from fresh vegetables. 

  • Broccoli                     Fresh 1-2 minutes 
  • Corn On The Cob    Fresh 3-5 minutes
  • Sliced Carrots          Fresh 2-3 minutes
  • Asparagus                 Fresh 1-2 minutes
  • Baby Potatoes          Fresh 8-10 minutes
  • Green Beans             Fresh 1-2 minutes
  • Spinach                     Fresh 1-2 minutes
  • Butternut Squash   Fresh 4-6 minutes  (cubed)
  • Sweet Potato            Fresh 2-4 minutes  (cubed)
  • Cabbage                    Fresh 2-3 minutes

Using The Instant Pot Steamer Basket

Using an Instant Pot steamer basket to steam vegetables is a great idea. A vegetable basket can be placed on a trivet above the water to enable steaming rather than boiling.

You can cook vegetables in the bottom of the pot if you don’t have accessories yet, or you can use a trivet, or a Stackable Vegetable Steamer designed specifically for the instant pot. 

When buying a stacker or steam basket for your vegetables be sure to make sure it’s the right size for your specific Instant Pot. 

Cooking Tips

  • Fresh Is Best: Pick veggies that look bright and feel firm to the touch; they’ll cook up the tastiest. However, if you don’t get fresh, you can use frozen veggies just add an extra minute to the cooking time.
  • Use Broth: If you want to add some flavor when making steamed veggies add chicken broth as a cooking liquid rather than water.

Variations

  • Fresh Herbs: Enhance the flavor with a sprinkle of fresh herbs like parsley or dill, or add a squeeze of lemon juice for a refreshing twist.

Storage & Reheating Instructions

  • Refrigerate: Store your leftover Instant Pot steamed vegetables in an airtight container and refrigerate for up to 3-4 days.
  • Reheat: Reheat in the microwave for 1-2 minutes or until thoroughly warmed, stirring halfway through.

What To Serve With This Recipe?

  • Air Fryer Huli Huli Chicken: This dish is like a vacation on a plate! You get juicy chicken with a sweet glaze and crisp veggies. It’s a tasty and colorful meal that makes you feel good.
  • Instant Pot Brown Rice: You have soft brown rice filled with good stuff for your body, mixed with lots of different veggies. It’s full of fiber and keeps you full in a yummy way.
  • Bang Bang Salmon: This meal is all about big flavors. The salmon is a little spicy and creamy, and it goes really well with the light taste of veggies.
Making Instant Pot Steamed Vegetables recipe.

Instant Pot Steamed Vegetables

These Instant Pot Steamed Vegetables bring out the natural flavors and crunch, making for a perfect side dish in no time.

Ingredients

  • Broccoli – 1 cup, fresh (cut into florets)
  • Carrots – 2 medium, sliced
  • Sweet Potato – 1 large, cubed
  • Baby Potatoes – ½ pound, halved
  • Green Beans – 1 cup, ends trimmed
  • 1 cup of water

Instructions

  1. Wash all vegetables thoroughly. Cut the broccoli into florets, slice the carrots, cube the sweet potato, and halve the baby potatoes. Trim the ends off the green beans.
  2. Place the metal trivet at the bottom of the Instant Pot and add 1 cup of water. This will create the steam for cooking the vegetables.
  3. If you have an Instant Pot steamer basket, it’s perfect for this recipe. Arrange all the prepared vegetables evenly in the steamer basket. If you don’t have a steamer basket, you can place the vegetables directly on the trivet.
  4. Broccoli, Green Beans, and Carrots: Place these in the Instant Pot first, as they have similar cooking times. Set the Instant Pot to manual high pressure for 2 minutes.
  5. After the first cook cycle, quick release the pressure and add the sweet potato and baby potatoes to the pot, as they require slightly longer to cook. Adjust the Instant Pot to manual high pressure for another 4 minutes.
  6. Once the pressure cooking is complete, carefully do a quick release of the pressure. Open the lid once it’s safe to do so.
  7. Remove the steamer basket or use tongs to transfer the steamed veggies to a serving dish. Season with salt, pepper, and a drizzle of olive oil or melted butter. Toss gently to coat.

Notes

  • Fresh is Best: Pick veggies that look bright and feel firm to the touch; they’ll cook up the tastiest. However, if you don’t get fresh, you can use frozen veggies.
  • Color Variety: Choose different colored vegetables like bell peppers, carrots, green beans, and red peppers to make your dish pop and get a variety of nutrients.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Tasty Instant Pot Vegetable Recipes

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *