Best 2 Instant Pot Steamed Vegetables Recipes

In the realm of healthy and convenient cooking, instant pot steamed vegetables reign supreme. Embark on a culinary journey where vibrant colors, crisp textures, and nutrient-rich flavors dance harmoniously on your plate. Discover the art of transforming ordinary vegetables into extraordinary delicacies with the magic of your instant pot. Say goodbye to soggy, overcooked vegetables and hello to a world of perfectly steamed perfection. Whether you prefer tender broccoli florets, succulent carrot sticks, or a medley of colorful bell peppers, the instant pot has you covered. Get ready to unlock the secrets of effortless and flavorful steamed vegetables that will elevate your meals and delight your taste buds.

Here are our top 2 tried and tested recipes!

INSTANT POT® STEAMED VEGETABLES

Instant Pot® Steamed Vegetables image

Fresh, al dente vegetables steamed in your Instant Pot® using Chinese bamboo baskets. Cooking time is minimal, making one wonder why all the fuss to use a pressure cooker instead of traditional steamer basket. I have found that this method creates a crisp but tender vegetable with minimal mess and much safer than an open steamer set-up. This recipe uses a two-tier, 6.5-inch basket with lid, in a 6-quart pot.

Provided by Buckwheat Queen

Categories Side Dish Vegetables Carrots

Time 1h

Yield 4

Number Of Ingredients 6

Ingredients

2-tier 6 1/2- inch bamboo steamer basket with lid
4 large cauliflower florets, stems removed
4 large broccoli florets, stems removed
1 large carrot
16 fresh green beans
2 leaves napa cabbage

Steps:

Soak the steamer basket in water for 30 minutes.
Wash cauliflower and broccoli florets. Peel and wash the carrot. Cut carrot in half and cut each half into 4 sticks, for 8 sticks total. Trim green beans.
Remove steamer baskets from the water. Place one cabbage leaf on the bottom of one basket. Put the cauliflower florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the cauliflower florets. Place the second basket on top. Line the top basket with the remaining cabbage leaf. Put the broccoli florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the broccoli florets.
Pour 1 1/2 cups water into the bottom of an 6-quarter electric pressure cooker (such as Instant Pot®). Add the basket and cover with the lid. Close and lock the cooker lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
Turn off the cooker when the timer rings. Wait for 3 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Set the baskets onto plates to serve the vegetables in the baskets for a decorative touch. Use chopsticks to serve.

Nutrition Facts : Calories 70.6 calories, Carbohydrate 14.4 g, Fat 0.7 g, Fiber 5.6 g, Protein 5.2 g, SaturatedFat 0.1 g, Sodium 68.5 mg, Sugar 4.2 g

INSTANT POT PERFECTLY STEAMED VEGETABLES RECIPE

Instant Pot Perfectly Steamed Vegetables Recipe image

Yield 8

Number Of Ingredients 7

Ingredients

4 carrots
1 red bell pepper
1 yellow bell pepper
1 head cauliflower
1 head broccoli
Garlic salt, to taste
Rosemary, to taste

Steps:

Cut carrots into 1 inch lengths
Cut up the red and yellow peppers into small pieces.
Cut up the cauliflower and broccoli into small chunky pieces.
Place all the vegetables into the bottom of the Instant Pot.
Pour in 1 cup of water.
Lock the lid into place and set the valve to SEALING. Push MANUAL or PRESSURE COOK and set cook time to 1 minute.
After the cook time is done, spoon out vegetables with a slotted spoon and place in a serving dish. Sprinkle with garlic salt and rosemary if desired.

Nutrition Facts : Servingsize 1 serving, Calories 318 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 419 mg, Carbohydrate 72 g, Sugar 28 g, Protein 11 mg

Tips:

Choose fresh, vibrant vegetables for the best flavor and texture.
Cut vegetables into uniform sizes so they cook evenly.
Use a steamer basket or trivet to elevate the vegetables from the water, allowing them to steam evenly.
Season the vegetables with herbs, spices, or a drizzle of olive oil before steaming for added flavor.
Steam vegetables for just a few minutes, until they are tender-crisp. Overcooking can make them mushy.
Serve steamed vegetables immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Steaming vegetables in an Instant Pot is a quick, easy, and healthy way to cook them. The vegetables retain their nutrients and vibrant colors, and they are cooked evenly throughout. Steamed vegetables are a great side dish for any meal, and they can also be used in salads, soups, and stir-fries. With a little practice, you can master the art of steaming vegetables in your Instant Pot and enjoy delicious, healthy vegetables all year long.