Instant Pot Steamed Vegetables

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Sometimes your body asks you for something healthy. In those cases, I like to make these pressure cooker steamed vegetables.

It’s really easy and can be added to any meal as a healthy side dish or even alone as a light dinner.

This recipe is easy and delicious and you can have it on less than 10 minutes.

What vegetables to use?

Feel free to use any veggies you like : Zucchini, bell peppers, broccoli, carrots etc.

If you gonna use carrots, add 1 minute for the cooking time.

Can I make vegan steamed vegetables?

Sure. For a  vegan recipe, just leave out the butter.

Do I need a steamer basket for this recipe?

Usually, I’m using my steamer basket on these kinds of recipes. But I got some comments from users who are just starting out with the Instant Pot and don’t have all the fancy accessories yet.

So I decided to make this Instant Pot steamed vegetables recipe inside the pot, to show you that it’s possible.

What if I wanna use a steamer basket?

If you DO prefer a steamer basket, just follow these simple instructions:

1. Pour 1 cup of water into the Instant Pot.

2. Place the steamer basket on the bottom of the Instant Pot.

3. Place the vegetables inside the basket

4. Close the lid and cook on high pressure for 3 minutes.

5. Do a quick pressure release and serve.

What’s the best steamer basket?

In my opinion, these are the best out there:

1. Stainless steel steamer basket
2. Silicone Steamer Basket

For more info just check out our Instant Pot steamer basket guide.

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Instant Pot Steamed Vegetables

4.53 from 21 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Steamed Vegetables, vegetables
Prep Time: 3 minutes
Cook Time: 3 minutes
Total Time: 6 minutes
Servings: 6

Ingredients

  • 1/2 lb green bean
  • 1/2 lb yellow bean
  • 1 cauliflower cut into florets
  • 1/4 cup water
  • 1 tsp garlic powder
  • 1 tbsp butter
  • salt and pepper to taste

Instructions

  • Add water in the Instant Pot
  • Place the vegetables in the Instant Pot and sprinkle with garlic powder.
  • Close the lid and cook at high pressure for 3 minutes.
  • When cooking time is complete, do a quick pressure release.
  • Open the lid, add butter, stir a bit and let it melt completely.
  • Serve and enjoy. Feel free to add salt and pepper to taste.

Nutrition

Calories: 52kcal Carbohydrates: 11g Protein: 3g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 1mg Sodium: 37mg Potassium: 455mg Fiber: 4g Sugar: 3g Vitamin A: 265IU Vitamin C: 59mg Calcium: 56mg Iron: 1mg

 

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This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

6 thoughts on “Instant Pot Steamed Vegetables

      1. So I don’t need 2 cups of water in my 8 qt pot to cook these veggies? I thought I needed to add at least 2 cups to properly build steam

        1. As I understand it, this is because these vegetables all release water themselves, whereas grains or dried beans will absorb it.

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