Instant Pot Vegetable Medley

Yellow bowl filled with carrot, potato and pumpkin cubes topped with rosemary spring

 Try this Instant Pot Vegetable Medley for a healthy, vegan-friendly meal that's ready in 10 minutes total.

Packed with a colorful array of vegetables, this dish is not only nourishing but also full of flavors that celebrate plant-based eating.

Yellow bowl filled with carrot, potato and pumpkin cubes topped with rosemary sprig

It’s perfect for anyone looking to enjoy a delicious, wholesome meal that supports a healthy lifestyle.

Recipe Video

 

Why This Recipe Works

Vegetable combinations do not turn out tasty quite often. Usually, healthy recipes are less tasteful, but Vegetable Medley I suggest does not follow the conventional law. The recipe is absolutely delicious, rich in butternut squash, potato, and carrots. A perfect mixture of fully healthy vegetables.

A recipe packed with healthy nutrients, easy side-dish that would be everyone's favorite.

Recipe Ingredients

A recipe with a handful of ingredients, just 3 veggies, olive oil, rosemary, and some salt and pepper to make your meal healthier and delicious. We are making this recipe with Butternut Squash, Carrots, and Potatoes.

You can also try this recipe with other vegetables that would work best together like cauliflower, broccoli, and carrots, or any vegetable you like. You can also spice it up by adding some seasoning spices. Try this recipe with a topping of some green onions and garnish it with black pepper.

How to make

Chop and peel all the veggies as per the recipe.

Set the pot on Saute for 1 minute.

Add 2 tablespoons of olive oil into the pot and 1 sprig of rosemary.

Cook it for 1 minute and mix it.

Now add a cup of butternut squash into the pot.

Add 3 chopped potatoes into the pot.

Add 3 carrots into the pot.

Pour a cup of water into the pot.

Add some salt and pepper to the pot.

Close the lid and set the pot to cook on high pressure for 5 minutes.

Do a natural release.

Dish out and serve it with some crispy pieces of bread!

How to serve?

You can serve this amazingly healthy dish with kinds of rice like Jasmine rice, Brown rice, Basmati rice, or you can have it as it is!

FAQs

What else can I add?

You can make it creamier by adding some fluffy whipped cream or table cream to make your vegetable medley creamier or .

You can also add vegetable stock while cooking to serve it as a vegetable soup.

Can I store it?

Yes, you can store the Instant Pot Vegetable Medley easily in an air-tight container and thaw it in the refrigerator.

How to reheat?

You can easily reheat the Instant Pot Vegetable Medley in a microwave. But once frozen the veggies will become softer when reheated, the taste won't be the same but acceptable.

More Vegetable Recipes

Instant Pot Vegetable Soup

Instant Pot Steamed Vegetables

Roasted Cabbage Wedges

Instant Pot Pumpkin Puree

 

Yellow bowl filled with carrot, potato and pumpkin cubes topped with rosemary spring

Instant Pot Vegetable Medley

Enjoy a healthy, vegan Instant Pot Vegetable Medley. It’s a quick, plant-based dish that’s bursting with flavor. Make it in only 10 minutes!
4.58 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: modern
Keyword: mix vegetables, Vegetable Medley, vegetables
Prep Time: 4 minutes
Cook Time: 6 minutes
Total Time: 10 minutes
Servings: 4
Author: Corrie

Ingredients

  • 3 carrots peeled and chopped
  • 3 potatoes peeled and chopped
  • 1 cup butternut squash chopped
  • 2 tablespoon olive oil
  • 1 sprig rosemary
  • 1 cup water
  • 1 teaspoon salt and pepper to season

Instructions

  • Select the “Sauté” function on the Instant Pot pressure cooker.
  • Add oil and rosemary sprig to the pot and sauté for 1 minute.
  • Stir in all the remaining ingredients.
  • Mix well and cover and secure the lid.
  • Select the “Manual” function for 6 minutes at high pressure.
  • Release the pressure naturally then remove the lid.
  • Serve warm.

Video

Nutrition

Calories: 219kcal Carbohydrates: 36g Protein: 4g Fat: 7g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 627mg Potassium: 943mg Fiber: 6g Sugar: 4g Vitamin A: 11367IU Vitamin C: 42mg Calcium: 54mg Iron: 2mg

Notes

Frozen veggies may be softer than fresh ones after being cooked. I would suggest you use fresh vegetables because frozen vegetables will become mushy or much softer.
Tried this Recipe?Mention @corriecooksblog or tag #corriecooks!

2 thoughts on “Instant Pot Vegetable Medley

  1. 5 stars
    Hi
    I'd like to using Zucchini instead butternut squash. Is that works for instant pot like your recipe ?

    Thank you .

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