Instant Pot Vegetable Medley

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

Regretting excessive fast food intake? You can add a good counter-balance with a healthy meal of veggies.

Vegetables would no longer stay untouched at the corners of your fridge. This recipe will walk you through a series of steps using Instant Pot to make a Vegetable Medley at the comfort of your sweet home.

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

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 Video

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 to make your vegetable medley creamier or you can add vegetable stock while cooking to serve it as a vegetable soup, or you can also add other vegetables you like.

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 Instant Pot Vegetable Recipes

Instant Pot Vegetable Soup

Instant Pot Steamed Vegetables

Instant Pot Sauteed Vegetables

Instant Pot Pumpkin Puree

Instant Pot Thanksgiving Green Beans

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

Instant Pot Vegetable Medley

A colorful and delicious dish of vegetables seasoned to perfection…
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: modern
Keyword: mix vegetables, Vegetable Medley, vegetables
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 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.

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

Video

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. To enjoy the real great taste you have to use fresh vegetables.
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