Learn the fastest and easiest way to steam veggies without any hassle at all. This instant pot steamed vegetables recipe is so stress-free, you'll never want to steam veggies any other way again!
Sometimes, I want my vegetables all nice and crunchy. Other times I want it lightly steamed and more tender. This steamed veggies recipe is an easy way to make tender vegetables that are delicious and full of flavor. I like that I have a tried and true method to steam my vegetables that produces consistent results.
This recipe uses zero cook time. Yes, you heard me right. You set your timer to zero minutes and the instant pot steams the veggie mix in the time it takes to come to pressure. So quick and easy!
Equipment used
You will need an instant pot pressure cooker for this recipe and also a steam basket. The basket is usually sold separately but you can get this from a store or online. You can use a mesh basket or a silicone basket but make sure it is the right size that fits in your instant pot.
The instant pot is an electric pressure cooker that cooks food under high pressure in less time. I am a huge fan of my instant pot as it is a hands-free and hassle-free method of cooking.
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Ingredients Used
You only need a few ingredients for this perfect healthy side dish.
- Mixed veggies: I use a veggie mix containing broccoli florets, carrots, and cauliflower for this recipe, but you can mix whatever veggies you like.
- Spices: Garlic powder, onion powder, black pepper, and salt.
- Olive oil: You can use your choice of cooking oil or even melted butter instead.
How to make Instant Pot Vegetables
- Pour a cup of water into the instant pot, then place the basket inside.
- Arrange the veggies in the instant pot steamer basket. You can stack them if you want.
- Drizzle some olive oil all over the veggies, then rub it in. Next, sprinkle your spices. and rub them in too.
- Cover the lid of the instant pot and lock it.
- Set the pot to manual pressure and the timer to zero.
- The instant pot will take a few minutes to build pressure.
- When it beeps, quickly release the pressure and take out the basket.
Storing and Reheating
Store leftover instant pot veggies in an airtight container in the refrigerator for up to four days. They would remain fresh during this time.
You can also freeze them to preserve them for longer. Put them in an airtight container or freezer bag. To defrost if frozen, put the container of veggies in the fridge overnight.
Reheat either in a skillet on the stovetop or in the microwave till hot.
What can I eat this recipe with?
This healthy instant pot recipe is great for meal prep because it is a great side dish that goes with many different dishes.
Enjoy these vegetables with:
Instant Pot Chicken Leg Quarters
Air Fryer Buffalo Chicken Wings
Tips and variations
- Make sure to use a basket so that the vegetables aren't in the water at the bottom of the instant pot. If they are, they would boil, not steam and you'll end up with mushy broccoli.
- Cut all the veggies close to the same size so that they cook evenly. If not, smaller pieces would cook faster than bigger ones.
- You can also season your vegetables after steaming them so that they retain all the taste.
- I use broccoli, baby carrots, and cauliflower, but you can use a medley of any veggies of your choice. Add brussels sprouts, zucchini, asparagus, red bell peppers, or green beans.
Frequently asked questions
Both steaming and pressure cooking vegetables are fast and effective and retain the vegetable's nutrients. Steaming vegetables in a steamer require little attention like the instant pot, but the pressure cooker steams vegetables much faster. While a steamer steams at water's boiling point which is 212F, a pressure cooking reaches beyond that to 250F.
You can steam veggies in the instant pot easily and quickly. Steam them in a steamer basket in the pot, setting it to zero minutes. Do a quick release once it beeps and remove the veggies immediately. This way is healthier too since the veggies don't lose their nutrients like if you boil them.
Yes, you can steam veggies in an instant pot without a basket but you would need to place something in the instant pot so the vegetables are not in the water at the bottom of the pot. You can use a metal trivet, a steel colander, or aluminum foil.
Check out these other easy instant pot recipes!
📖 Recipe
Instant Pot Steamed Vegetables
Equipment
Ingredients
- 1.5 lb mixed veggies broccoli, carrots, and cauliflower
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon olive oil
- ½ teaspoon black pepper
- ½ teaspoon salt or to taste
- 1 cup water
Instructions
- Pour a cup of water into the instant pot, then place the basket inside.
- Arrange the veggies in the instant pot steamer basket. You can stack them if you want.
- Drizzle some olive oil all over the veggies, then rub it in.
- Next, sprinkle your spices. and rub them in too.
- Cover the lid of the instant pot and lock it.
- Set the pot to manual pressure and the timer to zero.
- The instant pot will take a few minutes to build pressure.
- When it beeps, quickly release the pressure and take out the basket.
Notes
- Make sure to use a basket so that the vegetables aren't in the water at the bottom of the instant pot. If they are, they would boil, not steam and you'll end up with mushy broccoli.
- Cut all the veggies close to the same size so that they cook evenly. If not, smaller pieces would cook faster than bigger ones.
- This recipe is for fresh vegetables. If you use frozen vegetables, the time needed would be slightly longer.
- You can also season your vegetables after steaming them so that they retain all the taste.
- I use broccoli, baby carrots, and cauliflower, but you can use a medley of any veggies of your choice. Add brussels sprouts, zucchini, asparagus, red bell peppers, or anything else you want.
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