Instant Pot Steamed Vegetables
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!
Servings: 4
Calories: 62kcal
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
This recipe serves 4 and contains 9 net carbs.
- 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.
Nutrition
Calories: 62kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 15mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg