Instant Pot Steamed Vegetables Recipes
INSTANT POT® STEAMED VEGETABLES
Fresh, al dente vegetables steamed in your Instant Pot® using Chinese bamboo baskets. Cooking time is minimal, making one wonder why all the fuss to use a pressure cooker instead of traditional steamer basket. I have found that this method creates a crisp but tender vegetable with minimal mess and much safer than an open steamer set-up. This recipe uses a two-tier, 6.5-inch basket with lid, in a 6-quart pot.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Carrots
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Soak the steamer basket in water for 30 minutes.
- Wash cauliflower and broccoli florets. Peel and wash the carrot. Cut carrot in half and cut each half into 4 sticks, for 8 sticks total. Trim green beans.
- Remove steamer baskets from the water. Place one cabbage leaf on the bottom of one basket. Put the cauliflower florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the cauliflower florets. Place the second basket on top. Line the top basket with the remaining cabbage leaf. Put the broccoli florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the broccoli florets.
- Pour 1 1/2 cups water into the bottom of an 6-quarter electric pressure cooker (such as Instant Pot®). Add the basket and cover with the lid. Close and lock the cooker lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
- Turn off the cooker when the timer rings. Wait for 3 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Set the baskets onto plates to serve the vegetables in the baskets for a decorative touch. Use chopsticks to serve.
Nutrition Facts : Calories 70.6 calories, Carbohydrate 14.4 g, Fat 0.7 g, Fiber 5.6 g, Protein 5.2 g, SaturatedFat 0.1 g, Sodium 68.5 mg, Sugar 4.2 g
INSTANT POT PERFECTLY STEAMED VEGETABLES RECIPE
Yield 8
Number Of Ingredients 7
Steps:
- Cut carrots into 1 inch lengths
- Cut up the red and yellow peppers into small pieces.
- Cut up the cauliflower and broccoli into small chunky pieces.
- Place all the vegetables into the bottom of the Instant Pot.
- Pour in 1 cup of water.
- Lock the lid into place and set the valve to SEALING. Push MANUAL or PRESSURE COOK and set cook time to 1 minute.
- After the cook time is done, spoon out vegetables with a slotted spoon and place in a serving dish. Sprinkle with garlic salt and rosemary if desired.
Nutrition Facts : Servingsize 1 serving, Calories 318 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 419 mg, Carbohydrate 72 g, Sugar 28 g, Protein 11 mg
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- Pour 1 c (240 ml) of water into an Instant Pot and put a steamer basket into it. If you don't have a steamer basket, set the metal trivet that came with your Instant Pot into the appliance.
- Cut 1 lb (450 g) of fresh vegetables to create evenly steamed pieces. Get out the vegetables you'd like to use and cut them into florets or rounds. For example, if you're using broccoli or cauliflower, chop them into florets.
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