Instant Vegetable Medley
Steamed vegetables are one of the easiest and healthiest things you can make in the Instant Pot, and I like to boost their flavor by sauteing them in garlic and olive oil just before serving. Adding a touch of healthy fat to this side dish helps the body absorb their important fat-soluble vitamins, like vitamins A, D, E, and K. Vegetables can overcook if you dont quickly release the pressure, so stay close to your Instant Pot or you may wind up with mushy vegetables.
Steamed vegetables are one of the easiest and healthiest things you can make in the Instant Pot, and I like to boost their flavor by sauteing them in garlic and olive oil just before serving. Adding a touch of healthy fat to this side dish helps the body absorb their important fat-soluble vitamins, like vitamins A, D, E, and K. Vegetables can overcook if you dont quickly release the pressure, so stay close to your Instant Pot or you may wind up with mushy vegetables.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 6.75000001369468 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.932040001890961 g
- Serving Size 1 1 serving (121g)
- Sodium 0.135000000273894 mg
- Sugar 0 g
- Trans Fat 0.182790000370852 g
- Calories 60 calories
Step-by-step
- Pour 1 cup water into the Instant Pot and arrange a steamer basket on the bottom.
- Place the vegetables in the steamer basket, making sure the vegetables aren’t touching the water.
- Secure the lid and move the steam release valve to Sealing.
- Select Manual/Pressure Cook to cook on high pressure for 0 minutes.
- When the pot beeps and the screen reads L0:00, immediately move the steam release valve to Venting to quickly release the steam pressure.
- When the floating valve drops, remove the lid and press Cancel to stop the cooking cycle.
- The vegetables should be tender, but with some tooth to them.
- Use oven mitts to remove the steamer basket full of vegetables, drain the water from the pot, then dry the pot and return it to the Instant Pot housing.
- Press Sauté and add the olive oil to the Instant Pot.
- Once the oil is hot but not smoking, add in the garlic and stir briefly, just until fragrant, about 30 seconds.
- Add the steamed vegetables to the pot and stir well to coat them in the garlic-infused olive oil, about 30 seconds more.
- Season generously with salt and pepper, then serve warm with parsley on top.
- Store leftover vegetables in an airtight container in the fridge for 1 week.
- They make for great toppings in a salad or grain bowl.
Leaving root vegetables and brassicas in a pressure cooker under sustained heat guarantees drab, sulfurous gray mush rather than vibrant side dishes. Modern multi-cookers reach high pressure quickly, meaning zero-minute cook cycles are entirely sufficient for tender-crisp results if the steam is vented instantly. When the display registers zero, manually throw the valve to release the vapor before residual heat continues softening cell walls beyond recovery. Retaining a slight tooth-feel in produce preserves texture while concentrating natural sugars, creating a reliable foundation for heavier mains. Pairing these steaming-hot pieces with roasted meats, pan-seared white fish, or protein-rich legume stews balances the plate visually and texturally. Steamed produce tossed briefly in flavored oils absorbs savory compounds efficiently, allowing simple side dishes to complement rich proteins without competing for palate space. Adding extra-virgin olive oil supplies essential dietary lipids that aid the uptake of fat-soluble micronutrients present in colorful plant foods. While electric pressure steaming is a recent culinary adaptation of traditional stovetop methods, applying rapid high-pressure cooking to produce yields remarkably consistent textures in minimal time. Mincing garlic finely and heating it gently for thirty seconds in the insert creates an aromatic base without burning the allium's delicate sugars. Storing leftover portions safely for up to one week in a sealed container provides ready additions for midday grain bowls or cold salads. Utilizing a steamer basket that keeps produce elevated at least two inches above the liquid prevents unwanted boiling during the pressurization phase.
