I have to admit, veggies are not always my favorite thing to grab and eat out of the fridge. But, if you steam and season them properly, that’s a different story!
This recipe makes it so simple to just cut up the veggies and let the Instant Pot do its thing! This Instant Pot recipe is also perfect for beginners or the perfect addition to any family dinner recipe.
It’s also very healthy for those looking to keep on track! All fresh veggies and some seasoning and you have a tasty side dish ready in minutes.
Since this is a side dish, let me suggest a few recipes that it would go great with! You will definitely need to check out our fall of the bone BBQ ribs recipe, or our cheddar baked chicken, and for sure our crispy honey mustard chicken since you can even dip the veggies in the honey mustard!
If you like this recipe, try our Steamed Broccoli (in the Instant Pot) Recipe!
For this easy Instant Pot dish take a look at the few items you will need below!
Ingredients needed for our healthy Instant Pot recipe:
- Carrots
- Red bell pepper
- Yellow bell pepper
- Cauliflower
- Broccoli
- Garlic salt
- Rosemary
- Water
All the kitchen utensils you need for this Instant Pot side dish:
- Cutting board (THIS is a great set to have)
- Knife
- Instant Pot
- Slotted spoon ( I like THIS one)
- Serving dish
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GET YOUR INSTANT POT READY IT’S TIME TO COOK!
Start by cutting up all of the vegetables.
Cut the carrots into 1 inch lengths (this allows them to cook faster).
Then cut the red and yellow peppers into small bite-sized pieces.
Next is the broccoli, these well need to be cut into small chunky pieces or whatever size you prefer.
Then, you will need to put all of the vegetables into the bottom of the Instant Pot.
Next, add in a cup of water. Make sure it is at least a cup otherwise you can get the BURN notice appearing on the Instant Pot.
After you have poured in the water, place the lid on and turn it to lock it. Also, be sure to turn the valve to the “SEALING” position.
Once the lid is all set, press the “MANUAL” or “PRESSURE COOK” button and set the timer for 1 minute! Don’t worry the veggies will be cooking the whole time the Instant Pot is coming up to pressure as well.
After the timer runs out you will need to do a quick release by turning the valve to the “VENTING” position.
When the pressure has all been released, open the lid and using a slotted spoon move the vegetables into a serving dish and season with garlic salt and rosemary to your taste and enjoy!
If you have a hard time getting your kids to eat their veggies, consider making up this creamy cheese sauce by Spend with Pennies, and pour it over top. Everyone loves things covered in cheese and vegetables are no exception!!
I bet you didn’t think you could make this in the Instant Pot!
Did you know that you can make more than just main dishes in your Instant Pot? Similar to this steamed vegetable recipe, you can make other dishes to go along with your favorite meal.
On our YouTube channel you can find a lot more recipes, but this Instant Pot rolls (FAST) is a great recipe to add to any meal!
MORE (not so main) DISHES TO MAKE IN THE INSTANT POT THAT ARE AMAZING!
- HOW TO MAKE INSTANT POT GREEN BEANS
- INSTANT POT SWEET POTATO CASSEROLE
- INSTANT POT SWEET AND SPICY BBQ BEANS
- INSTANT POT CORN ON THE COB (PRESSURE COOKER RECIPE)
- INSTANT POT BAKED SWEET POTATOES\
Instant Pot Perfectly Steamed Vegetables Recipe
Ingredients
- 4 carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 1 head of cauliflower
- 1 head fresh broccoli
- garlic salt, to taste
- rosemary, to taste
Equipment
Instructions
- 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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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Is this QR or NPR?Abbey
Quick release.
I followed the recipe to a T and all veggies came out super mushy =(
How do I fix that?
Just reduce the cooking time.
These look good and will be trying. Would be great with a Japanese dressing I have seen. I must say though they are not steamed. You are cooking them in the water which means they are boiled and you are losing nutrients. If they were steamed you would put them on a trivet out of the water. Still look good though. I cook a lot of your stuff. Thank you.
Johm M (in the UK)