Instant Pot® Steamed Vegetables recipe

All Recipes Best Recipe Side Dish Vegetables Carrots

Ingredients

2-tier 6 1/2- inch bamboo steamer basket with lid
4 large cauliflower florets, stems removed
4 large broccoli florets, stems removed
1 large carrot
16 fresh green beans
2 leaves napa cabbage

Nutrition Info

70.6 calories
carbohydrate: 14.4 g
cholesterol: : -
fat: 0.7 g
fiber: 5.6 g
protein: 5.2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 68.5 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak the steamer basket in water for 30 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Set the baskets onto plates to serve the vegetables in the baskets for a decorative touch. Use chopsticks to serve.

Recipe Yield

4 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Instant Pot® Steamed Vegetables, simple recipe Instant Pot® Steamed Vegetables, recipe Instant Pot® Steamed Vegetables, recipe Instant Pot® Steamed Vegetables, Instant Pot® Steamed Vegetables recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe instant, , easy recipes , baking , tasty recipe best recipes