Instant Pot Steamed Vegetables Recipe

Recipesfull introduces to you: Popular Recipes. (Instant Pot Steamed Vegetables Recipe). 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.

Brief

Prep 10 mins

Cook: 15 mins

Additional: 35 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Instant Pot Steamed Vegetables Recipe

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

Side Dish

Directions

Step 1

Soak the steamer basket in water for 30 minutes.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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

Nutritional Information

Instant Pot Steamed Vegetables Recipe

Servings Per Recipe:4

Calories: 70.6

% Daily Value *

Protein: 5.2g 10%

Carbohydrates: 14.4g 5%

Dietary Fiber: 5.6g 23%

Sugars: 4.2g

Fat: 0.7g 1%

Saturated Fat: 0.1g

Vitamin A Iu: 4137.9IU 83%

Niacin Equivalents: 2.4mg 19%

Vitamin B6: 0.4mg 23%

Vitamin C: 148.5mg 248%

Folate: 123.2mcg 31%

Calcium: 96.8mg 10%

Iron: 1.5mg 8%

Magnesium: 42.8mg 15%

Potassium: 647.5mg 18%

Sodium: 68.5mg 3%

Thiamin: 0.1mg 15%

Calories From Fat: 6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.