Say goodbye to mushy, overcooked vegetables! If you have an Instant Pot, use the steamer basket to perfectly cook almost any type of vegetable. Steam a batch of your favorite veggie or mix a flavorful assortment in the basket. Since most vegetables finish steaming by the time the Instant Pot pressurizes, you'll have delicious, perfectly cooked vegetables in no time.
[Edit]Ingredients
- of water
- of vegetables like cauliflower, carrots, green beans, or a mix
- Fine sea salt and freshly ground black pepper, to taste
Makes 4 servings
[Edit]Steps
[Edit]Prep
- Pour 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. You could also use a metal colander or strainer.[1]
- In a pinch, you can put the vegetables into the water, but they'll become a lot softer as they cook.
- Cut 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. To use carrots or eggplant, slice them into rounds. You could also steam:[2]
- Green beans
- Bell pepper cut into strips
- Halved Brussels sprouts
- Zucchini slices
- Asparagus
- Leave potatoes, sweet potatoes, and beets whole to steam them. You don't need to peel root vegetables like beets, sweet potatoes, or carrots before you put them into the appliance. Just prick the outsides of the potatoes or sweet potatoes with a fork before you put them into the steamer basket.[3]
- If you'd like to steam whole ears of corn, peel off the husk and silky strands.
- If your recipe calls for potato chunks or diced potatoes or sweet potatoes, feel free to cut them.
- Don't defrost vegetables if you're using frozen produce. Since the vegetables steam as your Instant Pot pressurizes, there's no need to defrost frozen veggies. Simply pour the quantity you want to steam right into the steamer basket.[4]
- Keep in mind that frozen vegetables will be a little softer than if you steamed fresh vegetables.
- Put the vegetables in the basket and close the Instant Pot lid. Arrange all of your fresh or frozen vegetables into the basket and check that they're not touching the water. If they are, pour out some of the water or raise up the steamer basket. Then, close the lid and turn clockwise until it locks.[5]
- Remember to plug in your Instant Pot so it's ready to go!
[Edit]Steam
- Turn the steam release valve to "Sealing" and select "Manual/Pressure Cook." Look at the valve on top of the lid and switch it to "Sealing" so it closes. If the valve is open, the appliance won't heat properly. Then, program your Instant Pot to "Manual/Pressure Cook" on "High."[6]
- The high heat and pressure that builds up in the appliance steams your vegetable medley in almost no time.
- Set the timer for 0 minutes for most veggies. Press the "-" button to set the cook time. Even though you're setting the appliance to 0, your Instant Pot builds up steam and pressure, which perfectly steams your vegetables.[7]
- It should take 5 to 10 minutes for your Instant Pot to come to pressure, which is why you don't need to program extra time for your vegetables to cook.
- Add to the cook time if you're steaming starchy vegetables like potatoes. Since these vegetables take longer to cook than tender vegetables, add time to the "Manual/Pressure Cook" setting on "High." In general, add:[8]
- 3 minutes for corn on the cob
- 4 minutes for chopped parsnips or winter squash
- 4 to 7 minutes for diced potatoes or sweet potatoes
- 15 minutes for whole beets or 8 minutes for quartered beets
- 15 to 18 minutes for whole potatoes or sweet potatoes
- Turn the valve to "Quick Release" when the machine beeps. Once the Instant Pot pressurizes and beeps, wear oven mitts to switch the valve to "Quick Release." Always use caution and keep away from the hot steam that releases.[9]
- You can press the "Cancel" button to stop the cooking cycle once the floating valve drops.
- Remove the lid and lift out the steamer basket. To take the lid off, turn the handle counterclockwise to pull the lid off and away from you. Then, put on oven mitts to pull the steamer basket out. Now, you can enjoy your steamed vegetables or season them with your favorite spices or seasoned oil.[10]
- Try to work quickly so your steamed vegetables don't cool too much.
- Store the leftovers in an airtight container and refrigerate them for up to 1 week.
[Edit]Tips
- If you'd like to keep the vegetables separate as they steam, put small, individual steamer baskets into the Instant Pot. You can usually fit about 3 small baskets into the appliance.
[Edit]Things You'll Need
- Instant Pot pressure cooker
- Steamer basket
- Spoon
- Knife and cutting board
- Oven mitts
- Serving dishes
[Edit]References
- ↑ https://recipes.instantpot.com/recipe/instant-vegetable-medley/
- ↑ https://youtu.be/I7tVkqlVHEg?t=77
- ↑ https://www.tasteofhome.com/collection/how-to-cook-instant-pot-vegetables/
- ↑ https://recipes.instantpot.com/recipe/instant-vegetable-medley/
- ↑ https://youtu.be/OgcEb2AP4Yg?t=23
- ↑ https://recipes.instantpot.com/recipe/instant-vegetable-medley/
- ↑ https://youtu.be/OgcEb2AP4Yg?t=25
- ↑ https://www.tasteofhome.com/collection/how-to-cook-instant-pot-vegetables/
- ↑ https://youtu.be/LQXw3IDv7MU?t=30
- ↑ https://recipes.instantpot.com/recipe/instant-vegetable-medley/
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