Steaming vegetables has never been easier or more flavorful than with this Instant Pot Perfectly Steamed Vegetables Recipe. In just 6 minutes, you’ll have tender-crisp veggies bursting with vibrant colors and natural sweetness. The gentle steam locks in nutrients, ensuring every bite is as wholesome as it is delicious.
Think of crisp broccoli florets, tender carrots, and vibrant green beans, all infused with a subtle, fresh aroma. This quick, fuss-free method delivers a medley of textures—crunchy, juicy, and satisfying—while keeping the flavors bright and clean. Perfect as a side or a light meal, it’s a guilt-free way to savor the goodness of nature in minutes.
Fresh and Flavorful Ingredients
- 4 carrots (peeled and cut into 1-inch lengths for even cooking)
- 1 red bell pepper (cut into small pieces; substitute with orange or green bell pepper if desired)
- 1 yellow bell pepper (cut into small pieces; adds a sweet, vibrant touch)
- 1 head of cauliflower (cut into small, chunky florets; use pre-cut cauliflower to save time)
- 1 head fresh broccoli (cut into small, chunky florets; stems can be peeled and sliced for extra crunch)
- Garlic salt, to taste (adds a savory kick; substitute with regular salt and minced garlic if preferred)
- Rosemary, to taste (fresh or dried; substitute with thyme or oregano for a different flavor profile)
Simple Step-by-Step Instructions
- Prepare the vegetables: Cut the carrots into 1-inch lengths. Dice the red and yellow bell peppers into small pieces. Break the cauliflower and broccoli into small, chunky florets.
- Add to Instant Pot: Place all the prepared vegetables into the bottom of the Instant Pot.
- Add water: Pour in 1 cup of water to create steam for cooking.
- Set up the Instant Pot: Lock the lid into place and ensure the valve is set to SEALING.
- Cook: Press MANUAL or PRESSURE COOK and set the cook time to 1 minute.
- Release and serve: Once the cook time is complete, carefully release the pressure. Use a slotted spoon to transfer the vegetables to a serving dish.
- Season: Sprinkle with garlic salt and rosemary to taste, if desired. Serve immediately for the best texture and flavor.
Quick & Flavorful Sauce Ideas
Elevate your steamed veggies with a drizzle of lemon garlic butter (melt 2 tbsp butter, mix with 1 minced garlic clove, and a squeeze of lemon juice) or a tangy balsamic glaze (simmer 1/4 cup balsamic vinegar with 1 tsp honey until thickened). For a creamy twist, try a dollop of tzatziki or hummus on the side!
Perfect Pairings for Serving
These steamed veggies are a versatile side dish! Serve them alongside grilled chicken, roasted salmon, or a hearty quinoa salad. For a light meal, toss them with cooked pasta and a sprinkle of Parmesan cheese. They also make a great addition to grain bowls or stir-fries!
Storage & Reheating Tips
Store leftover veggies in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for 1-2 minutes or toss them in a skillet with a splash of water or olive oil for a quick warm-up. Avoid overcooking to keep them crisp and vibrant!
Time-Saving Prep Hacks
Save time by prepping your veggies ahead of time! Chop the carrots, peppers, cauliflower, and broccoli, then store them in separate containers or a large zip-top bag in the fridge for up to 2 days. When you’re ready to cook, just grab and steam—no extra prep needed!
Customize Your Veggie Mix
Feel free to swap in your favorite veggies! Try adding zucchini slices, snap peas, or asparagus spears for variety. If you prefer softer veggies, increase the cook time to 2 minutes. For extra crunch, stick to the 1-minute cook time and enjoy the fresh texture!
Instant Pot Perfectly Steamed Vegetables Recipe
Equipment
- Instant Pot
Ingredients
Vegetables
- 4 carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 1 head of cauliflower
- 1 head fresh broccoli
- to taste garlic salt
- to taste rosemary
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.