Instant Pot Steamed Vegetables are an easy, nutrient-rich, low-carb side dish to your main meal. Here is a complete guide to perfectly steaming vegetables in your Instant Pot every single time.
Make these for meal prep and serve them alongside chicken, salmon and so much more.
Jump to:
- Why Steam Veggies in the Instant Pot
- Ingredients - Notes & Substitutions
- Accessories Needed
- How to Steam Vegetables in Instant Pot
- More Instant Pot Steamed Veggies
- Serving Suggestions
- How to Store
- Tips for Perfectly Steamed Veggies
- Frequently Asked Questions
- More Instant Pot Recipe Collections
- 📖 Recipe
- Instant Pot Steamed Vegetables
Vegetables are a staple ingredient we all need more of in our lives. They are colorful, nutritious, and a healthy, low-calorie addition to any meal.
Today I'm sharing how to 'perfectly' steam vegetables using the Instant Pot. It requires less time, effort, and dishes so that you can have more of the good stuff without spending so much time in the kitchen.
Let's get started!
Why Steam Veggies in the Instant Pot
There are so many benefits to steaming vegetables in a pressure cooker. I love it because:
- Retains nutrients. When you boil or roast vegetables, the high-heat cooking process leaches nutrients out of the vegetables. Steaming under gentle heat helps to keep the vitamins, minerals, and valuable phytochemicals intact.
- Saves energy. There's no waiting for water to boil or the oven to preheat. All you need is a quick burst of pressure with the Instant Pot.
- Less time. Just about any vegetable can be steamed and ready in less than 15 minutes!
- Hands-off. Since the Instant Pot does all the work for you, you can get more done in less time in the kitchen.
Ingredients - Notes & Substitutions
The mix of Instant Pot steamed veggies is more about personal preference and cooking time, but feel free to get fun and creative! Here's what I like to use:
- Broccoli: Remove the stem from a head of broccoli and cut it into florets.
- Baby Carrots: Easy and quick, no prep work required!
- Cauliflower Florets: One head of cauliflower yields approx 4 cups, so you will only need ¼ of the head.
- Green Beans: I like to trim and cut into 2-inch pieces to keep the veggies all roughly the same size.
- Water: The quantity of water will vary based on the size of your Instant Pot. Use 1 cup water for 6 qt, or 2 cups water for 8 qt.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Accessories Needed
The trivet that comes along with the Instant Pot is super convenient when steaming vegetables. I also recommend:
- Steamer basket - stainless steel or silicone
- Long tongs
- Heat-safe mittens
Learn more about pot-in-pot cooking in this detailed post: Pot-in-Pot Instant Pot Recipes (PIP)
How to Steam Vegetables in Instant Pot
Steaming vegetables in an Instant Pot couldn't be any easier. Here's how to do it in a few easy steps:
Add water to the Instant Pot stainless-steel insert. Place the steamer basket in the insert. Spread out the vegetables evenly in the steamer basket.
Close the lid and set the vent to the sealing position.
Plug in the Instant Pot and set the Steam preset for 0 minutes at high pressure. If you prefer very soft vegetables, increase the cooking time to 1 minute.
When the time is done, release the pressure manually by following your cooker's quick-release instructions. Open the lid after the pin drops.
Using heat-safe mitts, remove the steamer basket. Transfer the cooked vegetables to a bowl. Season with spices of choice, or drizzle with your favorite dressing. Enjoy!
More Instant Pot Steamed Veggies
Looking to master steamed vegetables in the Instant Pot? Here are so more vegetables to get you inspired:
Instant Pot Boiled Potatoes
Instant Pot Broccoli (Steamed)
Instant Pot Carrots (Steamed)
Instant Pot Green Beans
Instant Pot Beets
Instant Pot Corn on the Cob
Instant Pot Asparagus
You might also like: 15+ Quick & Easy Air Fryer Vegetables Guide
Serving Suggestions
Steamed vegetables are a versatile side dish that can be served with just about anything.
Make them at the beginning of the week to serve with main meals like chicken, salmon, and so much more.
To add more flavor, drizzle or serve them along lemon caper sauce, green goddess sauce, or jalapeno avocado sauce.
How to Store
Leftover steamed vegetables will keep in an airtight container in the fridge for up to 4 days, or in the freezer for 3 months.
Reheating Instructions: Lay out into one even layer on a microwave-safe plate. Reheat in the microwave in 30-second increments, until warmed through.
Tips for Perfectly Steamed Veggies
- Picking vegetables: Pick vegetables that share a common cooking time. Cruciferous vegetables, like broccoli and cauliflower, will cook in the same amount of time as carrots and green beans. Starchy vegetables, like potatoes and corn, will take longer.
- Size of vegetables: Cut the vegetables to be about the same size to ensure even cooking.
- Cooking time: 0-minute cooking yields soft vegetables with a slight bite. For a softer texture, increase the pressure cooking time to 1 minute.
- Water Quantity: Adjust the quantity to the size of your cooker. 1 cup is enough for a 6-qt cooker. Increase it to 2 cups if using an 8-qt cooker.
- Use a steamer basket: This prevents the vegetables from touching the bottom. If they sit in the water, they will boil rather than steam.
Frequently Asked Questions
Steamed vegetables in the Instant Pot can be set to a 0-minute or 1-minute cooking time, depending on if you would like a bit of crunch or softer vegetables.
Frozen vegetables can be used in replace of fresh vegetables, with the cooking time remaining the same. Just note the Instant Pot will take longer to come up to pressure.
You can steam the vegetables in an Instant Pot without a steamer basket by simply placing them on the trivet instead.
Steamed vegetables can be stored in an airtight container in the fridge for 3-4 days, or frozen for up to 3 months. The best way to reheat steamed vegetables is in the microwave in 30-second intervals.
0-minute pressure cooking time means the Instant Pot will build pressure, then instantly release pressure. Certain foods, such as steamed vegetables, take no longer than the time it takes for the pressure cooker to come up to temperature.
More Instant Pot Recipe Collections
These are all part of the Recipes Collection:
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📖 Recipe
Instant Pot Steamed Vegetables
Equipment
Ingredients
- 1 cup broccoli florets
- 1 cup baby carrots
- 1 cup cauliflower florets
- 1 cup green beans trimmed and cut in 2-inch pieces
- 1 cup water for 6qt, 2 cups for 8 qt
Instructions
- Add water to the Instant Pot stainless-steel insert.
- Place the steamer basket in the insert. Spread out the vegetables evenly in the steamer basket. Close the lid and set the vent to the sealing position.
- Plug in the Instant Pot and set the Steam preset for 0 minutes at high pressure. If you prefer very soft vegetables, increase the cooking time to 1 minute
- When the time is done, release the pressure manually by following your cooker's quick-release instructions. Open the lid after the pin drops.
- Using heat-safe mitts, remove the steamer basket. Transfer the cooked vegetables to a bowl. Season with spices of choice, or drizzle with your favorite dressing. Enjoy!
Video
Notes
- Picking vegetables: Pick vegetables that share a common cooking time. Cruciferous vegetables, like broccoli and cauliflower, will cook in the same amount of time as carrots and green beans. Starchy vegetables, like potatoes and corn, will take longer.
- Size of vegetables: Cut the vegetables to be about the same size to ensure even cooking.
- Cooking time: 0-minute cooking yields soft vegetables with a slight bite. For a softer texture, increase the pressure cooking time to 1 minute.
- Water Quantity: Adjust the quantity to the size of your cooker. 1 cup is enough for a 6-qt cooker. Increase it to 2 cups if using an 8-qt cooker.
- Use a steamer basket: This prevents the vegetables from touching the bottom. If they sit in the water, they will boil rather than steam.
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