Description
Super simple steamed vegetables in the Instant Pot + a fifth burner equivalent!
Ingredients
- Vegetables of your choosing
- Water
- Desired seasonings like salt (Use the code kitchenstewardship for 15% off of your first purchase), extra virgin olive oil, herbs and spices, or even parmesan.
Instructions
- Prepare veggies to steam by cutting into equal-sized chunks – shoot large to prevent overcooking.
- Pour one cup of water under the steamer insert and arrange veggies on the basket.
- Lock in the lid and make sure the valve is closed.
- Cook on “Manual” for one minute. Manual will default to high pressure; if you’re steaming less than a whole head of cauliflower or broccoli, something small like green beans, or you simply prefer “al dente” steamed veggies, I would try low pressure for one minute.
- It will take about 10 minutes to get up to (high) pressure.
- After the one minute cook time, open the valve with a long-handled wooden spoon or something similar to quick release the pressure (this will take about 3-5 minutes).
- Remove the steamed veggies (immediately) and serve warm with any desired seasonings!
Notes
Keep in mind that some veggies will take longer to cook than others. A good rule of thumb is that the harder the vegetable is when it’s raw, the longer it will take to steam. You can mitigate this a little by chopping the harder veggies into smaller pieces.
On the opposite side of the spectrum, if you find that even one minute at low pressure is turning your broccoli florets to mush, you can set the timer down to zero. Then it will just come up to pressure and then shut off.