Instant Pot Steamed Vegetables

4.34 from 3 votes

Instant Pot Steamed Vegetables are an easy way to get delicious, tender crispy veggies on your plate with little time and effort.

Prep Time2

Coming to Pressure Time10

Total Time12

Course: Side Dish

Cuisine: Ukrainian

Servings: servings

Calories: 123kcal

1 lb vegetables like broccoli, cauliflower, brussels sprouts, baby carrots, green beans, asparagus, zucchini coarsely chopped
1 cup cold water
2 tbsp butter melted
Everything bagel seasoning to taste

In Instant Pot, add cold water and trivet or basket with vegetables.
I like veggies holding their shape, soft but not mushy. Here are instructions for this type of veggies. Close the lid, set valve to Sealing and press Manual or Pressure Cook button:
°3 quart: 1 minute on High.
°6 quart: 0 minutes on High.
°8 or 10 quart: 0 minutes on Low. If your Instant Pot doesn't have low pressure, cook on High and Cancel as soon as it pressurizes.
Release pressure immediately by turning valve to Venting and remove vegetables onto a plate. Drizzle with melted butter and sprinkle with seasoning. Serve immediately as that's when veggies taste best. So good!

Store: I do not recommend to use Keep Warm function because veggies will keep cooking and become limb and mush. Refrigerate leftovers in an airtight container for up to 5 days.
Amount of veggies you can cook: Any as long as it fits into your Instant Pot. Cook time is the same regardless the weight.
Seasonings: I personally love butter and bagel seasoning. You can also use olive oil or vegan butter.
For very soft veggies: Increase cook time to 1 minute. Perfect for baby food.
Potatoes: This recipe is for soft flesh veggies like cauliflower, broccoli etc. Potatoes need about 10 minutes cook time. Check out Instant Pot mashed potatoes recipe for instructions.