Instant Vegetable Medley

By: The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore

Steamed vegetables are one of the easiest and healthiest things you can make in the Instant Pot, and I like to boost their flavor by sautéing them in garlic and olive oil just before serving. Adding a touch of healthy fat to this side dish helps the body absorb their important fat-soluble vitamins, like vitamins A, D, E, and K. Vegetables can overcook if you don’t quickly release the pressure, so stay close to your Instant Pot or you may wind up with mushy vegetables.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

less than 15 min

Diet

Gluten Free, Low Carb, Low Fat, Low Sodium, Plant-Based

Cooking Technique

Pressure Cook, Sauté

Keywords

4 servings, assorted non-starchy vegetables, chopped fresh parsley, clove garlic, contributed, cook 2 min, easy, extra-virgin olive oil, fine sea salt and freshly ground black pepper, gluten free, less than 15 min, low carb, low fat, low sodium, main course, modern, plant-based, prep 5 min, pressure cook, sauté, The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore

Prep Time

5 min

Cook Time

2 min

Servings

4 servings

Ingredients

1 lb assorted non-starchy vegetables
2 tbsp extra-virgin olive oil
1 clove garlic
Fine sea salt and freshly ground black pepper
chopped fresh parsley

Instructions

Pour 1 cup water into the Instant Pot and arrange a steamer basket on the bottom. Place the vegetables in the steamer basket, making sure the vegetables aren’t touching the water. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes.
When the pot beeps and the screen reads L0:00, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid and press Cancel to stop the cooking cycle. The vegetables should be tender, but with some tooth to them. Use oven mitts to remove the steamer basket full of vegetables, drain the water from the pot, then dry the pot and return it to the Instant Pot housing.
Press Sauté and add the olive oil to the Instant Pot. Once the oil is hot but not smoking, add in the garlic and stir briefly, just until fragrant, about 30 seconds. Add the steamed vegetables to the pot and stir well to coat them in the garlic-infused olive oil, about 30 seconds more.
Season generously with salt and pepper, then serve warm with parsley on top. Store leftover vegetables in an airtight container in the fridge for 1 week. They make for great toppings in a salad or grain bowl.

Notes

VARIATIONS
To use frozen vegetables, follow the instructions as given. The vegetables will defrost and heat while the pot is coming to pressure, though they will be slightly softer than using fresh. For cooking starchy vegetables, such as potatoes, parsnips, or winter squash, cut them into 1-inch pieces and steam for 4 minutes to become tender.

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