Instant Vegetable Medley

By: Megan Gilmore

Instant Vegetable Medley
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
Less Than 15 Minutes
cuisine icon Diet
Gluten Free, Low Carb, Low Fat, Low Sodium, Plant-Based
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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, Megan Gilmore, modern, plant-based, prep 5 min, pressure cook, sauté

prep icon Prep Time
5 Minutes
cook icon Cook Time
2 Minutes

serving icon Servings
4 Servings
Ingredients
  • 1 cup water
  • 1 lb assorted non-starchy vegetables
  • 2 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • Fine sea salt and freshly ground black pepper
  • Fresh parsley, chopped
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 or 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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