Instant Pot steamed vegetables are easy and quick to make. We opted for carrots and Brussels sprouts and prepared simple butter sauce with garlic, capers and parsley, which coats the veggies with zesty, bold flavors.
Let’s all agree on one thing: steamed vegetables are boring unless you add some magic to them. While eating the veggies plain with no addition of fat or salt might seem like a healthier option, it’s not actually always the case. Let us show you a delicious way to spruce up your Instant Pot steamed vegetables with a tasty butter sauce that is also good for you.
WHY YOU SHOULD EAT VEGETABLES WITH FATS
Before we get into the recipe, which is super simple by the way, we wanted to address the topic of healthy fats. Although you might have been led to believe that cutting out as much fat as possible is the way to go, it’s not actually the healthiest way forward. The truth is that our bodies need fat. We need fat to perform certain metabolic functions, to fuel our brain, make sure our hormones work properly, and to help us absorb the fat-soluble vitamins in the food.
While steaming vegetables (especially in the Instant Pot) is a great idea – as this cooking method retains more nutrients – it’s also important to add some healthy fats to the cooked carrots and broccoli so that your body can easily absorb all those fat-soluble vitamins (A, D, E and K). Plus, fats like grass-fed butter, coconut oil and olive oil are full of their own beneficial nutrients.
HOW TO STEAM INSTANT POT VEGETABLES
We used a metal steam basket but you can also use an ovenproof dish that fits inside the Instant Pot. Separating the vegetables from the water prevents the nutrients from escaping into the liquid. This is not a problem if you’re making soups or braising vegetables, because you end up consuming the liquid. But when you boil vegetables, you discard the cooking liquid.
The main rule for steaming any kind of vegetable is TO NOT OVERCOOK it. Soggy, over-soft Brussels sprouts and mashy carrots are not how nature intended these vegetables to be eaten. Cooking them just enough will retain some crunch for texture (and fibre!) and their vibrant colour.
When pressure cooking, you have to experiment with the timings for how long you need for different vegetables and quantities. Using the STEAM button will set your Instant Pot to 10 minutes at HIGH Pressure, which is WAY too long for steaming say Brussel sprouts or carrots.
There is a handy chart for cooking vegetables on the official Instant Pot website, but we think some of those times could be even lower. The point is, you have to experiment with the times to see what readiness works for you. We prefer veggies on the crunchier side, and that’s how you would have them served to you in a good restaurant.
For diced carrots and Brussels sprouts, you only need to set the Instant Pot for 0 minutes at HIGH pressure or 2-3 minutes at LOW pressure. If you do like them quite soft (say you’re making baby food or doing so for digestive reasons), then you can increase the time by 1-2 minutes. The vegetables will start to cook in the Instant Pot while the pressure is building up! Once the time is up, use the Quick Release to let off the steam.
GARLIC CAPER BUTTER
The sauce that we made to go over our steamed Instant Pot vegetables is very versatile and you can use it over broccoli, cauliflower, potato or peas. Its Mediterranean flavours go with just about anything. A favourite meal to make is a piece of grilled chicken or fish, simply seasoned with salt and pepper, served with steamed vegetables tossed in this parsley, garlic and caper butter sauce. While the meat or fish is cooking, the Instant Pot will get the veggies done in no time. And the sauce only takes a minute on the stove.
Dairy-free option: Instead of using butter you can use 2-3 tablespoons of olive oil or ghee (clarified butter) which is around 95% dairy-free.
Alternatives: Chopped sun-dried tomatoes, olives or good quality anchovies can be used instead of capers. Other fresh herbs such as oregano, thyme or basil will give you a different flavour variation. You can add lemon zest, a little mustard, and even some crispy bacon if you like.
The idea is to add some stronger flavours to make the vegetables more exciting. Sometimes, good quality salted butter and freshly ground pepper are just the ticket as well. Just make sure to add some fats.
MORE INSTANT POT VEGETABLE RECIPES
- Instant Pot Baby Dill Potatoes
- Instant Pot Vegetables En Papillote (In Paper Bag)
- Instant Pot Beets
- Instant Pot Green Bean Casserole
- Instant Pot Broccoli With Lemon & Garlic
- Instant Pot Spaghetti Squash
Instant Pot Steamed Vegetables With Garlic, Capers & Parsley Butter
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2-3 1x
- Category: Side
- Method: Instant Pot
- Cuisine: Mediterranean
Steaming Instant Pot vegetables to just perfect is easy and quick. We opted for carrots and Brussels sprouts and prepared simple butter sauce with garlic, capers and parlsey, which coats the veggies with zesty, bold flavors.
2 large carrots, peeled and sliced thick
0.7 lb / around 300 g Brussels sprouts, halved
Sea salt and pepper
1 cup of water
For the butter sauce
1 oz / 30 g good quality salted butter (if using unsalted, add a little more salt)
1 tablespoon baby capers
1 tablespoon chopped fresh parsley
2 cloves garlic, finely diced
Peel of 1 small lemon
2 tablespoons lemon juice
- Add a cup of water to the pot.
- Place the vegetables inside the steam basket or the ovenproof dish and place inside the pot. Season vegetables with a generous pinch of sea salt and pepper.
- Place and lock the lid, make sure the steaming is pointing to sealed. Press Manual, HIGH Pressure and set to ZERO (0) minutes. Don’t worry, the veggies will cook during the build-up of the pressure. Once the time is up, use the quick release method to let out the rest of the pressure. Open the lid once the pressure valve is all the way down again.
- While the vegetables are cooking, add the sauce ingredients (except for lemon juice) to a small pot and place over medium-high heat. Once the butter has melted, cook for about a minute, stirring frequently to prevent burning. Remove from heat and set aside.
- Remove the steam basket from the pot (we use tongs to lift it out) and transfer the vegetables to a serving bowl. Drizzle with lemon juice and then spoon the sauce evenly over the top. Serve while hot.
- Serving Size:
- Calories: 140
- Sugar: 5 g
- Sodium: 576.6 mg
- Fat: 8.2 g
- Saturated Fat: 5 g
- Carbohydrates: 15.8 g
- Fiber: 5.7 g
- Protein: 4.4 g
- Cholesterol: 20.3 mg
Keywords: Mediterranean, Carrots, Brussel Sprouts, Healthy
SAVE STEAMED VEGETABLES RECIPE TO PINTEREST
This is a question, not a rating – it looks like the ingredient list changes when you switch to 2x or 3x, but the instructions do not. For example, the instructions say to add 1 cup of water to the pot and to cook for 0 minutes whether you choose 1x, 2x or 3x the recipe amount. Is that correct or a misprint?
Yes, that’s correct, not a misprint. The cup of water is just to create steam and if you do longer than zero minutes the veggies may turn into mush.
Oh my but this was easy and GOOD! I had some brussel sprouts and carrots that I needed to use and found this recipe. Unfortunately I didn’t have any fresh parsley so I substituted a dash of Penzeys Pasta Blend seasoning and it turned out fantastic! I cooked the vegetables for 2 minutes and immediately let the steam out. They turned out perfect.
In fact I can’t stop eating out of the bowl and this was supposed to last me all week.
Thanks- what fun to find new recipes
Jo, I am SO glad you loved this recipe! The IP can easily turn veggies to mush, but these ones are the perfect texture and really soak up the flavour. Hope you continue to enjoy this one!