Instant Pot Steamed Vegetables With Garlic, Capers & Parsley Butter
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 parsley which coats the veggies with zesty, bold flavors.
Course Side
Cuisine Mediterranean
Keyword Brussel Sprouts, Carrots, Healthy, Mediterranean, Side Dishes, Vegetable Sides
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2
Calories 204kcal
Ingredients
2large carrotspeeled and sliced thick
0.7lb.Brussels sproutshalved (300 g)
Sea salt and pepper
1cupof water
For the butter sauce
1oz.salted butterif using unsalted, add a little more salt (30 g)
1tablespoonbaby capers
1tablespoonchopped fresh parsley
2clovesgarlicfinely diced
Peel of 1 small lemon
2tablespoonslemon juice
Instructions
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.