Steaming Vegetables in the Instant Pot

We all want to eat more vegetables, for sure. But come meal time, it’s often tough to get up the energy to wash, cut, and cook them. Cooking vegetables in bulk ahead of time is definitely a great idea, but for many, the task seems daunting.

I’ve found that the Instant Pot makes the whole project easier and more enjoyable for a few reasons:

  • Faster cooking times

  • Fewer dishes and pots to clean 

  • Hands-off cooking, so you can do other things

Nutrient loss with the Instant Pot?

Using a steam approach in the Instant Pot means less nutrient loss than boiling vegetables in water on the stove. In general, microwaving, roasting, and steaming vegetables lead to the smallest nutrient losses.

Which vegetables work best in the Instant Pot?

I cook the following vegetables in the Instant Pot using a “zero-minutes” steaming method. Sometimes I mix and cook them together, but I usually cook them separately.

  • Thick dark greens (kale, collard greens, mustard greens)

  • Broccoli

  • Brussels sprouts

  • Cauliflower

  • Green beans

If you like broccoli or green beans barely cooked, then this method isn’t for you for those two vegetables. 

Steaming at zero minutes

I steam these vegetables for zero minutes and immediately release the pressure. Just the pressure-building phase is enough to cook them perfectly. 

Here’s my method.

  • Prep the vegetables (i.e., trim and cut them into chunks, florets, etc.).

  • Rinse the vegetables (you can use the steamer basket for this).

  • Set up the Instant Pot: use a steamer basket made for the Instant Pot or use a trivet (preferably with handles) with a conventional steamer basket on top of the trivet. The steamer should not sit on the bottom of the Instant Pot. (I bought this trivet with handles for $7 on Amazon and I use it with my old metal steamer basket.)

  • Pour 1-1.5 cups of water into the Instant Pot.

  • Pile the vegetables into the basket and lock the lid.

  • Turn the knob to “sealing,” press “Steam,” and lower the minutes to 0 (zero).

  • When the cooking is done, usually in about 5 minutes, immediately move the knob to “venting.” (I use a spoon to move it, since the steam and the lid are really hot.)

  • Once the steam is released and the tiny pressure valve drops (usually this takes 2-3 minutes), remove the lid and lift out the vegetables (I use oven mitts). 

Longer-cooking vegetables

I use the same method for the following vegetables, but they need more minutes.

  • Spaghetti squash (halves)—6 minutes

  • Butternut squash (slices)—3 minutes

  • Carrots (slices)—2 minutes

  • Sweet potatoes and white/yellow potatoes (cubed)—2-3 minutes (firmer vs. softer)

You’ll want to adjust these timings to your taste once you get the hang of the method.

Not these vegetables

I don’t cook the following vegetables in the Instant Pot, because they are too delicate for the high pressure blast, in my opinion. (You’ll find other opinions online—and in the official Instant Pot recipe booklet—so decide for yourself.)

  • Asparagus

  • Cabbage

  • Corn

  • Eggplant

  • Peas

  • Spinach

  • Swiss chard

  • Frozen vegetables 

Happy vegetable-steaming!

Cooking TechniqueLinda TylerComment