Calling all the Veggies, “get in my Instant Pot!!!” 🙂
Steaming veggies in our “magic” pot is super simple!
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Although it may be easy, I know all things Instant Pot were nerve-racking and intimidating for all of us at one time. So, I thought I would just quickly explain how I do it and of course you should try it and find exactly how you like it!
For most vegetables I would cook them in the Instant pot on the manual setting (high pressure) for 0 minutes! Yep! zero minutes! This means that it will come to pressure and then immediately be done. And always do a quick release to stop the cooking right away! Â The only time I have it in the pot for any longer, is if it’s a little tougher veggie, but even then it’s usually just 1 or 2 minutes!
I’ll give a couple of examples:
First up let me show you these delicious, amazing brussels sprouts (No, I’m not even joking, they are my new favorite veggie)
I adapted this to start in the Instant Pot and then finish in a pan (but actually you could saute in the pot, not sure why I didn’t think about that until now). The original recipe comes from my beautiful friend Tiffani Swain.
There are a few ways to put your veggies in the pot.
1. Straight in the pot with the water.
2. On the trivet or in a steamer basket .
3. In a bowl with the water on top of the trivet. This is called Pot in pot (pip) cooking. If you don’t have a steamer basket this is a great option to easily remove all the sprouts after cooking.
Whichever way you choose, you’ll just need a cup of water and the brussel sprouts.
Trim off the ends and if they are pretty big, cut them in half. 
Close the lid and seal. Set for 1 minute and you’ll be ready in no time.
You’ll need Garlic, Butter, salt and pepper, and Parmesan cheese to finish these beautiful veggies. Â 
Have I posted about my awesome salt and pepper box?? I’m not joking when I say this is the first thing I bought for the new kitchen project. I had it sitting on my wish list for a while and as soon as we finished setting a budget and planning, I ordered it from amazon! 🙂 It’s my favorite and you can get one here!
Melt the butter and saute the garlic until fragrant. Add the steamed brussels to the pan and saute for several minutes, stirring frequently. Once done (I usually like a little crispy edges from the saute, but if in a hurry I just take them off after they are completely coated in the yummy butter. delish either way!) sprinkle with Parmesan cheese.
It’s taken three times serving these, but finally my boys ate a couple of pieces with out much wining and had smiles too! ( I may or may not have bribed them with sugar-free soda, which is a huge treat around here 🙂 )
Corn On The Cob:
For corn on the cob I husked them and then threw them in the pot (on the trivet) with 1 cup of water.
Set it to manual 2 minutes 
These were perfect! We smothered them with garlic butter and salt, pepper, and parsley
There are a few accessories that can make veggies in the IP even easier.
Steamer baskets like these from Amazon make it easier to get them out once they are done.
The options are endless for Veggies in the Instant Pot!
These peas for baby David turned out beautifully! (again set to manual 0) I added half a cup of our home-made whey to these for added nutrition and digestive help!
Of course if you haven’t jumped on the Instant pot crazy ride, check them out! Not only do we LOVE ours, but I am dreaming of a second one!!!
Need to pick up some groceries to fix in your Instant Pot? Try out Wal-Mart’s Grocery Pick Up and get a $10.00 off coupon for your first order here!
| Prep Time | 10 minutes |
| Cook Time | 1 minute (plus time to come to pressure) |
| Servings | people |
- 1 lbs Brussel Sprouts fresh
- 4 TBS Butter Really how ever much you think you need to smother these in butter! 🙂
- 2-4 cloves garlic
- Parmesan cheese
- 1-2 dashes salt and pepper
Ingredients
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- Prep the Brussel Sprouts by simply chopping the root end off. Cut the bigger ones in half for more even cooking.
- Place 1 cup of water into bottom of IP. Put brussel sprouts in the Instant Pot , I like to use a steamer basket best. (see note above for a few other ideas of what to steam your sprouts in)
- Close lid, set valve to seal. Select Manual for 1 minutes. (quick release when finished)
- To make the garlic butter you can use a small frying pan on the stove or just use the saute' function on your instant pot once they are done cooking. just simply remove them, dump water out Melt the butter Saute the garlic until fragrant 1-2 minutes add the brussel sprouts, add a dash of salt and pepper Saute in the butter for a few minutes, tossing to coat them well! transfer to a serving dish and sprinkle with Parmesan cheese.
| Prep Time | 5 minutes |
| Cook Time | 1 minute (plus time to come to pressure) |
| Servings | per adult |
- 1-10 ears corn on the cob
- 1 cup water
- season with Butter, garlic, salt, pepper whatever you like on your corn!
Ingredients
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- Husk all the ears of corn.
- Add 1 cup of water and the trivet to the instant pot. Throw the corn on top of the trivet to keep out of the water.
- place lid on and set valve to seal. Select Manual and adjust to 2 minutes. Quick release when pot is done!
- smother with melted butter and any seasoning you like!
If you like this recipe- Try our brussel sprout recipe!   ~ Loveandscribbles.com
Ingredients
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- Throw the peas into the Instant Pot I added half a cup of our home - made whey for added nutriton and digestive help. But you can use any kind of liquid you want ( bone broth would be great too!)
- Close lid, set valve to seal. Select Manual/Pressure Cook, adjust down to 0. Pot will come to pressure then shot off. Quick Release to stop cooking.
- I transfered all of this into my Ninja Blender and pureed it,Then put into ice cube trays for the freezer!
For even more awesome veggies in the instant pot check out this post-- http://www.loveandscribbles.com/calling-veggies-instant-pot-recipes-brussels-corn-peas/
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