Cooking Vegetables in the Instant Pot

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I love my Instant Pot! I especially love it for cooking vegetables. They cook quickly, they are crisp tender when finished and they stay brightly colored! If you haven’t tried cooking vegetables yet, give it a try. You won’t cook them any other way once you’ve tried cooking them in the Instant Pot!

Happy cooking!  🙂

Print Recipe
Cooking Vegetables in the Instant Pot!
Vegetables are super easy to cook in the Instant Pot. They turn out tender crisp and colorful. And they cook quickly!
Print Recipe
Cooking Vegetables in the Instant Pot!
Vegetables are super easy to cook in the Instant Pot. They turn out tender crisp and colorful. And they cook quickly!
Ingredients
Servings:
Units:
Instructions
  1. Put 1/4 cup of water in the stainless steel pot of the Instant Pot.
  2. Wash and chop your vegetables and add them to the pot.
  3. Secure the lid. Turn the sealing knob to sealing.
  4. Press the manual button. Press the minus sign until you get to "1". Press the Pressure button until "low" pressure comes up.
  5. And wait!
  6. If you are cooking a vegetable medley, it is helpful to cook a very hard vegetable (eg golden beets) for a minute first before you add in and cook the other vegetables. Cook the beets for 1 minute at low pressure. Release the pressure quickly, then add the other vegetables that you want to cook. Add a small amount of additional water if the level looks low. Cook at low pressure for another minute and release the pressure quickly. All the vegetables should be crisp tender.
  7. If you are cooking vegetables such as broccoli, cauliflower or brussel sprouts then cook those for one minute at low pressure, with a quick release.
  8. Softer vegetables, such as asparagus, green beans and even carrots mixed with those vegetables can be cooked for less than a minute. You can set the timer to "0" with low pressure and quick release.
  9. And sometimes, if the broccoli and cauliflower are in larger chunks, after the 1 minute of cooking I will count to 20 and then release the pressure.
  10. You can play around with how much time each type of vegetable requires so they are cooked to your liking! I am somewhere between setting the timer to "0" and when it beeps waiting for 30 seconds to release the pressure or setting the timer to "1" and immediately releasing the pressure (all low pressure). It honestly depends on whether or not there is broccoli in the mix and how big it is as I do like my broccoli fork tender and not crunchy.... 🙂
  11. I'm sure that you will also agree that cooking vegetables in the Instant Pot is totally awesome!
  12. As you can see, I often cook lots of vegetables together, including throwing in some greens such as kale, Swiss chard or collard greens. They always turn out awesome!! When the vegetables are done, remember to season them with lots of love before serving!! 🙂
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12 thoughts on “Cooking Vegetables in the Instant Pot

  1. I’m going to try this thank you. I’ve had my IP for a few months now and tried vegetables a few times and got mush. Low pressure might be the the ultimate answer. Have you tried adding seasonings to the water or lemon? That’s my next dream if I can get al dente vegetables.

    1. Hi Charmagne! Mushy vegetables are no fun! I really like cooking vegetables in the Instant Pot! It is the only way I cook them now! I bet low pressure might help. If they are more done than you like with low pressure you can try releasing the pressure before the one minute cooking time is up. I’ve not had to do this as one minute is about right for me.

      Sometimes if the broccoli is in larger chunks, I’ll wait for about 20 to 30 seconds after the one minute of cooking time, then release the pressure so the broccoli is as tender as I like it.

      Sometimes I cook the vegetables in vegetable broth, which adds a richness that I enjoy. I think adding other seasonings would be wonderful! I haven’t experimented much with that yet, but am thinking about doing that.

      Happy cooking!!!!! 🙂

        1. I have not tried 0 minutes as 1 minute seems to work for me! It seems like a good option to try though! Thanks for sharing!

        2. Sophia! The last two days I set the manual timer for 0 minutes using low pressure. The first time I did quick release right away and found the broccoli was a bit too crisp for me, while the other vegetables were very crisp tender (I live at 7000 feet in elevation). The next day (yesterday), I set the timer for 0 minutes, low pressure and when it beeped, I waited 30 seconds before releasing the pressure. The broccoli was more to my liking. It is fun to play around to see what works best. It seems for me, at my elevation and tastes, I probably am somewhere between 0 minutes and waiting 30 seconds before releasing the pressure or cooking for 1 minute and immediately releasing the pressure (all on low pressure). Thanks for your suggestion! It is always fun to experiment with the IP! And I LOVE the way the vegetables come out so brightly colored when cooked just until crisp tender in the IP!!! Happy cooking!!!

  2. Works great! Thank you for the technique! Today I seasoned with salt, pepper, garlic and tossed with some olive oil before cooking a mix of green beans, carrots, cauliflower, 1/4 C water and 1 min. Perfect and delicious! Thanks again!!!

    1. Yay! Glad you had success! Thanks for letting me know! I LOVE cooking vegetables in the Instant Pot! They turn out so awesome! Happy cooking!

        1. Hi! With vegetables I think it is important to release the pressure manually and take the vegetables out of the pot quickly, otherwise they will be overcooked.

          Other foods like sweet potatoes, rice, and beans….those can have a natural pressure release for it doesn’t matter (to me) if those foods sit in the Instant Pot for awhile.

          But vegetables…..well I like my vegetables crisp tender, which means a short cooking time and a quick pressure release and then taking them out of the pot so they don’t keep cooking.

          Thanks for asking and happy cooking!!!! 🙂

          1. To clarify, I cook my vegetables for either 1 minute, low pressure, with a quick release or I set the timer on 0 minutes, low pressure. When the timer beeps, I do wait 30-40 seconds before releasing the pressure, as then the vegetables are a bit more cooked then releasing the pressure right away, when it is set for 0 minutes.

            If you wait for natural pressure release (which could take several minutes or longer) the vegetables will be VERY well cooked, which is not how I prefer them. 😉

            Happy cooking! 🙂

    1. Hi Diana!
      I use somewhere between 1/4 cup and 1/3 cup water in with my vegetables. I don’t measure the water, I just put some in the pot. I tend to cook quite a lot of vegetables at a time, usually a mixture. I eat a lot of vegetables, so I cook enough for a day or two at a time. (I eat the cooked vegetables 2 – 3 times through out the day.)

      Right now I seem to have settled on setting the Instant Pot to “0” minutes, low pressure. When the timer beeps, I wait 15 seconds before releasing the pressure. That seems about right for me for how crisp – tender I like my vegetables. I do cook chopped beets separately for 3 minutes at low pressure, quick release. (If I cook them with other vegetables, they turn everything red.) 🙂

      Thanks for writing and Happy Instant Pot cooking! 🙂

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