Using an Instant Pot to cook vegetables can be a quick and easy way to get healthy, delicious side dishes on the table with minimal effort. However, cooking times can vary widely depending on the type and cut of vegetable you are working with.
In this comprehensive guide, we will provide tips, charts, and instructions for how long to cook all types of veggies in the Instant Pot. Whether you are looking to make steamed broccoli, glazed carrots, or creamy cauliflower mash, we have you covered.
Tips for Cooking Veggies in the Instant Pot
Here are some helpful pointers to keep in mind when using your Instant Pot for vegetables:
- Cut pieces to roughly equal size for even cooking. Larger pieces may be underdone while smaller ones get mushy.
- Add at least 1/4 cup water or broth to create steam. The liquid should not cover the vegetables.
- Layer vegetables loosely in pot, do not overpack them.
- Manual release pressure after cook time is up. Quick releasing helps maintain texture.
- Adjust cook times as needed. Older vegetables may take longer than fresher ones.
- Add any seasonings after cooking so flavors are not diluted.
Cook Times for Common Vegetables
Refer to this handy chart for approximate Instant Pot cook times for typical vegetables:
| Vegetable | Prep | Cook Time |
|---|---|---|
| Asparagus | Whole spears or 2 in pieces | 1-2 minutes |
| Broccoli | Florets or 3 in stalks | 1 minute |
| Brussels Sprouts | Whole, trimmed | 2-3 minutes |
| Butternut Squash | 1 in cubes | 2-3 minutes |
| Cabbage | Shredded or sliced | 3 minutes |
| Carrots | 1/2 in slices or chopped | 2-3 minutes |
| Cauliflower | Florets or 1 in pieces | 1-2 minutes |
| Corn | Whole ears or kernels | 1-2 minutes |
| Eggplant | 1 in cubes | 1 minute |
| Green Beans | Whole or 2 in pieces | 0-1 minute |
Leafy Greens
Leafy greens like spinach and kale cook down significantly. For best results, only cook for 30 seconds to 1 minute. Overcooking will cause excess moisture and mushiness.
Root Vegetables
Dense vegetables like potatoes, sweet potatoes, beets, turnips and parsnips take longer to become tender. Cook for 3-5 minutes for cubed pieces or 8-10 minutes for whole smaller vegetables.
Tips for Specific Veggies
While the cook times above work for basic preparations, you may need to modify slightly for some vegetables.
Asparagus
Add asparagus to 1/2 cup water in a steamer basket. Cook whole spears for 1-2 minutes or cut in 2-inch pieces and cook for 1 minute only. For maximum flavor, season after cooking.
Broccoli
Cut florets or stems into bite-size pieces and place in steamer basket. Add 1/2 cup water to pot. Cook for 1 minute then quick release. To boost flavor, toss with olive oil, salt, pepper, and garlic after cooking.
Brussels Sprouts
Trim ends and cut sprouts in half if large. Add to pot with 1/2 cup water and cook 2-3 minutes until bright green. Toss with bacon bits or browned butter after cooking for extra flavor.
Butternut Squash
Peel squash, scoop out seeds and cut into 1-inch cubes. Add to pot with 1/4 cup water or broth. Cook for 2-3 minutes then release pressure. Mash cubes with butter and seasoning for a quick squash side.
Cabbage
Chop or shred cabbage leaves. Add to pot with 1/2 cup broth and cook for 3 minutes. Stir in vinegar and caraway seeds after cooking for a sweet and sour finish.
Carrots
Peel carrots and slice 1/2-inch thick on the bias. Add carrots and 1/4 cup water to pot and cook 2-3 minutes until crisp-tender. Toss with honey butter or brown sugar glaze after cooking.
Cauliflower
Cut cauliflower florets or stems into 1-inch pieces. Add to pot with 1/2 cup of milk or broth and cook for 1-2 minutes. For creamy cauliflower mash, blend with cooking liquid after cooking.
Corn on the Cob
Place corn (up to 3 ears) in steamer basket in pot with 1 cup water. Cook for 1-2 minutes then coat with melted butter, salt and pepper.
Green Beans
Add 1 pound trimmed green beans and 1/4 cup water to pot. Cook for 0 minutes with quick release. For added flavor, sauté beans in olive oil with garlic after cooking.
Tips for Cooked Vegetables
Now that your veggies are cooked, here are some ideas for finishing them with extra flavor:
- Toss with olive oil or melted butter
- Sprinkle on salt, pepper, garlic powder, or onion powder
- Top with grated Parmesan or shredded cheese
- Drizzle with vinegar like balsamic, red wine, or rice wine vinegar
- Mix in fresh herbs like parsley, basil, dill, or chives
- Blend with broth or milk for pureed veggies
- Stir in lemon juice, honey, brown sugar, or maple syrup
Serving Ideas for Instant Pot Vegetables
Here are some quick ideas for turning your perfect Instant Pot veggies into easy side dishes or appetizers:
Steamed Broccoli with Lemon and Parmesan
After cooking broccoli in your Instant Pot, toss the florets with olive oil, lemon juice, salt, and grated Parmesan cheese for a classic flavor combo.
Honey Glazed Carrots
Cook sliced carrots then drizzle with a mixture of melted butter, honey, and fresh thyme. The sweet glaze is so tasty over tender Instant Pot carrots.
Garlic Mashed Cauliflower
After steaming cauliflower florets, mash them smooth with milk, butter, garlic, salt, and pepper for a low-carb mashed potato substitute.
Creamed Spinach
Sauté spinach leaves in the Instant Pot with cream, onion, and nutmeg for an easy creamed spinach side to accompany dinner.
Refried Beans
Cook pinto beans then mash them with onions and cilantro. Stuff into tacos or serve over rice for an easy Mexican-style side.
Curried Butternut Squash
Cube butternut squash and cook in your Instant Pot. Finish by tossing with curry powder, cumin, ginger, and coconut milk.
Creamy Mashed Potatoes
Make mashed potatoes in your pressure cooker then stir in butter, milk, sour cream, and chives for the creamiest, smoothest spuds.
Sauteed Brussels Sprouts
After pressure cooking Brussels sprouts to your desired tenderness, transfer them to a skillet with bacon drippings and brown until crispy and delicious.
Tips for Meal Planning with Instant Pot Vegetables
Having a batch of freshly cooked veggies ready is a great start to assembling quick and easy meals. Here are meal ideas that pair perfectly with Instant Pot vegetables:
Buddha Bowls
Create colorful Buddha bowls by topping quinoa or rice with steamed veggies like broccoli, carrots, or cabbage and your choice of protein like chicken, tofu, or beans.
Vegetable Soups
Simmer broth and milk with cooked cauliflower, sweet potatoes, turnips, or any combination of veggies for a nourishing soup.
Veggie Frittatas
Stir spinach, tomatoes, and onions into eggs then bake into a crustless veggie-packed frittata for breakfast or brunch.
Veggie Wraps
Load up tortillas or lettuce leaves with Instant Pot corn, beans, slaw, or any other filling and top with cheese, salsa, hummus or dressing.
Loaded Baked Potatoes
Cook potatoes in the Instant Pot, then split open and stuff with all your favorite toppings like bacon, broccoli, cheese, and sour cream.
Veggie Fried Rice
Transform leftover rice into fried rice by stir frying with peas, carrots, cabbage or other Quick Pressure Cooker veggies and eggs.
Pasta Primavera
Mix pasta with steamed broccoli, carrots, cherry tomatoes, spinach, and creamy Alfredo sauce for a fast veggie primavera dinner.
Conclusion
Cooking vegetables in the Instant Pot steams them perfectly in just minutes while retaining nutrients and beautiful color. Refer to the cook time charts and vegetable preparation tips in this article to easily make all kinds of veggies in your pressure cooker.
From side dishes like glazed carrots or garlic mashed potatoes to hearty soups and pastas, Instant Pot vegetables provide a quick base for all kinds of healthy and delicious meals. Experiment with different cook times and seasoning combinations to find your family’s favorites.
With this guide, you can confidently cook up any veggie in your Instant Pot to enjoy as simple sides, use as ingredients in other dishes, or pack for easy make-ahead lunches. So grab your produce and pressure cooker and get ready to make fast, flavorful vegetable dishes your whole family will love.