Craving tender-crisp vegetables but don’t have a steamer basket? You can still steam veggies perfectly in your Instant Pot using just two tablespoons of water and no extra tools. This is my go-to method, which works every time for perfectly cooked, never mushy steamed vegetables.
Detailed Steps
Step 1: Chop the vegetables and add them to the inner pot of the Instant Pot. Add water to the inner pot.
Step 2: Close the lid, set the valve to Sealing, and choose the Pressure Cook setting. Set the time to 0 minutes on High Pressure.
Step 3: Once the pressure cooking is done, quickly release the pressure carefully, and the Instant Pot steamed veggies are ready to serve.
Serving Tips
These steamed vegetables pair well with almost anything:
- Serve them with Indian dal and steamed rice for a comforting meal.
- Toss into a quinoa salad or add to your favorite grain bowl.
- Use them as a quick add-on to any curries or soups.
- I also like them to serve with Indian curry sauce or saag sauce; this makes a quick side dish on busy days.
- For a simple snack or side, just season with a pinch of salt, a dash of black pepper, and maybe a drizzle of olive oil or a squeeze of fresh lemon juice.
Have you tried steaming veggies in an Instant Pot without a steamer basket? Please let me know in the comments which veggie combo you’re trying first with this simple Instant Pot steaming method! If you’re new to the Instant Pot, check out my Instant Pot Basics guide to learn how to cook all your meals from scratch using this versatile appliance.
Recipe
How to Steam Veggies in Instant Pot without a Steamer Basket
Learn how to steam vegetables in the Instant Pot without a steamer basket. This easy zero-minute method yields perfect tender-crisp veggies every time!
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Instructions
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Prep the Veggies: Chop your vegetables into roughly 2-inch pieces. This size helps them steam evenly without turning mushy.
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Add to Instant Pot: Place the chopped vegetables directly into the steel inner pot of your Instant Pot. No steamer basket is needed!
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Add Water: Pour two tablespoons of water into the pot. This small amount creates just enough steam under pressure.
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Pressure Cook for 0 Minutes: Close the lid, set the valve to Sealing, and choose the Pressure Cook setting. Set the time to 0 minutes on High Pressure. Yes, zero! The vegetables will cook perfectly during the pressure build-up time.
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Quick Release: As soon as the timer reaches 0, quickly release the pressure. Carefully open the lid once the pin drops.
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Drain and Serve: If there’s a little water left at the bottom, drain it out. The veggies are ready to enjoy as a snack or side dish!
Notes
Tested Tips from My Kitchen:
- Chop evenly: Keep vegetable chunks around 2 inches in size for even cooking.
- Don’t overcrowd: Overfilling the pot can lead to uneven steaming.
- Zero-minute magic: The veggies steam as the pot comes to pressure. More time = mushy results.
- Save leftover water: If you use a bit more water, the extra can be reused in soups to add extra nutrients.
- Veggies I tried using this method: Broccoli florets, cauliflower florets, green beans, carrots, corn on the cob (cut into 2-inch pieces), and sweet potato chunks. All work well with this 0-minute method.
- For denser vegetables: For very dense vegetables like beetroot or larger potato chunks, I usually use a 2- or 3-minute pressure cook time to ensure they are fully cooked through.
Nutrition
Calories: 116kcalCarbohydrates: 24gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 86mgPotassium: 386mgFiber: 7gVitamin A: 9242IUVitamin C: 19mgCalcium: 46mgIron: 2mg