I love fresh vegetables for many reasons. I’ll usually grab whatever is in season and on sale at the store each week, picking up a few for variety.
While I make most dinners on the weekend to eat throughout the week, sometimes a fresh veggie gets lost in the back of the crisper and needs to be cooked midweek.
Enter the Instant Pot. While I do love to steam for the healthiest cooking method, or roast for added flavor, pressure cooking is just so much faster when I’m home from the office and hungry.
A few quick chops, add broth, herbs & spices, perhaps a little butter and you’ve got a freshly cooked vegetable on the table, in less than 15 minutes.
Since pressure cooking requires liquid, I try to use vegetable or chicken stock. Even a no sodium bouillon packet adds tons of flavor.
All below are cooked on high pressure with a manual release after the timer sounds. Here are a few of my favs and cook times:
Cauliflower florets are also in rotation. I’ll sprinkle either a no salt spice blend or just some red pepper flake. Set for 1 to 3 minutes, depending on your desired texture. I like 2 minutes for a slightly firm, but softened cauliflower.
Broccoli crowns are quick and easy. Set for 0 minutes (yes, 0).
Brussels sprouts with some chopped garlic and definitely fresh black pepper FTW. Set for 2 minutes. It’s almost faster than microwaving a steamer bag.
Carrots are also a fast option. Whether baby or starting from peeled chopped whole carrots, add in some garlic and onion powders with a little butter. Set for 2 to 5 minutes, depending on the carrot size and your desired doneness.
Green beans are also quick. I like to keep whole, add in some chopped or minced garlic with a pad of butter and they cook of so fast at just 2 minutes; three if you want more of a canned green bean finish.
What type of vegetables are in your dinner rotation?
#StaySalty
This content contains affiliate links in which we may get paid when you buy through our links, earning us a commission.
