steamed vegetables

If you&#039;d like to steam zucchini using your Instant Pot or pressure cooker, this is the easiest way to get a side dish ready that isn&#039;t mushy!

Instant Pot Zucchini

lb Zucchini (Cut in quarters and ⅓” slices)

Salt

water

Put 1 cup of cold water in the pan of the Instant Pot. Place the steamer basket inside the Instant Pot.

Toss chopped zucchini with salt and place in the steamer basket.

Close the lid and close the sealing valve.

Turn the Instant Pot to steam mode for 2 minutes.

Allow the Instant Pot to go through the cooking cycle and do a quick release. (The total time to get to steam, cook, and release steam was about 13 minutes)

Carefully open the lid and remove the zucchini. It is ready to serve.

Optional: garnish with a drizzle of olive oil, salt, and freshly cracked pepper. If you like spicy food, you could add some crushed red pepper.

Instant Pot Steamed Vegetables

lb green bean

lb yellow bean

cauliflower

garlic powder

butter

salt and pepper (to taste)

Add water in the Instant Pot

Place the vegetables in the Instant Pot (or on the steamer basket) and sprinkle with garlic powder.

Close the lid and cook at high pressure for 3 minutes.

After cooking ends, do a quick pressure release.

Open the lid, add butter, stir a bit and let it melt completely.

Serve and enjoy. Feel free to add salt and pepper to taste.

Healthy and full of flavor, this dashi-infused Steamed Vegetables with Miso Sesame Sauce is the quickest way to get vegetables on your plates.&nbsp;&nbsp;

Steamed Vegetables with Miso Sesame Sauce

dashi (Japanese soup stock; click to learn more)

potato

½ gobo (burdock root)

¼ kabocha (squash/pumpkin)

carrot

corn

asparagus

broccoli

cabbage

cherry tomatoes

Tbsp toasted white sesame seeds

garlic

tsp sugar

Tbsp miso

soy sauce

Tbsp sesame oil (roasted)

mirin

Tbsp rice vinegar

salt

Gather all the ingredients for Miso Sesame Sauce.

Grind 6 Tbsp sesame seeds with a pestle and mortar.

Crush&nbsp;2 cloves garlic.&nbsp; Add&nbsp;1 tsp sugar and&nbsp;2 Tbsp miso and combine well.&nbsp;

Add&nbsp;2 Tbsp soy sauce, 2 Tbsp sesame oil,&nbsp;4 Tbsp mirin, and&nbsp;2 Tbsp rice vinegar.&nbsp; Mix well.

Check the taste and add kosher salt if necessary.&nbsp; I added&nbsp;¼ tsp salt.

To Prepare the Miso Sesame Sauce

Prepare all the ingredients.  Make dashi; otherwise, use water instead.

Cut the sweet potatoes into ¼ inch slices (uniform smaller pieces will cook faster than larger pieces) and soak in water to remove starch.  Drain and set aside.

Wash the gobo really well and peel it thinly with a peeler. Soak in water immediately to avoid color changes and change the water once. Drain and set aside.

Discard the seeds from kabocha and slice thinly.

You can either cut the carrot into ¼ inch slices or use a peeler to peel the carrot.

Cut the corn on the cob into 1-inch thickness.

Hold each asparagus, snap and discard the shorter bottom end.  Cut the asparagus in half.

Cut the broccoli and cauliflower into florets.

Cut the napa cabbage into bite-size pieces.

To Prepare the Vegetables

Pour the dashi in your steamer, cover the lid, and bring it to boil on medium-high heat. As a quick guide, dashi (or water) should be at least 1-2 inches to your steamer (pot). Insert the steamer basket. Make sure the surface of the dashi (or water) is not touching the basket. If it is, take out some water.

When steam is coming out from the pot strongly, reduce the heat to medium and place the hard vegetables such as sweet potatoes and root vegetables. I also added kabocha squash and corn here as the rest of ingredients are fairly fast to cook. Cover the pot and set timer for 5 minutes.

Then add “Flower” vegetables such as asparagus, broccoli, cauliflower, and the bottom part of the napa cabbage. I also added carrot peels here. Set the&nbsp;timer for 3 minutes.

Lastly, add the leafy part of the napa cabbage and mini tomatoes. Cook for 2 more minutes.

Insert a bamboo skewer to check the&nbsp;doneness of denser vegetables. If it goes through, it’s ready to eat! Stop the steaming when the vegetables are still a bit crunchy since the residual heat will continue to cook the vegetables.

Serve the steamed vegetables with Miso Sesame Sauce and enjoy!  During the meal, you can continue to steam the vegetables.  Keep an eye on the dashi/water inside the pot.  Make sure you are not running out of dashi/water. If it’s too little, add more dashi/water.

To Steam

If you love a quick side dish, you’re going to love this Steamed Broccoli. Steam up perfect broccoli florets in under 5 minutes with minimal effort with your Instant Pot!

Instant Pot Steamed Broccoli

Broccoli Florets

Water

Salt & Pepper

Butter

Thoroughly wash broccoli.

Place rinsed broccoli florets onto steamer basket in...

Place rinsed broccoli florets onto steamer basket in Instant Pot.

Add 1 cup of water to the bottom...

Add 1 cup of water to the bottom of your Instant Pot. Add other ingredients if you choose to make flavor variants. [Butter, salt, pepper, garlic, etc]

Place Instant Pot lid on and turn to...

Place Instant Pot lid on and turn to lock. Be sure valve is set to seal.

Touch "Manual" button on Instant Pot and lower...

Touch "Manual" button on Instant Pot and lower timer to "0" or "1", depending on your liking.

When Instant Pot beeps to let you know...

When Instant Pot beeps to let you know it's reached pressure, do a quick release [by moving valve to release]. Watch out for steam!

Remove broccoli immediately.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/phfypgiya26i7jpioh1w.mp4

If you love a quick side dish, you're going to love this Instant Pot Steamed Broccoli. Steam up perfect broccoli florets in under 5 minutes with minimal effort and perfect crispness with your Instant Pot!

Learn how to steam fresh green beans for an easy, delicious, fresh, and versatile side dish that will go with just about any dinner.

How to Steam Green Beans

beans

salt (0.02)

tsp black pepper (0.02)

Rinse the green beans in a colander. Snap the end off of any beans that still have an attached stem (see photos below). Snap each bean in half, or leave the beans whole for a more dramatic presentation.

Place one inch of water in a pot or deep skillet. Place the steam basket inside the pot. The water should not be so deep that it comes up through the holes in the steam basket. Fill the steam basket with the washed green beans. Place a lid on the pot or skillet, turn the heat onto high, and allow the water to come to a boil (about 3 minutes).

Allow the green beans to steam for about 5 minutes from the time the water begins to boil, or until they have reached your desired level of tenderness. Aim for green beans that are vibrant in color and tender but not mushy. You can test the tenderness of the green beans with a fork.

Once cooked to your liking, remove the pot from the heat. Remove the steam basket with the green beans and discard the water from the bottom of the pot. Place the beans back in the pot without the steam basket and add some butter. Stir the butter into the green beans, allowing the residual heat to melt the butter. Season the beans with salt and pepper, then serve.

Whenever I’ve tried to sauté green beans, they weren’t cooked. I’ve also tried boiling before sautéing but that’s just too many steps. These came out great in only one step. I think I cooked for more like 10 minutes. Also glad to know I don’t need to trim both ends! Added butter, garlic salt, and pepper.

My favorite spice to add to green beans is dried dill weed.  Not too much but just a sprinkle as if you were sprinkling pepper.  My mother taught me this years ago and been doing it every since!

We always steam veggies when possible, certainly green bean and broccoli, and we both buy and grow lots of green beans. We do everything you have suggested, except we salt the beans in the steamer before cooking, and spray a spec of oil over them. Here, with an electric stove burner on high heat, anytime less that 10 minutes, and they will be underdone! Then we take them off the heat, and sprinkle same with a little Parmesan. Great instructions, my mouth is watering now!!! Cheers!

This step-by-step tutorial on how to steam cauliflower shows just how easy it is to get a healthy vegetable side dish on the table! Instructions for both steaming the cauliflower on the stovetop and in the microwave are included.

How to Steam Cauliflower

Lemon juice

Olive oil

herbs parsley

Spices

Parmesan cheese

If using a head of cauliflower, remove the leaves and cut the florets away from the stem. Cut larger florets in half so that all of the pieces are approximately the same size. This helps them to cook evenly. Transfer the cauliflower to a steamer insert or bamboo steamer.

Fill the bottom of the saucepan, deep skillet or wok with about 1 inch of water. Once the water boils, it should not touch the bottom of the steamer insert. If it does, pour out a bit of the water.

Once the water is boiling, place the steamer insert into the saucepan and cover with a lid. Turn the heat down slightly so the water maintains a lively simmer.

Steam the cauliflower until it is tender, but not overcooked. This should take 3 to 4 minutes, depending on the size of the florets. Insert a fork into one of the florets. The fork should slide in easily, but with a bit of resistance. If you prefer a softer texture, increase the steaming time. Make sure there is still enough water in the bottom of the saucepan.

On the stovetop:

Pour a few tablespoons of water into the bottom of a microwave-safe bowl. You really don&#39;t need much - just enough to cover the bottom of the bowl. Place the cauliflower florets in the bowl and cover the bowl with an upside down, microwave-safe plate that&#39;s big enough to cover the lip of the bowl.

The cook time depends on a couple of factors, such as the wattage of your microwave and the size of the cauliflower florets. Three minutes is perfect in my microwave, but you may need to make adjustments to find the perfect cooking time.

In the microwave:

If you like, toss the cooked cauliflower with any of the optional ingredients listed above (lemon juice, etc.)

Optional:

https://content.jwplatform.com/videos/QshTZ85Q.mp4

Potluck friends always ask for this recipe! This fresh Mexican slaw will easily stand on its own as a side dish, but adds an extra layer of flavor and crunch to fish or shrimp tacos. The combination of tangy lime dressing and sweet mango chunks adds loads of flavor.

Mexican Slaw with Mango

Top 6 steamed vegetables recipes from across the web

The most viewed steamed vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Zucchini

Instant Pot Steamed Vegetables

Steamed Vegetables with Miso Sesame...

Instant Pot Steamed Broccoli

How to Steam Green Beans

How to Steam Cauliflower

Top 6 steamed vegetables recipes from across the web

The most viewed steamed vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Zucchini

Instant Pot Steamed Vegetables

Steamed Vegetables with Miso Sesame...

Instant Pot Steamed Broccoli

How to Steam Green Beans

How to Steam Cauliflower

The most viewed steamed vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine