15 Recipes Instant Pot Vegetables for Quick Healthy Meals

Cooking vegetables in an Instant Pot is a game-changer for anyone who wants to enjoy flavorful, nutritious, and perfectly cooked veggies without spending too much time in the kitchen. Whether you’re a busy professional, a health-conscious eater, or simply looking for new ways to prepare vegetables, these 15 Instant Pot vegetable recipes will inspire you to make the most of your pressure cooker.

From vibrant steamed greens to hearty stews, these recipes demonstrate how versatile and delicious vegetables can be when cooked with the convenience of an Instant Pot. Get ready to discover quick, easy, and mouthwatering vegetable dishes that are packed with nutrients and perfect for any meal!

Why You’ll Love This Recipe

Instant Pot vegetable recipes are cherished for their speed and simplicity. The pressure cooking process seals in flavors and nutrients, resulting in tender vegetables with vibrant colors and rich tastes.

These recipes require minimal hands-on time, freeing you up for other tasks or relaxing moments.

Plus, cooking vegetables this way is energy-efficient and ideal for meal prepping. Whether you want a side dish or a main course, this collection of 15 Instant Pot vegetable recipes covers a variety of tastes and textures, ensuring something for everyone’s palate.

You’ll also find inspiration for creative seasoning blends and wholesome ingredients to elevate your veggie game.

Ingredients

• Broccoli florets – 3 cups
• Carrots, peeled and sliced – 2 cups
• Cauliflower florets – 3 cups
• Green beans, trimmed – 2 cups
• Baby potatoes, halved – 3 cups
• Zucchini, sliced – 2 cups
• Butternut squash, cubed – 3 cups
• Spinach – 4 cups
• Chickpeas, soaked or canned – 1 cup
• Sweet corn, cut into rounds – 2 cups
• Onion, chopped – 1 medium
• Garlic cloves, minced – 4
• Olive oil – 2 tbsp
• Vegetable broth – 1 cup
• Salt and black pepper to taste
• Fresh herbs (parsley, thyme, rosemary) – 1 tbsp each, chopped
• Lemon juice – 1 tbsp (optional)
• Red chili flakes (optional) – 1 tsp

Equipment

• Instant Pot (or any electric pressure cooker)
• Steaming rack or trivet
• Mixing bowls
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander for draining

Instructions

1. Prepare the Vegetables: Wash and chop all vegetables as indicated. If using dried chickpeas, soak them overnight and drain before use. For canned chickpeas, rinse and drain.
2. Sauté Aromatics: Turn on the Instant Pot’s sauté function. Add olive oil and sauté the chopped onion and minced garlic for 2-3 minutes until fragrant and translucent.
3. Add Harder Vegetables: Add baby potatoes, carrots, butternut squash, and cauliflower florets to the pot. Stir to coat the vegetables with the aromatics and olive oil.
4. Pour in Broth: Pour in the vegetable broth, ensuring there is enough liquid for pressure cooking. This will help steam the vegetables and prevent burning.
5. Pressure Cook: Close the lid and set the valve to sealing. Cook on high pressure for 5 minutes. Once done, quick release the pressure carefully.
6. Add Softer Vegetables: Open the lid and add broccoli, green beans, zucchini, spinach, sweet corn, and chickpeas. Season with salt, pepper, fresh herbs, lemon juice, and red chili flakes if using.
7. Steam Softer Vegetables: Place the steaming rack above the cooked vegetables if you want to avoid overcooking. Cook on high pressure for an additional 0-1 minute depending on your preferred texture (0 minutes means just pressure building and releasing).
8. Final Release & Serve: Quick release the pressure again. Open the lid, gently stir the vegetables, and adjust seasoning as needed.
9. Enjoy: Serve hot as a side dish or combine with grains, tofu, or legumes for a complete meal.

Tips & Variations

“For perfectly cooked vegetables, remember that softer veggies like spinach and zucchini need very little pressure cooking time. Overcooking them can result in mushy textures.”

Feel free to swap out vegetables based on seasonality or preference. Sweet potatoes, Brussels sprouts, or asparagus work beautifully in the Instant Pot.

Try adding spices like smoked paprika or curry powder for a different flavor profile. For a Mediterranean twist, incorporate olives, sun-dried tomatoes, and fresh basil after cooking.

If you want to prep meals ahead, these dishes keep well in the fridge for up to 4 days and can be reheated quickly in the Instant Pot or microwave.

Nutrition Facts

Serving Suggestions

These Instant Pot vegetables pair wonderfully with grain-based dishes like quinoa, brown rice, or couscous. Add a protein source such as grilled tofu, tempeh, or legumes to make a balanced meal.

For a fresh touch, garnish with chopped fresh herbs, a drizzle of tahini, or a squeeze of lemon juice. You can also serve these veggies alongside your favorite Amazing Vegan Pasta Recipes for Easy Delicious Meals or complement them with Best Vegetarian Recipes No Dairy for Delicious Meals for dairy-free options.

15 Instant Pot Vegetable Recipes

Instant Pot Garlic Parmesan Broccoli

• 3 cups broccoli florets
• 2 cloves garlic, minced
• 1/4 cup vegetable broth
• 2 tbsp nutritional yeast or parmesan
• Salt and pepper to taste

1. Sauté garlic in olive oil using the Instant Pot.
2. Add broccoli and vegetable broth, cook on high pressure for 0 minutes.
3. Quick release pressure, stir in nutritional yeast, season, and serve.

Instant Pot Curried Cauliflower and Chickpeas

• 3 cups cauliflower florets
• 1 cup chickpeas (soaked or canned)
• 1 tbsp curry powder
• 1 cup vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced

1. Sauté onion and garlic in olive oil.
2. Add curry powder, cauliflower, chickpeas, and broth.
3. Cook on high pressure for 5 minutes. Quick release and serve.

Instant Pot Lemon Garlic Green Beans

• 2 cups trimmed green beans
• 2 cloves garlic, sliced
• 1/2 cup vegetable broth
• 1 tbsp lemon juice
• Salt and pepper to taste

1. Place green beans and garlic in the Instant Pot with broth.
2. Cook on high pressure for 0 minutes. Quick release.
3. Stir in lemon juice, season, and serve immediately.

Instant Pot Sweet Potato and Carrot Mash

• 2 cups peeled and cubed sweet potatoes
• 2 cups peeled and sliced carrots
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• Salt, pepper, and cinnamon (optional)

1. Add sweet potatoes, carrots, and broth to the pot.
2. Cook on high pressure for 8 minutes. Quick release.
3. Mash with olive oil, season with salt, pepper, and a pinch of cinnamon.

Instant Pot Spinach and Mushroom Sauté

• 4 cups fresh spinach
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

1. Sauté garlic and mushrooms in olive oil using the sauté function.
2. Add spinach, cook until wilted, about 2 minutes.
3. Season and serve as a side or topping.

Instant Pot Zucchini and Tomato Medley

• 2 cups sliced zucchini
• 2 cups cherry tomatoes, halved
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 tsp dried oregano

1. Sauté onion and garlic with olive oil.
2. Add zucchini, tomatoes, broth, and oregano.
3. Cook on high pressure for 1 minute. Quick release and serve.

Instant Pot Butternut Squash Soup

• 3 cups cubed butternut squash
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup coconut milk (optional)
• Salt and pepper to taste

1. Sauté onion and garlic until translucent.
2. Add butternut squash and vegetable broth.
3. Pressure cook for 8 minutes. Quick release.
4. Blend until smooth, stir in coconut milk, season, and serve.

Instant Pot Steamed Baby Potatoes with Herbs

• 3 cups halved baby potatoes
• 1 cup vegetable broth
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

1. Add potatoes, broth, and herbs to the Instant Pot.
2. Cook on high pressure for 6 minutes. Quick release.
3. Season and serve with a drizzle of olive oil.

Instant Pot Corn and Bell Pepper Succotash

• 2 cups corn kernels
• 1 cup chopped red bell peppers
• 1 onion, chopped
• 1 cup vegetable broth
• 2 cloves garlic, minced
• Salt and pepper to taste

1. Sauté onion and garlic until fragrant.
2. Add corn, bell peppers, and broth.
3. Cook on high pressure for 1 minute. Quick release and season.

Instant Pot Ratatouille

• 1 cup diced eggplant
• 1 cup diced zucchini
• 1 cup diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 cup vegetable broth

1. Sauté onion and garlic in olive oil.
2. Add eggplant, zucchini, tomatoes, basil, and broth.
3. Cook on high pressure for 3 minutes. Quick release and serve.

Instant Pot Cabbage and Carrot Stir

• 3 cups shredded cabbage
• 2 cups shredded carrots
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1/2 cup vegetable broth

1. Sauté onion and garlic, add cabbage and carrots.
2. Pour in broth and soy sauce.
3. Cook on high pressure for 1 minute. Quick release and serve.

Instant Pot Asparagus with Lemon and Garlic

• 2 cups asparagus, trimmed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 tbsp lemon juice
• Salt and pepper to taste

1. Sauté garlic in olive oil.
2. Add asparagus and broth.
3. Cook on high pressure for 0 minutes. Quick release.
4. Stir in lemon juice, season, and serve.

Instant Pot Brussels Sprouts with Balsamic Glaze

• 3 cups halved Brussels sprouts
• 1 cup vegetable broth
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

1. Add Brussels sprouts and broth to the pot.
2. Cook on high pressure for 3 minutes. Quick release.
3. Drizzle with balsamic vinegar and olive oil, season and toss.

Instant Pot Mixed Vegetable Medley

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup diced carrots
• 1 cup green beans
• 1 cup vegetable broth
• Salt, pepper, and fresh herbs to taste

1. Place all vegetables and broth in the Instant Pot.
2. Cook on high pressure for 2 minutes. Quick release.
3. Season and serve hot.

Instant Pot Beetroot and Carrot Salad

• 2 cups peeled and cubed beets
• 2 cups peeled and sliced carrots
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

1. Add beets and carrots with 1/2 cup water to the pot.
2. Cook on high pressure for 15 minutes. Quick release.
3. Drain, toss with apple cider vinegar and olive oil. Season and serve.

For more delicious vegetarian ideas, check out our A to Z Vegetarian Recipes for Every Meal and Occasion and explore wholesome grains with Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

These 15 Instant Pot vegetable recipes showcase just how easy, quick, and delicious vegetable cooking can be with the right equipment and a bit of creativity. The Instant Pot not only saves time but also enhances the natural flavors and textures of vegetables, making them a star on your dining table.

Whether you’re looking for light sides or hearty mains, these recipes offer variety and nutrition to suit every preference.

Embracing vegetable-based meals doesn’t mean sacrificing flavor or convenience. With these recipes, you’ll enjoy vibrant, nutritious dishes that fit perfectly into a busy lifestyle.

Happy cooking, and don’t forget to experiment with your favorite seasonings and veggie combinations!

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