8 Quart Pressure Cooker Recipe With Vegetables Made Easy

Cooking vegetables in an 8 quart pressure cooker is a game-changer for busy home cooks who want to enjoy nutritious, flavorful meals without spending hours in the kitchen. Pressure cooking locks in vitamins and enhances the natural flavors of vegetables, all while saving time and energy.

Whether you’re preparing a quick weeknight dinner or meal prepping for the week ahead, this method is efficient and versatile.

In this recipe, we’ll guide you through a vibrant medley of fresh vegetables cooked to perfection in your 8 quart pressure cooker. This recipe is not only healthy but also customizable, making it perfect for vegetarians, vegans, or anyone looking to add more plant-based dishes to their diet.

Plus, it’s a wonderful base to adapt with your favorite herbs, spices, and proteins. Let’s dive into the simple, wholesome recipe that will soon become a staple in your kitchen!

Why You’ll Love This Recipe

This 8 quart pressure cooker vegetable recipe offers a variety of benefits that make it a must-try:

• Quick and efficient: Pressure cooking reduces cooking time dramatically, perfect for busy schedules.
• Retains nutrients: The sealed environment preserves vitamins and minerals better than boiling or steaming.
• Full of flavor: Vegetables cook in their own juices with spices, resulting in rich, concentrated flavors.
• Versatile and customizable: You can easily swap or add vegetables, spices, or proteins to suit your taste.
• One-pot meal: Minimal cleanup and maximum convenience.

If you love exploring plant-based meals, don’t miss our A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 large bell pepper, diced (any color)
• 1 medium zucchini, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)

Equipment

• 8 quart pressure cooker or Instant Pot
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or silicone spatula
• Bowl for prepping vegetables
• Ladle for serving

Instructions

1. Prepare your vegetables: Wash and chop all the vegetables as described in the ingredient list. Having everything ready beforehand will make the cooking process smooth.
2. Sauté the aromatics: Set your pressure cooker to the ‘Sauté’ mode. Add the olive oil, then sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
3. Add the spices: Stir in the dried thyme, smoked paprika, and ground cumin. Let them toast slightly for about 1 minute to release their flavors.
4. Add the vegetables: Add carrots, cauliflower, broccoli, bell pepper, zucchini, and green beans to the pot. Stir well to coat the vegetables with the spices and oil.
5. Add liquids: Pour in the diced tomatoes with their juice and vegetable broth. Give everything a gentle stir to combine.
6. Pressure cook: Seal your pressure cooker lid securely. Set to high pressure for 4 minutes. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully release any remaining pressure manually.
7. Check and season: Open the lid carefully. Taste the vegetables and season with salt and pepper as needed. If you want the vegetables softer, you can sauté for an additional few minutes without the lid.
8. Garnish and serve: Sprinkle chopped fresh parsley or cilantro on top before serving. Enjoy your nutrient-packed vegetable medley hot!

Tips & Variations

“Using seasonal vegetables will make this recipe even more vibrant and flavorful.”

• For extra protein, add rinsed canned chickpeas or cubed tofu before cooking.
• Try different spice blends like curry powder or Italian herbs to change the flavor profile.
• If you prefer a creamier texture, stir in 1/4 cup coconut milk or cashew cream after cooking.
• Use the sauté function to lightly brown the vegetables before pressure cooking for added depth.
• For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce after cooking.

Nutrition Facts

Serving Suggestions

This vegetable medley is wonderfully versatile and pairs well with many dishes. Serve it alongside quinoa or brown rice for a complete meal.

It also works as a hearty side dish with vegetarian lentil patties or vegan meatballs.

For a Mediterranean twist, drizzle with tahini or a squeeze of fresh lemon juice. You can also toss the cooked vegetables with cooked pasta and your favorite vegan cheese sauce for a comforting dinner.

If you want to explore more vibrant vegetable recipes, check out our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or try the Best Vegetarian Recipes No Dairy for Delicious Meals for more ideas.

Conclusion

Using an 8 quart pressure cooker to prepare a delicious vegetable medley is a fantastic way to save time while boosting nutrition in your meals. This recipe is both accessible and adaptable, fitting seamlessly into busy lifestyles and varied dietary needs.

The pressure cooker locks in flavors and nutrients, making your vegetables tender, vibrant, and full of taste.

Whether you’re a seasoned vegetarian or simply looking to eat more plant-based meals, this recipe offers a simple, satisfying base to experiment with your favorite vegetables and seasonings. Don’t hesitate to personalize it to your preferences or incorporate it into larger meal plans.

For more inspiration, explore our extensive collection of recipes like the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to spice up your dishes even further. Happy cooking!

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