When life gets busy, finding a quick, nutritious, and flavorful meal can feel like a challenge. That’s where the Instant Pot shines—transforming fresh vegetables into a wholesome, vibrant dish in a fraction of the time it would normally take.
Whether you’re a seasoned vegan, a busy parent, or simply looking to add more greens to your diet, this Instant Pot vegetable recipe is a perfect go-to meal. With minimal prep and maximum taste, it’s ideal for those hectic weeknights or lazy weekends when you want something comforting but healthy.
In this recipe, you’ll discover how to combine a medley of fresh vegetables and simple seasonings to create a dish that’s not only delicious but also packed with vitamins and minerals. Plus, the Instant Pot locks in flavors and nutrients, making every bite burst with freshness.
Ready to dive in? Let’s get cooking with this easy, versatile, and downright tasty Instant Pot vegetable recipe!
Why You’ll Love This Recipe
This recipe is a celebration of convenience and nutrition. Using the Instant Pot means you cut down on cooking time without sacrificing flavor or texture.
The vegetables come out tender yet vibrant, retaining their natural goodness.
Perfect for meal prep: make a big batch and enjoy leftovers throughout the week.
Highly customizable: swap in your favorite veggies or what’s in season to keep it fresh and exciting.
Additionally, it’s naturally vegan, gluten-free, and low in calories—ideal for anyone looking to eat healthier without fuss. If you love simple, wholesome meals, you’ll want to bookmark this recipe and check out other great options like Veggie Quesadilla Recipe Indian Style Easy & Delicious and Vegan Slow Cooker Recipe for Easy, Delicious Meals.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Carrots | 2 medium | peeled and chopped |
| Broccoli florets | 2 cups | fresh or frozen |
| Cauliflower florets | 2 cups | fresh or frozen |
| Green beans | 1 cup | trimmed and halved |
| Zucchini | 1 medium | chopped |
| Yellow bell pepper | 1 medium | chopped |
| Onion | 1 medium | chopped |
| Garlic cloves | 3 cloves | minced |
| Olive oil | 2 tablespoons | for sautéing |
| Vegetable broth | 1 cup | low sodium preferred |
| Salt | 1 teaspoon | adjust to taste |
| Black pepper | ½ teaspoon | freshly ground |
| Dried thyme | 1 teaspoon | or fresh thyme sprigs |
| Red pepper flakes | ¼ teaspoon | optional, for a little heat |
| Lemon juice | 1 tablespoon | freshly squeezed, for finishing |
| Fresh parsley | 2 tablespoons | chopped, for garnish |
Equipment
- Instant Pot or any electric pressure cooker
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Serving bowls or plates
Instructions
- Prepare the vegetables: Wash all vegetables thoroughly. Peel and chop the carrots and onion, mince the garlic, and chop the zucchini and bell pepper into bite-sized pieces.
- Sauté aromatics: Turn the Instant Pot to the ‘Sauté’ setting. Add the olive oil and once hot, add the chopped onion and garlic. Cook for about 3 minutes until fragrant and slightly translucent.
- Add the vegetables: Add carrots, broccoli, cauliflower, green beans, zucchini, and bell pepper to the pot. Stir well to mix with the aromatics.
- Season and add broth: Sprinkle in the salt, black pepper, dried thyme, and red pepper flakes if using. Pour in the vegetable broth and stir to combine.
- Pressure cook: Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 3 minutes. This short cook time ensures vegetables stay tender-crisp.
- Quick release: Once the cooking time is complete, carefully perform a quick release by turning the valve to venting. Open the lid once all pressure has been released.
- Finish with lemon and herbs: Stir in the fresh lemon juice and sprinkle the chopped parsley over the top for a burst of freshness.
- Serve immediately: Scoop the vegetables into bowls or plates and enjoy while warm. Optionally, garnish with a drizzle of extra virgin olive oil or a sprinkle of nutritional yeast for added flavor.
Tips & Variations
Tip: For extra protein, add a can of drained chickpeas or cooked lentils before pressure cooking. This will make the dish more filling and perfect for a main course.
Variation: Swap out any veggies you don’t have on hand! Cauliflower can be replaced with Brussels sprouts or asparagus, and green beans can be swapped for snap peas.
The Instant Pot adapts beautifully.
Seasoning idea: Try adding a teaspoon of smoked paprika or curry powder during the sauté step for a smoky or exotic twist.
If you want to explore more plant-based recipes that complement this dish, be sure to visit the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor or whip up some fresh Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to serve alongside.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Fat | 5 g |
| Saturated Fat | 0.7 g |
| Sodium | 450 mg |
| Vitamin A | 150% DV |
| Vitamin C | 120% DV |
Serving Suggestions
This Instant Pot vegetable medley pairs wonderfully as a side dish with grains like quinoa, brown rice, or couscous. For a heartier meal, serve it over creamy mashed potatoes or alongside a protein such as grilled tofu or tempeh.
To keep the meal light and refreshing, consider a crisp green salad with a lemon vinaigrette. For a fun twist, try wrapping the veggies in warm vegan flour tortillas with hummus and avocado for a quick veggie wrap.
You can also explore other vibrant vegetable-centric recipes such as Veganomicon Recipes Online: Best Dishes to Try Today for more inspiration.
Conclusion
With just a handful of fresh ingredients and your trusty Instant Pot, this vegetable recipe is a lifesaver for anyone craving a quick, nourishing meal. It’s not only packed with flavor but also boasts vibrant colors and textures that make eating your veggies enjoyable.
The beauty of this recipe lies in its flexibility—customize it to your liking, add your favorite spices, or pair it with other dishes to suit your mood and pantry.
Whether you’re new to pressure cooking or a seasoned pro, this recipe offers a simple, fuss-free way to enjoy a wholesome, plant-based meal any day of the week. Don’t forget to bookmark this recipe and explore more delicious ideas like Vegan Slow Cooker Recipe for Easy, Delicious Meals for even more convenience and flavor.
Happy cooking!
📖 Recipe Card: Instant Pot Vegetable Stew
Description: A quick and healthy vegetable stew made in the Instant Pot. Perfect for a nutritious weeknight meal.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Set Instant Pot to sauté and heat olive oil.
- Add onion and garlic, cook until softened.
- Add carrots, celery, bell pepper, zucchini, and green beans; sauté for 3 minutes.
- Pour in diced tomatoes and vegetable broth.
- Add thyme, salt, and pepper; stir well.
- Close lid and set Instant Pot to manual high pressure for 10 minutes.
- Quick release pressure and open lid carefully.
- Stir and adjust seasoning before serving.
Nutrition: Calories: 150 kcal | Protein: 4 g | Fat: 7 g | Carbs: 20 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Instant Pot Vegetable Stew”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick and healthy vegetable stew made in the Instant Pot. Perfect for a nutritious weeknight meal.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 onion, diced”, “3 cloves garlic, minced”, “2 carrots, sliced”, “2 celery stalks, sliced”, “1 red bell pepper, chopped”, “1 zucchini, chopped”, “1 cup green beans, trimmed”, “1 can (14.5 oz) diced tomatoes”, “2 cups vegetable broth”, “1 teaspoon dried thyme”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Set Instant Pot to saut\u00e9 and heat olive oil.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic, cook until softened.”}, {“@type”: “HowToStep”, “text”: “Add carrots, celery, bell pepper, zucchini, and green beans; saut\u00e9 for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in diced tomatoes and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Add thyme, salt, and pepper; stir well.”}, {“@type”: “HowToStep”, “text”: “Close lid and set Instant Pot to manual high pressure for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Quick release pressure and open lid carefully.”}, {“@type”: “HowToStep”, “text”: “Stir and adjust seasoning before serving.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “4 g”, “fatContent”: “7 g”, “carbohydrateContent”: “20 g”}}
