Recipes Side Dish Vegetables Carrots Instant Pot® Steamed Vegetables Be the first to rate & review! 2 Photos Fresh, al dente vegetables steamed in your Instant Pot® using Chinese bamboo baskets. Cooking time is minimal, making one wonder why all the fuss to use a pressure cooker instead of traditional steamer basket. I have found that this method creates a crisp but tender vegetable with minimal mess and much safer than an open steamer set-up. This recipe uses a two-tier, 6.5-inch basket with lid, in a 6-quart pot. Submitted by Buckwheat Queen Published on July 12, 2020 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 15 mins Additional Time: 35 mins Total Time: 1 hr Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2-tier 6 1/2- inch bamboo steamer basket with lid 4 large cauliflower florets, stems removed 4 large broccoli florets, stems removed 1 large carrot 16 fresh green beans 2 leaves napa cabbage Directions Soak the steamer basket in water for 30 minutes. Wash cauliflower and broccoli florets. Peel and wash the carrot. Cut carrot in half and cut each half into 4 sticks, for 8 sticks total. Trim green beans. Remove steamer baskets from the water. Place one cabbage leaf on the bottom of one basket. Put the cauliflower florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the cauliflower florets. Place the second basket on top. Line the top basket with the remaining cabbage leaf. Put the broccoli florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the broccoli florets. Pour 1 1/2 cups water into the bottom of an 6-quarter electric pressure cooker (such as Instant Pot®). Add the basket and cover with the lid. Close and lock the cooker lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build. Turn off the cooker when the timer rings. Wait for 3 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set the baskets onto plates to serve the vegetables in the baskets for a decorative touch. Use chopsticks to serve. Cook's Note: If desired, add seasonings or your favorite toppings before serving. I Made It Print Nutrition Facts (per serving) 71 Calories 1g Fat 14g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 71 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 1% Sodium 69mg 3% Total Carbohydrate 14g 5% Dietary Fiber 6g 20% Total Sugars 4g Protein 5g 10% Vitamin C 149mg 165% Calcium 97mg 7% Iron 2mg 8% Potassium 648mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.