{"id":1011119,"date":"2019-05-07T13:26:44","date_gmt":"2019-05-07T18:26:44","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=1011119"},"modified":"2023-01-23T09:29:11","modified_gmt":"2023-01-23T15:29:11","slug":"how-to-cook-instant-pot-vegetables","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/","title":{"rendered":"How to Cook (Almost) Every Veggie in Your Instant Pot"},"content":{"rendered":"
\r\n\"Colorful<\/div>\r\nWhip up your vegetable side dishes<\/a> using an Instant Pot, and they'll be ready in a fraction of the time it would take to cook them in the oven or on the stovetop. It's as easy as adding 1 cup of liquid to the pressure cooker, adding your vegetables and sealing the lid.\r\n\r\nUnless otherwise noted, use the trivet included with the Instant Pot<\/a> as a steamer basket and cook everything using the Manual mode set to high pressure.\r\n\r\n\r\n
\"Organic<\/div>\r\n

Beets<\/h2>\r\nStart by scrubbing the beets and slicing off the top and bottom. You don't have to peel them; the skins will slip right off after they're cooked. Whole, medium-sized beets take 15 minutes, but baby beets or quartered beets cook in 8 minutes.\r\n\r\nUse the cooked beets to top a roasted beet salad<\/a>.\r\n\r\n\r\n
\"Broccoli\"<\/div>\r\n

Broccoli<\/h2>\r\nThis cruciferous vegetable<\/a> cooks so quickly, you can actually set the Instant Pot to zero minutes. (Yep\u2014you can do that.) By the time the pressure builds, the broccoli will be bright green and perfectly steamed. Make sure to manually release the pressure as soon as possible to prevent the veggie from overcooking.\r\n\r\nTurn your perfectly cooked broccoli into simple side dish\u00a0or toss it with bacon, garlic and Parmesan<\/a>.\r\n\r\n\r\n
\"Fresh<\/div>\r\n

Carrots<\/h2>\r\nInstant Pot carrots turn out soft and sweet, every time! Cut them into 1-inch pieces and cook them for 2 minutes, or keep them whole and set the pressure cooker to 4 minutes.\r\n\r\nTurn your cooked carrots into glazed carrots<\/a>, or keep things simple with one of these recipes<\/a>.\r\n\r\n\r\n
\"Organic<\/div>\r\n

Cauliflower<\/h2>\r\nIf you've chopped your cauliflower into very small florets, you can follow the broccoli technique and pressure cook it for zero minutes. Or, quarter the cauliflower and steam it for three minutes.\r\n\r\nInstant Pot cauliflower is soft enough to puree into a mash. You can also\u00a0toss it with smoky spices<\/a> and serve it as a side dish.\r\n\r\n\r\n
\"Fresh<\/div>\r\n

Corn<\/h2>\r\nCorn on the cob becomes an effortless side with the help of a pressure cooker. Just remove the husks and silk, place the whole cobs on the trivet, and set the timer to 3 minutes.\r\n\r\nUse the cooked corn in any of our top fresh corn recipes<\/a>\u00a0or simply enjoy with butter.\r\n\r\n\r\n
\"Sliced<\/div>\r\n

Eggplant<\/h2>\r\nMake an easier, healthier version of eggplant Parmesan<\/a> by using your Instant Pot. Instead of filling the bottom with water, combine sliced eggplant with marinara sauce (about 1 cup of sauce for each large eggplant). Set the pressure cooker for 10 minutes and release the pressure manually. Top each eggplant slice with mozzarella to make it feel authentic.\r\n\r\n\r\n
\"Lemony<\/div>\r\n

Green Beans<\/h2>\r\nSkinny green beans are another quick Instant Pot vegetable. They'll be tender-crisp after 1 minute, or fully soft in 3 minutes.\r\n\r\nOnce they're cooked, toss them with garlic<\/a> for an easy side or turn them into a lemony, cheesy side salad<\/a>.\r\n\r\n\r\n
\"Close<\/div>\r\n

Peppers<\/h2>\r\nCooking sliced peppers in the Instant Pot softens them without making them mushy, giving them the consistency of fajita veggies<\/a>. All you need is 2 minutes on high pressure to get there.\r\n\r\nOr, make stuffed peppers by filling cored peppers<\/a> with a beef or sausage mixture. Cook on high pressure for 15 minutes.\r\n\r\n\r\n
\"Twice<\/div>\r\n

Potatoes & Sweet Potatoes<\/h2>\r\nBaked potatoes<\/a> and sweet potatoes<\/a> take an hour to cook in the oven, but you'll only need 15 to 18 minutes when cooking under pressure. Just make sure to prick around the outside with a fork to keep them from exploding!\r\n\r\nIf you want these Instant Pot vegetables to cook even faster, dice the potatoes into small, 1-inch pieces and cook for 4 minutes for sweet potatoes and 7 minutes for russet potatoes.\r\n\r\n\r\n
\"Fresh<\/div>\r\n

Summer Squash & Zucchini<\/h2>\r\nSummer squash is naturally soft and tender, so it won't take long to cook. Cut into 1-inch pieces and cook for 1 minute. They'll be ready to serve as a quick vegetable side in no time.\r\n\r\nFind more Instant Pot recipes here.<\/a>\r\n\r\n[skyword_tracking]","protected":false},"excerpt":{"rendered":"

You can cook just about anything in the Instant Pot, but it does an especially good job at cooking fresh, summer vegetables. They’ll retain their nutrients and cook up in a flash!<\/p>\n","protected":false},"featured_media":1011411,"template":"","format":"standard","meta":{"ep_exclude_from_search":false},"tags":[304032,303966,306848,304068,304233,304150,307614],"categories-v2":[308623,308481,308495,309603,308663,309577,309434,310591],"coauthors":[50034],"acf":{"long_pin_file":false,"long_pin":"","ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","is_tmbi_listicle_anchor_links":[],"tmbi_listicle_anchor_list_numeric":[]},"yoast_head":"\nHow to Cook 10+ Vegetables in Your Instant Pot | Taste Recipes<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/\" \/>\n<link rel=\"next\" href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/2\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Cook 10+ Vegetables in Your Instant Pot | Taste Recipes","description":"Use the Instant Pot to cook vegetables like corn, green beans, zucchini, potatoes, sweet potatoes, broccoli, cauliflower and more!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/","next":"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/2\/","og_locale":"en_US","og_type":"article","og_title":"How to Cook (Almost!) 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Mattison"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/","url":"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/","name":"How to Cook 10+ Vegetables in Your Instant Pot | Taste Recipes","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/05\/rainbow-produce-shutterstock_321864554.jpg","datePublished":"2019-05-07T18:26:44+00:00","dateModified":"2023-01-23T15:29:11+00:00","description":"Use the Instant Pot to cook vegetables like corn, green beans, zucchini, potatoes, sweet potatoes, broccoli, cauliflower and more!","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/05\/rainbow-produce-shutterstock_321864554.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/05\/rainbow-produce-shutterstock_321864554.jpg","width":1200,"height":1200,"caption":"Colorful fruits and vegetables background"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Listicles","item":"https:\/\/www.tasteofhome.com\/collection\/"},{"@type":"ListItem","position":3,"name":"Gear","item":"https:\/\/www.tasteofhome.com\/gear\/"},{"@type":"ListItem","position":4,"name":"Appliances","item":"https:\/\/www.tasteofhome.com\/gear\/appliances\/"},{"@type":"ListItem","position":5,"name":"Instant Pot"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-29 08:45:24","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/collection\/how-to-cook-instant-pot-vegetables\/","author_details":{"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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