One of my most important strategies for staying healthy is to make sure I eat enough vegetables. The Instant Pot makes this goal so easy!
I buy a head of broccoli and a big bag of carrots every week so I can have steamed vegetables on hand. Whenever I need a veggie side, I reheat these on the stovetop or in the microwave and serve them with butter or coconut oil and a sprinkle of salt.
PREP AND FINISHING: 10 MINUTES
PRESSURE COOK: 2 MINUTES ON HIGH
TOTAL TIME: 22 MINUTES
1 medium head broccoli, cut into florets (about 2 cups)
1 pound carrots, peeled and cut into 1-inch-long chunks
1 cup water
- Place the broccoli florets and carrots in a steamer
- Pour the water into the inner pot, then set the steamer
- Lock the lid into place. Select Pressure Cook or
Manual; set the pressure to High and the time to 2
minutes. Make sure the steam knob is in the sealed
position. After cooking, quick release the pressure.
- Unlock and remove the lid. Serve immediately.
- If storing the vegetables for later use, remove the
steamer basket and place it in the sink. Run cold water
over the vegetables to cool them down. Alternatively,
place the vegetables in a large bowl of ice water to
cool them down quickly. Cover and refrigerate for up
to 7 days.
MEAL PREP TIP: These steamed vegetables go with so many other recipes,
including Honey Sesame Chicken, Lemon-Garlic Shrimp Scampi, and Beef
Burgundy. Reheat the steamed vegetables on the stovetop or in the microwave.
For the microwave, place the vegetables in a microwave-safe bowl with a
teaspoon of water. Cover with the wrapper and poke many holes within the wrap.
Heat on high for 45 to 60 seconds. Serve hot.
PER SERVING Calories: 41; Fat: 0g; Carbohydrates: 10g; Fiber: 3g; Protein: 2g; Sodium: 62mg