Pressure Cooker Steamed Vegetable Medley

Image of Team Mealthy
Rated 4.0 based on 5 customer reviews


For best results, we recommend using:


Mealthy Tip

Not ready to eat your medley just yet? No problem; get those veggies into an ice-bath to stop them from continuing to cook and reheat when you're ready to eat. Also check out our pressure cooker carrots recipe, These glaze perfectly in your MultiPot.

For more pressure cooker steamed vegetable recipes you might enjoy:

Pressure Cooker Steamed Garlic Artichokes

Pressure Cooker Asparagus

Pressure Cooker Steamed Green Beans with Cranberries and Walnuts

Nutrition Facts

Per Serving: 45 calories; 0g fat; 9.8g carbohydrates; 2g protein; 0mg cholesterol; 333mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 45 Calories from Fat4
% Daily Value*
Total Fat 0g 1%
Saturated Fat0g 0%
Trans Fat0.0g
Polyunsaturated Fat0.2g
Monounsaturated Fat0.0g
Cholesterol 0mg 0%
Sodium 333mg 14%
Total Carbohydrate 9.8g 3%
Dietary Fiber4g 16%
Protein 2g
Vitamin A102% Vitamin C72%
Calcium4% Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Shannon Bowie Persha

Shannon Bowie Persha says:

This was super simple, and delicious!!! The broccoli was cooked perfectly!

Image of Sal Polisi

Sal Polisi says:

I make a batch of broccoli, green beans, and carrots in my pressure cooker on a regular basis now. Sometimes I'll pair it with rice or a protein. I like that it doesn't cook out all the nutrients like it would if I were to boil it. I like to season it with garlic powder, sea salt, and freshly ground black pepper. This recipe it really quick and easy to eat healthy.

Image of Gina Anastasia

Gina Anastasia says:

I can't tell you how many times I've cooked vegetables in the microwave out of sheer laziness. This recipe is truly perfection in that I can toss my FRESH veggies in the pot and they will cook in mere minutes (the time it takes to build pressure). I don't have the facts, but this has to be healthier than me microwaving frozen veggies. This is now the only way I'll cook vegetables.

Image of Margaret Jones

Margaret Jones says:

I'm not a cook, however, I'm in a situation where I have to cook healthy meals. I find the majority of recipes are not written for someone who has never cooked. And, I need step by step directions. I've got an instant pot and want to cook vegetables altogether but see that they all have various levels of doneness. I want to cook in one pot: carrots, potatoes, green beans, cauliflower, broccoli, parsnips, sweet potatoes, beets, asparagus. Do I cook them all together or each vegetable separately. Or add them at levels of doneness. How long should I cook a variety of vegetables. I've got a vegetable basket. I just want to cook healthy meals. How do I add meat to the vegetables, i.e., spare ribs, pork, beef, chicken.What is confusing to me is #3 above set the timer at 0? How do they cook?

Image of Debbie Ferrin

Debbie Ferrin says:

I did the broccoli using the 0 minute suggestion and I actually had to do it again after that in 1 minute intervals up to 3 and it still was a little hard but better. No problem because I sauté it chopped with garlic for adding it to pasta.