How to Steam Veggies in Instant Pot without a Steamer Basket

Close-up of steamed green beans and sliced carrots atop saag on a stainless steel plate, next to quinoa, with 'Everyday Nourishing Foods' watermark.

How to Steam Veggies in Instant Pot without a Steamer Basket

5 from 1 vote

Learn how to steam vegetables in the Instant Pot without a steamer basket. This easy zero-minute method yields perfect tender-crisp veggies every time!

Prep Time 10

Cook Time 10

Servings

Author Sravanthi Chanda

Ingredients

2 cups vegetables I used carrots and beans
2 tablespoon water

Instructions

Prep the Veggies: Chop your vegetables into roughly 2-inch pieces. This size helps them steam evenly without turning mushy.
Add to Instant Pot: Place the chopped vegetables directly into the steel inner pot of your Instant Pot. No steamer basket is needed!
Add Water: Pour two tablespoons of water into the pot. This small amount creates just enough steam under pressure.
Pressure Cook for 0 Minutes: Close the lid, set the valve to Sealing, and choose the Pressure Cook setting. Set the time to 0 minutes on High Pressure. Yes, zero! The vegetables will cook perfectly during the pressure build-up time.
Quick Release: As soon as the timer reaches 0, quickly release the pressure. Carefully open the lid once the pin drops.
Drain and Serve: If there's a little water left at the bottom, drain it out. The veggies are ready to enjoy as a snack or side dish!

Notes

Tested Tips from My Kitchen:

Chop evenly: Keep vegetable chunks around 2 inches in size for even cooking.
Don't overcrowd: Overfilling the pot can lead to uneven steaming.
Zero-minute magic: The veggies steam as the pot comes to pressure. More time = mushy results.
Save leftover water: If you use a bit more water, the extra can be reused in soups to add extra nutrients.
Veggies I tried using this method: Broccoli florets, cauliflower florets, green beans, carrots, corn on the cob (cut into 2-inch pieces), and sweet potato chunks. All work well with this 0-minute method.
For denser vegetables: For very dense vegetables like beetroot or larger potato chunks, I usually use a 2- or 3-minute pressure cook time to ensure they are fully cooked through.

Nutrition