My Instant Pot Vegetable Guide

Iโ€™m writing this so I can stop searching my electronic post-it notes for how to cook vegetables in my Instant Pot.

Iโ€™d be very happy if it proved useful to the rest of the online world as well.

I use my slow cooker for making main courses or complete meals once a week or so, all winter long. Iโ€™m using the Instant Pot to cook vegetables almost every dayโ€ฆ. Yesterday I cooked 2 globe artichokes for the first course, took them out and dropped in white asparagus for the vegetable side dish.

Here is what Iโ€™ve been doing, with details. None of the dried legumes are soaked.

Instant Pot Pinto Beans

Pinto Beans: The recipe is here: Mixed Beans with Onion & Bacon That the basic recipe I use for all beans. The onion (and bacon) is Sautรฉed, then the rest of the ingredients added. The Pressure cooking time is 47 minutes, natural / slow release.

Black-Eyed Peas: 1 small onion, chopped, 1 tsp paprika, 1 tsp dry mustard, 1 tbs tomato paste, 3 cups chicken broth, 1 ยผ cup (8oz, 250gr) peas. Onion is Sautรฉed, then the rest of the ingredients added. The Pressure cooking time is 17 minutes, natural release.

Cranberry Beans: Same as Pinto Beans but Pressure cooking time is 34 minutes, natural release.

Adzuki Beans: Same as Pinto Beans but Pressure cooking time is 24 minutes, natural release.

Chick Peas: These are were very simple โ€“ but excellent. Much better than commercial. 1 onion, quartered, 2 cloves garlic, peeled but left whole, 3 bay leaves, 1 cup (7oz, 200gr) chickpeas, 4 cups of chicken broth. Put everything in the Instant Pot and cook, high Pressure, 50 minutes, then natural release for 15 minutes, finished with quick release.

Chick Peas

Red Cabbage: The recipe is here โ€“ The onion and bacon is Sautรฉed, then the rest of the ingredients added. The Pressure cooking time is 5 minutes, natural release for 10 minutes, then quick release.

Artichokes: This is for large, globe artichokes, 4 โ€“ 5 inches (10 โ€“ 12cm) in diameter. High Pressure for 20 minutes, then quick release. This gets them very done โ€“ the lower leaves may fall off. I allow them to cool slightly or completely before serving.

White Asparagus

White Asparagus: All white asparagus needs to be peeled. Use a vegetable peeler and peel from just below the tip. Then slice off the stem starting at the base and slicing until the knife cuts easily without strings. Youโ€™ll understand when you do itโ€ฆ.
Thick asparagus โ€“ greater than 1 inch (2.5cm) 4 minutes pressure then quick release. Less than 1 inch (2.5cm) cook for 2 โ€“ 3 minutes depending on thickness. In all cases I remove the asparagus and quickly sautรฉ it in a skillet with butter or olive oil to release some of the liquid.

4 thoughts on โ€œMy Instant Pot Vegetable Guideโ€

  1. Not that I cook chickpeas anymore after the chickpea soup debacle, but they do look good soโ€ฆwhere does the broth go? And I have never in my life seen a whole artichoke. Just not something you find where I live unfortunately. So how does it taste when itโ€™s not canned?

  2. The artichoke tasteโ€ฆ. better. Weโ€™ve had them in California and I remember getting them occasionally at the big posh supermarket in Mpls. They are very common here although the French normally eat the smaller purple ones.
    As to the broth โ€“ I didnโ€™t save it, although I could have and should have to use in rice or whatever.. Usually, when I have cooked beans I make a larger quantity and half the beans along with all the broth go into soup.

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