BEST VEGETABLE STEAMER RECIPES

Steps:

• Pour 1 cup water into the Instant Pot and arrange a steamer basket on the bottom. Place the vegetables in the steamer basket, making sure the vegetables aren’t touching the water. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes.
• When the pot beeps and the screen reads L0:00, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid and press Cancel to stop the cooking cycle. The vegetables should be tender, but with some tooth to them. Use oven mitts to remove the steamer basket full of vegetables, drain the water from the pot, then dry the pot and return it to the Instant Pot housing.
• Press Sauté and add the olive oil to the Instant Pot. Once the oil is hot but not smoking, add in the garlic and stir briefly, just until fragrant, about 30 seconds. Add the steamed vegetables to the pot and stir well to coat them in the garlic-infused olive oil, about 30 seconds more.
• Season generously with salt and pepper, then serve warm with parsley on top. Store leftover vegetables in an airtight container in the fridge for 1 week. They make for great toppings in a salad or grain bowl.

Steps:

• Preheat oven to broil. Line a baking sheet with aluminum foil.
• Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
• Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.