INSTANT POT FROZEN VEGETABLES RECIPES

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INSTANT POT FROZEN VEGETABLES – MELANIE COOKS



Instant Pot Frozen Vegetables – Melanie Cooks image

These Instant Pot frozen vegetables are amazing! It's so quick and easy to cook frozen vegetables in the Instant Pot, you'll love it! Just dump a bag of frozen mixed stir fry veggies in the Instant Pot, add water and the Instapot will cook it to perfection!

Provided by MelanieCooks.com

Categories     Side Dish

Total Time 5 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 3

1 lb frozen vegetables
1 cup water
Salt and pepper to taste

Steps:

  • Add water and frozen vegetables to the Instant Pot. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 0 (ZERO) minutes (vegetables will cook just enough while the Instant Pot is coming to pressure).
  • When the Instant Pot is done cooking, quick release (QR) the steam.
  • Drain the vegetables, sprinkle them with salt and pepper to taste and serve.

Nutrition Facts : Calories 73 kcal, CarbohydrateContent 15 g, ProteinContent 4 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 56 mg, FiberContent 5 g, ServingSize 1 serving

INSTANT POT® FROZEN VEGETABLE SOUP | ALLRECIPES



Instant Pot® Frozen Vegetable Soup | Allrecipes image

Homemade vegetable soup utilizing frozen veggies that is packed full of flavor and on your table in less than 45 minutes. I love a good homemade vegetable soup and find myself buying frozen veggies just so I can make this. Eliminate the celery and there is no chopping whatsoever. It doesn't get any easier than dumping it all, giving it a stir, and walking away.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

6 cups chicken broth
3 cups frozen O'Brien hash brown potatoes
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) package frozen mixed vegetables (corn, peas, carrots, green beans, and lima beans)
1 celery rib, sliced
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon freeze-dried dill
¼ teaspoon ground black pepper

Steps:

  • Pour chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper to a multi-functional pressure cooker (such as Instant Pot®). Stir to combine.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 30 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle soup into bowls.

Nutrition Facts : Calories 129.6 calories, CarbohydrateContent 24.4 g, CholesterolContent 6.1 mg, FatContent 1 g, FiberContent 5.1 g, ProteinContent 4.8 g, SaturatedFatContent 0.1 g, SodiumContent 1528.6 mg, SugarContent 4.2 g

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