This simple Instant Pot Frozen Vegetables recipe delivers perfectly cooked, straight-from-the-freezer, steamed vegetables every time. No mushy, overcooked peas, no scalding corn and icy beans. No effort, no hassle, just easy, perfect veg straight from frozen in 10 minutes.
Why This Simple Recipe Works
- Zero effort required: The veggies go into the pot straight from the freezer, push a button, and you’re done. You don’t even need to stir!
- No uneven cooking: Pressure steaming your vegetables avoids the microwave hot-cold problem where the corn is scalding hot and the peas and green beans are still frozen.
- Fresher flavor and color: The vegetables stay vibrant and tender instead of turning mushy and bland.
- Works with any frozen vegetable: Broccoli, peas, cauliflower, mixed veggies, etc. The vegetables cook as the pot comes to pressure, which takes about 10 minutes.
Ingredients
You just need 2 basic ingredients for this recipe, plus your choice of seasoning and spices.
Water
Frozen vegetables – I used a 16 oz bag. The IP will cook 2 bags at once if needed.
Optional flavorings and toppings – lemon juice, butter, garlic powder, Parmesan cheese, herbs, etc. See the Flavoring Variations section below for more ideas.
Equipment Needed:
- Steamer basket (optional but helpful)
How to Make Instant Pot Frozen Vegetables
- Add the water to the Instant Pot
- Add frozen vegetables into your steamer basket and set in the Instant Pot. If not using a basket, add the veg directly into the water and give it a little stir.
- Secure the lid and set the valve to Sealing. Then choose High Pressure and set the cook time to zero (0) minutes. The vegetables cook as the pot comes to pressure.
- As soon as the pot beeps, do a “quick release” of the pressure, let the float valve drop, then remove the lid.
- Remove the steamer basket or scoop vegetables out with a slotted spoon. Add toppings and serve immediately.
Recipe Notes and Tips
- For firmer vegetables, remove a minute earlier by manually stopping the Instant Pot during pressurization.
- For softer vegetables, leave the lid on for 1-2 minutes after pressurization time ends.
- Works with any frozen vegetable or vegetable blend. No need to thaw.
Flavoring Ideas and Variations
It’s easy to add an abundance of great flavor to your veg! Just use any of these options to flavor the water and the veg while it cooks. You can also reserve a little to top the vegetables with when you remove them after cooking.
- Lemon juice + salt + pepper
- Butter + minced garlic or garlic powder
- Grated Parmesan cheese + Italian herbs
- Sesame oil + soy sauce
- Everything bagel seasoning
- Honey + red pepper flakes
What to Serve With Frozen Vegetables
These vegetables are a great side dish with just about everything! Here are a few simple ideas to get you started, but the sky’s the limit.
- Instant Pot Chicken Breasts
- Instant Pot Meatloaf
- Instant Pot Red Potatoes
- Mashed Potatoes
- Pineapple BBQ Chicken
- Fried Fish
- Rice bowls
- Casseroles or soups
- You can also add leftover vegetables to soups, omelets, casseroles, and more!
Storage Instructions
- Allow leftover vegetables to cool before covering and refrigerate in an airtight container for up to 3 days.
- Reheat in the microwave for 1-2 minutes or in a sauté pan over medium heat for 3-4 minutes
Recipe FAQs
Yes, you can cook 2 bags at once, and the cook time remains the same.
Not at all! The “zero-minute method” keeps the veg tender, without overcooking or getting mushy.
Not necessarily, but using a steamer basket makes removal easier. Otherwise, just use a slotted spoon or ladle.
More Easy Side Dish Recipes
- Instant Pot Cauliflower
- Easy Sauteed Asparagus
- Lemon Roasted Vegetables
- Crispy Roasted Sweet Potatoes
Instant Pot Frozen Vegetables
Equipment
- 1 Pressure Cooker
Ingredients
- 1 1/2 cups water
- 16 oz frozen vegetables any variety
Instructions
- Pour the water into an Instant Pot and add a steamer basket. Add the frozen vegetables (straight from the freezer is fine!). If you don’t have a steamer basket, add the veggies straight into the liquid and stir.
- Make sure the vent is set to Sealing. Place the cover on the pot and set the timer to 0 minutes on high pressure (pressure cook setting). It will take the IP around 10 minutes to build up pressure before it begins cooking.
- When cooking time is done, do a quick release. Let the float valve drop and remove the cover.
- Remove the steamer basket from the pot and add to a serving dish.
- Top with lemon juice, salt and pepper or whichever toppings you prefer! Serve immediately.
Video
Notes
- For firmer vegetables, remove a minute earlier by manually stopping the Instant Pot during pressurization.
- For softer vegetables, leave the lid on for 1-2 minutes after pressurization time ends.
- Works with any frozen vegetable or vegetable blend. No need to thaw.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
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