Instant Pot Steamed Brussels Sprouts & Carrots with Garlic Butter
Quick, healthy, and vibrant side dish — Brussels sprouts and carrots steamed to perfect tenderness right in your Instant Pot, then tossed in a rich, garlicky vegan butter sauce with capers and fresh parsley. Colourful, flavourful, and ready in minutes! No boiling water, no watching pots — just set and forget. Naturally plant-based, gluten-free, and absolutely delicious.
Shared by jessy
Time
20 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Vegetables;
- 300 g Brussels sprouts — trimmed, halved
- 2 medium carrots — peeled, cut into thick chunks or diagonal slices
- ½ cup water — for steaming
- #Garlic Butter Sauce;
- 3–4 tbsp vegan butter — melted.. 3–4 cloves garlic — minced finely
- 1 tbsp capers — drained (optional).. 2 tbsp fresh parsley — chopped
- ½ tsp sea salt.. ¼ tsp black pepper
- 1 tsp lemon juice — brightens the flavour
- Optional: pinch of nutmeg or dried thyme
👩🍳 Instructions
- 1
Prep Instant Pot: Pour ½ cup water into the inner pot. Place the steaming rack or trivet inside.
- 2
Add vegetables: Arrange Brussels sprouts and carrots on the rack. Secure the lid. Set to High Pressure for 0 minutes (yes, zero — the steam cooks them as pressure builds!) OR 1 minute if you prefer softer vegetables. Close the pressure valve.
- 3
Quick release: As soon as the cooking cycle finishes, immediately quick-release all steam to stop cooking and keep vegetables bright green and crisp-tender. Open carefully.
- 4
Make garlic butter: While vegetables steam, melt vegan butter in a small pan over low heat. Add minced garlic and cook 1–2 minutes until fragrant — do not brown! Remove from heat, stir in capers, lemon juice, salt, pepper, and parsley.
- 5
Toss & serve: Transfer hot steamed vegetables to a bowl. Pour garlic butter sauce over and toss gently to coat evenly. Taste and adjust salt or lemon. Serve hot!