Instant Pot Frozen Veggies Recipes

INSTANT POT FROZEN VEGETABLES

Instant Pot Frozen Vegetables image

Instant Pot Frozen Vegetables. How to cook frozen vegetables in the Instant Pot Pressure cooker.

Provided by RecipeThis.com

Time 2m

Number Of Ingredients 4

Ingredients

Steamer Basket
Instant Pot
1 kg Mixed Frozen Vegetables
Salt & Pepper

Steps:

Place a cup of water into your instant pot and add your steamer basket.
Add in your frozen vegetables. For example, we added a vegetable medley of frozen carrots, frozen cauliflower and frozen broccoli.
Place the lid on the instant pot, set the valve to sealing and cook for 0 minutes on high pressure.
When it beeps quickly release pressure and season with salt and pepper and serve.

Nutrition Facts : Calories 320 kcal, Carbohydrate 67 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Sodium 235 mg, Fiber 20 g, ServingSize 1 serving

INSTANT POT® FROZEN VEGETABLE SOUP

Instant Pot® Frozen Vegetable Soup 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

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

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, Carbohydrate 24.4 g, Cholesterol 6.1 mg, Fat 1 g, Fiber 5.1 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 1528.6 mg, Sugar 4.2 g

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