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Veggies and Tempeh in the Instant Pot®


  • ½ sweet yellow onion chopped
  • 1 large clove garlic minced
  • 2 teaspoons minced fresh ginger
  • 1/3 cup broth or water
  • ½ cup chopped Trumpet Royale mushroom
  • ¼ cup chopped oyster mushroom
  • ¼ cup maitake mushroom peeled into strips(Or 1 cup sliced any mushrooms that you have)
  • 1 cup chopped beet greens
  • 1 cup chopped kale stems removed
  • ¼ cup shelled English peas
  • 1 ½ cups asparagus cut into 1-inch pieces, leaving the tips intact
  • 1 cup broccoli florets and stems
  • 2 to 4 ounces tempehLemon juice vinegar, or tamari (choose one)
  • Tahini optional


  • Saute onion for 1 minute. Add the garlic and ginger and saute another minute, adding 1 tablespoon of the broth or water. Stir well. Add the mushrooms and greens and another 3 tablespoons of liquid.. Set your pressure cooker to 2 minutes at low pressure. If you don’t have low pressure, set it for 1 minute at high pressure.
  • Quick release the pressure, opening the lid, tilting it away from you. Add the remaining ingredients and the rest of the liquid. Set the cooker for another 2 minutes low pressure. If you don’t have low pressure, this time set the cooker for 2 minutes high pressure so that the second batch of vegetables gets cooked through.
  • Quick release the pressure. Open the lid, tilting it away from you. Add a squeeze of lemon juice, tamari or vinegar. Drizzle on tahini, if you like it. Personally, I love it!


Don’t be afraid to add any leftover vegetables you may have, adjusting time and liquid as needed.