Steamed Vegetables with Garlic, Capers & Parsley Butter (Instant Pot)

instantpoteats.com

Teri Bates Duffey

2 large carrots, peeled and sliced thick

0.7 lb / around 300 g Brussels sprouts, halved

sea salt and pepper

1 cup of water

subheading: For the butter sauce:

1 oz / 30 g good quality salted butter (if using unsalted, add a little more salt)

1 tablespoon baby capers

1 tablespoon chopped fresh parsley

2 cloves garlic, finely diced

1 small lemon peel

2 tablespoons lemon juice

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