Why Make this Hibachi Vegetables Recipe?

Let’s just be real. While they were always BEYOND delicious, you didn’t go to the Hibachi restaurants for the menu, did you? Yea, me neither. It was the communal experience, the environment, all of it. It was, literally, one of the most, guaranteed-to-be fun restaurants you could hit up.

Of course, we all know how and why that changed. Well, while we hope for Sunnier days, lets at least enjoy the flavors of the restaurant. While I can’t give you a pineapple volcano, feel free to fling a rouge ingredient at your significant other….You can’t catch a carrot in your mouth with no notice? Really? Kidding…

How to make Instant Pot Hibachi Vegetables recipe?

Begin by melting the butter into the oil on sauté mode in your pressure cooker.
Next, add the onions and garlic powder and cook until softened. Turn off the pressure cooker.
Add the remaining ingredients and set the valve to sealing. Set to manual high pressure for 1 minute. When done, allow a 2 minute natural release of pressure and then quick release any remaining pressure.

Can Instant Pot Hibachi Vegetables recipe be made without a Pressure Cooker?

ABSOLUTELY! Here is how to make that happen:

To make Instant Pot Hibachi Vegetables in the Slow Cooker:

Heat the butter and oil in a skillet over medium-high heat
Sauté the onions and garlic powder for a few minutes, until softened
Add the remaining ingredients and set to slow cooking over LOW for 2 hours.
Stir to combine and serve with optional sides or toppings.

To make Instant Pot Hibachi Vegetables on the Stove-top:

Melt butter and oil in a large skillet over medium-high. Add the onion and garlic powder and sauté for around 2 minutes, until softened.
Add the zucchini, broccoli, carrots, and mushrooms.
Stir in the seasonings and mix to combine.
Cook for around 10 minutes, or until tender.
Serve warm sprinkled with sesame seeds, if desired.

Want to Up the Protein?

Go for it! I made this dish vegetarian as it covers all bases (simple side, light dinner, base recipe). But, let’s be honest, at the real Hibachi restaurant, plenty of people do not order, “just the veggies” (note, I love just the veggies, just trying to give options here, not stir up anything). Some ideas you may wish to add:

Cooked chicken strips
Strips of cooked steak
Grilled Shrimp
Seared Tofu cubes (to keep it vegetarian and still boost the protein).
Add some Edamame pods to the vegetable mixture when the other veggies are added to increase the protein.

Can I swap the vegetables?

Yes. Any one ingredient that isn’t your thing can be left out. You can add in more of another ingredient or add something new. Some things that might be good additions include:

Bell pepper strips, red or green
water chestnuts
baby corn
bok choy (chopped)
snow peas
edamame

What to Serve with Instant Pot Hibachi Vegetables?

Sauces. My favorite are this combination of sriracha and gochujang and this classic.
Toasted Sesame seeds
Crunchy rice noodles
Brown or white rice
Egg rolls
Cream Cheese wontons
Lo Mein Noodles

Can Instant Pot Hibachi Vegetables be made in advance?

Absolutely! While the dish comes together fast enough for a weeknight, it can definitely be made in advance. The vegetables will keep well for several days in the refrigerator making them a great option for lunch-meal prep or make-ahead for a day you know will be busy. I will often make a batch with some noodles or rice and use them for quick weekday lunches.