Nutribullet Steaming Accessories: How to Use Them

The Nutribullet Steaming Accessories (the Steamer Cup and Steamer Blade) turn your blender into a compact food steamer, letting you cook vegetables, grains, eggs, and even fish right in the same container you’ll blend them in. This method uses the friction heat generated by the blade spinning in a small amount of liquid, creating steam that cooks food quickly and evenly. It’s ideal for making hot soups, baby food, or pre-cooking ingredients for smoothies, all with minimal cleanup and without needing a separate steamer appliance.

Ingredients

1 cup (150 g) chopped vegetables (e.g., broccoli, carrots, zucchini)
1/2 cup (120 ml) water or vegetable broth
1/2 cup (75 g) cooked grains (optional, for blending)
1/4 tsp salt (optional)
1 tbsp (15 ml) olive oil or butter (optional, for finishing)

Instructions

Place the Steamer Blade into the Nutribullet cup (the tall cup works best for steaming).
Add the chopped vegetables and water or broth to the cup. Do not fill above the MAX line on the cup – the liquid needs room to boil and steam.
Secure the Steamer Cup (the clear lid with the steam vent) onto the cup, making sure it clicks into place.
Place the assembled cup onto the Nutribullet motor base and press down to start. Run for 1-minute intervals, pausing for 10 seconds between each, for a total of 3-4 minutes for soft vegetables (broccoli, zucchini) or 5-6 minutes for firmer vegetables (carrots, potatoes). The liquid should be visibly bubbling and steam should escape from the vent.
Carefully remove the cup from the motor base. Let it sit for 1 minute – the steam is very hot.
To blend directly, remove the Steamer Cup and replace it with a regular blade cap. Add any additional ingredients (like cooked grains, olive oil, or seasonings) and blend until smooth.
If you’re steaming only (not blending), pour the cooked vegetables into a bowl, season with salt and oil, and serve.

Tips

Use the right liquid amount: Too little water will burn the vegetables; too much will make them boil instead of steam. Always use at least 1/4 cup (60 ml) and never fill past the MAX line.
Cut food into uniform pieces: Chop vegetables into 1-inch (2.5 cm) chunks so they cook evenly. Smaller pieces cook faster – adjust time accordingly.
Don’t overfill: The cup should be no more than 2/3 full before steaming. Overfilling can cause hot liquid to spurt out of the vent.
Let it cool before blending: If you blend immediately after steaming, the pressure from hot steam can push the lid off. Always wait 1 minute and vent the steam by lifting the Steamer Cup slightly before swapping to a regular blade.

Serving Suggestions

Serve steamed vegetables as a side dish with a squeeze of lemon and a sprinkle of flaky salt. For a complete meal, blend the steamed vegetables with cooked beans or tofu and a splash of broth to make a thick, warm soup. You can also use the steamed vegetables as a base for a grain bowl, topped with a fried egg or grilled chicken.

Variations

Steamed eggs: Whisk 2 eggs with 2 tbsp (30 ml) water, pour into the cup, and steam for 4-5 minutes until set. The result is a soft, custard-like egg – great for breakfast.
Steamed fish: Place a 4-oz (115 g) fillet of white fish (like cod) in the cup with 2 tbsp (30 ml) water and a slice of lemon. Steam for 5-6 minutes until the fish flakes easily with a fork. Check that the internal temperature reaches 145°F (63°C) using a food thermometer.
Steamed rice: Use 1/2 cup (100 g) rice and 3/4 cup (180 ml) water. Steam for 8-10 minutes, then let rest for 5 minutes. The texture will be slightly chewier than stovetop rice.
Sweet version: Steam apples or pears with 1/4 tsp cinnamon and 1 tbsp (15 ml) maple syrup, then blend for a warm applesauce.

Storage and Reheating

Steamed vegetables and grains can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a saucepan with a splash of water until hot, about 2-3 minutes. If you’ve made a blended soup, store it in a jar and reheat gently on the stove, stirring frequently. Do not freeze steamed vegetables – they will become mushy when thawed. Steamed fish should be eaten immediately; leftovers can be kept for 1 day and used cold in salads.

Frequently Asked Questions

Can I use the steaming accessories with any Nutribullet model?
Most Nutribullet models (Original, Pro, and Rx) are compatible with the Steamer Cup and Blade, but check your model’s manual – some older versions may not have the correct threading. The accessories are sold separately and are not included with the base blender.

Why didn’t my vegetables cook through?
If the vegetables are still hard, the cup may have been too full, or you didn’t run it long enough. Try cutting the pieces smaller and adding 1-2 more 1-minute cycles. Also ensure the vent on the Steamer Cup is not blocked – steam needs to escape for pressure to build.

Can I steam frozen vegetables?
Yes, but add 2-3 extra minutes to the steaming time. Frozen vegetables release water, so reduce the initial liquid to 1/4 cup (60 ml) to avoid boiling.

Is it safe to blend immediately after steaming?
No – always wait 1 minute and remove the Steamer Cup first. The hot steam inside the cup can cause the regular blade lid to pop off. Let the cup sit on the counter with the vent open for a minute before swapping lids.

Can I steam meat in the Nutribullet?
You can steam small pieces of ground meat or thinly sliced chicken, but you must check that the internal temperature reaches the safe minimum: 165°F (74°C) for poultry and 160°F (71°C) for ground meat. Because the steaming is not as even as a stovetop steamer, it’s safer to stick to fish and vegetables.

How do I clean the Steamer Cup and Blade?
Wash them by hand with warm soapy water after each use. The Steamer Cup is not dishwasher safe – the heat can warp the plastic. Dry thoroughly before storing. The blade is sharp; handle it carefully.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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