Add a cup of water to the pot.

Place the vegetables inside the steam basket or the ovenproof dish and place inside the pot. Season vegetables with a generous pinch of sea salt and pepper.

Place and lock the lid, make sure the steaming is pointing to sealed. Press Manual, High Pressure and set to 2 minutes. Once the time is up, allow the pressure to release naturally for a couple of minutes and then use the quick release method to let out the rest of the pressure. Open the lid once the pressure valve is all the way down again.

Remove the steam basket from the pot and transfer the vegetables to a serving bowl. Drizzle with balsamic vinegar, olive oil and garnish with basil and thyme. Serve while hot.