Pressure Cooker Veggie Confession

pressure cooking school  Welcome to Pressure Cooking School!
 This article is part of Lesson 5: Vivid Veggies

Sigh…

I have a confession to make.

Not everyone is going to enjoy pressure cooked vegetables. They’re not.

People who enjoy raw vegetables, barely-cooked vegetables and crunchy vegetables… they’re just not going to enjoy what comes out of the pressure cooker. Pressure cooked vegetables are tender, flavorful and packed with nutrients – but they’re not going to be crunchy and they’re not going to be al dente.

Vivid Veggies
Here’s three way to up your pressure cooker veggie game…3 Tips to Vivid Pressure Cooker Vegetables

  1. Go LOW or NO pressure. Choose a “low” pressure setting to ensure more delicate cooking – this setting is usually half the heat of “high” pressure. And, some cookers will also let you steam veggies without any pressure at all!
  2. Open the pressure cooker quickly. Using Normal or Quick release, because even if the cooker is off the vegetables are still in a very hot environment and they’re going to continue to cook. And we don’t want that!
  3. Phase it in. For mixed recipes like a “veggie and bean” or “meat and veggie” stew, add the vegetables towards the end of cooking to ensure they’re not overly tender.

Personally, I don’t have an issue with tender veggies from the pressure cooker. They taste better. That’s because they’re flash-cooked at higher temperatures than conventional cooking (like boiling or baking) but for a much shorter amount of time. Studies have proven that pressure cooking vegetables preserve more vitamins and minerals than other cooking methods.

See Also: Nutritional Effects of Pressure Cooking

But you don’t have to be a scientist to know this. You can actually taste the difference. Eating a pressure cooked vegetable is like tasting vegetables in HD.

So, let’s try it!

CONTINUE…


pressure cooking schoolCONTINUE Lesson 5: Vivid Veggies

3 TIps to Vivid Veggies with the Pressure Cooker

Pressure Cooker Vegetable Confessions