We love veggies and we want to get the most nutritional value out of them as we can. So a recent posting on NutritionFacts.org had us rethinking how we consume some of our veggies. Cooking can destroy some nutrients but allow better bioavailability for other nutrients. The best method is cooking for the shortest time possible.
Equipment
- Pressure cooker with 6 quart or 8 quart pot
- Steamer basket safe for a pressure cooker
Ingredients
- Choose as many veggies as you’d like. Our favorites steamed in the pressure cooker include: carrots, potatoes, cauliflower, broccoli, Brussels sprouts, and kale.
Directions
- Rinse veggies and cut into small to medium pieces depending on how dense the veggie is. For instance, I thinly slice carrots and chop potatoes into small pieces. I break broccoli and cauliflower into medium sized pieces. I rip kale into pieces which are bite-sized.
- Place all veggies into steamer basket.
- Pressure cook on high for 1-2 minutes.
- Do a quick release if you’d like the veggies to be slightly crispy. Wait 2-3 minutes to release pressure of you’d like your veggies to be softer.
Notes
- If you do the quick release outside, it will prevent the hot steam from damaging your kitchen cabinets.
Based on Michael Greger, MD recommendations from NutritionFacts.org.
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