Steaming and cooking vegetables in a pressure cooker consumes less time and of course saves energy too. You can cook vegetables like carrots, beetroot, beans, bottle gourd, ridge gourd, radish, cauliflower, cabbage and any such light vegetables like spinach that has water content in them.
Cooks in 10 M
Total in 20 M
To begin pressure cooking or steaming vegetables in the pressure cooker, first add the cut vegetables into the pressure cooker and add in some salt to taste.
For every 350 to 500 grams of cut vegetables, add in 3 to 4 tablespoons of water. That's just the amount of water that is required to steam all the vegetables in the pressure cooker.
Place the lid on the pressure cooker pan with its weight placed on it and allow it to cook until you hear two whistles.
After two whistles, turn off the pressure cooker and carefully release the pressure weight from the cooker immediately.
You can do this by holding the cooker under running water. This process helps retain all the colour and nutrition in the vegetables while also having them perfectly steamed, and not overcooked.
Once the pressure has released completely and the lid opens with ease, the pressure cooked vegetables are ready for use.