Vegetables are essential for life. It helps your meal better tasting, better for health. However, many people do not know the right way to processed vegetables retain color, taste and nutrition. And cooking vegetables in a pressure cooker even harder.
Pressure cooker: There are many diffrient methods for cooking vegetables
There are many different methods for cooking vegetables. But we think the pressure cooker method as it is fast and also retains nutrition. Because pressure cooking is a method of cooking that does not permit air or liquids to escape below a preset pressure. Foods are cooked much faster in pressure cooking as it uses much less water used than boiling. Manufacturers provide steamer baskets to allow more foods to be cooked together inside the pressure cooker. If you have not experience cooking with electric pressure cooker or cooking vegetables with pressure cooker. You can follow 2 basic steps:
Cooking green vegetables: Wash and cut vegetables then put them in the pressure cooker with its weight on along with a little salt and about two tablespoons of water. With heat on high after the first whistle turn off the heat and run water from the tap on top of the pressure cooker to release its pressure quickly. Open the cooker and your vegetables are ready. If you do it, the greens don’t lose their color and don’t get over cooked. It help retains nutrition. You can believe it!
Cooking other vegetables: Put vegetables with skin halved in the pressure cooker with its weight on along with quarter cup of water. Cook on high heat and after the first whistle, lower the heat and simmer for three minutes. Turn off the heat and allow the pressure to release naturally.