Trim and prepare the vegetable as directed in Pressure Steaming
Charts. Vegetables with the same cooking times may be steamed
together.
Pour in the minimum amount of liquid requred by your cooker's
manufacturer.
Set the rack or basket in place. (If your cooker comes with a
steaming basket rather than a rack, it is easier to fill it with the
vegetables and lower it in after the water begins to boil.
Bring the liquid to a boil.
Unless otherwise stated in the alphabetical listing, distribute the
vegetables evenly on the rack or in the steaming basket.
Lock the lid in place, set the timer, and cook according to time
indicated in Pressure Steaming Charts.
Always use a quick-release method after cooking vegetables, which are
quite delicate and can easily be overcooked.
Notes from author:
The conventional way to pressure cook plain fresh vegetables is to
set them on a rack above the water and steam them. Certain vegetables
-- sliced carrots or baby okra, for example -- take so well to steam
heat that they emerge from the cooker with enhanced flavor. For
variety, try steaming vegetables over an aromatic broth, which not
only contributes subtle flavor, but fills the kitchen with an
irresistable fragrance.
For preparing a large quantity of longer-cooking vegetables like
beets or whole pattypan squash, the efficiency of the pressure cooker
can't be beat. Pressure steaming is also a great way to set time
records for cooking quartered potatoes, winter squash, and turnips
that are to be mashed or pureed.
I don't recommend the pressure cooker for all steaming tasks. Whole
potatoes or parsnips become soggy on the outside by the time their
insides are cooked; the same is true of large globe artichokes and
brussels sprouts. And I seriously question the value of
pressure-steaming quick-cooking vegetables such as asparagus or fresh
young corn when the savings in time is negligible and the danger of
overcooking is enormous.
