As a passionate cook, I am always searching for new methods to make my meals more nutritious and tasty. My Nana taught me the technique of steaming and blanching, which has been incredibly helpful in enhancing the flavor and nutritional value of my dishes. These cooking methods may sound simple, but they can have a big impact on the taste and quality of your food. But I always want to cook as quickly and conveniently as possible since I don’t always have the time to stay for long in the kitchen. Luckily, I discovered from my Nana that I could use my pressure cooker for steaming and blanching.

Typically, you can just use a steamer to steam vegetables, but since I have a small kitchen in my apartment, I don’t invest much in these appliances. I only have a small pressure cooker that I borrowed from my Nana. So, I want to make the most out of my pressure cooker, even for these simple cooking methods. 

What is Steaming and Blanching

Before I got to explore the possibilities of using a pressure cooker for steaming and blanching, I was first curious about these two methods. For new cooks, these techniques might be unfamiliar to you. So, let me first share the art of steaming and blanching.

Steaming

So, what exactly is steaming? Steaming is a cooking method that involves cooking food by exposing it to steam. You can do this by using a steamer basket, a pot with a lid, or even a pressure cooker. Steaming is a great way to cook vegetables, fish, and other delicate foods. It is an effective and healthy way of preparing meals as it helps retain most of their nutrients while also maintaining their texture and flavor. Moreover, steaming requires little or no oil, thus eliminating extra fats from your diet.

Blanching

Blanching, on the other hand, is a cooking method that involves briefly boiling food in water and then rapidly cooling it in ice water to stop the cooking process. You can use blanching to prepare vegetables for freezing, as it can help to retain their color, texture, and nutrients. Moreover, if you need to remove the vegetable’s skin or soften them, blanching is a perfect method. It also allows for easy reheating when necessary, making it ideal for preparing dishes ahead of time or storing leftovers.

Why Should you Steam or Blanch

Now, you may be wondering why we need to steam or blanch our vegetables or fruits. When you steam or blanch vegetables, they become tender and flavorful without losing their nutrients. Steaming can also help preserve vegetables’ vibrant colors, making them more visually appealing.

Meanwhile, blanching help reduces the bitterness that some vegetables, such as broccoli or asparagus, may possess. The short boiling process helps to break down certain enzymes within the vegetable, which is responsible for causing the bitter flavor. After blanching, vegetables will often be more tender and palatable while still preserving their nutritional content.

Steaming and blanching can also be used to prepare vegetables for other cooking methods. For example, you can blanch vegetables before grilling or roasting them. This technique can help to cook the food evenly and more quickly. You can steam vegetables before stir-frying them to give them a slight softness, which helps to ensure they’ll cook evenly and more quickly in the pan. The steaming process will help to make the vegetables softer and easy to cook.

Tips for Using a Pressure Cooker for Steaming and Blanching

Now that we know the benefits of these cooking techniques, here are some tips if you plan to use your pressure cooker for steaming and blanching.

Use Steamer Basket or Rack

In order to steam or blanch your veggies or fruits, you will need to raise them higher above the level of the water in your pressure cooker. This activity calls for using accessories like steamer basket or rack. Your meal will be less likely to go soggy if you use these tools and ensure that you’ll have perfectly steamed food.

Cut Evenly

Nana always advises me to cut the vegetables into uniform pieces before steaming them in a pressure cooker. It will ensure that they are cooked evenly and achieve optimal texture. This technique is essential for producing tasty, well-cooked vegetables in a pressure cooker. However, there are some instances when you may want to steam them whole.

For instance, certain vegetables, such as baby potatoes, baby carrots, or cherry tomatoes, can be cooked whole. Similarly, you can steam whole fruits like plums, pears, and apples that are on the smaller side. In situations like these, you should be sure to puncture the skin of the fruit or vegetable with a fork or a knife to allow steam to escape. This will help prevent the fruit or vegetable from exploding.

Fill with the Right Amount of Liquid

Additionally, don’t forget to use the right amount of water for steaming and blanching. The amount of liquid will determine the success of the process. Additionally, using too little or too much water can affect the texture and flavor of your dish, so make sure you measure carefully for desired results.

How Long to Steam or Blanch in a Pressure Cooker

When I’m steaming vegetables and fruits in my pressure cooker, I find that timing is key. Different types of produce require different amounts of time to cook properly, so I always consult a trusted recipe or cooking guide to determine the recommended cooking time for each item. 

When I steam carrots, I generally set the timer for 3-4 minutes to ensure that they don’t become overcooked and mushy. This is especially important because if the product is cooked too long, it can lose its texture, flavor, and important nutrients. On the other hand, green beans usually only need 2-3 minutes in order to be cooked optimally and retain their crunchiness and their beneficial vitamins and minerals.

On the other hand, when I blanch produce in my pressure cooker, I usually set the timer for 1-2 minutes, depending on the type of produce and its size. For instance, broccoli florets may only need 1 minute of blanching, while larger vegetables like cauliflower may require 2 minutes. 

It’s important to avoid over-blanching, as this can cause the product to become too soft and lose its texture and flavor. With the right timing, blanching in a pressure cooker is a convenient way to prepare produce for a variety of dishes and storage purposes.