Pressure cooking vegetables. Can I put all different kinds in at the same time or will they not all cook properly?
Specific vegetables in question are: onions (cubed), asparagus, potatoes (cubed), mini sweet peppers, broccoli florets, carrots, celery (Don't have to use all of these they're just what I have on hand).
I'm making a dish with a homemade sauce to go over the meat and I want to pour some over pressure cooker vegetables.
If you try to do potatoes and broccoli at the same time, you'll either end up with raw potatoes or overcooked mushy broccoli. If you know the differences in cook time on stove/steaming/oven for the veggies, it gives you a good indication for what to expect.
Carrots and potatoes can go together as their cook times are just about the same. I wouldnt put anything soft in the IP as it will turn to muck, especially asparagus.
Different vegetables cook at different rates, no matter what the cooking method.
A lot of the veggies you mention don't really benefit from pressure cooking. A pressure cooker really excels at shortening long boil times.
Just doing a simple steam will be enough for things like peppers and broccoli. Or roast them.
I use a steamer basket to cook vegetables. I’ve cooked everything you mentioned in your list (except potatoes) using the same method. I add about a cup of water below the steamer basket. Cut all my vegetables up and put them in the steamer basket. And I set the timer on my instant pot to zero. As soon as the cooker pressurizes the timer goes off and I release the steam and takeoff the lid. You can do the same thing with the stovetop pressure cooker you just have to be watching it closely so you can release the steam as soon as it pressurizes. All the different vegetables turn out awesome. I like to toss them in a heated pan with some oil and salt afterwards. However, if you do not release the steam immediately and take off the lid, even another 30 seconds will start turning the vegetables to mush.
Hi, Did you get your steamer basket with your electric cooker? My 'trivet' is listed as a steamer insert, but do I need an extra bit to hold the veg? What do you use if you don't mind me asking?
This is the basket I use. The trivet that came with the instant pot works great for large foods like squash, but a basket like this is needed for smaller items like cut vegetables.
House Again Original Sturdy Steamer Basket for 6 or 8 Quart Pressure Cooker, 304 Stainless Steel Steamer Insert with Silicone Covered Handle https://www.amazon.com/dp/B079JRYQFS/ref=cm_sw_r_cp_api_i_P4ZsEbAHHQ9J4
Broccoli and pepper in a steamer basket and the rest ( potato, carrot,onions for sure. Small-ish cubes or slices will ensure even cooking) on the actual liner for 1 minute HP. Release pressure. Haven't cooked asparagus myself but if I had to guess, it would go with the potatoes maybe. Celery is best raw, imo but I guess you can experiment.
Do you want mush? Because this is how you get mush.
FWIW I would not put asparagus in the pressure cooker. It takes more time to reach pressure than it would to do them in a burner.
High heat for a couple minutes till a few char marks show. Remove and season with EVOO, S&P. They’ll be firm, with a bit of crunch. No slime or mushy.
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