How to Steam Vegetables in a Pressure Cooker Steamer Insert

By Fissler US | Published: 2026-10-26

Category: How-to Guides

Learn how to use a pressure cooker steamer insert for perfectly steamed vegetables. Quick steps, tips, and why Fissler's Vitaquick Premium makes it easy.

Quick Answer

To steam vegetables in a pressure cooker, use a steamer insert to keep them above the water, cook under pressure for a short time, then quick-release to preserve texture and nutrients.

Why Use a Steamer Insert for Vegetables?

Cooking vegetables directly in water can leach vitamins and make them mushy. A steamer insert lifts the vegetables above the boiling liquid, allowing steam to cook them gently. This method preserves up to 90% of nutrients and keeps vegetables crisp-tender.

Pressure cooking with a steamer insert is faster than traditional steaming, cutting cook time by up to 70%. It's ideal for busy weeknights when you want healthy sides without waiting.

How to Steam Vegetables Using a Pressure Cooker Steamer Insert

1. Prepare the Vegetables: Wash and cut vegetables into uniform sizes (e.g., 1-inch florets or slices). This ensures even cooking. Common mistake: leaving pieces too large or varied, leading to uneven doneness. Uniform pieces cook at the same rate.
2. Add Water and the Tripod: Pour 1 cup of water into the pressure cooker base. Place the tripod inside. The water should not touch the steamer insert. Common mistake: adding too much water, which can submerge the vegetables and turn them soggy. Check the manual for exact water minimum—usually 1 cup is enough.
3. Place the Steamer Insert and Vegetables: Set the steamer insert on the tripod. Arrange vegetables in a single layer if possible, avoiding overcrowding. Common mistake: piling vegetables too high, blocking steam circulation and causing uneven cooking. Leave some space around the edges for steam to flow.
4. Lock the Lid and Set Pressure: Close the lid securely, ensuring the valve is set to the sealing position. Select high pressure. Cooking time varies: broccoli and green beans need 1-2 minutes, carrots and potatoes need 3-5 minutes. Common mistake: overcooking by using times meant for stovetop steaming. Start with the shortest recommended time; you can always cook longer.
5. Quick-Release the Pressure: Once the cooking time ends, immediately perform a quick release by moving the valve to venting. This stops the cooking process and prevents vegetables from turning mushy. Common mistake: letting the pressure release naturally, which continues cooking and can make vegetables too soft. Use a long-handled utensil to turn the valve, keeping hands away from steam.
6. Open and Serve: After the pin drops, unlock and open the lid away from you. Remove the steamer insert using oven mitts—it will be hot. Season and serve immediately. Common mistake: leaving vegetables in the hot insert, which can cause carryover cooking. Transfer to a serving dish right away to stop cooking.

Product Highlight

Vitaquick® Premium Pressure Cooker, 8.5 Quart with Steamer Insert and Tripod: The Vitaquick Premium Pressure Cooker includes a steamer insert and tripod, engineered in Germany for faster, healthier cooking. The included steamer insert means you don't need to buy extra accessories—just place it on the tripod to keep vegetables above the water for perfect steaming every time.
Vitaquick® Premium Pressure Cooker, 8.5 Quart with Steamer Insert and Tripod