Friday Favorites: Does Pressure Cooking Preserve Nutrients?

How does Dr. Greger pressure steam his greens?

I love practical day-to-day decision-type videos. What’s the Best Way to Cook Vegetables? ( ) What about How to Cook Greens? ( ) What’s the Best Way to Cook Sweet Potatoes? ( ) Watch the videos to find out.

I also have some cooking videos you may be interested in:
• Recipe: Soba Noodle Soup ( )
• Recipe: Veggie Mac & Cheese ( )
• Recipe: Morning Grain Bowls ( )
• Recipe: Edamame Guacamole ( )
• Recipe: Garlic Caesar Salad Dressing ( )
• Dr. Greger in the Kitchen: My New Favorite Dessert ( )
• Dr. Greger in the Kitchen: My New Favorite Beverage ( )

I've got tons of healthy, delicious recipes available for free on our recipes page ( ).

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-Michael Greger, MD FACLM

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  • @hctim96 says:

    I pressure steam when I can. Usually when I do beans, then veg.. Works for me!
    The stuff just taste better…Hate soggy veg..

  • @AndrewPawley11 says:

    I love this channel!

  • @TheStewieGriffinShow says:

    My favorite is garbanzo beans aka chickpeas. They don’t need any salt, and they come out so tender in the pressure cooker that they practically melt in my mouth.

    It seems kind of a waste to cook vegetables or greens in the pressure cooker because they come out so good just from steaming them in the microwave in their own juices.

    I will, however, try a bunch of vegetables with beans and grains in the pressure cooker to make soup. I’m sure that one will be a winner.

  • @GreenTea4Me says:

    I use my Instant Pot a lot! I don’t steam things in it because I can use the microwave, but I may try this. If it increases nutrients in some foods, it might be worth it.

  • @leonardoterzani9639 says:

    Thanks ❤

  • @laurar9748 says:

    OK…going to try your method.

  • @DoubtingThomas333 says:

    I’ll stick to the microwave. It’s the most efficient way to cook food, anyway.

    • @bubblybull2463 says:

      And radiate your food…

    • @dianeladico1769 says:

      @@bubblybull2463 Someone didn’t do well in Physics, did they?

    • @DoubtingThomas333 says:

      @bubblybull2463  no it doesn’t. Please get a clue, my dude.

    • @bubblybull2463 says:

      @@dianeladico1769 yeah, that someone is you, bud 😄 I’m not saying that it’s harmful radiations, but if you want to believe that your microwave doesn’t produce heat by emitting radiations, albeit non-ionizing ones, you might want to go back to school… Again, if your like your food radiated, pick the microwave, I like mine cooked from the outside in 😉

  • @ShazWag says:

    Interesting. What’s the best way to cook vegetables that reduces oxalates whilst preserving nutrients?

  • @ColletteAileen says:

    I’m embarrassed to admit that even after over 30 years vegan, I’m not a huge fan of greens. I usually hide them in other foods like I’m a toddler. But I will eat them pressure cooked due to the change in texture.

    • @BradSchoenfailed says:

      Same here. I like to put them in a stir fry and serve over brown rice.

    • @LawrenceCarroll1234 says:

      Although I do love many greens, those like kale and collards are my least favorites. (I deleted an earlier post where I said I didn’t like greens because when I looked up the actual proper definition of “greens” there were many listed that I love. ).

      But yes — preparing even my least favorites can make them much more appetizing. .

  • @kwanfilms says:

    How about when you’re making soup? Even though nutrients will leach out into the water you’ll end up drinking that water. Does that minimize the lost of nutrients?

  • @egris00 says:

    Wow, that’s a really good tip! Pressure steaming.

  • @adelsamani7917 says:

    If your making a soup, do all the nutrients stay in the water?? So no loss??

  • @joansrvadventures6112 says:

    That is exactly how I cook my veggies in the Instant Pot. Steaming is the best!

  • @videndanoor3408 says:

    Can someone tell me the summary?

  • @dianeladico1769 says:

    What Dr. Greger is referring to is called the pot-in-pot method in the IP community, if that helps anyone.
    I use my IP for non-pressure steaming as well. Put a couple of cups of water in the bottom, veg in a basket and use the glass lid. Press the saute button and keep an eye on it until the veg is done to your liking. For some veg, even 0 minutes under pressure is too long for my taste. I find this more convenient than stovetop steaming and it doesn’t heat up the kitchen as much.
    He’s right about the greens, tho. Silky smooth and gorgeous color.

  • @myrhev says:

    From that chart at 2:35 it looks like microwaving might be a good choice as well.

    I am also curious how much nutrients are lost if you are making a soup where you end up eating the vitamins that seep out of the vegetables.

  • @jeannamcgregor9967 says:

    I can my own dried beans, among many other things. I’d be interested to learn how longer USDA-recommended pressure- and water bath-canning times affect nutrition.

  • @pierre976 says:

    I tried amla powder for two months, it had no effect on my cholesterol…. Anybody else had similar results?

  • @SecretShiva says:

    I have to admit, I much prefer the taste and texture of raw veggies even though the nutrients aren’t as bioavailable. But I’ve got some kale I’m going to try pressure steaming today. Thanks for the tip.

  • @codyscottrose says:

    Veggies, grains and soups are all amazing in a pressure cooker. It also works well to sanitize tools used for delicate gardening procedures like tissue culture and mycology. It’s probably about neck in neck with the Vitamix for my most used kitchen tool around here.

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