Steaming is better than boiling, but where does pressure cooking fall when concerned about retaining nutritional values?
I think pressure cooking is very much like steaming with regards to nutritional value, it’s definitely not as bad as boiling.
There really should not be any difference between steaming and using a pressure cooker, since both are using the steam to cook the food.
Without any doubt, a pressure cooker saves the nutrients much better than steaming. Example, while steaming broccoli you will lose about 11% of the nutrients due to the steaming process. With a pressure cooker, you only add about a 1/2 cup of water. The process creates pressure which seals the food and all nutrients are kept inside. Also note that pressure cooking cooks atleast 50% faster than steaming so your not cooking your food as long. Many nutrients change the longer they are cooked. This is another benefit of pressure cooking. Pressure cookers also cook at hotter temps than steamers as well.