Instructions

1. Lay your vegetables out on a chopping board and use a kitchen knife to cut them down to serving size so no further chopping is required once they are done cooking. Cut away and discard any stems or excess parts of the vegetable that you don't want to cook.

2. Place the chopped vegetables in the pressure cooker's basket or tray. This is a device that sits inside the cooker and holds the vegetables above the waterline so they are subjected to hot steam without being submerged in the water. Check your recipe for the cooking time.

3. Fill the pressure cooker so the waterline is lower than the bottom of the basket or tray.

4. Turn on the pressure cooker once you have sealed the lid.

5. Release the pressure lever of the cooker once the correct amount of time has elapsed. You will hear a loud, sometimes prolonged hiss (the louder and longer it is, the more pressure in the cooker).

6. Open the lid of the cooker and remove the vegetables from the basket or tray using a slotted spoon to drain away any excess liquid. Pour away the hot water, taking care not to burn yourself, and enjoy the steamed vegetables.