Is Food Cooked in an ‘Instant Pot’ Less Nutritious?

The Short Answer from a dietitian

Q: Is food cooked in an ‘instant pot’ less nutritious?

A: Opinions will always vary, but on the whole, cooking in an “instant pot,” or pressure cooking, is actually a great method for preparing your food.

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This style of cooking is especially beneficial for those who lead a busy life but still wish to eat healthy in a more efficient way.

A pressure cooker works by significantly raising the boiling point of water while allowing heat to be generated in an enclosed pan without experiencing a loss of liquid. Generally speaking, a shorter cooking time correlates with greater preservation of vitamins and minerals.

Many people agree that this method of food preparation allows for better taste, texture and nutrient retention.

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It’s also important to keep in mind the type of dish that would benefit most from this type of preparation: soups, stews, brown rice, etc. If you’re hoping to enjoy a plate full of vibrant, green broccoli, for instance, a pressure cooker may not be your best option.

— Registered dietitian Kylene Bogden, MS, RDN, CSSD, LD

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