Is Food Cooked in an ‘Instant Pot’ Less Nutritious?
Does cooking a meal in the trendy new “instant pot” — a type of pressure cooker — preserve the nutrients in your food, or harm them? A registered dietitian provides The Short Answer.
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.
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