Nutrition
Pot-in-Pot Pressure Steaming
Pot-in-pot pressure steaming stacks vegetables or fish above water on a trivet—sharing one pressure cycle with rice or broth below for efficient healthy prep.
Pot-in-pot pressure steaming cooks vegetables, fish, or custard cups on a trivet above water or a simultaneous starch below—same high-pressure cycle, less nutrient washout than boiling in excess liquid. Use foil or silicone lids on stacked bowls to prevent drip cross-flavor.
Match steam time to the longest item in the stack.
Common questions
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What goes in the bottom pot for pot-in-pot?
Water for pure steam, or rice and broth if the recipe allows shared liquid—never dry bottom. Minimum one cup liquid for most six-quart cookers per manual.
Related terms
Put Pot-in-Pot Pressure Steaming into practice
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