What typically happens to vegetables when cooked under pressure?

Cooking vegetables under pressure leads to faster cooking times, which can cause them to break down more quickly than they would during conventional cooking methods. The high-pressure environment can increase the boiling point of water, allowing steam to penetrate the vegetables more effectively. This rapid cooking process softens the fibers in the vegetables, making them tender.

In contrast to the other outcomes, vegetables that are cooked under pressure do not typically become crunchy, nor do they develop toughness. Instead, the quicker cooking time often results in a loss of color, but to a lesser degree compared to conventional steaming or boiling, as the high pressure helps to retain some nutrients and colors, especially when compared to longer cooking methods where heat can break down pigments.