How to Steam Vegetables, with or Without a Steamer

The thought of steamed vegetables might conjure up a childhood memory of limp, overcooked broccoli. But the technique of steaming is popular all around the world for a reason. From steamed dumplings and pot stickers to steamed fish, the cooking method is used in all different cuisines. It’s worth learning how to steam vegetables, too.

This quick and easy cooking method helps vegetables retain color, flavor and nutrients. It doesn’t require much more than a steamer basket—and sometimes even that isn’t necessary!

How to Steam Vegetables

On the stovetop

To steam vegetables on the stovetop, chop your vegetables into uniform pieces. Place a steamer basket in a large saucepan or Dutch oven with about an inch of water, so that it comes almost up to the steamer basket but not past it. Bring the water up to a boil, add your vegetables to the steamer basket, cover and steam until crisp-tender.

In the microwave

Place your vegetables in a microwave-safe bowl. Add a tablespoon or two of water. Cover with a microwave-safe lid and microwave on high until crisp-tender. It shouldn’t take more than a couple of minutes, depending on the vegetable. Don’t overcook!

How do I steam vegetables without a steamer?

You can always use a metal colander in place of a steaming basket. Treat the colander just like a steamer basket and add it to a pot along with some water and the vegetables. The lid might not fit perfectly depending on the size of the colander, but you can adjust the cook time accordingly and add an extra minute or two.

I often steam vegetables in a saute pan, especially if I’m already using it for something else and don’t want to dirty another dish. I simply add the vegetables to the saute pan along with a couple tablespoons of water, cover with a lid and allow to steam for a couple of minutes.

How long does it take to steam vegetables?

Different vegetables take different amounts of time to cook. Most vegetables are well suited to steaming so long as they’re cooked for the proper amount of time. Tender foods like green beans and broccoli take just a few minutes; the same goes for leafy greens like bok choy or spinach. Firmer foods like winter squash and sweet potatoes could take upwards of 20 minutes.

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FAQ About Steaming Vegetables

How do you season steamed vegetables?

Season steamed vegetables with a pinch of salt and a crack of black pepper when they come out of the steamer. Some vegetables call for a splash of lemon juice, and others, like broccoli, cauliflower and green beans, go well with a pat of butter.

Can you steam vegetables with broth instead of water?

Using broth for the steaming liquid adds flavor to your vegetables. They will absorb some of the rich flavor of the broth as they’re steaming. However, steaming with water is easier and will still be very tasty.

Can you steam frozen vegetables?

Steaming frozen vegetables is just as easy as fresh vegetables. Just add a few minutes to the cook time. Make sure to give the vegetables a good stir partway through, too.

How do you know when steamed vegetables are done?

Steamed vegetables are done when they’re crisp-tender, which you can tell by using a fork to poke them or by taking a bite to see if they’re cooked through. You also want to keep an eye on the color and texture—if you steam for too long, they’ll begin to lose their color, and will start to fall apart or look mushy. Pull the vegetables out when they’re still crisp enough to retain their texture.

What do you do with steamed vegetables?

Steamed vegetables are such a versatile food to cook with. Add them to noodles or rice for a delicious stir-fry or to broth for a vegetable-filled soup.

They also go great in a grain bowl, especially if you add delicious sauces; try steamed vegetables with a bowl of rice and peanut sauce, a simple and perfect meal.