Whether you want to know how to steam vegetables for an easy weeknight side dish or if you're making a big batch on Sunday night to use throughout the week in grain bowls and salads, the method is the same. And the truth is, you don't even need a steamer basket to get it done—although they do make easier work of it. Since there are several styles to choose from, let's review three common types before we get into the actual technique of steaming:


The steamer your grandmother had, but updated

A steel steamer basket is a classic. This one adjusts easily to fit pots that are 8 inches wide or larger (and yes, you can even use it with your Instant Pot). It has 1 3/4-inch feet that elevate it off the bottom of the pot, allowing plenty of water to circulate and create steam underneath. And it has a retractable handle that automatically adjusts when you place the lid on the pot and pops back up to make removing the basket easy

The colorful steamer that doubles as a tote

Just kidding, don't actually use this as a tote—even if the convenient handles may make you consider doing so. This steamer fits into pots as small as 7 inches wide (and yep, it's Instant Pot safe too). What makes this style especially useful is that it doesn't have the handle poking through the middle, like traditional metal steamers. For that reason it's easier to steam fish or any larger vegetables that may need more surface area

The steamer that predates the rest

Bamboo steamers have been used in Asia basically forever. Traditionally used with a wok, they work as well with any wide-bottomed pan. They also stack so that you can steam several items at once without have to jumble everything together. This model also comes with reusable cotton liners, which are typically used with dumplings and buns to prevent sticking


1. Prepare vegetables

Cut the vegetables into uniform, bite-sized pieces. Smaller pieces will cook more quickly than larger ones, so if you're cooking two types of vegetables together, cut the longer-cooking vegetables into smaller pieces than the quicker-cooking vegetables

2. Boil water

In a covered pot or pan that will fit your chosen steamer, heat about 1 inch of water over high until it comes to a boil. If you want to get the water boiling even faster, start it out in an electric kettle

3. Fill steamer basket

Arrange veggies in your basket. If you're using stacking bamboo steamers, place vegetables that will take longer to cook (such as carrots and sweet potatoes) in the bottom and move progressively up from there—that way you can remove the baskets on the top as they are finished cooking (or reverse engineer it and start by placing the first bamboo basket in the pan and then wait a few minutes to place the second layer and so on so that they all reach doneness at the same time)

4. Place steamer in pan

Carefully, place the steamer into your pot or pan and reduce heat to medium-low. If you are using a metal or silicon steamer, place the lid on top and steam veggies until crisp tender. Make sure you monitor the water level of your pan so that it does not dry out—if it does, just pour in a bit more down the side of the pan

5. Test for doneness

Using the point of a paring knife, or a cake tester, poke a few vegetables in different spots of the pan. The point should slide in and out easily, but it shouldn't destroy the vegetable in question. If there's too much resistance, recover the pot and continue to steam for another minute or two (Don't worry, if you've gone too far, you can always purée your vegetables into soup)

6. Remove steamer basket

Carefully, with a kitchen towel, remove the steamer basket from the pot or pan. Alternatively, you can leave the basket in the pan, remove the ve