I've steamed a bunch of vegetables -- green beans, Chinese celery, Komatsuna, etc -- and they all turn out poorly. Somehow they become the same unappetizing shade of green and even have the same generic vegetable taste that's not very good. I realized I can't let the pressure release naturally -- that would overcook the vegetables -- so I release pressure ASAP. But they still turn out mushy.
The appeal of steaming is 1) healthy because no oil, 2) easy with Instant Pot.
Are you guys able to make steamed greens taste good with pressure cooker? Or should I just saute/blanch?