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Vegetables
Vegetables should be well washed and peeled if necessary. Vegetables cook very quickly – be sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables require more cooking, turn pressure cooker off, and cover to steam the vegetables until preferred texture is reached. Add ½ cup water or liquid for cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming time may be needed. When cooking vegetables it is always best to under cook, then allow additional time to steam – to avoid overcooking. All cooking is on High Pressure unless otherwise indicated.
Food
Artichokes
4 medium/large, 8 to 10 ounces each
Beans, Green or Yellow Waxy
1½ pounds, cut into 2-inch lengths
Beets, medium-large
1 to 2 minutes/Low
Pressure
Broccoli, cut into large florets 2 to 3 minutes
Cauliflower, cut into large florets
2 to 3 minutes
Carrots, cut into 2-inch lengths
– or “baby cut”
8 minutes
Carrots, ½-inch slices
Corn, 4 to 6 ears
(use trivet/rack)
Greens, collards, kale, cut into
1-inch strips
Onions, baby peeled
Parsnips, peeled, cut into
2-inch pieces
2 to 3 minutes
1 minute
5 to 7 minutes
2 to 4 minutes
3 to 4 minutes
Parsnips, ½-inch slices
Potatoes
Cooking Time
7 to 9 minutes
24 to 26 minutes
1 to 2 minutes
Pressure Release Method
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
White, medium quartered
Red, new (2-3 oz each)
5 to 7 minutes
5 to 8 minutes
Quick Pressure Release
Quick Pressure Release
Sweet, 2-inch cubes
Squash – Winter
Acorn, halved & seeded
Butternut, peeled & sliced
Squash, Yellow Crookneck or Zucchini, cut into ½-inch slices
5 to 6 minutes
6 to 8 minutes
3 to 4 minutes
1 to 3 minutes
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
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