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4
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 Cooking Time Pressure Release Method
Artichokes
4 medium/large, 8 to 10 ounces
each
7 to 9 minutes
Quick Pressure Release
Beans, Green or Yellow Waxy
1½ pounds, cut into 2-inch
lengths
1 to 2 minutes/Low
Pressure
Quick Pressure Release
Beets,
medium-large
24 to 26 minutes
Quick Pressure Release
Broccoli,
cut into large florets
2 to 3 minutes
Quick Pressure Release
Cauliflower,
cut into large
florets
2 to 3 minutes
Quick Pressure Release
Carrots,
cut into 2-inch lengths
– or “baby cut”
8 minutes
Quick Pressure Release
Carrots,
½-inch slices
2 to 3 minutes
Quick Pressure Release
Corn,
4 to 6 ears
(use trivet/rack)
1 minute
Quick Pressure Release
Greens,
collards, kale, cut into
1-inch strips
5 to 7 minutes
Quick Pressure Release
Onions,
baby peeled
2 to 4 minutes
Quick Pressure Release
Parsnips,
peeled, cut into
2-inch pieces
3 to 4 minutes
Quick Pressure Release
Parsnips,
½-inch slices
1 to 2 minutes
Quick Pressure Release
Potatoes
White,
medium quartered
5 to 7 minutes
Quick Pressure Release
Red,
new (2-3 oz each)
5 to 8 minutes
Quick Pressure Release
Sweet, 2-inch cubes
5 to 6 minutes
Quick Pressure Release
Squash – Winter
Acorn,
halved & seeded
6 to 8 minutes
Quick Pressure Release
Butternut,
peeled & sliced
3 to 4 minutes
Quick Pressure Release
Squash, Yellow Crookneck
or Zucchini,
cut into ½-inch
slices
1 to 3 minutes
Quick Pressure Release
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