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27
FRESH AND FROZEN VEGETABLE TIMETABLE
When using the vegetable timetables below and on page 28, cook the vegetables the
minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your
TO PREVENT OVER-COOKING, COOL COOKER AT ONCE AFTER
COOKING VEGETABLES, EXCEPT WHEN NOTED.
If the timetable says to cook 0 minutes, this means to cook food until the pressure
regulator begins to rock, then cool cooker at once.
Quantity of vegetables does not change pressure cooking times. More mature vegetables
cooker.
FOR FRESh AND FROZEN VEgETAbLES,
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
VEGETABLE
SIZE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Artichoke Whole, 6 to 8 ounces 1 10
Asparagus Stems cut into 1-inch
pieces
1 0 – 1
Beans (green, wax) Whole or sliced 1 1 – 3
Beets Whole, 2½-inch diam-
eter
1
1
⁄
2
15 – 16
Broccoli Flowerets 1 0 – 2
Brussels Sprouts Small, 1-inch diameter 1 1 – 3
Cabbage
red, green)
Wedges, 2-inch thick 1 3 – 5
Thinly sliced 1 2 – 3
Carrots Baby cut 1 3 – 5
½-inch slices 1 3 – 5
Cauliflower Flowerets 1 0 – 2
Collards* Leaves coarsely
chopped, stems thinly
sliced
1 3 – 4
Corn on-the-cob Whole, 2½-inch diam-
eter
1 3
Eggplant Cubed, 1 to 1½-inches
thick
1 2 – 3
Sliced,
1
⁄
2
-inch thick 1 2
Kale Leaves coarsely
chopped, stems thinly
sliced
1 1 – 2
Parsnips Sliced, ½-inch thick 1 0 – 2
FRESH VEGETABLE TIMETABLE
* Do not use rack; place in cooking liquid.
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