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28
FRESH VEGETABLE TIMETABLE
VEGETABLE SIZE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Peas Shelled 1 0 – 2
Peppers Whole 1 0 – 3
Potatoes (sweet) Sliced, 1 to 1½- inches
thick
1 6 – 8
Sliced, ½-inch thick 1 4 – 5
Potatoes (white) Whole, 2½-inch
diameter
1½ 15
Whole, 1½-inch
diameter
1 10
Sliced, ¾-inch thick 1 5
Sliced, ½-inch thick 1 3
Rutabaga Cubed or sliced, 1-inch
thick
1 3
Spinach Whole leaves 1 0
Squash (winter)
acorn+
Quartered 1 12
Squash (winter)
spaghetti+
Halved 1 12
Squash
(yellow, zucchini)
Sliced, 1-inch thick 1 1
Sliced, ¼ to ½-inch
thick
1 0 – 1
Swiss Chard Whole leaves 1 0 – 1
Turnips Sliced or cubed, ¾-inch
thick
1 3 – 5
+ Let pressure drop of its own accord.
VEGETABLE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Asparagus (cut, spears) 1 2
Beans 1 1 – 2
Broccoli
1 1 – 2
Brussels Sprouts
1 2 – 3
Cauliower
1 1 – 2
Corn Cut
1 1 – 2
Corn on Cob
1 2 – 3
Lima Beans
1 1 – 2
Mixed Vegetables
1 1 – 2
Peas
1 1 – 2
Peas and Carrots
1 1 – 2
Spinach
1 2 – 4
FROZEN VEGETABLE TIMETABLE
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