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13
ENGLISH
Pressure Cooking Charts
Pressure cooking times are approximate times. Use these cooking times as a
general guideline. Size and variety of food will most likely alter cooking times.
Pressure Cooking Vegetables (Fresh & Frozen): To achieve the best results
when pressure cooking fresh or frozen vegetables, please refer to the below tips
and hints:
1. Use the STEAM function when making steamed vegetable dishes.
2. Use the quick release method when pressure cooking vegetables so they do
not overcook.
3. Use a minimum of 1 cup of liquid when cooking vegetables.
4. When steaming vegetables, use the stainless steel rack or a steamer basket.
Vegetable Pressure Cooking Chart:
Vegetable Pressure Setting Fresh
(Cooking Time)
Frozen
(Cooking Time)
Acorn Squash, chunks High 6-7 minutes 8-9 minutes
Artichoke, 4 medium – large High 8-10 minutes 10-12 minutes
Asparagus High 1-2 minutes 2-3 minutes
Whole Beets, medium – large High 20-25 minutes 25-30 minutes
Broccoli, Florets High 2-3 minutes 3-4 minutes
Brussel Sprouts High 3-4 minutes 4-5 minutes
Butternut Squash, chunks High 8-10 minutes 10-13 minutes
Cabbage, Quartered High 3-4 minutes 4-5 minutes
Carrots, whole or chunk High 2-3 minutes 3-4 minutes
Cauliflower, florets High 2-4 minutes 3-5 minutes
Celery, chunks High 2 minutes 3 minutes
Collard Greens High 4-5 minutes 5-6 minutes
Corn on the Cob High 3-5 minutes 4-6 minutes
Edamame, in pod High 4-5 minutes 5-6 minutes
Eggplant High 2 minutes 3 minutes
Endive High 1-2 minutes 2-3 minutes
Kale, coarsely chopped High 1-2 minutes 2-3 minutes
Leeks High 2-4 minutes 3-5 minutes
Onions, sliced High 2 minutes 3 minutes
Potatoes, whole, small High 5-8 minutes 6-9 minutes
Potatoes, whole, large High 10-12 minutes 11-13 minutes
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