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20
Vegetables Cooking Time
(minutes)
Artichokes, whole (medium,
large)
5, 8
Beets, whole (small,
medium, large)
15, 20, 25
Brussels sprouts 3–5
Carrots, whole 6–8
Cauliflower, whole 6
Corn (on the cob) 3–5
Collard and other
hearty greens
10–12
Eggplant, whole 5
Potatoes, medium/large 10–12
Potatoes, small/new/
quartered
8
Squash (acorn, butternut),
chunks
4
Squash (acorn, butternut,
spaghetti), halved
8
Sweet potatoes 8
Turnips, rutabagas, kohlrabi 5
Stock
• The PRESSURE & SLOW COOK STOCK
setting is suitable for making all kinds of
stock, including chicken, beef and vegetable.
• To make a brown stock, use the SEAR setting
to brown bones and vegetables prior to
pressure or slow cooking.
• Vegetables such as onions, carrots and celery
should be cut into large pieces. This will help
keep the stock clear and make it easier to
strain at the end of cooking.
• To shorten the pressurizing time, add cold
water to bowl while still in the SEAR setting
and allow the water to come to a simmer
before pressure cooking.
• Do not overfill the cooking bowl. The total
volume of water, bones and/or aromatics
should not exceed the 'MAX' level marking
inside the removable cooking bowl.
Soup
• The PRESSURE & SLOW COOK SOUP
setting is suitable for cooking a variety of
soups from light broths to hearty minestrone
to pureed vegetable soups.
• Use the SAUTÉ setting to soften aromatics
and vegetables prior to pressure or slow
cooking. Use the SEAR setting to brown
meats, bacon or chicken.
• To shorten the pressurizing time, add cold
water/stock to bowl while still in the SAUTÉ
or SEAR setting and allow the water to come
to a simmer before pressure cooking.
• Do not overfill the cooking bowl. The total
volume of soup should not exceed the
'MAX' level marking inside the removable
cooking bowl.
Beans
• The PRESSURE & SLOW COOK BEANS
setting is suitable for cooking all types of
dried beans, lentils and other legumes.
• Beans and other legumes can produce a lot of
foam during cooking. The preset NATURAL
steam release setting ensures foam does not
interfere with the steam release valve.
• Cooking times are based on unsoaked
dried beans. To shorten the cooking time,
soak beans in cold water overnight. Discard
soaking water and cook with fresh cold water
for half of the preset cooking time.
• Use a ratio of 1 part beans to 3 parts water.
• Beans and legumes swell and double in size
after cooking. Do not overfill the cooking
bowl. The total volume of uncooked legumes
and water should not exceed the '½' level
marking inside the removable cooking bowl.
Chili & Stew
• The PRESSURE & SLOW COOK CHILI &
STEW setting is ideal for cooking ground
meat chilies, meat sauces and hearty stews.
• Use the SEAR & SAUTÉ settings to brown
meat and soften aromatics prior to cooking.
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