13
STEAMING :
1. While steaming use the provided trivet for more evenly cooked results.
Place the trivet in the bottom of the cooking bowl before adding the
ingredients.
2. Add approximately 1 cup of liquid to the cooking bowl while steaming
vegetables.
3. If the bowl is not already in the cooking base, add the bowl to the base and
follow the cooking process outlined in the “Operating Instructions” section.
4. Use the Quick Pressure Release method when pressure cooking
vegetables, to prevent over cooking.
Note: If cooking frozen vegetables, allow an additional 1–2 minutes of
cooking time.
Fresh Vegetable
(not frozen)
Amount of food COOKING TIME
Preset at 5 minutes
Recommended
Pressure Release Method
Zucchini, sliced 1 medium 1–3 minutes Quick Release
Green Beans ½ lb. 2 minutes Quick Release
Carrots, sliced
into ½-inch
pieces
2 cups 2–3 minutes Quick Release
Carrots, whole 4–6 4–5 minutes Quick Release
Corn 3 cobs on trivet 8–10 minutes Quick Release
Broccoli 3 cups (6 oz.) 0–3 minutes Quick Release
Fresh Beets,
quartered
1 cup 20 – 25 minutes Quick Release
Brussel Sprouts,
whole
1 lb. 0–2 minutes Quick Release
Kale 2 cups 5–7 minutes Quick Release
Winter squash
(Pumpkin, But-
ternut, Acorn)
peeled and
sliced
2 cups 3–5 minutes Quick Release
White potatoes
1-inch cubes
2 cups 5–7 minutes Quick Release
Baby Potatoes,
whole
8 medium 8–10 minutes Quick Release
New Potatoes,
whole
6 medium (1 lb.) 10–12 minutes Quick Release
Sweet Potato,
cubed
2 cups 4–6 minutes Quick Release
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