Cook's essentials K43547 - Page 24

Vegetables
 Always cook with at least 1-2 cups of liquid.
 Add 1-2 additional minutes to cooking time when preparing frozen vegetables.
 Use the quick-release release method at the end of cooking cycle so vegetables will not
become soggy. (Below chart is for quantity approximately half a pot).
Type of Vegetable
Approximate Cooking Minutes
Pressure Release
Asparagus, thick whole
2-5
Quick Release
Asparagus, thin whole
1-2
Quick Release
Beans, fava, shelled
5
Quick Release
Beans, green, whole
4-5
Quick Release
Beans, lima, shelled
3
Quick Release
Beets, small, whole
2-3
Quick Release
Beets, large whole
23
Quick Release
Beets, 1-inch slices
5
Quick Release
Broccoli, flowerets
3
Quick Release
Brussel sprouts, whole
5
Quick Release
Carrots, 1-inch chunks
5
Quick Release
Carrots, 1/4-inch slices
1-2
Quick Release
Cauliflower, flowerets
3-5
Quick Release
Corn on-the-cob (4-6)
4
Quick Release
Escarole, coarsely chopped
2-3
Quick Release
Kale, coarsely chopped
2-3
Quick Release
Okra, small pods
3-5
Quick Release
Onions, whole
3
Quick Release
Potatoes, 11/2-inch chunks
7
Quick Release
Potatoes, new, small whole
6
Quick Release
Potatoes, sweet and yams,
whole, medium
10-12
Quick Release
Potatoes, sweet and yams, 2" chunks
7-8
Quick Release
Spinach, fresh, coarsely chopped
3
Quick Release
Squash, acorn, halved
8
Quick Release
Squash, butternut, 1-inch chunks
5
Quick Release
Squash, summer, zucchini or yellow, 1/2-inch slices
6
Quick Release
Turnips, small quartered
4
Quick Release
Turnips, 1 1/2 inch chunks
4
Quick Release
*Split peas and rhubarb can foam, froth, and sputter, and can clog the pressure release device (steam
vent). These foods should not be cooked in a pressure cooker.
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