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
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