12
COOKING CHART
VEGETABLES
• When pressure cooking vegetables use HIGH pressure setting and QUICK
RELEASE for pressure release.
• Before pressure cooking fresh vegetables, add 1 cup water and place a steam
rack into removable cooking pot. Place a layer of vegetables on rack. Cover and
lock lid in place. Turn regulator knob to ‘SEAL’. Cook for time indicated below.
• Remove vegetables, add desired seasonings and serve. NOTE: Cooking times
that exceed 7 minutes, add an extra 1/2 C water for each additional 5 minutes
cooking time so appliance does not boil dry.
Vegetables Time
(minutes)
Vegetables Time
(minutes)
Artichoke 9 to 11 Onions 4 to 5
Asparagus 1-1/2 to 2 Parsnips 2 to 4
Beans, green 2 to 3 Peas, in pods 2 to 3
Beets, small 11 to 13 Potatoes, sliced 5 to 7
Broccoli, flowerets 2 to 3 Potatoes, small 5 to 8
Broccoli, stalks 3 to 4 Potatoes, medium 11 to 15
Brussel Sprouts 3 to 5 Rutabagas, 1/2” thick 5 to 6
Cabbage, shredded 1-1/2 Spinach 2 to 3
Cabbage, quartered 3 to 4 Squash, acorn halved 6 to 8
Carrots, baby 4 to 5 Squash, sliced 1 to 3
Carrots, sliced 1 to 2 Tomatoes, quartered 2 to 3
Cauliflower 2 to 3 Tomatoes, whole 5 to 6
Corn on the Cob 3 to 5 Turnips, sliced 1 to 2
Egg Plant, sliced 2 to 3 Yams, whole 6 to 8
Okra 2 to 3 Zucchini, sliced 2 to 3
Fruits:
When pressure cooking fruits, follow the same guidelines as described above,
except select LOW pressure setting.
Fruits Time
(minutes)
Fruits Time
(minutes)
Apples, fresh 3 to 4 Peach 4 to 5
Apples, quartered 2 Pears 2 to 4
Apricots 2 to 4 Prunes 5 to 6
Figs, dried 5 to 6 Raisins 4 to 5
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