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Type of Vegetable Steaming Time
Brussels Sprouts, 1- to 1½-inch diameter 9–11 minutes
Cabbage, 2-inch wedges 15–20 minutes
Carrots, whole 18–22 minutes
Carrots, ¼-inch slices 6–7 minutes
Carrots, baby-cut 11–14 minutes
Cauliflower, whole head 18–20 minutes
Cauliflower, florets 7–9 minutes
Corn-on-the-cob 10–15 minutes
Kale, cut into strips 6–7 minutes
Parsnips, ¼-inch slices 6–7 minutes
Potatoes (sweet), 1-inch slices 17–19 minutes
Potatoes (white), small, 1 to 2 ounces each, whole 13–15 minutes
Potatoes (white), medium, quartered 13–15 minutes
Rutabaga, ¾- to 1-inch slices 20–22 minutes
Spinach, whole leaves 3–4 minutes
Squash (yellow, crookneck, zucchini), ¼-inch slices 5–7 minutes
Turnips, ¾- to 1-inch slices 10–12 minutes
Boil
Pasta
Following package directions, place water and salt into multi-cooker. Set heat control
at 250°. Bring water to rolling boil. Add pasta gradually so boiling is not disturbed.
Continue to boil uncovered until pasta is tender. Drain. Basket may be used for draining
cooked pasta.
Fluffy Rice
Place 2 cups rice, one teaspoon salt (optional), and amount of water specified below in
multi-cooker. Set heat control at 250°. Cover and bring to a vigorous boil, stirring once.
Turn heat control down until the indicator light turns off and simmer for specified amount
of time. Turn heat control to OFF and let stand, covered, for five minutes. Fluff with fork.
Type Liquid Cooking Time
White, long-grain 4 cups 15–18 minutes
White, medium-grain 3½ cups 15–18 minutes
White, short-grain 3½ cups 18–23 minutes
Brown 4 cups 45–50 minutes
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