• Thicken soups after pressure cooking is completed by adding cornstarch,
arrow-root or flour or reduce the amount of cooking liquid by cooking with
the Cover off.
FRESH VEGETABLES
Tips for Cooking Fresh Vegetables
• Use a minimum 1 cup (250 ml) of liquid whether cooking a small or large
amount of vegetables.
• When cooking vegetables ALWAYS COOL PRESSURE COOKER QUICKLY.
See the ‘Pressure Cooker Setting’ on page 6.
• Mature vegetables take longer to cook than tender baby vegetables. Baby
carrots for example will not take as long as pieces of larger, mature carrots.
• Delicate vegetables should be cooked using a rack. Place rack in the bottom
of the Pressure Cooker. Vegetables can be cooked directly on the rack or
placed in an ovenproof dish on top of the rack. If different vegetables of
the same cooking time are to be cooked together, place in small ovenproof
bowls and place on the rack. Flavours of different vegetables will not mingle
if cooked above the water.
NOTE: A metal rack without any sharp edges
should be used.
• Increase cooking time slightly when using a bowl to hold vegetables.
• If a recipe says to cook 0 minutes, cook food only until the Pressure
Regulator Valve rises. Then cool pressure cooker according to recipe.
Timetable For Fresh Vegetables
Vegetable Cooking Time
In Minutes
Artichoke, whole 9 – 11
Wash, trim tops and score hearts
Asparagus, whole or cut 0 – 2
Wash, break off tough ends
Beans, Green or Wax, whole or cut 1 – 2
W
ash,
trim ends and strings
Beets, small – whole 11 – 13
Cut off tops and wash
Broccoli, spears 1 – 2
Wash. Score large stems
12
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