FRESH AND FROZEN VEGETABLE TIMETABLE
When using the fresh vegetable timetables below and on page 29, cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated. TO PREVENT
If the timetable says to cook 0 minutes, this means to cook food until you hear and/or see a steady flow of steam escaping from the pressure regulator, then cool cooker at once.
Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than given in chart.
To assure even heating, separate a block of frozen vegetables.
For fresh and frozen vegetables, pour liquid into cooker. Position trivet in cooker. Place vegetables in steamer basket on trivet.
FOR FRESH AND FROZEN VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
FRESH VEGETABLE TIMETABLE
|
| CUPS OF COOKING TIME | ||
VEGETABLE | SIZE | LIQUID | (MINUTES) | |
Artichoke | Whole, 6 to 8 | 1 |
| 10 |
| ounces |
|
|
|
Asparagus | Stems cut into | 1 | 0 | – 1 |
|
|
|
| |
Beans | Whole or sliced | 1 | 1 - 3 | |
(green, wax) |
|
|
|
|
Beets | Whole, 21⁄2 | 11⁄2 | 15 | – 16 |
| diameter |
|
|
|
Broccoli | Flowerets | 1 | 0 | – 2 |
Brussels Sprouts | Small, | 1 | 1 | – 3 |
| diameter) |
|
|
|
Cabbage | Wedges, | 1 | 3 | – 5 |
(red, green) | thick |
|
|
|
| Thinly sliced | 1 | 2 | – 3 |
Carrots | Baby cut | 1 | 3 | – 5 |
| 1 | 3 | – 5 | |
Cauliflower | Flowerets | 1 | 0 | – 2 |
Collards* | Leaves coarsely | 1 | 3 | – 4 |
| chopped, stems |
|
|
|
| thinly sliced. |
|
|
|
Corn | Whole, 21⁄2 | 1 |
| 3 |
| diameter |
|
|
|
Eggplant | Cubed, 1 to 11⁄2- | 1 | 2 | – 3 |
| inches thick |
|
|
|
| Sliced, | 1 |
| 2 |
| thick |
|
|
|
Kale | Leaves coarsely | 1 | 1 | – 2 |
| chopped, stems |
|
|
|
| thinly sliced |
|
|
|
Parsnips | Sliced, | 1 | 0 | – 2 |
| thick |
|
|
|
* Do not use trivet; place in steamer basket.
|
| CUPS OF COOKING TIME | ||
VEGETABLE | SIZE | LIQUID | (MINUTES) | |
Peas | Shelled | 1 | 0 | – 2 |
Peppers | Whole | 1 | 0 | – 3 |
Potatoes | Sliced, 1 to 11⁄2- | 1 | 6 | – 8 |
(sweet) | inches thick |
|
|
|
| Sliced, | 1 | 4 | – 5 |
| thick |
|
|
|
Potatoes | Whole, | 11⁄2 |
| 15 |
(white) | diameter |
|
|
|
| Whole, | 1 |
| 10 |
| diameter |
|
|
|
| Sliced, | 1 |
| 5 |
| thick |
|
|
|
| Sliced, | 1 |
| 3 |
| thick |
|
|
|
Rutabaga | Cubes or sliced, | 1 |
| 3 |
| 1 inch thick |
|
|
|
Spinach | Whole leaves | 1 |
| 0 |
Squash | Quartered | 1 |
| 12 |
(winter) acorn+ |
|
|
|
|
Squash (winter) | Halved | 1 |
| 12 |
spaghetti+ |
|
|
|
|
Squash | Sliced, | 1 |
| 1 |
(yellow, | thick |
|
|
|
zucchini) | Sliced, 1⁄4- to | 1 | 0 | – 1 |
|
|
|
| |
Swiss Chard | Whole leaves | 1 | 0 | – 1 |
core, and seeds. | Cut up |
|
|
|
Turnips | Sliced or cubed, | 1 | 3 | – 5 |
|
|
|
| |
+ Let pressure drop of its own accord.
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