
Cooking Times and
Basic Instructions (Cont)VEGETABLESAPPROXIMATE COOKING TIMES
VEGETABLES | MINUTES UNDER HIGH PRESSURE |
Artichokes |
|
large, 6 to 9 ounces each | 6 to 9 |
baby, 1 ounce each | 3 to 4 |
Beets |
|
large whole, 5 ounces each | 22 |
small whole, 3 ounces each | 13 |
4 | |
Carrots |
|
large, | 5 |
1 | |
Collards |
|
coarsely chopped | 5 |
Onions |
|
small, white (2 ounces each), whole | 4 |
Parsnips |
|
3 | |
1 | |
Potatoes |
|
Russet or Yukon gold, large | 15 |
Russet or Yukon gold, large, quartered | 7 |
Russet or Yukon | 5 to 6 |
New, medium (2 ounces), whole | 8 |
New, small, whole | 5 |
Sweet, large, quartered | 5 to 7 |
Sweet, | 4 to 5 |
Rutabaga |
|
5 | |
Squash |
|
Acorn (2 pounds.), halved | 7 |
Pattypan (2 pounds), whole | 10 |
Winter, 1 | 3 |
Turnips |
|
large (4 ounces), quartered | 3 |
small, (1 1/2 ounces), whole | 7 |
2 |
18