Cooking Times and

Basic Instructions (Cont)VEGETABLES

APPROXIMATE 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

1/4-inch slices

4

Carrots

 

large, 2-inch chunks

5

1/4-inch slices

1

Collards

 

coarsely chopped

5

Onions

 

small, white (2 ounces each), whole

4

Parsnips

 

1-inch chunks

3

1/4-inch slices

1

Potatoes

 

Russet or Yukon gold, large (8-oz), halved

15

Russet or Yukon gold, large, quartered

7

Russet or Yukon gold,1-inch chunks

5 to 6

New, medium (2 ounces), whole

8

New, small, whole

5

Sweet, large, quartered

5 to 7

Sweet, 1-inch chunks

4 to 5

Rutabaga

 

1-inch chunks

5

Squash

 

Acorn (2 pounds.), halved

7

Pattypan (2 pounds), whole

10

Winter, 1 1/2-inch chunks

3

Turnips

 

large (4 ounces), quartered

3

small, (1 1/2 ounces), whole

7

1-inch chunks

2

18