Operation Manual

VEGETABLES
V
egetables should be washed and peeled if necessary. Vegetables cook very quickly - be
sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables
require more cooking, turn the pressure cooker off, and cover to steam the vegetables
until preferred texture is reached. Add
1
/2 a cup of water or liquid for cooking. If pressure
cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming
time may be needed. When cooking vegetables it is always best to under cook, then allow
additional time to steam - to avoid overcooking. All cooking is on High Pressure unless
otherwise indicated.
Food Cooking Time Pressure Release Method
Artichokes
4 medium-large, 200-300g each 7 to 9 minutes Quick Pressure Release
Beans, green Low Pressure
700g, cut into 5cm lengths 1 to 2 minutes Quick Pressure Release
Beetroot
medium-large 24 to 26 minutes Quick Pressure Release
Broccoli
Cut into large florets 2 to 3 minutes Quick Pressure Release
Butternut
Peeled and sliced 3 to 4 minutes Quick Pressure Release
Carrots
Cut to 5cm lengths or “baby cut” 8 minutes Quick Pressure Release
1.5cm slices 2 to 3 minutes Quick Pressure Release
Cauliflower
Cut into large florets 2 to 3 minutes Quick Pressure Release
Corn, baby
4-6 ears (use rack) 1 minute Quick Pressure Release
Gem squash
Halved 6 to 8 minutes Quick Pressure Release
Onions
Baby, peeled 2 to 4 minutes Quick Pressure Release
Parsnips
Peeled, cut into 5cm slices 3 to 4 minutes Quick Pressure Release
1.5cm slices 1 to 2 minutes Quick Pressure Release
Patty pans or courgettes
Cut into 1.5cm slices 1 to 3 minutes Quick Pressure Release
Potatoes
Regular
Medium quartered 5 to 7 minutes Quick Pressure Release
Red
New 50-100g each 5 to 8 minutes Quick Pressure Release
Sweet
5cm cubes 5 to 6 minutes Quick Pressure Release
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