Operation Manual

Vegetable Pressure Cooking Chart
Vegetable Description Water in Pressure Cooking
Pressure Cooker Time in Minutes
Artichokes Whole stems cut short 1
1
/2 cups 11
Asparagus Tough ends removed
1
/2 cup 1 – 2 depending on size
Beets
Whole unpeeled, root and 1 inch
/ 2.5 cm
small 1 cup 10
of stem remaining
medium 1
1
/2 cups 12 – 16 depending on size
Broccoli
Flowerettes
1
/2 cup 1
Full stalks stems scored
1
/2 cup 2
Brussels Sprouts Whole ends trimmed 1 cup 3
Cabbage Quartered 1 cup 5 – 6 depending on size
Carrots
Sliced (foil on grid)
1
/2 cup 1
Whole baby or large cut into halves lengthwise
1
/2 cup 2
Whole 1 cup 4 – 7 depending on size
Cauliflower
Flowerettes
1
/2 cup 2
Whole small stems and leaves removed, core hollowed 1 cup 5
Celery Cut into 1 inch / 2.5 cm pieces
1
/2 cup 2
Collards Stems (spines removed) cut crosswise in 1 inch / 2.5 cm pieces 1 cup 5
Corn on the Cob Whole 1 cup 4 – 5 depending on size and
tenderness
Eggplant Cut into
1
/2 inch / 1.3 cm slices
1
/2 cup 0
Green Beans Whole ends trimmed
1
/2 cup
1 – 2 depending on
tenderness
Cut into 1 inch / 2.5 cm pieces
1
/2 cup
0 – 1 depending on
tenderness
23
Chart continued overleaf