Operation Manual

24
Vegetable Pressure Cooking Chart
Vegetable Description Water in Pressure Cooking
Pressure Cooker Time in Minutes
Kale Cut in 1 inch / 2.5 cm sections
1
/2 cup 2
Kohlrabi Cut into
1
/2 inch / 1.3 cm slices 1 cup 4
Mustard Greens Stalks removed
1
/2 cup 2
Onions Whole small 1 cup 5
Parsnips
Whole 1 cup 8
- 10 depending on size
Cut into 1 inch / 2.5 cm pieces 1 cup 3 - 4 depending on size
Peas Shelled (foil on grid)
small
1
/2 cup 1
medium
1
/2 cup 2
Potatoes
Cut into
1
/2 inch / 1.3 cm slices
1
/2 cup 2
Peeled and cut into 1
1
/2 inch / 3.8 cm pieces 1 cup 6
Whole peeled
small (3 oz
/ 85 g) 1 cup 10
unpeeled
medium (5 oz / 140 g) 1
1
/2 cups 15
Rutabagas Cut into 1 inch / 2.5 cm pieces 1 cup 5
Spinach Stalks removed
1
/2 cup 0
Squash, Acorn Halved, seeds removed 1 cup 7
Squash, Zucchini Cut into
1
/2 inch / 1.3 cm slices
1
/2 cup 1 - 2 depending on size
Sweet Potatoes Halved lengthwise 1 cup 6 - 8 depending on size
Turnips Cut into
1
/2 inch / 1.3 cm slices or 1 inch / 2.5 cm pieces 1 cup
3 - 4 depending on
tenderness
•
For each item:
- Use grid.
- Release pressure immediately.
•
Times given in the chart are for fresh vegetables. For old and tough vegetables, increase
zero pressure cooking time up to 1 minute, other times up to double.
•
When pressure cooking vegetables with short pressure cooking times of 0 to 2 minutes
and
1
/2 cup water do not leave the cooker once it is on heat. Pressure cook without delays:
time accurately, remove cooker from heat quickly and release pressure immediately.
or