User Manual

20
Vegetable Pressure Cooking Chart
Vegetable Description
Water in
Pressure Cooker
Pressure Cooking
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
of stem remaining
small 1 cup 10
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
Chart continued