User Manual

21
Vegetable Pressure Cooking Chart
Vegetable Description Water in
Pressure Cooker
Pressure Cooking
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
or
unpeeled
small (3 oz
/ 85 g)
1 cup 10
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.