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.
