15
Vegetable
Preparation
Preset Pressure
Cooking Time
Potatoes (sweet)
Sliced, 1 to 1½ inches thick
HIGH
8–9 minutes
Sliced, ½ inch thick
HIGH
5–6 minutes
Potatoes (white)
Whole, 2½-inch diameter
HIGH
20–21 minutes
Whole, 1½-inch diameter
HIGH
13–14 minutes
Sliced, ¾ inch thick
HIGH
6–7 minutes
Sliced, ½ inch thick
HIGH
4 minutes
Rutabaga
Cubed or sliced, 1 inch thick
HIGH
6–8 minutes
Spinach
Whole leaves
LOW
0 minutes
Squash, summer (yellow, zucchini)
Sliced, 1 inch thick
LOW
0–1 minute
Squash, winter (acorn)
Halved
HIGH
12–14 minutes
Squash, winter (buttercup)
Cut into 3- to 4-inch chunks
HIGH
14–16 minutes
Squash, winter (spaghetti)
Halved
HIGH
15–17 minutes
Swiss Chard
Whole leaves
LOW
3–4 minutes
Turnips
Sliced or cubed, ½ inch thick
HIGH
4–7 minutes
Note:
When vegetables are cooked 0 minutes, once pressure is reached, the unit will stop heating .
Braised Kale with Bacon
3 slices bacon, diced
1 cup chopped onion
2 cups chicken broth
1 bunch kale, about 20 ounces
• • • • • • •
1 tablespoon red wine vinegar
¼ teaspoon black pepper
With cooking pot in cooker body, press
BROWN
and preheat cooker . Add bacon; fry until crisp . Remove bacon from cooker, leaving
drippings in pot . Press
CANCEL
and then press
SAUTÉ
. Add onion; sauté until translucent . Press
CANCEL
. Return bacon to pot and
add broth and kale . Close cover . Place quick pressure release valve on vent pipe . Press
VEGETABLES–HIGH
and then adjust time to 5
minutes . When time is up, use quick pressure release method . Stir in vinegar and pepper .
4 servings
Ginger Vinaigrette Beets
6 medium beets, 2½-inch diameter
1 cup water
• • • • • • •
⅓ cup red wine vinegar
¼ cup sugar
½ teaspoon ground ginger
¼ teaspoon black pepper
Cut tops off beets, leaving at least 2 inches of stems. Scrub beets with soft vegetable brush, being careful to leave skin intact. Pour water
into cooking pot . Place beets on cooking rack in pot . Close cover . Place quick pressure release valve on vent pipe . Press
VEGETABLES–
HIGH
and then adjust time to 20 minutes . When time is up, use quick pressure release method . Remove beets to a cutting board and
allow to cool. When beets are cool enough to handle, peel off skins and cut off root end. Cut beets into wedges. Remove cooking rack
and discard all but ½ cup of cooking liquid. Add vinegar and sugar. Press
SAUTÉ
and bring mixture to a boil . Allow to boil for 2 to 3
minutes . Stir in ginger and pepper . Return beet wedges to the cooker and allow to heat through .
6–8 servings
