21
FRESH VEGETABLE TIMETABLE
Vegetable
Size
Cups of Liquid
Pressure Setting Cooking Time (Minutes)
Potatoes (white)
Whole, 2½-inch diameter
1
High
15
Whole, 1½-inch diameter
1
High
10
Sliced, ¾ inch thick
½
High
5
Sliced, ½ inch thick
½
High
3
Rutabaga
Cubed or sliced, 1 inch thick
½
High
3
Spinach
Whole leaves
½
Low
0
Squash (winter) acorn+
Quartered
1
High
12
Squash (winter) sp
Halved
1
High
12
Squash (yellow, zucchini)
Sliced, 1 inch thick
½
Low
2
Sliced, ¼ to ½ inch thick
½
Low
1
Swiss Chard
Whole leaves
½
Low
1 to 2
Turnips
Sliced or cubed, ¾ inch thick
½
High
3 to 5
* Do not use basket, place in cooking liquid.
+ Let pressure drop of its own accord.
FROZEN VEGETABLE TIMETABLE
Vegetable
Cups of Liquid
Pressure Setting
Cooking Time (Minutes)
Asparagus (cut, spears)
½
Low
2 to 3
Beans (green, wax, french style)
½
Low
2 to 3
Broccoli
½
Low
1 to 2
Brussels Sprouts
½
Low
4 to 5
Cauliflower
½
Low
3 to 4
Corn (cut)
½
Low
1 to 2
Corn-on-the-cob
½
High
3 to 4
Lima Beans
½
Low
2 to 3
Mixed Vegetables
½
Low
2 to 3
Peas
½
Low
1 to 2
Peas and Carrots
½
Low
1 to 2
Spinach
½
Low
5
DRY BEANS AND PEAS
The pressure cooker is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth and foam
during cooking, which could cause the vent pipe to become blocked.
Therefore, it is necessary to use the following cautions when
pressure cooking dry beans and peas:
(1) Never fill the cooker over the ½ full line (this includes beans, ingredients, and water)
(2) Add 1 tablespoon vegetable oil for cooking .
(3) Allow pressure to drop of its own accord .