FRESH AND FROZEN VEGETABLE TIMETABLE
When using the vegetable timetables below and on page 28, cook the vegetables the
minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your
vegetables soft, cook them the maximum amount of time indicated. TO PREVENT OVER-
COOKING, COOL COOKER AT ONCE AFTER COOKING VEGETABLES, EXCEPT
WHEN NOTED.
If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator
begins to rock, then cool cooker at once.
quantity of vegetables does not change pressure cooking times. More mature vegetables
may require longer pressure cooking times than given in chart.
To assure even heating, separate a block of frozen vegetables.
For fresh and frozen vegetables, pour liquid into cooker. Place vegetables on rack in
cooker.
FOR FRESh AND FROZEN VEGETAbLES,
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
VEGETABLE
SIZE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Artichoke
Whole, 6 to 8 ounces
1
10
Asparagus
Stems cut into 1-inch pieces
1
0 – 1
Beans (green, wax)
Whole or sliced
1
1 – 3
Beets
Whole, 2
1
⁄
2
-inch diameter
1
1
⁄
2
15 – 16
Broccoli
Flowerets
1
0 – 2
Brussels Sprouts
Small, 1-inch diameter
1
1 – 3
Cabbage (red, green)
Wedges, 2-inch thick
1
3 – 5
Thinly sliced
1
2 – 3
Carrots
Baby cut
1
3 – 5
1
⁄
2
-inch slices
1
3 – 5
Cauliflower
Flowerets
1
0 – 2
Collards*
Leaves coarsely chopped,
stems thinly sliced
1
3 – 4
Corn on-the-cob
Whole, 2
1
⁄
2
-inch diameter
1
3
Eggplant
Cubed, 1 to 1
1
⁄
2
-inches thick
1
2 – 3
Sliced,
1
⁄
2
-inch thick
1
2
Kale
Leaves coarsely chopped,
stems thinly sliced
1
1 – 2
Parsnips
Sliced,
1
⁄
2
-inch thick
1
0 – 2
FRESH VEGETABLE TIMETABLE
* Do not use rack; place in cooking liquid .
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