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28
29
VEGETABLE
PREPARATION
PRESET
PRESSURE
COOKING TIME
(Minutes)
Collards*
Leaves coarsely chopped,
stems thinly sliced
HIGH
4–6
Corn on the Cob
Whole, 2½-inch diameter
HIGH
5
Eggplant
Cubed, 1 to 1½ inches thick
Sliced, ½ inch thick
LOW
LOW
3–4
3–4
Kale*
Leaves coarsely chopped,
stems thinly sliced
HIGH
3–5
Parsnips
Sliced, ½ inch thick
LOW
4–5
Peppers
Whole
HIGH
2–3
Potatoes (sweet)
Sliced, 1 to 1½ inches thick
Sliced, ½ inch thick
HIGH
HIGH
8–9
5–6
Potatoes (white)
Whole, 2½-inch diameter
Whole, 1½-inch diameter
Sliced, ¾ inch thick
Sliced, ½ inch thick
HIGH
HIGH
HIGH
HIGH
20–21
13–14
6–7
4
Rutabaga
Cubed or sliced, 1 inch thick
HIGH
6–8
Spinach
Whole leaves
LOW
0
Squash, summer
(yellow, zucchini)
Sliced, 1 inch thick
LOW
0–1
Squash, winter
(acorn)
Halved
HIGH
12–14
Squash, winter
(buttercup)
Cut into 3- to 4-inch chunks
HIGH
14–16
Squash, winter
(spaghetti)
Halved
HIGH
15–17
Swiss Chard
Whole leaves
LOW
3–4
Turnips
Sliced or cubed, ½ inch thick
HIGH
4–7
*Do not use rack; place in cooking liquid. Use 2 cups of water.
NOTE:
When vegetables are cooked 0 minutes, once pressure is reached, the unit will stop heating.
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 pep-
per. Return beet wedges to the cooker and allow
to heat through.
6 to 8 servings
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
Braised Kale with Bacon
Ginger Vinaigrette Beets