17
Vegetable
Preparation
Preset Program
Cooking Time
Potatoes (sweet)
Sliced, 1–1½ inches thick
Sliced, ½ inch thick
VEGGIES-HIGH
VEGGIES-HIGH
9–10 minutes
6–7 minutes
Potatoes (white)
Whole, 2½-inch diameter
Whole, 1½-inch diameter
Sliced, ¾ inch thick
Sliced, ½ inch thick
VEGGIES-HIGH
VEGGIES-HIGH
VEGGIES-HIGH
VEGGIES-HIGH
20–22 minutes
14–15 minutes
7–8 minutes
5 minutes
Rutabaga
Cubed or sliced, 1 inch thick
VEGGIES-HIGH
7–9 minutes
Spinach
Whole leaves
VEGGIES-LOW
1 minute
Squash, summer (yellow, zucchini)
Sliced, ½ inch thick
VEGGIES-LOW
1–2 minutes
Squash, winter (acorn)
Halved
VEGGIES-HIGH
13–16 minutes
Squash, winter (buttercup)
Cut into 3- to 4-inch chunks
VEGGIES-HIGH
15–17 minutes
Squash, winter (spaghetti)
Halved
VEGGIES-HIGH
16–18 minutes
Swiss Chard
Whole leaves
VEGGIES-LOW
4 minutes
Turnips
Sliced or cubed, ½ inch thick
VEGGIES-HIGH
5–8 minutes
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, select BROWN, press start, and preheat cooker. Add bacon; fry until crisp. Remove bacon from
cooker, leaving drippings in pot. Press cancel. Select SAUTÉ, press start, and add onion; sauté until translucent. Press cancel.
Return bacon to pot and add broth and kale. Close and secure cover. Place quick pressure release valve on vent pipe. Select
VEGGIES–HIGH, adjust time to 5 minutes, and press start. When time is up, use quick pressure release method. Stir in vinegar and
pepper.
4 servings
Carrots and Parsnips
2 tablespoons butter
¾ pound carrots, peeled, cut into ½-inch slices
1 clove garlic, minced
¾ pound parsnips, peeled, cut into ¾-inch slices
½ cup vegetable or chicken broth
1 teaspoon lemon juice
¼ teaspoon ground ginger
¼ teaspoon onion powder
¼ teaspoon salt
Seasoning options: Instead of ground ginger, use ¼ teaspoon dried sage or ¼ teaspoon dried rosemary.
With cooking pot in cooker body, select SAUTÉ, press start, and preheat cooker. Add butter and melt. Add carrots and sauté for 3
minutes. Add garlic and sauté for 30 seconds. Press cancel.
Add parsnips, broth, lemon juice, ginger, onion powder, and salt. Close and secure cover. Place quick pressure release valve on vent
pipe. Select VEGGIES-LOW, adjust time to 5 minutes, and press start. When time is up, use quick pressure release method.
5 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 and secure cover. Place quick pressure release valve on vent pipe.
Select VEGGIES–HIGH, adjust time to 22 minutes, and press start. 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. Press cancel. Remove cooking rack and discard all but ½ cup of cooking liquid. Add vinegar and sugar. Select
SAUTÉ, press start, 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 to 8 servings
