23
Ingredients
Amount of Food
Amount of
Liquid
“Soup” Setting
“Stew” Setting
Acorn Squash
8 wedges, seeded
2 cups
--
30 min or until tender
Artichokes
4, Stemmed
2 cups
--
30 min or until tender
Baby Artichokes
8, Stemmed
2 cups
--
30 min or until tender
Beets
6, halved
2 cups
--
30 min or until tender
Brussels Sprouts
1 pound
2 cups
--
30 min or until tender
Butternut Squash
1 butternut squash -
peeled,
seeded,
and cut into 1-inch
cubes
2 cups
--
30 min or until tender
Red/Green Cabbage
8 wedges
2 cups
--
30 min or until tender
Carrots
1 pound, chopped
2 cups
--
30 min or until tender
Cauliflower
Cored, chopped
2 cups
--
30 min or until tender
Collard Greens
Stemmed, chopped
2 cups
--
30 min or until tender
Kale
Stemmed, chopped
2 cups
--
30 min or until tender
Red potatoes
1-2 Lbs.
cut up
2 cups
--
30 min or until tender
Red Potatoes (mash)
1-2 pounds whole
2 cups
--
1 hour or until tender
Russet
Potatoes
(mash)
1-2 pounds, sliced
2 cups
--
30 min or until tender
Sweet Potatoes (for
mash)
1-2 pounds, sliced
2 cups
--
30 min or until tender
Broccoli
1-2 pounds
2 cups
--
30 min or until tender
Salmon fillets
1-2 pounds
3 cups
--
30 min or until cooked