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Pressure Cooking Vegetables |
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Print this Recipe For crisp-tender vegetables, steam vegetables over a rack with the minimum water needed by your pressure cooker for a brief amount of time. Release the pressure quickly to avoid overcooking. If vegetables are too crunchy, replace the lid without locking and continue to cook conventionally until tender. Fresh Vegetables/Approx. Cooking Time at Full Pressure; quick release Artichoke, small/ 4-5 min -medium/6-8 min Asparagus/1-2 min Beans, green/yellow/2-3 min Beets, small, whole/12-14 min -large, whole/25-28 min Broccoli/2-3 min Brussels sprouts/3 min Cabbage, shredded/2-3 min -wedges/5 min Carrots, sliced or baby/4-5 min Cauliflower, flowerets/1 min -whole/4-5 min Collards, chopped/3-4 min Corn on the cob/5 min Eggplant, cubed/2-3 min Parsnips, 1-inch chunks/5-6 min Potatoes, sweet or yams -2-inch chunks/8-10 min -1-1/2 inch slices/4-5 min Potatoes, whole -large (8-10 oz)/26-30 min -medium (5-6 oz)/15 min -small (2-3 oz)/10 min -new (1 oz)/5-6 min -1-inch chunks/7-9 min -1/2-inch slices/5-6 min Spinach, Chard, Greens/1 min Squash, acorn/6-7 min Squash, summer/zucchini/0 min, bring to pressure, remove from heat Squash, winter, 1-1/2" chunks/3-4 min Turnips, rutabagas, cubed/7-8 min This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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