Vegetables - The Basics of Pressure Cooking

Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the food. All times are for 15psi pressure using a cooking rack. For most vegetables, the cold water release method is recommended for tender-crisp results, and the quick release will produced a more 'cooked' result. Dense vegetables like whole potatoes and yams, or winter squash can benefit from the natural release. Vegetables Cooking Times Liquid Release Artichokes, small whole, trimmed 4 to 5 minutes 1/2 cup Cold water or Quick Artichokes, medium whole, trimmed 6 to 8 minutes 1/2 cup Cold water or Quick Artichokes, large whole, trimmed 9 to 11 minutes 1/2 cup Natural release Artichoke, hearts 2 to 3 minutes 1/2 cup Cold water or Quick Asparagus, thick whole (fresh or frozen) 1 to 2 minutes 1/2 cup Cold water or Quick Asparagus, thin whole 1 to 1 1/2 minutes 1/2 cup Cold water or Quick Beans, green, or wax, (fresh or frozen) 2 to 3 minutes 1/2 cup Natural release Beets, small whole 12 minutes 1/2 cup Natural release Beets, large whole 20 minutes 1 cups Cold water or Quick Beets, 1/4 inch slices 4 minutes 1/4 cup Cold water or Quick Broccoli, florets (fresh or frozen) 2 - 3 minutes 1/2 cup Cold water or Quick Broccoli, spears 3 minutes 1/2 cup Cold water or Quick Broccoli stalks, 1/4" slices 3 to 4 minutes 1/2 cup Cold water or Quick Brussels sprouts, large (fresh) 4 to 5 minutes 1/2 cup Cold water or Quick Brussels sprouts, small (fresh or frozen) 3 minutes 1/2 cup Cold water or Quick Burdock Root; cut 1 inch thick 10 minutes 1/2 cup Cold water or Quick Cabbage, any variety - shredded 2 - 3 minutes 1/2 cup Cold water or Quick Cabbage, any variety - quartered 3 to 4 minutes 1/2 cup Cold water or Quick Carrots, whole 3 to 5 minute 1/2 cup Natural release Carrots, 1 inch chunks 4 minutes 1/2 cup Cold water or Quick Carrots, 1/4 inch slices 1 minute 1/2 cup Cold water or Quick Cauliflower, florets 2 to 3 minutes 1/2 cup Cold water or Quick Cauliflower, whole 6 minutes 1/2 cup Cold water or Quick Celery, 1 inch slices 3 minute 1/2 cup Cold water or Quick Corn, kernels (fresh or frozen) 1 minute 1/2 cup Cold water or Quick Corn on the cob (fresh or frozen) 4 minutes 1/2 cup Cold water or Quick Eggplant, sliced 1/8- to 1/4 inch slices 2 to 3 minutes 1/2 cup Cold water or Quick Eggplant, 1/2 inch chunks 3 minutes 1/2 cup Cold water or Quick Endive, thickly cut 1 to 2 minutes 1/2 cup Cold water or Quick Escarole, coarsely chopped 1 to 2 minutes 1/2 cup Cold water or Quick Greens, Beet, coarsely chopped 1 to 4 minutes 1/2 cup Cold water or Quick Greens, Collard coarsely chopped 5 minutes 1/2 cup Cold water or Quick Greens, Kale, coarsely chopped 1 to 2 minutes 1/2 cup Cold water or Quick Greens, Kohlrabi, cut in pieces 3 to 4 minutes 1/2 cup Cold water or Quick Greens, Mustard, cut in pieces 3 to 4 minutes 1/2 cup Cold water or Quick Greens, Swiss chard, coarsely chopped 2 minutes 1/2 cup Cold water or Quick Greens, Turnip greens, coarsely chopped 4 minutes 1/2 cup Cold water or Quick Leeks, Whole, large (white part only) 3 to 4 minutes 1/2 cup Cold water or Quick Leeks, Whole, small (white part only) 2 to 3 minutes 1/2 cup Cold water or Quick Mixed Vegetables, frozen 2 minutes 1/2 cup Cold water or Quick Okra, small pods 2 to 3 minutes 1/2 cup Cold water or Quick Onions, whole 7 - 9 minutes 1/2 cup Cold water or Quick Onions, quartered 3 minutes 1/2 cup Cold water or Quick Parsnips, 1 inch chunks 4 minutes 1/2 cup Cold water or Quick Parsnips, 1/4 inch cubes 2 minutes 1/2 cup Cold water or Quick Peas, shelled (fresh or frozen) 1 minute 1/2 cup Cold water or Quick Pepper, whole sweet, or Bell (green, red, yellow), mild Mexican chilies 3 minutes 1/2 cup Cold water or Quick Potatoes, new, or small (2 inch diameter), whole 8 minutes 1/2 cup Natural release Potatoes, red, whole 10 minutes 1/2 cup Natural release Potatoes, red, halved 6 minutes 1/2 cup Natural release Potatoes, red, cubed 4 minutes 1/2 cup Cold water or Quick Potatoes, large baking-size russets, whole 25 minutes 1 cups Natural release Potatoes, russet, peeled & quartered 8 minutes 1/2 cup Natural release Potatoes, russet, 1 1/2 inch chunks or slices 5 minutes 1/2 cup Cold water or Quick Potato, Sweet, sliced or chunks 5 minutes 1/2 cup Cold water or Quick Potato, Sweet, whole 18 minutes 1/2 cup Natural release Potatoes, white, whole 7-10 ounces 16 minutes 1/2 cup Natural release Potatoes, white, half 10 minutes 1/2 cup Natural release Potatoes, white, cubed 4 - 5 minutes 1/2 cup Cold water or Quick Pumpkin, 2 inch chunks 3 to 4 minutes 1/2 cup Cold water or Quick Pumpkin, half of a 7-8 inch 10 minutes 1/2 cup Natural release Find Out All About Winter Roots And Try Some New Recipes Rutabagas, 1 inch chunks, peeled 4 minutes 1/2 cup Cold water or Quick Rutabagas, 2 inch cuts, peeled 6 - 8 minutes 1/2 cup Natural release Spinach, (fresh or frozen), coarsely chopped 1 minute 1/2 cup Cold water or Quick Spinach, fresh, whole leaves 0 minute 1/2 cup Cold water or Quick Find Out All About Winter Squash Varieties And Try Some New Recipes Squash, Acorn, halved 8 minutes 1/2 cup Cold water or Quick Squash, Banana, cubed 3-4 minutes 1/2 cup Cold water or Quick Squash, Butternut, 1 inch chunks 4 minutes 1/2 cup Cold water or Quick Squash, Butternut, halves 6 minutes 1/2 cup Cold water or Quick Squash, Chayote or merliton, halved 5 minutes 1/2 cup Cold water or Quick Squash, Chayote or merliton, peeled, 1/2 inch sliced or cubed 2 minutes 1/2 cup Cold water or Quick Squash, Hubbard 1 inch chunks 8 - 10 1/2 cup Cold water or Quick Squash, Patty Pan, sliced or cubed 0 minutes 1/2 cup Cold water or Quick Squash, Spaghetti, 2 lbs. whole or halves 9 minutes 1/2 cup Cold water or Quick Squash, Summer, or Yellow, 1/2 inch slices 0 minutes 1/2 cup Cold water or Quick Squash, Zucchini, 1 1/2 inch slices 2 to 3 minutes 1/2 cup Cold water or Quick Tomatoes, quartered 2 minutes 1/2 cup Cold water or Quick Tomatoes, whole 3 minutes 1/2 cup Cold water or Quick Turnips, small, quartered 8 minutes 1/2 cup Cold water or Quick Turnips, 1/2- inch chunks 5 minutes 1/2 cup Cold water or Quick Yams, 1/2 inch slices 6 minutes 1/2 cup Cold water or Quick

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