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separately) you should use at least
half a cup of water.
• If the approximate cooking time is
more than 10 minutes you should use
two cups of water.
• Never fill the pressure cooker to more
than two thirds of its capacity.
• When you cook frozen vegetables you
must extend the total cooking time by
between 1 and 2 minutes.
• If possible, use the cold water release
method when the cooking time is
completed. This is the fastest way
to release the steam and will avoid
overcooking tender vegetables. You
can also use the automatic release
method.
VEGETABLES
Artichoke, large, without leaves
Artichoke, medium, without leaves
Asparagus, fine, whole
Asparagus, thick, whole
Beans, in the pod
Beans, white, in the pod
Broccoli
Brussels sprouts, whole
Cabbage, red or green, ¼-inch slices
Cabbage, red or green, in quarters
Carrots, ¼-inch slices
Carrots, 1-inch slices
Cauliflower, flower heads
Common cabbage, thickly cut
Corn, on the cob
Endive, thickly cut
Green beans, whole
Green curly kale, thickly cut
Okra, small pods
Onions, whole, 1½-inch diameter
Peas, in the pod
Potatoes, red, 1½-inch slices
Potatoes, red, new, small, whole
Potatoes, white, 1½-inch slices
Potatoes, white, new, small, whole
Pumpkin, 2-inch slices
14
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Red beet, in ¼-inch slices
Red beet, large, whole
Red beet, small, whole
Spinach, fresh, thickly cut
Spinach, frozen
Swede (yellow turnip), 1-inch slices
Sweet potato, 1½-inch slices
Swiss chard, thickly cut
Tomatoes, in quarters
Turnip, in 1½-inch slices
Turnip, small, in quarters
Zucchini, Acorn, half
Zucchini, Summer, 1-inch slices
Fresh and dried fruit
Fresh fruit:
• Wash and pit or core fruit. If you
prefer, peel and slice it.
• Cook fruit in a steamer or pasta basket
APPROXIMATE
when possible (steamer baskets sold
COOKING TIME
separately) and add at least half a cup
9-11 minutes
of water or fruit juice.
6-8 minutes
• Never fill the pressure cooker to more
1–1½ minutes
than two thirds of its capacity.
1-2 minutes
• If you prefer, add sugar and/or
4 minutes
seasoning to the fruit before or after
8 minutes
cooking.
2-3 minutes
• When you cook whole or halved fruit,
4 minutes
use the cold water or automatic release
1 minute
method. When you cook fruit in slices
3-4 minutes
or pieces to make purée or conserve
1 minute
use the natural release method.
4 minutes
• Cooking times can vary depending on
2-3 minutes
the ripeness of the fruit.
1-2 minutes
3 minutes
Dried fruit:
1-2 minutes
• Put dried fruit in the pressure cooker
2-3 minutes
with 1 cup of water or fruit juice for
5 minutes
each cup of dried fruit.
2-3 minutes
• If you prefer, you can add seasoning
2 minutes
or other flavoring. Use the cold water
or automatic release method when
1 minute
the cooking period is complete. If
6 minutes
after the cooking period the fruit is still
5 minutes
hard, let it simmer in the cooker with
6 minutes
the lid removed until it is ready. Add
5 minutes
water if necessary.
3-4 minutes
4 minutes
20 minutes
12 minutes
2 minutes
4 minutes
7 minutes
5 minutes
2 minutes
2 minutes
3 minutes
3 minutes
7 minutes
8 minutes
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