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Basic Instructions for Cooking
In this section you will find basic instructions for cooking foods which are most
commonly prepared in pressure cookers . Do not chop or cut food inside the
cooker with a knife or other sharp utensil to avoid scratching the pot . For soups
and stocks, do not fill the pressure cooker over 1/2 full! Remember to ALWAYS
use some cooking liquid . Operating the cooker without any cooking liquid or
allowing the cooker to boil dry will damage the cooker and will not allow it to build
pressure for proper functioning .
Fresh and Frozen Vegetables
•
Wash all fresh vegetables thoroughly .
•
Peel all root vegetables, such as red beet, carrots, potatoes and turnips .
•
Whole winter pumpkin should be pierced several times with a fork before
cooking .
•
When you steam vegetables in the steamer basket on the support trivet 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 .
•
You should 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 .
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VEGETABLES
APPROXIMATE COOKING TIME
Artichoke, large, without leaves
Artichoke, medium, without leaves
Asparagus, fine, whole
Asparagus, thick, whole
Beans, white, in the pod
Beans, in the pod
Broccoli, shoots
Broccoli, stalks
Brussels sprouts, whole
Cabbage, red or green, in quarters
Cabbage, red or green, 1/4 inch slices
Carrots, 1/4 inch slices
Carrots, 1-inch slices
Cauliflower, flower heads
Common cabbage, thickly cut
Corn, on the cob
Endive, thickly cut
Green curly kale, thickly cut
Green beans, whole
Okra, small pods
Onions, whole, 1 1/2- inch diameter
Peas, in the pod
Potatoes, white, new, small whole
Potatoes, white, 1 1/2- inch slices
Pumpkin, 2-inch slices
Red beet, in 1/4 inch slices
Red beet, small, whole
Red beet, large, whole
Swiss chard, thickly cut
Spinach, frozen
Spinach, fresh, thickly cut
Swede, 1 -inch slices
Sweet potato, 1 1/2- inch slices
Tomatoes, in quarters
Turnip, small, in quarters
Turnip, in 1 1/2- inch slices
Zucchini, Acorn, half
Zucchini, Summer, 1-inch slices
PRESSURE LEVEL
9-11 minutes
High
6-8 minutes
High
1-1½ minutes
High
1-2 minutes
High
8 minutes
High
4 minutes
High
2-3 minutes
High
4 minutes
High
3-4 minutes
High
1 minute
High
1 minute
High
4 minutes
High
2-3 minutes
High
1-2 minutes
High
3 minutes
High
1-2 minutes
High
5 minutes
High
2-3 minutes
High
2-3 minutes
High
2 minutes
High
1 minute
High
5 minutes
High
6 minutes
High
3-4 minutes
High
4 minutes
High
12 minutes
High
20 minutes
High
2 minutes
High
4 minutes
High
2 minutes
High
7 minutes
High
5 minutes
High
2 minutes
High
3 minutes
High
3 minutes
High
7 minutes
High
8 minutes
High
10 minutes
High
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