Pressure Cooking Vegetables
Using a pressure cooker dramatically reduces cooking times for vegetables. Large beets which can take up to 2 hours to cook are done in 20 minutes or less using a pressure cooker. You can use the rack that comes with your cooker to elevate vegetables above the cooking water. Never fill a cooker over two-thirds full. Do not remove the regulator or open the cooker with the air vent in the raised position. To quickly lower the internal pressure after cooking, place the cooker in the sink and run cold water over the top until the air vent retracts. There should be little or not escaping steam when you remove the regulator. You can now safely open the cooker.
You can cook more than one type of vegetable at a time by combining vegetables with the same cooking times. For example: broccoli and cauliflower. Cooking times will vary depending on the size and age of the vegetables.
| Vegetable | Liquid for 6 quart Cooker* |
Cooking Time |
| Frozen Vegetables: | ||
| Asparagus | 1½ cups | 2 min |
| Beans, green or wax | 1½ cups | 2-3 min |
| Broccoli | 1½ cups | 2-3 min |
| Brussels sprouts | 1½ cups | 2½ min |
| Cauliflower | 1½ cups | 2 min |
| Corn, whole kernel | 1½ cups | 2 min |
| Corn on the cob | 1½ cups | 2 min |
| Green Peas | 1½ cups | 1 min |
| Lima beans | 1½ cups | 3-4 min |
| Mixed vegetables | 1½ cups | 2 min |
| Peas and carrots | 1½ cups | 2 min |
| Spinach | 1½ cups | 1 min |
| Fresh Vegetables: | ||
| Artichoke | 1½ cups | 10-15 min |
| Asparagus | 1½ cups | 1-2 min |
| Beans, green or wax | 1½ cups | 2-4 min |
| Beans, lima (fresh) | 1½ cups | 2-3 min |
| Beets, (small, whole) | 1½ cups | 10-12 min |
| Beets, (large, whole) | 1½ cups | 15-18 min |
| Broccoli | 1½ cups | 2-3 min |
| Brussels sprouts | 1½ cups | 3 min |
| Cabbage, shredded | 1½ cups | 2-3 min |
| Cabbage, quartered | 1½ cups | 3-4 min |
| Cabbage, red, shredded | 1½ cups | 5 min |
| Carrots, sliced | 1½ cups | 3 min |
| Carrots, whole | 1½ cups | 4-8 min |
| Cauliflower, flowerets | 1½ cups | 2-3 min |
| Cauliflower, whole | 1½ cups | 5 min |
| Celery | 1½ cups | 2-3 min |
| Corn on the cob | 2 cups | 3-5 min |
| Corn, whole kernel | 1½ cups | 3 min |
| Eggplant | 1½ cups | 3 min |
| Kale or Collard Greens | 1½ cups | 3-6 min |
| Okra | 1½ cups | 3 min |
| Onions, sliced | 1½ cups | 3 min |
| Onions, medium, whole | 1½ cups | 5-7 min |
| Parsnips, sliced | 1½ cups | 2 min |
| Parsnips, halves | 1½ cups | 7 min |
| Parsnips, whole | 1½ cups | 10 min |
| Peas | 1½ cups | 2-3 min |
| Potatoes, sliced | 2 cups | 2 1/2 min |
| Potatoes, medium, halved | 2 cups | 8 min |
| Potatoes, medium, whole | 2 cups | 12-15 min |
| Potatoes, Sweet or Yams | 1½ cups | 6 min |
| Potatoes, Sweet or Yams; halved | 1½ cups | 8-10 min |
| Rutabagas | 1½ cups | 5 min |
| Sauerkraut | 1½ cups | 12 min |
| Spinach, Swiss Chard & other greens | 1½ cups | 1 mi |
| Squash, Acorn | 1½ cups | 6- 7 min |
| Squash, Hubbard | 1½ cups | 8-10 min |
| Squash, Pumpkin | 1½ cups | 8-10 min |
| Squash, Summer or zucchini | 1½ cups | 2 -3 min |
| Tomatoes | 1½ cups | 2 1/2 min |
| Turnips | 1½ cups | 3-5 min |
| *decrease 1/2 cup for 3-4 qt cooker | ||
| Source: Presto Pressure Cooker Recipe Book & Fabulousfoods.com | ||