Cook's essentials K42027 Instruction Manual page 27

Vegetables

Always cook with at least 1-2 cups of liquid.

Add 1-2 additional minutes to cooking time when preparing frozen vegetables.

Use the quick-release release method at the end of cooking cycle so vegetables
will not become soggy. (Below chart is for quantity approximately half a pot).
Type of Vegetable
Asparagus, thick whole
Asparagus, thin whole
Beans, fava, shelled
Beans, green, whole
Beans, lima, shelled
Beets, small, whole
Beets, large whole
Beets, 1-inch slices
Broccoli, flowerets
Brussel sprouts, whole
Carrots, 1-inch chunks
Carrots, 1/4-inch slices
Cauliflower, flowerets
Corn on-the-cob (4-6)
Escarole, coarsely chopped
Kale, coarsely chopped
Okra, small pods
Onions, whole
Potatoes, 11/2-inch chunks
Potatoes, new, small whole
Potatoes, sweet and yams,
whole, medium
Potatoes, sweet and yams, 2" chunks
Spinach, fresh, coarsely chopped
Squash, acorn, halved
Squash, butternut, 1-inch chunks
Squash, summer, zucchini or yellow,
1/2-inch slices
Turnips, small quartered
Turnips, 1 1/2 inch chunks
*Split peas and rhubarb can foam, froth, and sputter, and can clog the pressure
release device (steam vent). These foods should not be cooked in a pressure
cooker.
Approximate Cooking
Minutes
2-5
1-2
5
4-5
3
2-3
23
5
3
5
5
1-2
3-5
4
2-3
2-3
3-5
3
7
6
10-12
7-8
3
8
5
6
4
4
26
Pressure
Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release
Quick Release