Vegetables - Presto Precise Pressure Cooker Plus Instructions And Recipes Manual

Vegetables

Pressure cooking is a preferred method for preparing vegetables. Because of the fast cooking time and super-heated steam, vegetables retain
most of their natural color, texture, flavor, and nutrients.
Pour 2 cups liquid into cooking pot. Place vegetables on rack in cooking pot. Close and secure cover. Place quick pressure release valve on
vent pipe. Select the VEGGIES LOW or HIGH function. Adjust time, if necessary, according to the following timetable. Cook the minimum
amount of time indicated in the timetable if crisper vegetables are preferred. Cook the maximum amount of time if vegetables are more ma-
ture. Press start. To prevent overcooking, use the quick pressure release method after cooking (see page 8).
VEGETABLE
Artichoke
Asparagus
Beans
(green, wax)
Beets
Broccoli
Brussels Sprouts
Cabbage
(red, green)
Carrots
Cauliflower
Collards*
Corn-on-the-cob
Eggplant
Kale*
Parsnips
(2-inch diameter)
Potatoes (sweet)
Potatoes (white)
Rutabaga
Squash, summer (yellow, zucchini) Sliced, ½ inch thick
Squash, winter (acorn)
Squash, winter (buttercup)
Squash, winter (spaghetti)
Swiss Chard
Turnips
*Do not use rack; place in cooking liquid. Use 3 cups of water.
FOR VEGETABLES, DO NOT FILL COOKING POT OVER
Fresh Vegetable Timetable
PREPARATION
Whole, 10–11 ounces
Stems, cut into 1-inch pieces
Whole or sliced
Whole, 2½-inch diameter
Florets
Small, 1-inch diameter
Wedges, 1 inch thick
Baby cut
½-inch slices
Florets
Leaves coarsely chopped,
stems thinly sliced
Whole, 2½-inch diameter
Cubed, 1–1½ inches thick
Sliced, ½ inch thick
Leaves coarsely chopped,
stems thinly sliced
Sliced, ½ inch thick
Sliced, ½–¾ inch thick
Whole, 2½-inch diameter
Whole, 1½-inch diameter
Sliced, ¾ inch thick
Cubed or sliced, 1 inch thick
Halved
Cut into 3- to 4-inch chunks
Halved, crosswise
Whole leaves
Sliced or cubed, ½–¾ inch thick
⅔
PRESET
PROGRAM
VEGGIES (HIGH)
VEGGIES (LOW)
VEGGIES (LOW)
VEGGIES (HIGH)
VEGGIES (LOW)
VEGGIES (LOW)
VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (LOW)
VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (LOW)
VEGGIES (LOW)
VEGGIES (HIGH)
VEGGIES (LOW)
VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (LOW)
VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (HIGH)
VEGGIES (LOW)
VEGGIES (HIGH)
18
FULL!
COOKING TIME
(Minutes)
12–14
0–1
2–3
18–20
0–2
3–4
4–5
3–4
3–4
2
3–5
3–5
2–3
2–3
1–3
3–4
3–4
17–18
8–10
5–6
7–8
0–1
12
8–9
12–13
4
3–4