Cuisinart CPC-600 - Electric Pressure Cooker Instruction Booklet & Recipe Book page 7

Vegetables
Vegetables should be well washed and peeled if necessary. Vegetables cook very
quickly – be sure to use Quick Pressure Release immediately after audible beep
sounds. If vegetables require more cooking, turn pressure cooker off, and cover to
steam the vegetables until preferred texture is reached. Add ½ cup (125 ml) water or
liquid for cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional
cooking time and longer steaming time may be needed. When cooking vegetables it is
always best to undercook, then allow additional time to steam – to avoid overcooking.
All cooking
Food Cooking Time
Artichokes
4 medium/large, 8 to 10 ounces 7 to 9 minutes
(225-285 g) each
Beans, Green or Yellow Waxy
1 to 2 minutes/Low
1½ pounds (750 g), cut into
Pressure
2-inch (5 cm) lengths
Beets, 24 to 26 minutes
medium-large
Broccoli, 2 to 3 minutes
cut into large florets
Cauliflower,
cut into large
2 to 3 minutes
florets
Carrots,
cut into 2-inch (5 cm)
8 minutes
lengths
Carrots, 2 to 3 minutes
½-inch (1.25 cm) slices
Corn,
4 to 6 ears
1 minute
(use trivet/rack)
Greens,
collards, kale, cut into
5 to 7 minutes
1-inch (2.5 cm) strips
Onions
2 to 4 minutes
Parsnips,
peeled, cut into
3 to 4 minutes
2-inch (5 cm) pieces
Parsnips,
½-inch (1.25 cm)
1 to 2 minutes
slices
Potatoes
White,
5 to 7 minutes
medium quartered
Red, new (2-3 oz [60-85 g] each) 5 to 8 minutes
Sweet, 2-inch (5 cm) cubes
5 to 6 minutes
Squash – Winter
Acorn, 6 to 8 minutes
halved & seeded
Butternut,
peeled & sliced 3 to 4 minutes
Squash, Yellow Crookneck
1 to 3 minutes
or Zucchini,
cut into ½-inch
(1.25 cm) slices
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Pressure Release Method
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Rice and Grains
Rice and grains cook best in a large amount of water, with the excess water drained
when cooking and pressure release are completed. In most cases, cooking is done
using High Pressure, followed by a combination of Natural and Quick Pressure
Release.
If further cooking is needed, select Simmer and cook until tender. Rice and grains are
best slightly undercooked if they are to be added to soups or casseroles. Oil or butter
must be added to prevent foaming.
A general formula to follow, unless you are preparing a specific recipe or the chart
below indicates otherwise, is to cook 2 cups (500 ml) of the rice or grain in 6½ cups
(1.6 L) liquid with 1 to 2 tablespoons (15-30 ml) butter or oil. DO NOT COOK MORE
THAN THIS AMOUNT. The exception is white rice, which is cooked differently from
speciality rice and grains. Use specific directions for cooking white rice.
Rice/Grain Cooking Time/Pressure/Pressure Release
Sauté rice in butter/oil until opaque. Add liquid. High
Aborio
Pressure for 6 minutes, followed by Quick Pressure Release.
Black Japonica, Brown Rice, High Pressure for 10 minutes. Natural Pressure Release for
10 minutes, followed by Quick Pressure Release.
Red Rice, Wehani Rice
High Pressure for 20 minutes. Natural Pressure for 10
Wild Rice
minutes, followed by Quick Pressure Release.
Amaranth (1 cup [250 ml] High Pressure for 6 minutes. Quick Pressure Release.
Followed by Simmer if too liquid.
amaranth + 2 cups [500 ml]
liquid/water)
High Pressure for 20 minutes. Natural Pressure for 10
Kamut
minutes, followed by Quick Pressure Release.
(1½ cups [375 ml]
Quinoa High Pressure for 2 minutes. Natural Pressure Release for 10
minutes, followed by Quick Pressure Release.
quinoa + 2¼ cups [550 ml]
liquid/water)
High Pressure for 30 minutes. Natural Pressure Release for
Wheat Berries
10 minutes, followed by Quick Pressure Release.
White Rice
Use this method for cooking long-grain or basmati rice. The texture will be more moist
and slightly stickier than rice cooked on the stovetop, more like rice from a rice cooker
or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is
optional to taste (you may wish to omit salt completely if using a purchased broth).
White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural
Pressure Release, then Quick Pressure Release if any pressure remains.
Do not fill (rice and liquid combined) past the halfway mark when cooking white rice.
Rice Amount Liquid/Butter or Oil
1 cup (250 ml) 1½ cups (375 ml) + 1 tablespoon
(15 ml) butter or oil
1½ cups (375 ml) 2¼ cups (550 ml) + 1 tablespoon
(15 ml) butter or oil
2 cups (500 ml) 3 cups (750 ml) + 2 tablespoons (30 ml)
butter or oil
Yield (when fluffed)
3 cups (750 ml)
4 to 4½ cups (1-1.12 L)
5½ to 6 cups (1.3-1.5 L)
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