Cuisinart EPC-1200PC - EPC-1200PC Electronic Pressure Cooker Instruction Booklet page 4

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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 water or liquid for

cooking. If pressure cooking frozen vegetables, 1 to 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

is on High Pressure unless otherwise indicated.

Food

Artichokes

4 medium/large, 8 to 10 ounces

each

Beans, Green or Yellow Waxy

1½ pounds, cut into -inch

lengths

Beets,

medium-large

Broccoli,

cut into large florets

Cauliflower,

cut into large

florets

Carrots,

cut into -inch lengths

– or "baby cut"

Carrots,

½-inch slices

Corn,

4 to 6 ears

(use trivet/rack)

Greens,

collards, kale, cut into

1-inch strips

Onions,

baby peeled

Parsnips,

peeled, cut into

-inch pieces

Parsnips,

½-inch slices

Potatoes

White,

medium quartered

Red,

new ( to 3 oz each)

Sweet, 2-inch cubes

Squash – Winter

Acorn,

halved & seeded

Butternut,

peeled & sliced

Squash, Yellow Crookneck

or Zucchini,

cut into ½-inch

slices

Cooking Time

7 to 9 minutes

1 to minutes/Low

Pressure

4 to 6 minutes

to 3 minutes

8 minutes

to 3 minutes

1 minute

5 to 7 minutes

to 4 minutes

3 to 4 minutes

1 to minutes

5 to 7 minutes

5 to 8 minutes

5 to 6 minutes

6 to 8 minutes

3 to 4 minutes

1 to 3 minutes

Pressure Release Method

Quick Pressure Release

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