Vegetable Cooking Timetable / Pressure Cooking

By Hklbrries

Pressure Cooking: A quick way to cook vegetables; helps retain color, flavor and nutrients. Follow manufacturer's instructions carefully.

15 Pounds Pressure:

Asparagus, tied in bundles - 9 minutes
Beans, wax or green - 2 to 2.5 minutes
Beets, whole - 15 to 18 minutes
Broccoli, stalks - 1 1/2 to 3 minutes
Brussels sprouts - 1 to 2 minutes
Cabbage, green (wedges) - 2 to 3 minutes
Cabbage, green (shredded) - 1 to 1/2 minutes
Cabbage, red (shredded) - 3 to 4 minutes
Carrots, sliced - 2 to 3 minutes
Cauliflower, whole - 3 to 4 minutes
Cauliflower, flowerettes - 1 1/2 to 3 minutes
Celery, diced - 2 to 3 minutes
Corn-on-the-cob - 1/2 to 1 1/2 minutes
Onions, small, whole - 3 to 4 minutes
Parsnips, quartered - 10 minutes
Peas - 1 minute
Potatoes, whole - 15 minutes
Potatoes, quartered - 8 minutes
Squash, Hubbard, sliced - 12 to 15 minutes
Squash, Summer - sliced - 1 1/2 to 3 minutes
Turnips, sliced - 1 1/2 minutes

Ingredients

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Preparation

Step 1

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