Serves: 5

For crisp-tender vegetables, steam vegetables over a rack with the minimum water needed by your pressure cooker for a brief amount of time. Release the pressure quickly to avoid overcooking. If vegetables are too crunchy, replace the lid without locking and continue to cook conventionally until tender.

Fresh Vegetables/Approx. Cooking Time at Full Pressure quick release

Artichoke, small/ 4-5 min
-medium/6-8 min
Asparagus/1-2 min
Beans, green/yellow/2-3 min

Beets, small, whole/12-14 min
-large, whole/25-28 min
Broccoli/2-3 min
Brussels sprouts/3 min

Cabbage, shredded/2-3 min
-wedges/5 min
Carrots, sliced or baby/4-5 min
Cauliflower, flowerets/1 min
-whole/4-5 min

Collards, chopped/3-4 min
Corn on the cob/5 min
Eggplant, cubed/2-3 min

Parsnips, 1-inch chunks/5-6 min
Potatoes, sweet or yams
-2-inch chunks/8-10 min
-1-1/2 inch slices/4-5 min

Potatoes, whole
-large (8-10 oz)/26-30 min
-medium (5-6 oz)/15 min
-small (2-3 oz)/10 min
-new (1 oz)/5-6 min
-1-inch chunks/7-9 min
-1/2-inch slices/5-6 min

Spinach, Chard, Greens/1 min
Squash, acorn/6-7 min
Squash, summer/zucchini/0 min, bring to pressure, remove from heat

Squash, winter, 1-1/2" chunks/3-4 min
Turnips, rutabagas, cubed/7-8 min

More Recipes from the Cook'n Under Pressure Cookbook:
Basic Rules of Pressure Cooking
Guidelines for One-Pot Meals
Making a Foil Sling
Pressure Cooker Troubleshooter
Pressure Cooking Fruits
Pressure Cooking Grains and Rice
Pressure Cooking Meat and Poultry
Pressure Cooking Vegetables
Pressured Cooking Legumes and Beans