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Vegetable Pressure Cooking Chart
Vegetable Description Water in
Pressure Cooker
Pressure Cooking
Time in Minutes
Artichokes Whole stems cut short 1
1
2 cups 11
Asparagus Tough ends removed
1
2 cup 1 – 2 depending on size
Beets
Whole unpeeled, root and 1 inch
/
2.5 cm
of stem remaining
small 1 cup 10
medium 1
1
2 cups 12 – 16 depending on size
Broccoli Flowerettes
1
2 cup 1
Full stalks stems scored
1
2 cup 2
Brussels Sprouts Whole ends trimmed 1 cup 3
Cabbage Quartered 1 cup 5 – 6 depending on size
Carrots Sliced (foil on grid)
1
2 cup
1
Whole baby or large cut into halves lengthwise
1
2 cup
2
Whole 1 cup 4 – 7 depending on size
Cauliflower Flowerettes
1
2 cup 2
Whole small stems and leaves removed, core hollowed 1 cup 5
Celery Cut into 1 inch
/
2.5 cm pieces
1
2 cup 2
Collards
Stems (spines removed) cut crosswise in 1 inch
/
2.5 cm
pieces
1 cup 5
Corn on the Cob Whole 1 cup
4 – 5 depending on size and
tenderness
Eggplant Cut into
1
2 inch
/
1.3 cm slices
1
2 cup
0
Green Beans Whole ends trimmed
1
2 cup
1 – 2 depending on
tenderness
Cut into 1 inch
/
2.5 cm pieces
1
2 cup 0 – 1 depending on
tenderness
24


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