35
Fresh or Frozen Vegetable
When cooking vegetable, fresh or frozen, it’s recommended to use steaming to pre-
serve vitamins and minerals to the maximum. Steaming also retains the nature look of
the vegetable, adding aesthetic value to your dish.
When steaming vegetable, you need at least one cup of water (250ml), an ovenproof
or steel bowl on a trivet. Due to short pressure keeping period, leaving the cooker natu-
rally cooling down without using the steam release will add some extra cooking time to
the food.
Vegetable Fresh
Cooking Time
(in Minutes)
Frozen
Cooking Time
(in Minutes)
Artichoke, whole, trimmed without
leaves
9 – 11 11 – 13
Artichoke, hearts 4 – 5 5 – 6
Asparagus, whole or cut 1 – 2 2 – 3
Beans, green/yellow or wax,
whole, trim ends and strings
1 – 2 2 – 3
Beets, small roots, whole 11 – 13 13 – 15
Beets, large roots, whole 20 – 25 25 – 30
Broccoli, flowerets 2 – 3 3 – 4
Broccoli, stalks 3 – 4 4 – 5
Brussel sprouts, whole 3 – 4 4 – 5
Cabbage, red, purple or green,
shredded
2 – 3 3 – 4
Cabbage, red, purple or green,
wedges
3 – 4 4 – 5
Carrots, sliced or shredded 1 – 2 2 – 3
Carrots, whole or chunked 2 – 3 3 – 4
Cauliflower flowerets 2 – 3 3 – 4
Celery, chunks 2 – 3 3 – 4
Collard 4 – 5 5 – 6
