15
Asparagus, thick, whole
1-2 minutes
High
Spinach, frozen
4 minutes
High
Spinach, fresh, thickly cut
2 minutes
High
Beans, white, in the pod
8 minutes
High
Beans, in the pod
4 minutes
High
Green beans, whole
2-3 minutes
High
Corn, on the cob
3 minutes
High
Swede, 1 -inch slices
7 minutes
High
Turnip, small, in quarters
3 minutes
High
Turnip, in 1
1/2-
inch slices
3 minutes
High
Okra, small pods
2-3 minutes
High
Sweet potato, 1
1/2-
inch slices
5 minutes
High
Potatoes, white, new, small whole
5 minutes
High
Potatoes, white, 1
1/2-
inch slices
6 minutes
High
Potatoes, red, new, small whole
5 minutes
High
Potatoes, red, 1
1/2-
inch slices
6 minutes
High
Red beet, in 1/4 inch slices
4 minutes
High
Red beet, large, whole
20 minutes
High
Red beet, small, whole
12 minutes
High
Brussels sprouts, whole
4 minutes
High
Cabbage, red or green, in quarters
3-4 minutes
High
Cabbage, red or green, 1/4 inch slices
1 minute
High
Tomatoes, in quarters
2 minutes
High
Carrots, 1/4 inch slices
1 minute
High
Carrots, 1-inch slices
4 minutes
High
Fresh and dried fruit
Fresh fruit:
• Wash and/or core fruit. If you prefer,
peel and slice it.
• Never fill the pressure cooker to
more than two thirds of its capacity.
• If you prefer, add sugar and/or
seasoning to the fruit before or after
cooking.
• When you cook whole or halved fruit,
use the quick-release. When you
cook fruit in slices or pieces to make
purée or conserve use the natural
release method.
• Cooking times can vary depending
on the ripeness of the fruit.
Dried fruit:
• Put dried fruit in the pressure cooker
with 1 cup of water or fruit juice for
each cup of dried fruit.
• If you prefer, you can add seasoning
or other flavorings. Use the quick-
release method when the cooking
period is complete. If after the
cooking period the fruit is still hard,
let it simmer in the cooker with the lid
removed until it is ready. Add water if
necessary.
FRUIT APPROXIMATE
PRESSURE
COOKING
TIME
LEVEL
Apples, dried
3 minutes
High
Apples, fresh in slices or pieces
2-3 minutes
Medium
Apricots, dried
4 minutes
High
Apricots, fresh, whole or in halves
2-3 minutes
Medium
Peaches, dried
4-5 minutes
High
Peaches, fresh, in halves
3 minutes
Medium
Pears, dried
4-5 minutes
High
Pears, fresh in halves
3-4 minutes
Medium
Prunes 4-5
minutes
High
Raisins 4-5
minutes
High
Dried beans and other legumes
• Clean out any foreign particles. Rinse
them with warm water.
• Soak beans in four times their volume
of warm water for at least four hours
before cooking them, or if you prefer,
leave them to soak overnight. Do
not add salt to the water as this
hardens the beans and prevents them
absorbing water.
• Do not soak dried split lentils.
• After soaking, remove floating beans
and shell.
• Strain the water off the beans.
• Rinse them in warm water (this also
applies to dried split lentils).
• Put the beans or legumes in the
pressure cooker. Add three cups of
water for each cup of beans.
• Add a spoonful of vegetable oil for
each cup of water to eliminate the
foam which they produce.
• Never fill the pressure cooker to more
than half its capacity.
• To add more flavor, cook beans or
lentils with some laurel leaves and a
small peeled onion embedded with
two cloves of spice.
