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ENGLISH
Pressure Cooking Charts
Pressure cooking times are approximate times. Use these cooking times as a
general guideline. Size and variety will alter cooking times.
Pressure Cooking Vegetables (Fresh & Frozen):
To achieve best results when
pressure cooking fresh or frozen vegetables, please refer to the below tips and
hints:
1. Use the STEAM function when making steamed vegetable dishes.
2. Use the quick release method when pressure cooking vegetables so they do
not overcook.
3. Use a minimum of 1 cup of liquid when cooking vegetables.
4. When steaming vegetables, use the Fagor Stainless Steel Steamer Basket and
Trivet, which can be purchased at the Fagor website at www.fagoramerica.
com or by calling a Fagor Representative at 1-800-207-0806.
Vegetable Pressure Cooking Chart:
Vegetable
Fresh
(Cooking Time)
Frozen
(Cooking Time)
Acorn Squash, chunks
6-7 minutes
8-9 minutes
Artichoke, 4 medium – large
8-10 minutes
10-12 minutes
Asparagus
1-2 minutes
2-3 minutes
Whole Beets, medium – large
20-25 minutes
25-30 minutes
Broccoli, Florets
2-3 minutes
3-4 minutes
Brussel Sprouts
3-4 minutes
4-5 minutes
Butternut Squash, chunks
8-10 minutes
10-13 minutes
Cabbage, Quartered
3-4 minutes
4-5 minutes
Carrots, whole or chunk
2-3 minutes
3-4 minutes
Cauliflower, florets
2-4 minutes
3-5 minutes
Celery, chunks
2 minutes
3 minutes
Collard Greens
4-5 minutes
5-6 minutes
Corn on the Cob
3-5 minutes
4-6 minutes
Edamame, in pod
4-5 minutes
5-6 minutes
Eggplant
2 minutes
3 minutes
Endive
1-2 minutes
2-3 minutes
Kale, coarsely chopped
1-2 minutes
2-3 minutes
Leeks
2-4 minutes
3-5 minutes
Onions, sliced
2 minutes
3 minutes
Potatoes, whole, small
5-8 minutes
6-9 minutes
Potatoes, whole, large
10-12 minutes
11-13 minutes
Potatoes, sliced or cubed
5-8 minutes
6-9 minutes
Pumpkin, chunks
4-8 minutes
6-12 minutes
Spinach
1-2 minutes
3-5 minutes
Summary of Contents for VERSA 8-IN-1 MULTI-COOKER
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