Pressure Cooker Fresh Or Frozen Vegetable Timing Charts Return to Timing Charts Menu Page     Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the food. All times are for 15psi pressure using a cooking rack. For most vegetables, the cold water release method is recommended for tender-crisp results, and the quick release will produced a more 'cooked' result. Dense vegetables like whole potatoes and yams, or winter squash can benefit from the natural release.   Vegetables Cooking Times Liquid Release   Artichokes, small whole, trimmed 4 to 5 minutes 1/2 cup Cold water or Quick   Artichokes, medium whole, trimmed 6 to 8 minutes 1/2 cup Cold water or Quick   Artichokes, large whole, trimmed 9 to 11 minutes 1/2 cup Natural release   Artichoke, hearts 2 to 3 minutes 1/2 cup Cold water or Quick   Asparagus, thick whole (fresh or frozen) 1 to 2 minutes 1/2 cup Cold water or Quick   Asparagus, thin whole 1 to 1 1/2 minutes 1/2 cup Cold water or Quick   Beans, green, or wax, (fresh or frozen) 2 to 3 minutes 1/2 cup Natural release   Beets, small whole 12 minutes 1/2 cup Natural release   Beets, large whole 20 minutes 1 cups Cold water or Quick   Beets, 1/4 inch slices 4 minutes 1/4 cup Cold water or Quick   Broccoli, florets (fresh or frozen) 2 - 3 minutes 1/2 cup Cold water or Quick   Broccoli, spears 3 minutes 1/2 cup Cold water or Quick   Broccoli stalks, 1/4" slices 3 to 4 minutes 1/2 cup Cold water or Quick   Brussels sprouts, large (fresh) 4 to 5 minutes 1/2 cup Cold water or Quick   Brussels sprouts, small (fresh or frozen) 3 minutes 1/2 cup Cold water or Quick   Burdock Root; cut 1 inch thick 10 minutes 1/2 cup Cold water or Quick   Cabbage, any variety - shredded 2 - 3 minutes 1/2 cup Cold water or Quick   Cabbage, any variety - quartered 3 to 4 minutes 1/2 cup Cold water or Quick   Carrots, whole 3 to 5 minute 1/2 cup Natural release   Carrots, 1 inch chunks 4 minutes 1/2 cup Cold water or Quick   Carrots, 1/4 inch slices 1 minute 1/2 cup Cold water or Quick   Cauliflower, florets 2 to 3 minutes 1/2 cup Cold water or Quick   Cauliflower, whole 6 minutes 1/2 cup Cold water or Quick   Celery, 1 inch slices 3 minute 1/2 cup Cold water or Quick   Corn, kernels (fresh or frozen) 1 minute 1/2 cup Cold water or Quick   Corn on the cob (fresh or frozen) 4 minutes 1/2 cup Cold water or Quick   Eggplant, sliced 1/8- to 1/4 inch slices 2 to 3 minutes 1/2 cup Cold water or Quick   Eggplant, 1/2 inch chunks 3 minutes 1/2 cup Cold water or Quick   Endive, thickly cut 1 to 2 minutes 1/2 cup Cold water or Quick   Escarole, coarsely chopped 1 to 2 minutes 1/2 cup Cold water or Quick   Greens, Beet, coarsely chopped 1 to 4 minutes 1/2 cup Cold water or Quick   Greens, Collard coarsely chopped 5 minutes 1/2 cup Cold water or Quick   Greens, Kale, coarsely chopped 1 to 2 minutes 1/2 cup Cold water or Quick   Greens, Kohlrabi, cut in pieces 3 to 4 minutes 1/2 cup Cold water or Quick   Greens, Mustard, cut in pieces 3 to 4 minutes 1/2 cup Cold water or Quick   Greens, Swiss chard, coarsely chopped 2 minutes 1/2 cup Cold water or Quick   Greens, Turnip greens, coarsely chopped 4 minutes 1/2 cup Cold water or Quick   Leeks, Whole, large (white part only) 3 to 4 minutes 1/2 cup Cold water or Quick   Leeks, Whole, small (white part only) 2 to 3 minutes 1/2 cup Cold water or Quick   Mixed Vegetables, frozen 2 minutes 1/2 cup Cold water or Quick   Okra, small pods 2 to 3 minutes 1/2 cup Cold water or Quick   Onions, whole 7 - 9 minutes 1/2 cup Cold water or Quick   Onions, quartered 3 minutes 1/2 cup Cold water or Quick   Parsnips, 1 inch chunks 4 minutes 1/2 cup Cold water or Quick   Parsnips, 1/4 inch cubes 2 minutes 1/2 cup Cold water or Quick   Peas, shelled (fresh or frozen) 1 minute 1/2 cup Cold water or Quick   Pepper, whole sweet, or Bell (green, red, yellow), mild Mexican chilies 3 minutes 1/2 cup Cold water or Quick   Potatoes, new, or small (2 inch diameter), whole 8 minutes 1/2 cup Natural release   Potatoes, red, whole 10 minutes 1/2 cup Natural release   Potatoes, red, halved 6 minutes 1/2 cup Natural release   Potatoes, red, cubed 4 minutes 1/2 cup Cold water or Quick   Potatoes, large baking-size russets, whole 25 minutes 1 cups Natural release   Potatoes, russet, peeled & quartered 8 minutes 1/2 cup Natural release   Potatoes, russet, 1 1/2 inch chunks or slices 5 minutes 1/2 cup Cold water or Quick   Potato, Sweet, sliced or chunks 5 minutes 1/2 cup Cold water or Quick   Potato, Sweet, whole 18 minutes 1/2 cup Natural release   Potatoes, white, whole 7-10 ounces 16 minutes 1/2 cup Natural release   Potatoes, white, half 10 minutes 1/2 cup Natural release   Potatoes, white, cubed 4 - 5 minutes 1/2 cup Cold water or Quick   Pumpkin, 2 inch chunks 3 to 4 minutes 1/2 cup Cold water or Quick   Pumpkin, half of a 7-8 inch 10 minutes 1/2 cup Natural release   Find Out All About Winter Roots And Try Some New Recipes     Rutabagas, 1 inch chunks, peeled 4 minutes 1/2 cup Cold water or Quick   Rutabagas, 2 inch cuts, peeled 6 - 8 minutes 1/2 cup Natural release   Spinach, (fresh or frozen), coarsely chopped 1 minute 1/2 cup Cold water or Quick   Spinach, fresh, whole leaves 0 minute 1/2 cup Cold water or Quick   Find Out All About Winter Squash Varieties And Try Some New Recipes     Squash, Acorn, halved 8 minutes 1/2 cup Cold water or Quick   Squash, Banana, cubed 3-4 minutes 1/2 cup Cold water or Quick   Squash, Butternut, 1 inch chunks 4 minutes 1/2 cup Cold water or Quick   Squash, Butternut, halves 6 minutes 1/2 cup Cold water or Quick   Squash, Chayote or merliton, halved 5 minutes 1/2 cup Cold water or Quick   Squash, Chayote or merliton, peeled, 1/2 inch sliced or cubed 2 minutes 1/2 cup Cold water or Quick   Squash, Hubbard 1 inch chunks 8 - 10 1/2 cup Cold water or Quick   Squash, Patty Pan, sliced or cubed 0 minutes 1/2 cup Cold water or Quick   Squash, Spaghetti, 2 lbs. whole or halves 9 minutes 1/2 cup Cold water or Quick   Squash, Summer, or Yellow, 1/2 inch slices 0 minutes 1/2 cup Cold water or Quick   Squash, Zucchini, 1 1/2 inch slices 2 to 3 minutes 1/2 cup Cold water or Quick   Tomatoes, quartered 2 minutes 1/2 cup Cold water or Quick   Tomatoes, whole 3 minutes 1/2 cup Cold water or Quick   Turnips, small, quartered 8 minutes 1/2 cup Cold water or Quick   Turnips, 1/2- inch chunks 5 minutes 1/2 cup Cold water or Quick   Yams, 1/2 inch slices 6 minutes 1/2 cup Cold water or Quick