Pressure Cooker Fresh Or Frozen Vegetable Timing Charts

Pressure Cooking Fresh Or Frozen Vegetable Time Chart
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Pressure Cooking Fresh Or Frozen Vegetable Time Chart

Pressure cooking vegetables can be an extremely delicate balance because even the smallest mistakes can transform an otherwise decent veggie meal into an inedible, revolting mess. Whether you are preparing fresh or frozen vegetables, pressure cookers provide a convenient and energy efficient way to prepare your vegetables. Pressure cookers are also great for veggies because they preserve their flavors, color and vitamins so that you can get the most nutritional value from your meals.

While not all varieties of vegetables can withstand cooking in a pressure cooker, the good news is that a large number of vegetables fair well.  Cooking times can also vary depending on the vegetables in question, the portion to be cooked, as well on the moisture content of the veggies so it is important to take time to figure out what works best for your pressure cooker. Before you delve into pressure cooking fresh or frozen vegetables, here are some things that you have to keep in mind:

Always follow the instructions

The instructions for using your pressure cooker should vary depending on the model and size of your pressure cooker. However, more often than not, most frozen and fresh vegetables only require about 2 to 3 minutes to prepare. If you do not have access to the instruction guide that was attached to your pressure cooker, there are many online guides and free resources that offer pressure levels and times for preparing fresh and frozen veggies that have to be followed if you do not want to end up with unappetizing results.

Always keep time

Whenever you are making fresh or frozen vegetables, consider keeping track of your cooking times using a digital timer on your phone or microwave to ensure that you do not overcook your vegetables.

Preparing starchy vegetables

Starchy vegetables such as potatoes, butternut squash, pumpkins, parsnips, and so on, tend to do really well in pressure cookers. This is because they are the most forgiving as they require much longer cooking times than most other vegetables. As a rule of thumb, you should always add ingredients that cook faster than others at the end of the cooking process. As such, starchy veggies such as potatoes should always be included first as they take longer to cook.

Consider placing your veggies in a steamer basket

Your pressure cooker is already designed to preserve as many vitamins and nutrients as possible by expelling oxygen before pressure is reached. However, you can save even more nutrients by placing your veggies in a steamer basket that contains a small amount of water rather than cooking them directly in water.

Not only will this technique ensure that your vegetables remain nice and crunchy, but it will also leave you with a good amount of vegetable stock that you can use for other recipes later on.

Use your quick release

When you are done preparing your vegetables, ensure that you open your pressure cooker as quickly as you can. If the recipe you are using calls for al dente vegetables, you can try dunking your vegetables, while they are still contained in the steamer basket, under an ice water bath or you can alternatively run cold water over them to slow down the steaming process.

Pressure Cooker Fresh Or Frozen Vegetable Timing Charts

VegetablesCooking TimesLiquidRelease
Artichokes, small whole, trimmed4 to 5 minutes1/2 cupCold water or Quick
Artichokes, medium whole, trimmed6 to 8 minutes1/2 cupCold water or Quick
Artichokes, large whole, trimmed9 to 11 minutes1/2 cupNatural release
Artichoke, hearts2 to 3 minutes1/2 cupCold water or Quick
Asparagus, thick whole (fresh or frozen)1 to 2 minutes1/2 cupCold water or Quick
Asparagus, thin whole1 to 1 1/2 minutes1/2 cupCold water or Quick
Beans, green, or wax, (fresh or frozen)2 to 3 minutes1/2 cupNatural release
Beets, small whole12 minutes1/2 cupNatural release
Beets, large whole20 minutes1 cupsCold water or Quick
Beets, 1/4 inch slices4 minutes1/4 cupCold water or Quick
Broccoli, florets (fresh or frozen)2 - 3 minutes1/2 cupCold water or Quick
Broccoli, spears3 minutes1/2 cupCold water or Quick
Broccoli stalks, 1/4" slices3 to 4 minutes1/2 cupCold water or Quick
Brussels sprouts, large (fresh)4 to 5 minutes1/2 cupCold water or Quick
Brussels sprouts, small (fresh or frozen)3 minutes1/2 cupCold water or Quick
Burdock Root; cut 1 inch thick10 minutes1/2 cupCold water or Quick
Cabbage, any variety - shredded2 - 3 minutes1/2 cupCold water or Quick
Cabbage, any variety - quartered3 to 4 minutes1/2 cupCold water or Quick
Carrots, whole3 to 5 minute1/2 cupNatural release
Carrots, 1 inch chunks4 minutes1/2 cupCold water or Quick
Carrots, 1/4 inch slices1 minute1/2 cupCold water or Quick
Cauliflower, florets2 to 3 minutes1/2 cupCold water or Quick
Cauliflower, whole6 minutes1/2 cupCold water or Quick
Celery, 1 inch slices3 minute1/2 cupCold water or Quick
Corn, kernels (fresh or frozen)1 minute1/2 cupCold water or Quick
Corn on the cob (fresh or frozen)4 minutes1/2 cupCold water or Quick
Eggplant, sliced 1/8- to 1/4 inch slices2 to 3 minutes1/2 cupCold water or Quick
Eggplant, 1/2 inch chunks3 minutes1/2 cupCold water or Quick
Endive, thickly cut1 to 2 minutes1/2 cupCold water or Quick
Escarole, coarsely chopped1 to 2 minutes1/2 cupCold water or Quick
Greens, Beet, coarsely chopped1 to 4 minutes1/2 cupCold water or Quick
Greens, Collard coarsely chopped5 minutes1/2 cupCold water or Quick
Greens, Kale, coarsely chopped1 to 2 minutes1/2 cupCold water or Quick
Greens, Kohlrabi, cut in pieces3 to 4 minutes1/2 cupCold water or Quick
Greens, Mustard, cut in pieces3 to 4 minutes1/2 cupCold water or Quick
Greens, Swiss chard, coarsely chopped2 minutes1/2 cupCold water or Quick
Greens, Turnip greens, coarsely chopped4 minutes1/2 cupCold water or Quick
Leeks, Whole, large (white part only)3 to 4 minutes1/2 cupCold water or Quick
Leeks, Whole, small (white part only)2 to 3 minutes1/2 cupCold water or Quick
Mixed Vegetables, frozen2 minutes1/2 cupCold water or Quick
Okra, small pods2 to 3 minutes1/2 cupCold water or Quick
Onions, whole7 - 9 minutes1/2 cupCold water or Quick
Onions, quartered3 minutes1/2 cupCold water or Quick
Parsnips, 1 inch chunks4 minutes1/2 cupCold water or Quick
Parsnips, 1/4 inch cubes2 minutes1/2 cupCold water or Quick
Peas, shelled (fresh or frozen)1 minute1/2 cupCold water or Quick
Pepper, whole sweet, or Bell (green, red, yellow), mild Mexican chilies3 minutes1/2 cupCold water or Quick
Potatoes, new, or small (2 inch diameter), whole8 minutes1/2 cupNatural release
Potatoes, red, whole10 minutes1/2 cupNatural release
Potatoes, red, halved6 minutes1/2 cupNatural release
Potatoes, red, cubed4 minutes1/2 cupCold water or Quick
Potatoes, large baking-size russets, whole25 minutes1/2 cupNatural release
Potatoes, russet, peeled & quartered8 minutes1/2 cupNatural release
Potatoes, russet, 1 1/2 inch chunks or slices5 minutes1/2 cupCold water or Quick
Potato, Sweet, sliced or chunks5 minutes1/2 cupCold water or Quick
Potato, Sweet, whole18 minutes1/2 cupNatural release
Potatoes, white, whole 7-10 ounces16 minutes1/2 cupNatural release
Potatoes, white, half10 minutes1/2 cupNatural release
Potatoes, white, cubed4 - 5 minutes1/2 cupCold water or Quick
Pumpkin, 2 inch chunks3 to 4 minutes1/2 cupCold water or Quick
Pumpkin, half of a 7-8 inch10 minutes1/2 cupNatural release

Find Out All About Winter Roots And Try Some New Recipes

VegetablesCooking TimesLiquidRelease
Rutabagas, 1 inch chunks, peeled4 minutes1/2 cupCold water or Quick
Rutabagas, 2 inch cuts, peeled6 - 8 minutes1/2 cupNatural release
Spinach, (fresh or frozen), coarsely chopped1 minute1/2 cupCold water or Quick
Spinach, fresh, whole leaves0 minute1/2 cupCold water or Quick

Find Out All About Winter Squash Varieties And Try Some New Recipes

VegetablesCooking TimesLiquidRelease
Squash, Acorn, halved8 minutes1/2 cupCold water or Quick
Squash, Banana, cubed3-4 minutes1/2 cupCold water or Quick
Squash, Butternut, 1 inch chunks4 minutes1/2 cupCold water or Quick
Squash, Butternut, halves6 minutes1/2 cupCold water or Quick
Squash, Chayote or merliton, halved5 minutes1/2 cupCold water or Quick
Squash, Chayote or merliton, peeled, 1/2 inch sliced or cubed2 minutes1/2 cupCold water or Quick
Squash, Hubbard 1 inch chunks8 - 10 minutes1/2 cupCold water or Quick
Squash, Patty Pan, sliced or cubed0 minutes1/2 cupCold water or Quick
Squash, Spaghetti, 2 lbs. whole or halves9 minutes1/2 cupCold water or Quick
Squash, Summer, or Yellow, 1/2 inch slices0 minutes1/2 cupCold water or Quick
Squash, Zucchini, 1 1/2 inch slices2 to 3 minutes1/2 cupCold water or Quick
Tomatoes, quartered2 minutes1/2 cupCold water or Quick
Tomatoes, whole3 minutes1/2 cupCold water or Quick
Turnips, small, quartered8 minutes1/2 cupCold water or Quick
Turnips, 1/2- inch chunks5 minutes1/2 cupCold water or Quick
Yams, 1/2 inch slices6 minutes1/2 cupCold water or Quick

*Table by Miss Vickie Smith

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