Use and Care Manual

3130
Vegetables
Pressure cooking is a preferred method for preparing vegetables. Because of the fast
cooking time and super-heated steam, vegetables retain most of their natural color,
texture, avor, and nutrients.
Pour 2 cups liquid into cooking pot. Place vegetables on rack in cooking pot. Close and
secure cover. Place quick pressure release valve on vent pipe. Select the VEGGIES LOW
or HIGH function. Adjust time, if necessary, according to the following timetable. Cook
the minimum amount of time indicated in the timetable if crisper vegetables are pre-
ferred. Cook the maximum amount of time if vegetables are more mature. Press start. To
prevent overcooking, use the quick pressure release method after cooking (see
page 14).
FOR VEGETABLES, DO NOT FILL COOKING POT OVER ⅔ FULL!
Fresh Vegetable Timetable
VEGETABLE PREPARATION
PRESET
PROGRAM
COOKING TIME
(Minutes)
Artichoke Whole, 10–11 ounces VEGGIES (HIGH) 12–14
Asparagus Stems, cut into 1-inch pieces VEGGIES (LOW) 0–1
Beans
(green, wax)
Whole or sliced VEGGIES (LOW) 2–3
Beets Whole, 2½-inch diameter VEGGIES (HIGH) 18–20
Broccoli Florets VEGGIES (LOW) 0–2
Brussels Sprouts Small, 1-inch diameter VEGGIES (LOW) 3–4
Cabbage
(red, green)
Wedges, 1 inch thick VEGGIES (HIGH) 4–5
Carrots Baby cut
½-inch slices
VEGGIES (HIGH)
VEGGIES (HIGH)
3–4
3–4
Cauliower Florets VEGGIES (LOW) 2
Collards* Leaves coarsely chopped,
stems thinly sliced
VEGGIES (HIGH) 3–5
Corn-on-the-cob Whole, 2½-inch diameter VEGGIES (HIGH) 3–5
Eggplant Cubed, 1–1½ inches thick
Sliced, ½ inch thick
VEGGIES (LOW)
VEGGIES (LOW)
2–3
2–3
Kale* Leaves coarsely chopped,
stems thinly sliced
VEGGIES (HIGH) 1–3
Fish and Seafood
Fish/seafood cook very quickly under pressure, and the cooking time required is directly
related to the thickness of the food. To prevent overcooking, do not cook sh/seafood that
is less than ¾ inch thick. For sh/seafood more than 1 inch thick, cook for the suggested
time in the timetable below and then allow the cover to remain on the pressure cooker for
another minute after the air vent/cover lock has dropped.
With cooking pot in cooker body, pour 2 cups of water or other cooking liquid into the
cooking pot. If using the cooking rack, position it in the cooking pot and then place sh/
seafood on the rack. Close and secure cover. Place quick pressure release valve on vent
pipe. Select the FISH function, adjust time as necessary, and press start. To prevent
overcooking, use the quick pressure release method after cooking sh/seafood
(see page 14).
FOR FISH AND SEAFOOD, DO NOT FILL COOKING POT OVER ⅔ FULL!
Fish and Seafood Timetable
FISH/SEAFOOD
(Fresh or Thawed)
PRESET
PROGRAM
COOKING
TIME
(Minutes)
PRESSURE
RELEASE
METHOD
Fish Fillets (1 inch thick) FISH 1–2 Quick
Salmon Fillets (1 inch thick) FISH 1–2 Quick
Shrimp (jumbo, 21–25 count) FISH 1 Quick
Tuna Fillets (1 inch thick) FISH 2–3 Quick
*Do not use rack; place in cooking liquid. Use 3 cups of water.