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27
VEGETABLE SIZE
CUPS OF-
LIQUID
COOKING TIME
(MINUTES)
Cabbage
(red, green)
Wedges, 2-inch thick
Thinly sliced
1
1
3 – 5
2 – 3
Carrots Baby cut
1
⁄
2
-inch slices
1
1
3 – 5
3 – 5
Cauliflower Flowerets 1 0 – 2
Collards* Leaves coarsely
chopped, stems
thinly sliced
1 3 – 4
Corn on-the-cob Whole, 2
1
⁄
2
-inch
diameter
1 3
Eggplant Cubed, 1 to
1
1
⁄
2
-inches thick
Sliced,
1
⁄
2
-inch thick
1
1
2 – 3
2
Kale Leaves coarsely
chopped, stems
thinly sliced
1 1 – 2
Parsnips Sliced,
1
⁄
2
-inch thick 1 0 – 2
Peas Shelled 1 0 – 2
Peppers Whole 1 0 – 3
Potatoes (sweet) Sliced, 1 to
1
1
⁄
2
- inches thick
Sliced,
1
⁄
2
-inch thick
1
1
6 – 8
4 – 5
Potatoes (white) Whole, 2
1
⁄
2
-inch
diameter
Whole, 1
1
⁄
2
-inch
diameter
Sliced,
3
⁄
4
-inch thick
Sliced,
1
⁄
2
-inch thick
1
1
⁄
2
1
1
1
15
10
5
3
Rutabaga Cubed or sliced,
1-inch thick
1 3
Spinach Whole leaves 1 0
Squash
(winter) acorn+
Quartered 1 12
Squash
(winter) spaghetti+
Halved 1 12
Squash
(yellow, zucchini)
Sliced, 1-inch thick
Sliced,
1
⁄
4
to
1
⁄
2
-inch
thick
1
1
1
0 – 1
Swiss Chard Whole leaves 1 0 – 1
Turnips Sliced or cubed,
3
⁄
4
-inch thick
1 3 – 5
* Do not use rack; place in cooking liquid.
+ Let pressure drop of its own accord.
FRESH VEGETABLE TIMETABLE (CONTINUED)