FOODS     TOOLS     ABOUT        

Pressure Cooking Times for 50 Vegetables (Chart)

Pressure Cooking Times for 50 Vegetables

Steaming vegetables in a stove-top or electric pressure cooker is one of the fastest ways to prepare healthy meals. Load the cooker with a handful of new potatoes and a cup of water, set the time, and hit start. Within five minutes you'll be rewarded with thoroughly-cooked new potatoes that are just as delicious as spuds cooked in a regular stove-top steamer. Don't like potatoes? Try some diced rutabagas, sweet potatoes, corn on the cob, baby carrots, frozen spinach, or Brassica vegetables – all of which take less than 10 minutes to cook in a high-powered pressure cooker (at 15 PSI).

The chart below shows the approximate pressure cooking times for 50 vegetables, ranging from common foods such as potatoes, beets and carrots to some less common healthy foods such as fennel, artichoke hearts and black salsify. The times shown are ideal for pressure cookers that can be set to operate at 1 bar or 15 PSI (Pounds per Square Inch). In many common models, 15 PSI is the standard pressure you get if you press the "high" button. However, there are also many pressure cookers that have been programmed not to exceed 10 or 13 PSI, in which case your veg will take a little longer to cook. So, be sure to read the User Guide before attempting to determine the ideal pressure cooking times for your favorite vegetables!

Most pressure cookers come with a trivet and rack or steaming basket, which allows you to steam your vegetables as opposed to boiling them. This, in turn, helps protect both the flavor and nutritional value of your pressure-cooked vegetables, so it is recommended that you always use the trivet/rack when cooking vegetables (unless, of course, you're making soup or stew).

If you have a modern electric pressure cooker that features a Quick Release button or valve, you can use it at the end of the cooking time to speed up the release of the pressure. Not only will this help get the food to the table fast, it also helps prevent delicate foods with short cooking times (such as asparagus, beet greens, sliced carrots, eggplant, kale, green beans, zucchini, peas, Swiss chard and spinach) from overcooking and getting mushy. If you have a stove-top cooler that is not equipped with a build-in Quick Release mechanism, you can always use the Cold Water Release method to quickly reduce the pressure and stop the cooking process. This method involves running cold water over the lid of the cooker (see the User Manual that came with your cooker for detailed instructions).

You can also use the so called 'Natural Release Method' by letting the pressure (and temperature) drop naturally. This can take anywhere from 10 to 30 minutes. This method is great if you are not in hurry and when the foods you are cooking are not particularly delicate. When using the Natural Release method, keep in mind that the foods continue to cook for some time after you remove the cooker from the stove, so you may have to count that in when determining how long you steam your veg.

Note: The pressure cooking time chart below is meant to be used as a rough guide, and only if the User Guide for your pressure cooker model does not indicate the cooking time for the vegetable you are planning steam. The last column in the table shows the amount of water you should add to the bottom of the cooker to make sure the machine can produce enough steam. Also keep in mind that the countdown starts when the machine reaches the level of pressure you have chosen, not when you close the lid and turn the electricity on.

Food Size / Preparation Minutes* Liquid in Cups*
Artichoke hearts, largeWhole8 to 111
Artichoke hearts, smallWhole6 to 81
Asparaguswhole spears1 to 2½
AsparagusSpears cut into 1-inch pieces1 min½
Beets1/4-inch slices3 to 4½
BeetsWhole, large20 to 25 2
BeetsWhole, small12 to 15 1 ½
Beet greensWhole or coarsely chopped1 to 3½
Bell peppersQuartered2 to 3½
Black salsifyDiced6 to 7 1
BroccoliFlorets or spears2 to 3½
BroccoliStalks5 to 6½
Brussels sproutsWhole3 to 4½
Cabbage, red or white2-inch thick slices or wedges3 to 4½
Cabbage, red or whiteHalved6 to 7 1
Carrots2-inch pieces or baby carrots4 to 71
Carrots½-inch slices1 to 3½
Carrots1-inch slices2 to 4½
CauliflowerFlorets2 to 3½
Celery1-inch slices2 to 3½
ChestnutsWhole, unpeeled7 to 91
Collard greensCoarsely chopped2 to 5½
Corn kernelsWhole kernels1 min½
Corn on the cobWhole ears3 to 6½
Endives / escaroleCut into thick pieces1 to 2½
Eggplant (aubergine)½-inch slices1 to 2½
Eggplant (aubergine)1 ½-inch slices2 to 3½
Fennel bulbSliced2 to 3½
Green beansFresh or frozen1 to 2½
KaleCoarsely chopped1 to 3½
Kohlrabi (German turnip)Halved5 to 71
KohlrabiSliced2 to 3½
LeeksSliced2 to 4½
OkraWhole, small pods2 to 3½
OnionsWhole, medium size2 to 4½
Parsnips½-inch thick slices2 to 4½
Parsnips2-inch pieces3 to 4½
PeasFrozen1 to 2½
PeasFresh1 to 2½
Potatoes, regularMedium size, quartered5 to 71
Potatoes, regularSmall, whole5 to 81
Potatoes, newSmall, whole4 to 51
Pumpkin1 to 2 inch slices3 to 4½
Rutabagas (swedes)1-inch chunks3 to 51
Rutabagas (swedes)Quartered8 to 121 ½
Savoy cabbageHalved6 to 81
Spinach, freshWhole leaves1 to 3½
Spinach, frozenn/a2 to 4½
Squash, acornHalved6 to 81
Squash, spaghettiHalved10 to 121 ½
Squash, butternut1-inch slices3 to 4½
Sweet potato2-inch cubes5 to 61
Swiss chardWhole leaves1 to 2½
TomatoesQuartered2 min½
TomatoesWhole3 min ½
TurnipsSlices or cubes, 1-inch thick3 to 5½
Yellow beans (wax beans)Whole, fresh or frozen2 to 3½
Zucchini1-inch thick slices1 to 2½

*The actual times can differ significantly from the estimates shown above as numerous factors – including the vegetable cultivar, food preparation method and type of the pressure cooker – can influence the ideal cooking time. Also your location may have an impact on how long it takes to pressure cook vegetables (if you live at a high altitude, add 5% of the standard cooking time for every 1,000 feet above 2,000 feet. For example, if you live at 3,000 feet above sea level and your recipe calls for a 20-minute cooking time, increase the recommended cooking time by 1 minute (5% of 20 minutes is 1 minute).

Sponsored Links / Ads
Book You May Like
Pressure Cooking BookIn this bestselling cookbook for pressure cooker owners, the pressure cookery guru Bob Warden delivers over 100 irresistible recipes, many of which are accompanied with mouthwatering full-color pictures of the finished dish. A must-have for pressure cooker novices and pros alike, this gem of a book is available from:

More to Explore