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| VEGETABLES |
Use 1/2 to 3/4 cup water and the rack; use quick release at end of cooking |
| Artichokes, medium |
10 to 14 minutes |
| Beets, medium (4 to 5 oz ea) |
13 to 16 minutes |
| Carrots, 2-inch chunks |
4 to 5 minutes |
| Collard greens, coarsely chopped |
5 to 6 minutes |
| Kale, coarsely chopped |
1 to 2 minutes |
| Parsnips, 1-inch chunks |
2 to 4 minutes |
| Acorn squash, halved |
6 to 7 minutes |
| Butternut, 1/2-inch slices |
3 to 4 minutes |
| POTATOES |
Use 1/2 to 3/4 cup water and the rack; use quick release at end of cooking |
| Potato, white, medium, quartered |
5 to 7 minutes |
| Potato, red, 2 oz |
7 to 8 minutes |
| Potato, sweet, large, quartered |
5 to 7 minutes |
| BEANS |
Use 1 TBS oil and 4 cups liquid for each cup of grain; use natural release at end of cooking |
| Black, soaked |
10 to 12 minutes |
| Black-eyed pea, soaked |
8 to 10 minutes |
| Cannellini, soaked |
6 to 8 minutes |
| Chickpea, soaked |
10 to 12 minutes |
| Kidney, red, soaked |
10 to 12 minutes |
| Lentils, red or green, unsoaked |
10 to 14 minutes |
| GRAINS |
Use 4 1/2 cup liquid and 1 TBS oil per cup; quick release under cold water |
| Barley, pearled |
18 to 20 minutes |
| Wheat berries |
35 to 45 minutes |
| RICE |
Use 1 to 1 1/2 cup liquid to 1 cup rice. Low pressure, natural release |
| Brown rice |
15 minutes |
| White rice |
5 minutes |
| Wild rice (use 3 cups liquid) |
22 to 25 minutes |
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