When cooking vegetable, fresh or frozen, it’s recommended to use steaming to preserve vitamins and minerals to the maximum. Steaming also retains the nature look of the vegetable, adding aesthetic value to your dish.
When steaming vegetable, you need at least one cup of water (250ml), an ovenproof or steel bowl on a trivet. Due to short pressure keeping period, leaving the cooker naturally cooling down without using the steam release will add some extra cooking time to the food.
Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cookers operating at the preset pressure level. Cooking times are approximate. Please use them as a guideline only.
The cooking time is for small or medium amount of food. For large amount, please add more water and increase the time by 20~40%.
Fresh or Frozen Vegetable Pressure Cooking Timetable
|
Vegetable
|
Fresh, Cooking Time
(in Minutes) |
Frozen, Cooking Time
(in Minutes) |
| Artichoke, whole, trimmed without leaves |
9 – 11
|
11 – 13
|
| Artichoke, hearts |
4 – 5
|
5 – 6
|
| Asparagus, whole or cut |
1 – 2
|
2 – 3
|
| Beans, green/yellow or wax, whole, trim ends and strings |
1 – 2
|
2 – 3
|
| Beets, small roots, whole |
11 – 13
|
13 – 15
|
| Beets, large roots, whole |
20 – 25
|
25 – 30
|
| Broccoli, flowerets |
2 – 3
|
3 – 4
|
| Broccoli, stalks |
3 – 4
|
4 – 5
|
| Brussel sprouts, whole |
3 – 4
|
4 – 5
|
| Cabbage, red, purple or green, shredded |
2 – 3
|
3 – 4
|
| Cabbage, red, purple or green, wedges |
3 – 4
|
4 – 5
|
| Carrots, sliced or shredded |
1 – 2
|
2 – 3
|
| Carrots, whole or chunked |
2 – 3
|
3 – 4
|
| Cauliflower flowerets |
2 – 3
|
3 – 4
|
| Celery, chunks |
2 – 3
|
3 – 4
|
| Collard |
4 – 5
|
5 – 6
|
| Corn, kernels |
1 – 2
|
2 – 3
|
| Corn, on the cob |
3 – 4
|
4 – 5
|
| Eggplant, slices or chunks |
2 – 3
|
3 – 4
|
| Endive |
1 – 2
|
2 – 3
|
| Escarole, chopped |
1 – 2
|
2 – 3
|
| Green beans, whole |
2 – 3
|
3 – 4
|
| Greens (beet greens, collards, kale, spinach, swiss chard, turnip greens), chopped |
3 – 6
|
4 – 7
|
| Leeks |
2 – 4
|
3 – 5
|
| Mixed vegetables |
2 – 3
|
3 – 4
|
| Okra |
2 – 3
|
3 – 4
|
| Onions, sliced |
2 – 3
|
3 – 4
|
| Parsnips, sliced |
1 – 2
|
2 – 3
|
| Parsnips, chunks |
2 – 4
|
4 – 6
|
| Peas, in the pod |
1 – 2
|
2 – 3
|
| Peas, green |
1 – 2
|
2 – 3
|
| Potatoes, in cubes |
7 – 9
|
9 – 11
|
| Potatoes, whole, baby |
10 – 12
|
12 – 14
|
| Potatoes, whole, large |
12 – 15
|
15 – 19
|
| Pumpkin, small slices or chunks |
4 – 5
|
6 – 7
|
| Pumpkin, large slices or chunks |
8 – 10
|
10 – 14
|
| Rutabaga, slices |
3 – 5
|
4 – 6
|
| Rutabaga, chunks |
4 – 6
|
6 – 8
|
| Spinach |
1 – 2
|
3 – 4
|
| Squash, acorn, slices or chunks |
6 – 7
|
8 – 9
|
| Squash, butternut, slices or chunks |
8 – 10
|
10 – 12
|
| Sweet potato, in cubes |
7 – 9
|
9 – 11
|
| Sweet potato, whole, small |
10 – 12
|
12 – 14
|
| Sweet potato, whole, large |
12 – 15
|
15 – 19
|
| Sweet pepper, slices or chunks |
1 – 3
|
2 – 4
|
| Tomatoes, in quarters |
2 – 3
|
4 – 5
|
| Tomatoes, whole |
3 – 5
|
5 – 7
|
| Turnip, chunks |
2 – 4
|
4 – 6
|
| Yum, in cubes |
7 – 9
|
9 – 11
|
| Yum, whole, small |
10 – 12
|
12 – 14
|
| Yum, whole, large |
12 – 15
|
15 – 19
|
| Zucchini, slices or chunks |
2 – 3
|
3 – 4
|
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Instant Pot takes advantage of pressure cooking, which cooks flavorful meal, softens the food and retains vitamins/minerals. Thanks to its micro-processor controlled cooking cycles, meals are made in a consistent fashion.
Trapping Flavor in Food
Instant Pot cooks meals in a fully sealed environment. Nutrients and aroma stay in the ingredients instead of being dispersing around the home. The original juice of fish, meat (e.g. chicken), and fruits remains within the food.
Retaining Vitamins and Minerals
When steaming with Instant Pot, you don’t need to put large amount of water. Enough water to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins and minerals are not leached or dissolved away by water. Since steam surrounds the food, foods are not oxidized by air exposure at heat, so asparagus, broccoli, and so on retain their bright green colors and phytochemicals.
Tender & Tasty Meal
Meat and bones can be cooked really tender in Instant Pot. After cooking in Instant Pot, the bones pork ribs are completed separated from the meat and become chewable, allowing calcium and other minerals to be easily absorbed.
Under pressure cooking, whole grain and bean based meals are also softer texture and taste better than cooked in other methods.
Consistent Results
Another important features is that Instant Pot cooks meals with remarkable consistence. During pressure cooking, heat is very evenly, deeply, and quickly distributed. The Instant Pot’s intelligent programming ensures cooking being consistent regardless the volume of water and the amount of food. This is an unmatched advantage with programmable electric pressure cookers.
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Conventional pressure cookers used to have a image of a steaming, spitting monster of a pot, noisily rattling on the kitchen stove. This is no long true with Instant Pot.
During operation, Instant Pot is absolutely quiet. It is fully sealed when pressure builds up in the inner pot. There is no steam escaping from the pot, and hence, no smell in the kitchen or spreading in your home.
Another important benefit is that Instant Pot keeps your kitchen clean. There are no messy spills, splashes or spatters to clean up and no boiled over foods.
Being a multi-cooker, Instant Pot can reduce the number of cooking appliances in your kitchen, saving you money and helping to minimize clutter and keep the kitchen organized.
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Instant Pot has 8 one-key operation buttons for the most common cooking tasks, including:
- Soup,
- Rice,
- Multigrain rice,
- Congee,
- Meat & Stew,
- Beans & Chili,
- Steaming, and
- Slow Cook
These one-button operation keys are carefully designed to achieve consistent cooking results. Of course, if you prefer to set you pressure keeping time for your own recipe, you can do so with the manual setting.
The following features are most notable to the one-button operation keys.
Intelligent Programming
These buttons are programmed intelligently based on thousands of experiments to achieve the best cooking results.
Take the “Rice” button as example. During rice cooking Instant Pot estimates the amount of rice and water by measuring the pre-heating time. The pressure keeping duration is then varied based on this measurement. Detailed considerations are taken during every rice cooking stages of soaking, blanching, steaming and braising. See Pete Vegas’ “Rice 101″ to learn more about the science of cooking rice.
Each function button can further be refined to vary food taste in the range of “rare”, “normal” and “well-done”.
Automatic Cooking
Instant Pot also provide convenience in fully automated cooking process, timing each cooking task and switch to keep-warm after cooking. Unlike conventional pressure cookers, you do not need to have a timer to manually monitor the cooking time.
Planning Meal with Delayed Cooking
Delayed cooking (up to 24 hours) can also be done with Instant Pot, allowing you to plan the meal ahead of time. Most importantly, you don’t have to stand around in the kitchen to watch over the cooker in operation. You are no longer tied to the kitchen to make the meal.
Needless to say, Instant Pot also reduces cooking time by up to 70%. It works wonders when you come home after work and have to get dinner on the table in a hurry.
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Instant Pot is one of greenest kitchen appliances, saving up to 70% electricity in comparable cooking to other appliances, e.g. oven, boiling pot + stove, steamer, etc. It is highly energy efficient thanks to the following features.
- As we know, food cooks rapidly under high temperature. Less cooking time means less energy consumed. Like other pressure cookers, Instant Pot reduces cooking time by up to 70%.
- Secondly, Instant Pot exterior housing is fully insulated. It’s cool to the touch in brief cooking and only lukewarm during long operations. Energy is concentrated on cooking the food. This makes it even more energy efficient than the conventional pressure cookers.
- Thirdly, Instant Pot’s intelligent monitoring system only heats the inner pot to maintain a certain pressure level. In a long duration cooking, heating is off nearly 40% of the cooking time.
- Fourthly, because Instant Pot is fully sealed during cooking, much less water is required for cooking (e.g. about 75% less in steaming). This essentially reduces the energy consumption in making a meal. As another benefit, your kitchen will not be steamy hot during the summer.
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