Just like cooking vegetable, fresh or dried fruits are best steamed to preserve the texture and taste as well as vitamins and minerals. Steaming also retains the nature look of the fruit, essential to your fruit dish.
When steaming vegetable, you need one cup of water (250ml), an ovenproof or steel bowl on a trivet. Normally fruit dish has precise requirement on the texture of the fruit. Instead of leaving the cooker naturally cooling down, you’ll need to use the steam release to release the pressure and stop cooking.
Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.
Pressure Cooking Time Table for Fruits
|
Fruits
|
Fresh, Cooking Time
(in Minutes) |
Dried, Cooking Time
(in Minutes) |
| Apples, in slices or pieces |
2 – 3
|
3 – 4
|
| Apples, whole |
3 – 4
|
4 – 6
|
| Apricots, whole or halves |
2 – 3
|
3 – 4
|
| Peaches |
2 – 3
|
4 – 5
|
| Pears, whole |
3 – 4
|
4 – 6
|
| Pears, slices or halves |
2 – 3
|
4 – 5
|
| Prunes |
2 – 3
|
4 – 5
|
| Raisins |
N/A
|
4 – 5
|
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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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Pork Feet and Soy Bean Soup is a traditional delicious Chinese soup. Only ginger, green onion, two pork feet and a cup of soaked soy beans will be needed for the soup. Normal process to cook the soup needs to simmer it for more than 3 hours. but it is very fast and energy saving by using Instant Pot Electric Pressure Cooker. And Instant Pot Programmable Pressure Cooker can also trap flavor in food, retaining vitamins and minerals, cook tender & tasty meal and it has consistent results all the time!
Prepare Time: 10 minutes to wash and clean the pork feet and prepare the ingredients.
Cooking Time: Around 30 minutes with Instant Pot Electric Pressure Cooker
Ingredients: 6 servings
- white part of 2 green onion,
- minced green leaves of 2 green onion
- 2 pounds pork feet
- a cup of soaked soy beans
- 3 thin slices of ginger
- 2 teaspoons salt
- 6 cups water
Cooking:
Put all ingredients except minced green leaves of 2 green onion into Instant Pot Programmable Pressure Cooker then press the Soup button. Then that is it! Simple, fast, delicious, delicious, retaining flavor and nutrition, consistent results all the time!
Ready to serve:
Wait till the Instant Pot Programmable Pressure Cooker to cool down or open the pressure exhaust valve in order to open the cover.
Sprinkle with green shallots on the top of soup.
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Oxtails bones make the most delicious soup. The soup is high in calcium and other minerals.
Oxtail soup is made with celery, onions, carrots and wine. It does take a long time to cook if using slow-cooker or other common methods. It can be cooked rather fast with Instant Pot Programmable Pressure Cooker.
Prepare Time: 15 minutes
Cooking Time: Around 30 minutes with Instant Pot Electric Pressure Cooker
Ingredients: 6 servings
- 2 pounds oxtail, cut into 1 inch chunks
- 2 medium-size tomatoes, cut into pieces
- 2 medium-size carrots, peeled and diced
- 1 stalk celery, diced
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1 green onion, cut into 1/2 inch chunks
- 3 thin slices of ginger
- 1/4 teaspoon black pepper
- 1/4 cup wine
- 6 cups water
Cooking:
Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Soup button. Then that is it! Simple, fast, delicious, retaining flavor and nutrition, consistent results all the time.
Ready to serve:
Wait till the Instant Pot Programmable Pressure Cooker to cool down or open the pressure exhaust valve in order to open the cover.
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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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