Cooking Vegetables in a Pressure Cooker

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You could theoretically cook any type of vegetable in the pressure cooker. But many vegetables are quite delicate, cook quickly, and retain better flavor and texture using conventional methods. We think cooking only sturdier vegetables that require longer cooking times makes sense in a pressure cooker. So you won’t find green beans, broccoli, or zucchini in our chart. What we do include are vegetables like winter squashes, winter greens, and root vegetables such as potatoes, beets, and carrots.

These instructions work for 6- and 8-quart models. For 6-quart electric models, use your own timer when cooking vegetables with a pressurized cooking time of 10 minutes or less, and start the countdown as soon as the pot comes to pressure. Also, quick release the pressure immediately after the pressurized cooking time; do not let the cooker switch to the warm setting.

Vegetable: 1 Acorn Squash
Prep: scrubbed, cut into 8 wedges, seeded
Water: 1 cup
Cook Time (at High Pressure): 10 minutes
Release Type: Quick

Vegetable: 4 Artichokes
Prep: stemmed, top ¼ removed, leaf tips trimmed
Water: 1 cup
Cook Time (at High Pressure): 15 minutes
Release Type: Quick

Vegetable: 8 Baby Artichokes
Prep: stemmed, top ¼ removed
Water: 1 cup
Cook Time (at High Pressure): 5 minutes
Release Type: Quick

Vegetable: 6 Beets
Prep: halved if small or quartered if large
Water: 1 cup
Cook Time (at High Pressure): 20 minutes
Release Type: Quick

Vegetable: 1 pound Brussels Sprouts
Prep: halved
Water: 1 cup
Cook Time (at High Pressure): 2 minutes
Release Type: Quick

Vegetable: 1 Butternut Squash
Prep: peeled, seeded, cut into 1-inch pieces
Water: 1 cup
Cook Time (at High Pressure): 12 minutes
Release Type: Quick

Vegetable: 1 head Red or Green Cabbage
Prep: cut into 8 wedges
Water: 1 quart
Cook Time (at High Pressure): 15 minutes
Release Type: Quick

Vegetable: 1 pound Carrots
Prep: peeled, cut into ½-inch pieces
Water: 1 cup
Cook Time (at High Pressure): 4 minutes
Release Type: Quick

Vegetable: 1 head Cauliflower
Prep: cored, cut into 1-inch pieces
Water: 1 cup
Cook Time (at High Pressure): 2 minutes
Release Type: Quick

Prep: cored, left whole
Water: 1 cup
Cook Time (at High Pressure): 5 minutes
Release Type: Quick

Vegetable: 2 pounds Collard Greens
Prep: stemmed, leaves chopped
Water: 1 quart
Cook Time (at High Pressure): 10 minutes
Release Type: Quick

Vegetable: 2 pounds Kale
Prep: stemmed, leaves chopped
Water: 1 quart
Cook Time (at High Pressure): 7 minutes
Release Type: Quick

Vegetable: 1 pound Red Potatoes, for salad
Prep: scrubbed, cut into ¾-inch pieces
Water: 1½ cups plus 2 tablespoons vinegar
Cook Time (at High Pressure): 7 minutes
Release Type: Quick

Vegetable: 2 pounds Red Potatoes, whole or for smashing
Prep: scrubbed, left whole
Water: 1 quart
Cook Time (at High Pressure): 13 minutes
Release Type: Quick

Vegetable: 2 pounds Russet or Yukon Gold Potatoes, for mashing
Prep: peeled, sliced ½ inch thick
Water: 1 cup
Cook Time (at High Pressure): 8 minutes
Release Type: Quick

Vegetable: 2 pounds Sweet Potatoes, for mashing
Prep: peeled, sliced ½ inch thick
Water: 1 cup
Cook Time (at High Pressure): 15 minutes
Release Type: Quick