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Vegetable Pressure Cooker

The pressure cooker for making vegetables shows its advantages and is durable only if it is used properly. The following instructions are for your vegetable and pressure cooker preparation. Cooking time will vary depending on the size and moisture content of the vegetable, so use these tips as a guide until you find the best recipe for your vegetable pressure cooker. Looking for the best pressure cooker for canning vegetables? Please read the following article.


How to Use a Pressure Cooker For Vegetables

1. Add oil before first use

The unused new pot has a high elasticity of the sealing ring. Please add a small amount of food oil to the top and bottom of the pot as shown by the arrow in the figure to facilitate the first opening and closing. Before each use, the lid, the body, and the handle should be cleaned so that the lid can be closed safely and correctly.


2. Place food

When placing food, food and water must not exceed four-fifths of the pot capacity, and water or soup must not be less than 400 ml (about two bowls).


3. Closure

(1) Before closing the cover, check whether the float valve is unblocked, the anti-blocking cover is clean, whether the safety valve is intact, whether the float moves up and down freely, and is in the falling position.


(2) Place the pot lid on the pot body to stable the pot, and rotate the pot lid clockwise until the upper and lower handles are completely coincident. When the pot lid is moved to the working position and the float valve is fully exposed.


4. Heat Up

After closing the lid, you can heat it up with a large fire. When a small amount of steam is slowly discharged from the exhaust pipe, the pressure limiting valve is then fastened to the exhaust pipe, and then the float will rise until the exhaust pipe is "hissing" and the temperature of the furnace can be properly reduced until the exhaust is finished.


5. Cool and deflate

After cooking, the stainless pressure cooker can be naturally cooled at room temperature. If you want to eat immediately, you can use a forced cooling method (that is, sprinkle with water or immerse in water) to reduce the pressure inside. After cooling, you can lift the pressure limiting valve lightly to release the remaining air off.


6. Open the lid

When you see that the exhaust pipe does not discharge steam, the float valve drops down, and the lid can be opened counterclockwise. If the float does not fall, it proves that there is still pressure inside the pot. At this time, the air pressure interlocking device will play a safety role. It is impossible to open the lid. Do not open the lid the hard way. Use chopsticks to press down the indicating valve to clear the remaining air in the pot before opening the lid.


Tips to Cooker Vegetables with a Pressure Cooker

  • Artichokes (whole, large): Cook 15 minutes and quick-release the pressure once the cooking time is up.

  • Beets (whole, medium): Cook 18 minutes but allow the pressure to release naturally.

  • Beets (whole, baby): Cook 12 minutes and quick-release the pressure at the end of the cooking time.

  • Carrots (1-inch pieces): Cook 4 minutes and quick-release the pressure.

  • Corn (on the cob): Cook 3 minutes and quick-release the pressure.

  • Parsnips (1-inch pieces): Cook 4 minutes then quick-release the pressure at the end.

  • Potatoes (1-inch pieces): Cook 7 minutes and quick-release the pressure.

  • Potatoes (whole russet, pricked): Cook 18 minutes but let the pressure release naturally once the cooking time is up.

  • Acorn Squash (halved, cut sides down): Cook 7 minutes and allow the pressure to release naturally.

  • Butternut Squash (1-inch pieces): Cook 5 minutes then quick-release the pressure.

  • Spaghetti Squash (halved, cut sides down): Cook 10 minutes then let the pressure release naturally after cooking.

  • Sweet Potato (1-inch pieces): Cook 4 minutes and quick-release the pressure at the end of the cooking time.

  • Sweet Potato (whole, pricked): Cook 15 minutes then allow the pressure to release naturally.

  • Turnips (1-inch pieces): Cook 6 minutes then quick-release the pressure.


These are not the only vegetables you can make in a pressure cooker! Their cooking recipe is slightly different, but you can also try other ways to make food. If you want to make fresher, more delicious side dishes, you can also combine vegetables with the same cooking time (such as tender carrots and pearl onions).


Pressure Cooker