Fresh Broccoli, Cauliflower, and Carrots
Ingredients Broccoli, Cauliflower, Carrots 1 cup of water Instructions Zero minutes on high with a quick release. Notes Came out tender, but not mushy. * Photo
Fresh Green Cabbage
Ingredients Head of green cabbage. 1 cup of water. Instructions Cut the cabbage into eighths. Cook it for 7 minutes on high with a quick release. Notes Came out tender, but not mushy. For me anything over 7 minutes starts to get too mushy for my tastes. I’ve seen other recipes that say 10 minutes, but…you can always cook it longer if desired if 7 isn’t enough.
Fresh Shredded Green Cabbage
Ingredients Head of green cabbage. 1 cup of water. Instructions Put a head of cabbage through a spiralizer. Cook it for 3 minutes on high with a quick release. Notes Came out tender, but not mushy. Could probably do less than 5 minutes.
Frozen Broccoli
Ingredients Bag of frozen broccoli 1 cup of water Instructions 1 minutes on low pressure with a quick release. OR Zero minutes on high with a quick release. Notes Using low pressure gives you more control and you can dial in the doneness of vegetables much better. I’ve turned a lot of vegetables to mush on the high pressure setting.