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Artichokes 30-45 minutes

Asparagus 10-15 minutes

Beans, Green 20-25 minutes

Beans, Lima 30-35 minutes

Beets, Whole 35-40 minutes

Broccoli 15-20 minutes

Brussel Sprouts 15-20 minutes

Cabbage, shredded 10-15 minutes

Carrots, sliced 15-20 minutes

Cauliflower 10-15 minutes

Chinese Pea Pods 3-5 minutes

Corn** 10-12 minutes

Eggplant 5-8 minutes

Greens 10-12 minutes

 

Leeks 12-15 minutes

Mushrooms 4-5 minutes

Okra 15-20 minutes

Onions, whole 15-20 minutes

Parsnips, sliced 15-20 minutes

Peas 5-7 minutes

Potatoes, Quartered 20-25 minutes

Potatoes, Sweet 35-40 minutes*

Potatoes, Baked 35-40 minutes*
Spinach 8-10 minutes

Squash, Summer 15-20 minutes

Squash, Winter 25-30 minutes
Tomatoes 10-15 minutes

Turnips, Rutabagas 25-30 minutes

When cooking a variety of vegetables together, try to use those that require approximately the same amount of cooking time or cut so that the cooking time works for all vegetables.  Example: Corn on the cob cut into 2" thick pieces, cauliflower, potatoes (cubed) and broccoli work well together and can be cooked in about 15 minutes once a vapor seal is formed.

*Based on small to medium size potatoes.  Large potatoes can take up to as much as 60 minutes to cook but it's well worth the wait.

**(For corn on the cob, remove husks and silks, reserving husks. Cover the bottom of the utensil with a double layer of corn husks. Place corn in layers on husks, add 3 tablespoons of water, cover, heat utensil on medium to form a vapor seal, and reduce heat to low. Cook 10 to 12 minutes or until tender depending on the size of ears.)