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Vegetable Steaming Times

Steaming vegetables is an excellent way to keep them at their healthiest. First, it helps preserve nutrients and flavors by not boiling them away. Plus, because they are more flavorful, steamed vegetables require less fats and salt to be at their tastiest!


Times refer to vegetables steamed over (not in) boiling water or liquids using the steamer that came with your rice cooker from the manufacturer, or an after-market steamer basket.

VegetableTime(Minutes)
Artichokes, Whole, tops trimmed30 – 32
Asparagus, spears, trimmed10 – 14
Beans, Green/Wax, whole or snapped10 – 14
Beets, peeled and cubed25 – 28
Broccoli, quartered10 – 14
Brussels Sprouts, whole15 – 18
Cabbage, cored, cut in 1 inch wedges16 – 18
Celery, 1/4 inch slices14 – 16
Carrots, 1/4 inch slices10 – 14
Cauliflower, quartered or halved10 – 14
Corn on the Cob25 – 30
Eggplant, halved16 – 18
Mushrooms, Whole25 – 30
Okra, whole18 – 20
Onions, 1/4 inch slices12 – 14
Parsnips, 1/4 inch slices10 – 14
Peas, shelled12 – 13
Peppers, Whole, unstuffed12 – 13
Potatoes, quartered or cubed25 – 35
Rutabaga, peeled and cubed28 – 30
Spinach14 – 16
Summer Squash, sliced12 – 14
Yellow Squash, sliced12 - 14
Zucchini, sliced12 - 14
Winter Squash, quartered, seeded22 – 24
Acorn Squash, halved, seeded22 – 24
Butternut Squash, quartered, seeded22 – 24
Turnips, 1/4 inch slices20 – 22