Pressure cooking fruits takes almost no time at all. You'll be surprised at how quickly you can cook up a compote or a pie filling! Be sure to add sugar to taste before or after cooking. There are a few things that you should not pressure cook: applesauce, cranberries or rhubarb. Remember not to fill cooker over 2/3 full, and use the quick release method to bring the pressure down. For dried fruit, do not fill cooker over 1/2 full, and soak according to package directions before cooking.

Fruit	Liquid	Cooking Time
Fresh Fruits:
Apricots; whole	1 1/4 cups	1 minute
Blueberries	1 1/4 cups	2 minutes
Cherries	1 cup	0 minutes *
Peaches; whole	1 1/4 cups	2 minutes
Pears; whole	1 1/4 cups	2 minutes
Pineapple; slices	1 cup	6 minutes
Plums	1 1/4 cups	0 minutes *
Dried Fruits:
Apples	2 cups	2 min
Apricots	2 cups	2 min
Figs	2 cups	6 min
Peaches	2 cups	4 min
Pears	2 cups	4 min
Prunes	2 cups	5-6 min
Raisins	1 cup	5 min

*remove from heat when pressure regulator begins rocking.

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