Here is a list of preferred vegetables, while you can certainly add in others, these are the most yang and will provide the most benefit. I usually will select 5 or 6 from the list to make cooked vegetables in our pressure cooker.
PREFERED VEGETABLES
Root Vegetables:
Red onions
White onions
Yellow onions
Sweet onions
Gold pearl onions
Red pearl onions
White pearl onions
Boiler onions
Cipolline onions
Bulb onions
Green onions or scallions
Shallots
Leeks
Rutabaga
Daikon or white radish
Carrots
Cruciferous vegetables:
Red cabbage
Savoy cabbage
Brussels sprouts
Broccolette, brocolini or baby broccoli (but not regular broccoli).
White cauliflower
Orange cauliflower
Purple cauliflower
Cauliflower stems (sliced finely so they cook).
COOKED VEGETABLES IN PRESSURE COOKER:
Roughly chop vegetables so they are all about the same size, about half inch cubes, this does not need to be precise.
Place them into your pressure cooker and add 1/3 cup of spring water.
Place the lid on, seal and pressure cook for 3 min.
Once done do a quick steam release and start blending with a vertical hand blender. You can make it chunkier by just pulsing a few times or smoother by blending longer.
Remove any excess liquid and enjoy. This can be reheated several times as needed.
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