Select a vegetable, preparation, and tenderness to get a recommended steaming time.
Select a vegetable above to see recommended steaming times.
Reference chart for conventional stovetop steaming. Times are approximate and may vary with equipment.
| Vegetable | Time |
|---|---|
| Acorn SquashHalved · fresh | 15–25 min |
| Acorn SquashChunks · fresh | 10–15 min |
| ArtichokeWhole · fresh | 25–40 min |
| ArtichokeHalved · fresh | 15–25 min |
| AsparagusSpears · fresh | 5–8 min |
| AsparagusThick Spears · fresh | 7–13 min |
| AsparagusThin Spears · fresh | 3–5 min |
| AsparagusPieces · fresh | 4–7 min |
| BeetWhole · fresh | 35–50 min |
| BeetQuartered · fresh | 15–25 min |
| BeetSliced · fresh | 10–15 min |
| Bell PepperSliced · fresh | 2–5 min |
| Bell PepperHalved · fresh | 4–7 min |
| Bell PepperDiced · fresh | 2–4 min |
| Bell PepperSliced · frozen | 3–5 min |
| Bok ChoyHalved · fresh | 4–6 min |
| Bok ChoySliced · fresh | 3–5 min |
| BroccoliFlorets · fresh | 4–7 min |
| BroccoliSmall Florets · fresh | 3–5 min |
| BroccoliLarge Florets · fresh | 6–8 min |
| BroccoliStalks · fresh | 5–7 min |
| BroccoliFlorets · frozen | 5–8 min |
| Broccoli RabeWhole · fresh | 5–9 min |
| BroccoliniWhole · fresh | 4–6 min |
| Brussels SproutsWhole · fresh | 8–12 min |
| Brussels SproutsHalved · fresh | 6–8 min |
| Brussels SproutsWhole · frozen | 10–14 min |
| Brussels SproutsHalved · frozen | 8–10 min |
| Butternut SquashChunks · fresh | 10–15 min |
| Butternut SquashSliced · fresh | 8–12 min |
| Butternut SquashChunks · frozen | 8–12 min |
| Cabbage (Green)Wedges · fresh | 6–10 min |
| Cabbage (Green)Shredded · fresh | 5–7 min |
| CarrotCoins (¼-inch) · fresh | 4–8 min |
| CarrotSticks · fresh | 5–8 min |
| CarrotChunks · fresh | 7–10 min |
| CarrotWhole · fresh | 10–12 min |
| CarrotCoins (¼-inch) · frozen | 5–8 min |
| CarrotChunks · frozen | 8–12 min |
| CauliflowerFlorets · fresh | 5–10 min |
| CauliflowerSmall Florets · fresh | 4–7 min |
| CauliflowerLarge Florets · fresh | 8–12 min |
| CauliflowerFlorets · frozen | 6–10 min |
| Chinese Broccoli (Gai Lan)Whole · fresh | 4–7 min |
| Collard GreensLeaves · fresh | 7–12 min |
| Corn KernelsKernels · fresh | 3–5 min |
| Corn KernelsKernels · frozen | 4–6 min |
| Corn on the CobOn the Cob · fresh | 5–8 min |
| Corn on the CobHalved · fresh | 4–6 min |
| Corn on the CobOn the Cob · frozen | 7–10 min |
| EdamameWhole · fresh | 5–8 min |
| EdamameWhole · frozen | 4–6 min |
| FennelWedges · fresh | 8–12 min |
| FennelSliced · fresh | 5–8 min |
| Green BeansWhole · fresh | 5–10 min |
| Green BeansPieces · fresh | 4–8 min |
| Green BeansWhole · frozen | 5–8 min |
| Green PeasWhole · fresh | 3–5 min |
| Green PeasWhole · frozen | 3–5 min |
| KaleLeaves · fresh | 5–8 min |
| KalePieces · fresh | 5–10 min |
| LeekSliced · fresh | 5–8 min |
| LeekHalved · fresh | 8–12 min |
| MushroomsWhole · fresh | 8–12 min |
| MushroomsSliced · fresh | 4–6 min |
| MushroomsQuartered · fresh | 5–8 min |
| New PotatoesWhole · fresh | 15–20 min |
| New PotatoesHalved · fresh | 10–15 min |
| OkraWhole · fresh | 5–8 min |
| OkraSliced · fresh | 3–5 min |
| OkraWhole · frozen | 6–9 min |
| OnionWedges · fresh | 10–15 min |
| OnionRings · fresh | 6–10 min |
| OnionQuartered · fresh | 10–15 min |
| ParsnipPieces · fresh | 8–15 min |
| ParsnipCoins (¼-inch) · fresh | 6–10 min |
| PotatoChunks · fresh | 10–15 min |
| PotatoSliced · fresh | 8–12 min |
| PotatoQuartered · fresh | 12–18 min |
| PotatoWhole · fresh | 15–22 min |
| PumpkinChunks · fresh | 12–18 min |
| Red CabbageWedges · fresh | 7–11 min |
| Red CabbageShredded · fresh | 5–8 min |
| RutabagaChunks · fresh | 18–25 min |
| RutabagaSliced · fresh | 12–18 min |
| Snow PeasWhole · fresh | 3–5 min |
| Snow PeasWhole · frozen | 3–5 min |
| SpinachLeaves · fresh | 3–5 min |
| SpinachLeaves · frozen | 4–6 min |
| Sugar Snap PeasWhole · fresh | 5–7 min |
| Sugar Snap PeasWhole · frozen | 5–7 min |
| Sweet PotatoChunks · fresh | 12–15 min |
| Sweet PotatoSliced · fresh | 8–12 min |
| Sweet PotatoHalved · fresh | 25–35 min |
| Sweet PotatoChunks · frozen | 10–14 min |
| Swiss ChardLeaves · fresh | 3–5 min |
| Swiss ChardStalks · fresh | 5–8 min |
| TurnipChunks · fresh | 12–18 min |
| TurnipSliced · fresh | 10–15 min |
| Wax BeansWhole · fresh | 5–10 min |
| Wax BeansWhole · frozen | 5–8 min |
| Yellow SquashSliced · fresh | 4–7 min |
| Yellow SquashChunks · fresh | 5–8 min |
| ZucchiniSliced · fresh | 4–7 min |
| ZucchiniHalved · fresh | 6–9 min |
| ZucchiniChunks · fresh | 5–8 min |
Showing 106 of 106 entries. Click a row to select that vegetable in the timer above.
A simple stovetop method using a steamer basket over boiling water.
Pour about 1 inch of water into a saucepan or pot. The water should not touch the bottom of the steamer basket.
Set the heat to medium-high and bring the water to a steady boil. You should see consistent steam rising.
Place vegetables in the steamer basket in a single, even layer. Avoid overcrowding — steam needs to circulate.
Place the lid on tightly and start the timer. Reduce heat slightly to maintain steady steam without boiling dry.
Start checking texture near the low end of the recommended range. Test with a fork or by tasting a piece.
Once done, remove the steamer basket from the pot. Vegetables continue cooking in residual heat, so remove them slightly early if unsure.
Time is a starting point — always confirm with a physical texture check.
Bright color, slight crunch when bitten. Fork enters with noticeable resistance. Most nutrients are retained.
Best for: Asparagus, broccoli, snap peas, green beans
Fork slides in with mild resistance. Vegetables bend slightly but hold shape. Good balance of texture and flavor.
Best for: Carrots, cauliflower, Brussels sprouts, zucchini
Soft throughout, easily mashed with a fork. Deep flavor but reduced crunch. Appropriate for potatoes and beets.
Best for: Potatoes, sweet potatoes, beets, winter squash
Wait until you see steady, consistent steam rising before placing vegetables and starting the countdown.
When vegetables are piled on top of each other, those in the center cook unevenly. Use a single layer or steam in batches.
Pieces of different thicknesses cook at different rates. Small pieces will be mushy while large ones are still raw.
Dense root vegetables like potatoes take much longer than delicate greens like spinach. Always check the specific vegetable.
If the water evaporates completely, the pot can be damaged. Use enough water and check during longer steaming times.
Vegetables continue cooking in residual steam and heat. Remove them slightly before your target doneness if you want to avoid overcooking.
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