Teresa, i Agree With Nina. i Like to Saute my onions, carrots, And celery --- But These Should be *finelyChopped* And Should Have Melted Into The Sauce Anyway After 10 Minutes of Cooking (even Without Sauteing). What is The Psi Value For The High-Pressure Setting on Your Cooker (check Your Manual)? on Mine, HighPressure = 15 Psi (the Common High Pressure Value). That Value Can Effect The Cooking Time For Your Meats AndVeggies. When i Want 1-Inch Slices of celery in a Stew to be Almost Crisp-Tender (a Bit Softer), i Cook ThemFor 5 Minutes at High Pressure, With a Quick-Release. Rita