Dried Beans and Other Legumes
Place beans or legumes in pressure cooker. Add 3 cups of water for each cup of
beans or legumes.
Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming.
Do not add salt until after cooking.
Let pressure drop naturally after cooking.
Cooking times may vary according to the quality of the beans or other legumes. If
still hard after recommended cooking times, continue cooking uncovered. Add
additional water, if necessary. (Below chart is for quantity approximately half a
pot).
Approximate Cooking Minutes
* Applesauce and cranberries, can foam, froth, and sputter, and can clog the
pressure release device (steam vent). These foods should not be cooked in a
pressure cooker.
Grains
Before cooking, soak certain grains, such as wheat berries and pearl barley in four
times their volume of lukewarm water for at least four (4) hours or overnight if required.
Do not add salt to water, since it may toughen the grains and inhibit hydration.
Do not soak rice.
Rinse under lukewarm water (this also applies to rice)
Cook each cup of grain in the amount of water specified.
Approximate Cooking Minutes
Rice, basmati – 1 1/2 cups
Rice, converted – 1 1/2 cups
Rice, long grain – 1 1/2 cups
* Pearl barley, oatmeal or other cereals can foam, froth, and sputter, and can
clog the pressure release device (steam vent). These foods should not be
cooked in a pressure cooker.
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