*Split peas and rhubarb can foam, froth, and sputter, and can clog the pressure release device
(steam vent). These foods should not be cooked in a pressure cooker.
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).
Type of Legume Approximate Cooking Minutes Pressure Setting
Azuki 7-8 Natural Release
Black Beans 10-12 Natural Release
Black Eyed Peas 11-12 Natural Release
Chick Peas (garbanzo) 11-13 Natural Release
Gandules (pigeon peas) 8-10 Natural Release
Great Northern 10-14 Natural Release
Kidney Beans, Red 12-14 Natural Release
Lentils, green 10-12 Natural Release
Lentils, soup 8-10 Natural Release
Lentils, red 10-15 Natural Release
Lima Beans 7-8 Natural Release
* 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)
• Add rice, then follow with enough water to overlap the rice by 1-inch.
Type of Grain Approximate Cooking Minutes Pressure Setting
Rice, basmati – 1 1/2 cups 7-8 Natural Release
Rice, converted – 1 1/2 cups 7-8 Natural Release
Rice, long grain – 1 1/2 cups 7-8 Natural Release
Rice, brown – 1 1/2 cups 17-22 Natural Release
Rice, wild – 3 cups 25-27 Natural Release
Wheat, berries – 3 cups 1 Natural Release
* Pearl barley, oatmeal or other cereals can foam, froth, and sputter, and can clog the pressure
release device (steam vent). These foods should be cooked in smaller quantities.
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