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BEANS/CHILI
When cooking beans, make sure you pick over the beans, rinse and drain them� Dry beans can be soaked overnight
to speed up the cooking process� Because beans expand when cooking, NEVER fill the inner pot more than
halfway up to allow room for expansion� Add in about 1 tablespoon of oil to prevent them from foaming up and
clogging the pressure valve� It is best to use the natural release� If the beans aren’t cooked when the cooking
program is finished, you can either turn the Sear function on without the lid and finish cooking them or cook
them under pressure for another 3
~ 5 minutes�
Beans and
Legume
Dry Cooking Time
(minutes)
Soaked Cooking
Time (minutes)
Adzuki 20 ~ 25 10 ~ 15
Anasazi 20 ~ 25 10 ~ 15
Black beans 20 ~ 25 10 ~ 15
Black-eyed peas 20 ~ 25 10 ~ 15
Cannellini 30 ~ 35 15 ~ 20
Chickpeas 35 ~ 40 20 ~ 25
Fava, dried 30 12
Fava, fresh 8 N/A
Kidney beans, red 25 ~ 30 20 ~ 25
Beans and
Legume
Dry Cooking
Time (minutes)
Soaked Cooking
Time (minutes)
Kidney beans, white 35 ~ 40 20 ~ 25
Lima beans 20 ~ 25 10 ~ 15
Lentils, French
green, green, mini
15 N/A
Lentils, split red,
orange, yellow
15 N/A
Navy beans 20 ~ 25 15 ~ 20
Peas 18 10
Pinto beans 25 10
Soy beans 20 ~ 25 15 ~ 20
Broccoli 3 ~ 5
Brussel sprouts 3 ~ 4
Cabbage 3
Carrots, sliced 1 ~ 2
Carrots, whole 3 ~ 4
Cauliflower, florets 2 ~ 3
Celery 2 ~ 3
Collards 3 ~ 4
Corn, kernels 1
Corn, on the cob 4
Eggplant 2 ~ 3
Escarole 1 ~ 2
Green beans 2 ~ 3
Kale 1
Onions 3
Parsnips 2 ~ 3
Peas 2 ~ 3
Peppers, bell 3 ~ 4
Potatoes, baby 5 ~ 6
Potatoes, quartered 5
Potatoes, sweet 15
Potatoes, whole (small,
med, large)
10, 12, 15
Spinach 1
Squash, acorn 7
Squash, butternut 6
Squash, spaghetti 3 ~ 4
Tomato, slices 3
Zucchini 2 ~ 3
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