34 | 12-Quart Digital Pressure Cooker | Model MCPR3500
Azuki
Pinto
Black Beans
Navy Beans
Black Eyed Peas
Soybeans
Chick Peas (Garbanzo)
Gandules (Pigeon Peas)
Great Northern
Kidney Beans, Red
Lentils, Green
Lentils, Soup
Lentils, Red
Lima Beans
Cannellini
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
TYPE OF VEGETABLE
7-8 mins 10-15 mins
20-24 mins 30-35 mins
20-25 mins 28-32 mins
22-25 mins 30-35 mins
11-12 mins 15 mins
26-33 mins 33-40 mins
25-30 mins 30-35 mins
N/A 8-10 mins
N/A 10-15 mins
7-8 mins 9-12 mins
18-22 mins 33-38 mins
35-40 mins 50-60 mins
20 mins 25-30 mins
8-10 mins 11-13 mins
N/A 10-12 mins
APPROX. COOKING TIME
(SOAKED OVERNIGHT)
APPROX. COOKING TIME
(UNSOAKED)
PRESSURE RELEASE
DRIED BEANS AND LEGUMES
• Ensure to discard any broken or shriveled beans or bits of dirt and debris. Rinse thoroughly
and drain before cooking.
• Pre-soaking is not necessary whenever cooking under pressure.
• Onions, garlic, celery, springs of fresh herbs or a bay leaf may be added for additional
avoring. Do not salt before cooking as salt to prevent inhibiting the cooking process.
• Never cook more than 2 cups of beans per batch ( 2 cups + 8 cups of water + seasonings
+ onion/garlic/herbs to taste + 4 teaspoons of oil)
• Add 2 teaspoons of oil per cup of beans to prevent foaming.
• Always clean the lid, rubber sealing ring, the pressure valve and the oat valve after
cooking beans.
• Cooking times may vary according the quality of the bean or legumes. If the beans are
not thoroughly cooked after the suggested cooking times, continue cooking uncovered,
monitoring the consistency every so often. Add water if necessary.
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