TYPE OF GRAIN APPROX. COOKING MINUTES PRESSURE RELEASE
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RISE & 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 soak rice. Do
not add salt to water, since it may toughen the grains and inhibit hydration. Rice and grains are
best slightly undercooked if they are to be added to soups or casseroles. Oil or butter must be
added to prevent foaming.
*Pear barleyy, oatmeal or other cereals can foam, froth, and sputter and can cog the pressure
release device (steam vent). These foods should not be cooked in a pressure cooker.
*Cups referenced are with the included "rice measuring cup."
Rice
Use this method for cooking long-grain or basmati rice. The texture will be more moist and slightly
stickier than stovetop rice, more like rice from a rice cooker or Asian restaurants. The butter or oil
are to prevent foaming. Salt is optional to taste (you may wish to omit salt completely if using a
purchased broth).
White rice is cooked by selecting the RICE function and using Natural Release.
Kamut 30 Natural Release
Arborio Saute rice in butter/oil until opaque.
Pressure cook 6 minutes Natural Release
Quinoa (1.5 cups quinoa + 2.25
cups liquid/water) 3 Natural Release
Rice, brown —1 1/2 cups Select Brown Rice Function Natural Release
Rice, wild — 3 cups Select Brown Rice Function Natural Release
Wheat, berries — 3 cups 30 Natural Release
Amaranth (1 cup amaranth + 2
cups liquid/water) 7 Natural Release
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