User Manual

12
BEANS :
1. Sort beans and remove any pebbles or bad looking beans. Rinse dried
beans under cold water and drain. Add the beans to the cooking bowl.
Note: You do not need to soak beans before pressure cooking. The cooking
chart displays both unsoaked and soaked cook times.
2. Add 1–2 tablespoons of butter or oil to the beans to minimize frothing.
Note: Do not fill the cooking bowl more than half full, as the beans will
expand during cooking. Always use enough liquid to cover the beans.
3. If the bowl is not already in the cooking base, add the bowl to the base and
follow the cooking process outlined in the “Operating Instructions” section.
4. Use the Natural Pressure Release method for best results.
All directions below are based on one rice measure, or using provided measuring cup.
Food Water Amount Cooking Time Recommended
Pressure Release Method
Barley 3 cups 20–25 minutes Natural Release,
15 minutes, KEEP WARM
Rice, brown 2 cups 20–25 minutes Natural Release,
10 minutes, KEEP WARM
Rice, wild 3 cups 20–25 minutes Natural Release,
15 minutes, KEEP WARM.
Drain remaining water
after releasing pressure.
Food COOKING TIME
(soaked
overnight)
COOKING TIME
(unsoaked)
Preset at 40 minutes
Recommended
Pressure Release Method
Black Beans 20–25 minutes 28–30 minutes Natural Release
Cannellini 18–22 minutes 33 to 38 minutes Natural Release
Chickpeas (Gar-
banzo Beans)
35 minutes 50 minutes
Great Northern 30 minutes
(less)
40 minutes
(normal)
Natural Release
Lentils N.A. 8–10 minutes Natural Release
Pinto Beans 20–24 minutes 30–35 minutes Natural Release
Navy Beans 22–25 minutes 30–35 minutes Natural Release
Red Beans 22–25 minutes 30–35 minutes Natural Release
Soy Beans 26–33 minutes 33–40 minute Natural Release