Manual

14
RICE AND GRAINS
Grains (1 cup) Liquid Needed
Cooking Time -
Minutes
(High Pressure)
Release Method
Barley (pearl) 3 cups 20 to 25 Quick
Brown Rice 2 cups 20 Natural
Bulgur 2 cups 6 Quick
Farro (whole grain) 3 cups 18 Quick
Quinoa 1½ cups 5 Quick
Steel-Cut Oats 3 cups 5 Natural
White Rice (long grain) 1½ cups 4 to 6 Quick
Wild Rice 3 to 4 cups 22 Quick
DRIED BEANS AND LEGUMES
• Before cooking dried beans, pick over and discard any broken or shriveled beans or bits of dirt and debris.
Rinse beans and drain.
• Beans may be soaked overnight, but the pressure cooker allows you to cook beans without presoaking.
• Onions, garlic, celery, sprigs of fresh herbs, or a bay leaf may be added for additional flavor. Do not salt
before cooking, as salt inhibits cooking.
• Cook beans in large batches (1 pound beans + 8 cups water) and freeze in 1-cup amounts
to add to other dishes.
• Never fill pressure cooker more than one-third full when cooking beans.
• After cooking beans, clean lid, gasket, steam release valve, and float valve carefully.
• When cooking beans, use High Pressure and Natural Pressure Release.
• If beans are not completely cooked (this is partially dependent on the age of the dried beans, something you
will have no control over), select Simmer and allow the beans to simmer until cooked tender. As with
vegetables, it is better to undercook and allow to simmer to complete cooking.
Beans (1 pound)
Cooking Time
(soaked overnight)
Cooking Time (unsoaked) Yield
Black Beans 7 minutes 28 to 32 minutes 6 cups
Cannellini 7 minutes 33 to 38 minutes 6 cups
Chickpeas
(Garbanzo Beans)
15 minutes 50 to 60 minutes 7 cups
Great Northern 8 to 10 minutes 30 to 35 minutes 6 cups
Lentils N.A. 8 to 10 minutes 5 cups
Pinto 8 to 10 minutes 30 to 35 minutes 6 cups
Navy Beans 8 to 10 minutes 30 to 35 minutes 5 cups
Red Beans 8 to 10 minutes 30 to 35 minutes 6 cups
Split Peas N.A. 8 to 10 minutes 5 cups