Recipes

80 Cooking Charts
81
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This section does not require beans to be soaked.
Black beans 2 lbs 4 quarts (16 cups) High 25 mins Natural (15 mins) then Quick
Black-eyed peas 2 lbs 4 quarts (16 cups) High 25 mins Natural (15 mins) then Quick
Cannellini beans 2 lbs 4 quarts (16 cups) High 40 mins Natural (15 mins) then Quick
Cranberry beans 2 lbs 4 quarts (16 cups) High 40 mins Natural (15 mins) then Quick
Garbanzo beans (chickpeas) 2 lbs 4 quarts (16 cups) High 40 mins Natural (15 mins) then Quick
Great northern bean 2 lbs 4 quarts (16 cups) High 30 mins Natural (15 mins) then Quick
Lima beans 2 lbs 4 quarts (16 cups) High 30 mins Natural (15 mins) then Quick
Navy beans 2 lbs 4 quarts (16 cups) High 30 mins Natural (15 mins) then Quick
Pinto beans 2 lbs 4 quarts (16 cups) High 30 mins Natural (15 mins) then Quick
Red kidney beans 2 lbs 4 quarts (16 cups) High 40 mins Natural (15 mins) then Quick
Pressure Cook Chart, continued
INGREDIENTS AMOUNT WATER PRESSURE COOK TIME RELEASE
LEGUMES
All beans, except lentils, should be soaked 8–24 hours before cooking.
Black beans 1 lb, soaked 8–24 hrs 6 cups Low 5 mins Natural (10 mins) then Quick
Black-eyed peas 1 lb, soaked 8–24 hrs 6 cups Low 5 mins Natural (10 mins) then Quick
Cannellini beans 1 lb, soaked 8–24 hrs 6 cups Low 3 mins Natural (10 mins) then Quick
Cranberry beans 1 lb, soaked 8–24 hrs 6 cups Low 3 mins Natural (10 mins) then Quick
Garbanzo beans (chickpeas) 1 lb, soaked 8–24 hrs 6 cups Low 3 mins Natural (10 mins) then Quick
Great northern bean 1 lb, soaked 8–24 hrs 6 cups Low 1 min Natural (10 mins) then Quick
Lentils (green or brown) 1 cup dry 2 cups Low 5 mins Natural (10 mins) then Quick
Lima beans 1 lb, soaked 8–24 hrs 6 cups Low 1 min Natural (10 mins) then Quick
Navy beans 1 lb, soaked 8–24 hrs 6 cups Low 3 mins Natural (10 mins) then Quick
Pinto beans 1 lb, soaked 8–24 hrs 6 cups Low 3 mins Natural (10 mins) then Quick
Red kidney beans 1 lb, soaked 8–24 hrs 6 cups Low 3 mins Natural (10 mins) then Quick