Use and Care Manual

3736
Dry Beans, Peas, and Lentils Timetable
Soak beans and whole peas, according to information on page 35. Lentils do not require
soaking. Add 1 tablespoon vegetable oil to cooking liquid. DO NOT COOK SPLIT
PEAS.
Close and secure cover. Place quick pressure release valve on vent pipe. Select the BEANS
function. Adjust time, if necessary, according to the times indicated in the timetable below
and press start. After cooking is complete, use natural pressure release (see page 14).
NOTE: The timetable is meant to be a guide. Adjust time as necessary to produce beans
you and your family prefer.
FOR DRY BEANS, PEAS, AND LENTILS, DO NOT FILL COOKING POT OVER ½ FULL!
BEANS, PEAS, AND LENTILS
COOKING TIME
(Minutes)
Black Beans 3–5
Black-Eyed Peas 2–3
Chickpeas (garbanzo) 7–10
Great Northern Beans 3–6
Kidney Beans 2–4
Lentils (brown, green)* 3–4
Lima Beans (large) 2–3
Lima Beans (baby) 2–4
Navy Beans (pea) 2–4
Peas (whole yellow, green)** 7–10
Pinto Beans 4–7
Red Beans 4–7
*It is not necessary to soak.
**Do not cook split peas.
Lentil Curry
2 tablespoons olive oil
2 cups chopped onion
1 tablespoon ground coriander
1 tablespoon curry powder
1 teaspoon ground ginger
3 cups lentils
1 teaspoon salt
9 cups chicken broth
With cooking pot in cooker body, select
the SAUTÉ function, press start, and
preheat cooker. Add oil, onion, coriander,
curry powder, and ginger; sauté for 2
minutes. Press cancel. Add lentils, salt,
and broth. Close and secure cover. Place
quick pressure release valve on vent pipe.
Select the BEANS function and press
start.
When time is up, use natural pressure
release.
12 servings (serving size ½ cup)
Savory White Beans
4 cups Great Northern Beans
2 tablespoons olive oil
2 cups chopped onion
1 tablespoon minced garlic
2 cups sliced carrots
2 small bay leaves
1 teaspoon salt
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon black pepper
6 cups chicken broth
Soak beans according to instructions on
page 35.
With cooking pot in cooker body, select
the SAUTÉ function, press start, and
preheat cooker. Add oil, onion, and garlic;
sauté until onions are translucent. Press
cancel. Add beans, carrots, bay leaves,
salt, thyme, rosemary, pepper, and broth.
Close and secure cover. Place quick
pressure release valve on vent pipe. Select
the BEANS function and press start.
When time is up, use natural pressure
release.
14 servings (serving size ½ cup)
Red Hot Pinto Beans
4 cups pinto beans
3 tablespoons vegetable oil
2 cups chopped onion
2 jalapeño peppers, seeded,
deveined, minced
3 large cloves garlic, minced
2 tablespoons all-purpose our
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon salt
5 cups chicken broth
Soak beans according to instructions on
page 35.
With cooking pot in cooker body, select
the SAUTÉ function, press start, and
preheat cooker. Add oil, onion, peppers,
and garlic; sauté until onions are
translucent. Stir in our, chili powder,
cumin, paprika, and salt. Cook 1 minute.
Press cancel. Add beans and broth. Close
and secure cover. Place quick pressure
release valve on vent pipe. Select the
BEANS function, adjust time to 6
minutes, and press start.
When time is up, use natural pressure
release.
18 servings (serving size ½ cup)