16
• After the cooking time, allow the
pressure to decrease naturally.
• Cooking times may vary depending
on the quality of the beans. If, after
the recommended cooking time, the
beans are still hard, continue cooking
them with the lid off. If necessary,
add water.
• A cup of beans expands to
approximately two cups when
cooked.
• When you prepare lentil soup,
use the cooking times given for a
conventional cooker.
BEANS AND LEGUMES
APPROXIMATE
PRESSURE
COOKING
TIME
LEVEL
Azuki 4-5
minutes
High
Beans, white
5-7 minutes
High
Beans, scarlet, red
10-12 minutes
High
Beans, black
8-10 minutes
High
Beans, colored
4-6 minutes
High
Pigeon peas
7-9 minutes
High
Chick peas
10-12 minutes
High
Lentils, red
7-9 minutes
High
Lentil soup
8-10 minutes
High
Lentils, green
8-10 minutes
High
Grains
• Clean out any foreign particles. Rinse
them with warm water. Soak grains,
in four times their volume of warm
water for at least four hours before
cooking them, or if you prefer, leave
them to soak overnight. Do not add
salt, for this will harden grains and
prevent them from absorbing water.
• Do not leave rice to soak.
• After soaking remove floating grains
or shell.
• Strain the water off the grains.
• Rinse them in warm water (this also
applies to rice.)
• Cook each cupful of grains in the
quantity of water indicated.
• If you prefer, add salt to taste.
• Never fill the pressure cooker to
more than half of its capacity.
• After the cooking period, let the
pressure decrease naturally.
• Cooking times may vary depending
on the quality of the grains. If after the
recommended cooking time the grains
are still hard, continue cooking them
with the lid off. If necessary, add water.
• A cup of grains expands to
approximately two cups when cooked.
GRAINS APPROXIMATE
COOKING PRESSURE
(1 cup)
WATER QUANTITY
TIME
LEVEL
Rice, basmati
1 1/2 cups
5-7 minutes
High
Rice, brown
1 1/2 cups
15-20 minutes
High
Rice, long grain
1 1/2 cups
5-7 minutes
High
Rice, wild
3 cups
22-25 minutes
High
Meat
• Remove all the visible fat from the
meat or poultry. If you are preparing a
complete cut of meat or poultry, such
as a roast, cut it in such a way that it
fits in the cooker without touching the
sides. Meat and poultry cut up into
small pieces cooks more quickly.
• To achieve best results, brown the
meat with 2 to 3 spoonfuls of vegetable
or olive oil in the pressure cooker
with the lid off and before adding the
other ingredients. Do not overload the
pressure cooker. Brown meat in batches
if necessary. Drain off the excess fat and
begin as indicated in the recipe.
• Always cook meat with at least 1/2
cupful of liquid. If the cooking time
exceeds 15 minutes, use two cups
of liquid. Meats with preservatives or
salted meats should be covered by
the water.
• Never fill the pressure cooker to
more than half its capacity.
• When you prepare a concentrated
stock or soup, put all the ingredients
in the pressure cooker and add
water to half its capacity.
• Exact cooking times vary depending
on the quality and quantity of the
meat which is cooked. Unless the
