15
14
ENGLISH
ENGLISH
Potatoes, sliced or cubed
High
5-8 minutes
6-9 minutes
Pumpkin, chunks
High
4-8 minutes
6-12 minutes
Spinach
High
1-2 minutes
3-5 minutes
Sweet Potatoes, cubed
High
7-9 minutes
9-11 minutes
Sweet Potatoes, whole
High
10-15 minutes
12-19 minutes
Tomatoes, quartered
High
2 minutes
4 minutes
Zucchini
High
2 minutes
3 minutes
Pressure Cooking Fresh or Dried Fruits:
To achieve best results when
pressure cooking dried or fresh fruit, please refer to the below tips and hints:
1. Quick release method is recommended when pressure cooking fruit to
prevent from overcooking.
2. One half cup of water is sufficient for cooking any quantity of fruit because
the cooking time is very short.
3. Add sugar to fruit only after being cooked, not before.
Fruit Pressure Cooking Chart:
Fruit
Pressure Setting
Fresh
(Cooking Time)
Dried
(Cooking Time)
Apples (Slices or Chunks)
High
2 minutes
3 minutes
Apples (Whole)
High
3 minutes
4 minutes
Apricots, whole or halved
High
2-3 minutes
3-4 minutes
Peaches
High
2-3 minutes
4-5 minutes
Pears
High
2-4 minutes
3-5 minutes
Plums/Prunes
High
2-4 minutes
3-5 minutes
Grapes/Raisins
High
1-2 minutes
4-5 minutes
Pressure Cooking Beans/Legumes (Dry & Soaked):
To achieve best results
when cooking with dried or soaked beans/legumes, please refer to the below
tips and hints:
1. Rinse dried beans/legumes under cold water and drain; discard any pebbles
or other debris in batch.
2. Do not fill the cooker more than half full to allow for beans/legumes to expand
in size.
3. Use enough liquid to cover the beans/legumes
4. Do not salt beans/legumes. Using salt while cooking the beans/legumes
prevents them from cooking properly.
5. Add 1-2 tablespoons of oil to beans/legumes to minimize frothing.
6. Release pressure when cooking dried beans/legumes by using the natural
release method for best results.
Beans/Legumes Pressure Cooking Chart
:
Beans/Legumes
Pressure Setting
Cooking Time
(dry)
Cooking Time
(pre-soaked)
Adzuki Beans
High
20-25 minutes
10-15 minutes
Black Beans
High
20-25 minutes
10-15 minutes
Black-Eyed Peas
High
20-25 minutes
10-15 minutes
Cannellini Beans
High
35-40 minutes
20-25 minutes
Chestnuts, pierced
High
7-10 minutes
5-7 minutes
Chickpeas (Garbanzo Beans)
High
34-40 minutes
20-25 minutes
Great Northern Beans
High
28-30 minutes
23-25 minutes
Kidney Beans
High
25-30 minutes
20-25 minutes
Lentils (Brown)
High
15-20 minutes
N/A
Lentils (Green)
High
15-20 minutes
N/A
Lentils (Red)
High
15-17 minutes
N/A
Lima Beans
High
20-24 minutes
10-15 minutes
Navy Beans
High
25-30 minutes
20-25 minutes
Pinto Beans
High
25-30 minutes
20-25 minutes
Red Beans
High
25-30 minutes
20-25 minutes
Soybeans
High
25-30 minutes
20-25 minutes
Split Peas (Green)
High
15-20 minutes
10-15 minutes
Split Peas (Yellow)
High
15-20 minutes
10-15 minutes
Pressure Cooking Rice/Grains:
To achieve best results when pressure
cooking rice/grains, please refer to the below tips and hints:
1. Add 1-2 tablespoons of oil to the dried grains to minimize frothing.
2. Do not fill the removable cooking pot more than halfway to allow rice/grain to
expand in size.
3. Do not use the quick release method to release pressure; Use the natural
release method instead to release pressure from the cooker.
4. Pearl Barley tends to froth, foam, and sputter, which may block the pressure
valve if filled too high in the removable cooking pot. Please be sure not to fill
the removable cooking pot more than halfway.