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• Clean out any foreign particles. Rinse
them with warm water.
• Soak beans in four times their volume
of warm water for at least four hours
before cooking, or if you prefer, leave
them to soak overnight. Do not add salt
to the water as this hardens the beans
and prevents absorption of water.
• Do not soak dried split lentils.
• After soaking, remove floating beans
and shell.
• Strain the water off the beans.
• Rinse in warm water (this also applies
to dried split lentils).
• Put the beans or legumes in the pressure
cooker. Add three cups of water for
each cup of beans or legumes. Do not
add salt; beans and legumes should be
seasoned after cooking.
• Add a tablespoon of vegetable oil for
each cup of water to eliminate the
foam they produce.
• To add more flavor, cook beans or
lentils with some bay leaves and a
small peeled onion embedded with
two cloves of spice.
• After the cooking time is up, use the
natural release method to allow the
pressure to decrease naturally.
• Cooking times may vary depending
on the quality of the beans or other
legumes. 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 or other legumes yields
approximately two cups when cooked.
BEANS AND LEGUMES APPROXIMATE PRESSURE
COOKING TIME LEVEL
Azuki beans 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
• WARNING: Never fill the pressure
cooker to more than half its capacity
with grains, as these foods tend to
expand and froth during cooking.
• 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 shells.
• Drain the water off the grains.
• Rinse grains in warm water (this also
applies to rice.)
• Cook each cup of grain in the quantity
of water indicated in the recipe or on
the package.
• If you prefer, add salt to taste.
• After the cooking time is up, use the
natural release method to allow the
pressure to 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 cupfuls when
cooked.
GRAINS APPROXIMATE COOKING PRESSURE
(1 cup) WATER QUANTITY TIME LEVEL
Rice, basmati 1 ½ cups 5-7 minutes High
Rice, brown 1 ½ cups 15-20 minutes High
Rice, long grain 1 ½ cups 5-7 minutes High
Rice, wild 3 cups 22-25 minutes High
ENGLISH