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27.
DRIED BEANS & LEGUMES
HIGH PRESSURE COOKING TIMES
NATURAL STEAM RELEASE
Beans & Legumes Cooking Water*
Yield
Time
+ 1 Tbl. Cooked
Veg. Oil
Adzuki, 1 cup dry 12 to 14 min. 3 cups 2 cups
Black Beans, 1 cup dry 20 to 25 min. 3 cups 2 cups
Black Eyed Peas, 1 cup dry 18 to 20 min. 3 cups 2-1/4 cups
Chickpeas (Garbanzo), 1 cup dry 23 to 25 min. 3 cups 2-1/2 cups
Great Northern, 1 cup dry 11 to 13 min. 3 cups 2-1/4 cups
Kidney Beans, red or white,
1 cup dry 13 to 15 min. 3 cups 2 cups
Lentils,
green, brown or red,2 cups dry 11 to 13 min. 3 cups 4 cups
Navy Beans 1 cup dry 13 to 15 min. 3 cups 2 cups
Pinto Beans, 1 cup dry 12 to 14 min. 3 cups 2-1/4 cups
*Add one tablespoon of vegetable oil to the water to reduce excess foaming.
◆ All beans and dried legumes, with the exception of lentils: Follow package
directions to pre-soak overnight or boil for a few minutes, soak and drain.
The actual cooking times may vary depending on how old the beans are
and personal preference.
26.
FRESH FRUITS
HIGH PRESSURE COOKING TIMES
QUICK STEAM RELEASE
Fresh & Dried Fruit Cooking Time Water
Apricots, fresh whole or halved 0 to 1 min.* 1 cup
Berries, fresh 0 to 1 min.* 1 cup
Cherries, fresh 0 to 1 min.* 1 cup
Peaches, fresh halved 1 to 2 min. 1 cup
Pears, fresh halved 1 to 2 min. 1 cup
Plums, fresh 2 to 3 min. 1 cup
Prunes (dried plums) 2 to 3 min. 1 cup
*
For fruits that cook for 1 minute or less: As soon as the pressure builds,
and the steam begins to hiss, start a timer and cook under pressure for
1 minute or less.
Turn the Variable Temperature/Pressure Control to
WARMING and unplug the unit.