9
COOKING TIPS
Meat/Chicken
Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15 minutes, use
2 cups of liquid. If weight of meat or poultry is 3lbs, use 3 cups of liquid. Preserved or salted meats
should be immersed in water.
Cooking times for meat and poultry may vary according to the quality and quantity of meat or poultry
being cooked.
Unless indicated. The cooking times given below are for 3 pounds of meat or poultry unless noted
otherwise. Additionally, the denser the cut, the longer the cooking time should be.
Seafood
Cooking times may vary according to the type of seafood being cooked.
Cook seafood on a cooking rack with a trivet on the bottom of the pot (if available), and add at least 3/4
cup of liquid. Lightly grease cooking rack with vegetable oil when cooking fish.
Vegetables
Always cook with at least 1-2 cups of liquid.
Add 1-2 additional minutes to cooking time when preparing frozen vegetables.
Use the quick-release release method at the end of cooking cycle so vegetables will not become soggy.
Beans and Other Legumes
Place beans or legumes in pressure cooker. Add 3 cups of water for each cup of beans or legumes.
Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming. Do not add salt until
after cooking.
Let pressure drop naturally after cooking. Cooking times may vary according to the quality of the beans
or other legumes. If still hard after recommended cooking times, continue cooking uncovered. Add
additional water if necessary.
Grains
Before cooking, soak certain grains, such as wheat berries and pearl barley in four times their volume of
lukewarm water for at least four (4) hours or overnight if required. Do not add salt to water, since it may
toughen the grains and inhibit hydration.
Do not soak rice.
Rinse under lukewarm water (this also applies to rice)
Cook each cup of grain in the amount of water specified.