12
13
COOKING TIMETABLE
DRY BEANS AND PEAS
Pressure Cooking is ideal for preparing dry beans and peas quickly. However, dry beans and peas tend to froth
and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use
the following precautions when pressure cooking dry beans and peas:
1. Never fill the cooker over the ½ full line (this includes beans, ingredients, and water).
2. Add 1 tablespoon vegetable oil for cooking.
3. Allow pressure to drop of its own accord.
Soaking beans and peas
Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas, for even cooking
and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or the
quick-soak method.
Traditional method:
Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain.
Quick method:
Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for
2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
Cooking beans and peas
After soaking, rinse beans and remove any loose skins. Place beans in pressure cooker. Add fresh water to just
cover the beans and add 1 tablespoon vegetable oil. Close cover securely. Cook according to the times in the
timetable below. For more firm beans for salads and side dishes and when cooking less than 2 cups of beans or
peas, use the shorter time. For soups and stews, use the longer time. After cooking is complete, allow pressure
to drop of its own accord.
*add 1/2 to 1 teaspoon salt to soaking and cooking water to
keep bean skins intact.
Beans
Time
Adzuki
1-3
Anasazi
1-3
Black beans
2-4
Black-eyed peas
2 – 4
Chickpeas (garbanzo) 7 – 10
Great Northern beans 2 – 5
Kidney beans
1 – 3
Lentils (brown, green) 3 – 5
Lima beans (large)
0 – 1
Lima beans (baby)
1 – 3
Navy beans (pea)
1 – 3
Peas (whole yellow, green)
6-9
Pinto beans 3-6
Red beans 3-6
Soy beans (beige)
8-11
QUANTITY
OR SIZE
CUPS OF
LIQUID
TIME
(MINUTES)
MEAT
BEEF
HAM
Chuck Roast
3 pounds
2
45-50
Corned Beef
3 pounds
2
60
Rolled Rib Roast
3 pounds
1½
30-35
Slice
3 pounds
1½
30-35
Picnic
3 pounds
1½
30-35
Leg of Lamb
3 pounds
2
35-45
LAMB
Chops
1˝ thick
1
12*
Chops
½˝ thick
1
5*
Butt Roast
3 pounds
2
55
Fresh Picnic Roast 3 pounds
2
55
Steak
1˝ thick
1
12*
PORK
Chops
1˝ thick
1
15*
Chops
½˝ thick
1
8*
Roast
3 pounds
2
45-50
Steak
1˝ thick
1
10*
VEAL
Steak
1
5*
½˝ thick
1˝ thick
Chops
1
12*
½˝ thick
Chops
1
5*
Round Steak
1˝ thick
1
18*
Round Steak
½˝ thick
1
10*
Short Ribs
3 pounds
1½
25
POULTRY
Whole Chicken
2-3 pounds
1
13-15
Chicken
Cut into portions
1
8
Chicken Breast
Boneless
1
3-4
Turkey Breast
3-4 Pounds
1.5
35
Broccoli
Flowerets
1
0-2
Brussels Sprouts
Small, 1-inch diameter
1
1-3
Cabbage (red, green)
Wedges, 2-inch thick
1
3-5
Thinly sliced
1
2-3
Carrots
Baby cut
1
3-5
Cauliflower
Flowerets
1
0-2
Corn on-the-cob
Whole, 2½-inch diameter
1
3
Eggplant
Cubed, 1 to 1½-inches thick
1
2-3
Parsnips
Sliced, ½-inch thick
1
0-2
Sliced, 1⁄2-inch thick
1
2
Kale
Leaves coarsely chopped,
stems thinly sliced
1
1-2
Collards*
Leaves coarsely chopped,
stems thinly sliced
1
3-4
½-inch slices
1
3-5
Beans (green, wax)
Whole or sliced
1
1-3
VEGETABLES
FRESH
Artichoke
Whole, 6 to 8 ounces
1
10
Beets
Whole, 2½-inch diameter
11/2
15-16
Asparagus
Stems cut into 1-inch pieces
1
0-1
QUANTITY
OR SIZE
CUPS OF
LIQUID
TIME
(MINUTES)
GRAINS
Amaranth
1 cup
1¾
4-5
Barley (Hulled)
1 cup
2½
25-28
Barley (Pearl)
1 cup
2½
9-12
Buckwheat
1 cup
2
3-4
Bulgar
1 cup
1½
2-3
Millet
1 cup
2
9-10
Oats (whole groats)
1 cup
1½
20-25
Oats (steel cut)
1 cup
2
4-5
Quinoa
1 cup
1½
1
Rice (brown)
1 cup
1½
10-12
Rice (white)
1 cup
1½
5-8
Rye Berries
1 cup
1½
20-25
Spelt
1 cup
2
25-30
Wheat berries
1 cup
2
25-30
Wild Rice
1 cup
1½
20-25
SEAFOOD
Crab Legs
1
1
Fish Filets
1" thick
1
2
Salmon Filets
1" thick
1
2
Tuna Filets
1" thick
1
2
Scallops
Large
1
1
Extra Large (21-25 Pieces)
1
1
Camarones
Medium to Large
(36-40 pieces)
1
1
FRESH OR FROZEN
