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Dry Beans, Peas, and Lentils
The pressure cooker is ideal for preparing dry beans, peas, and lentils quickly. However, these foods have a tendency to froth and foam
during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to follow these procedures:
Soaking
Soaking before pressure cooking is strongly recommended for dry beans and peas, except lentils and black-eyed peas. Benefits of soaking
include eliminating some of the water soluble starches that produce gas and create froth and foam during cooking, decreasing the cooking
time, and producing beans and peas that are more evenly cooked. Soaking can be done using the traditional or the quick-soak method.
After soaking, rinse and remove any loose skins.
Traditional method:
Clean and rinse beans and peas; cover with three times as much water as beans or peas. Soak 4 to 8 hours. Drain.
Quick method:
Clean and rinse beans and peas; cover with three times as much water as beans or peas. Bring beans or peas to a boil
and boil for 2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
Cooking
Place beans, peas, or lentils in cooking pot in cooker body. Cover with fresh water and
add 1 tablespoon vegetable oil
to help minimize
the amount of froth and foam during cooking. The cooking pot should
never be more than ½ full
with beans, peas, lentils, water, and
other ingredients. After cooking is complete, allow pressure to
drop of its own accord
.
FOR DRY BEANS, PEAS, AND LENTILS, DO NOT FILL COOKING POT OVER ½ FULL!
Dry Beans, Peas, and Lentils Timetable
Soak beans and whole peas, according to information above. Lentils and black-eyed peas do not require soaking. Add 1 tablespoon vegetable oil
to cooking liquid.
Do not cook split peas.
Close and secure cover. Place quick pressure release valve on vent pipe. Select BEANS. Adjust time, if
necessary, according to the times indicated in the timetable below and press start. After cooking is complete, allow pressure to drop of its own accord.
NOTE:
The timetable is meant to be a guide. Adjust time as necessary to produce beans you and your family prefer.
Beans, Peas, and Lentils
Cooking Time
Beans, Peas, and Lentils
Cooking Time
Black Beans
6–9 minutes
Lima Beans (baby)
5–8 minutes
Black-Eyed Peas*
6–9 minutes
Navy Beans (pea)
5–8 minutes
Chickpeas (garbanzo)
14–17 minutes
Peas (whole yellow, green)
†
14–17 minutes
Great Northern Beans
6–9 minutes
Pinto Beans
7–10 minutes
Kidney Beans
5–8 minutes
Red Beans
7–10 minutes
Lentils (brown, green)*
6–9 minutes
Soy Beans (beige)
12–15 minutes
Lima Beans (large)
2–5 minutes
* It is not necessary to soak.
† Do not cook split peas.
Lentil Curry
1 tablespoon vegetable oil
1 cup chopped onion
4½ cups chicken broth
1½ cups lentils
½ tablespoon ground coriander
½ tablespoon curry powder
½ teaspoon ground ginger
1 teaspoon salt
With cooking pot in cooker body, select SAUTÉ, press start, and preheat cooker. Add oil and onion; sauté onion until translucent.
Press cancel. Add broth, lentils, coriander, curry powder, ginger, and salt. Close and secure cover. Place quick pressure release valve
on vent pipe. Select BEANS and press start. When time is up, allow pressure to drop of its own accord.
6 servings
Savory White Beans
2 cups Great Northern beans
3 cups chicken broth
1 cup chopped onion
1 cup sliced carrots
1 tablespoon minced garlic
1 tablespoon extra virgin olive oil
1 small bay leaf
½ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon black pepper
• • • • • • •
Salt
Soak beans according to instructions above. Add all ingredients except salt to cooking pot. Close and secure cover. Place quick pres-
sure release valve on vent pipe. Select BEANS and press start. When time is up, allow pressure to drop of its own accord. Season to
taste with salt.
7 servings
