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12
Cooking Guide
food
Pressure
approx.
Type of
level
Cooking Time
steam Release
Dried beans/legumes*
Beans (black)
High
8 to 10 minutes
natural release
Beans (colored)
High
4 to 6 minutes
natural release
Beans (red)
High
10 to 12 minutes
natural release
Beans (white)
High
5 to 7 minutes
natural release
Chick peas
High
10 to 12 minutes
natural release
Lentils (green)
High
8 to 10 minutes
natural release
Lentils (red)
High
7 to 9 minutes
natural release
Lentil soup
High
8 to 10 minutes
natural release
* Beans are soaked before cooking.
fresh/Dried fruits
Apples (dried)
High
3 minutes
Quick release
Apples (slices or pieces)
Low
2 to 3 minutes
Quick release OR
natural release (for
puree or conserve)
Apricots (dried)
High
4 minutes
Quick release
Apricots (fresh
Low
2 to 3 minutes
Quick release OR
whole/halves)
natural release (for
puree or conserve)
Peaches (dried)
High
4 to 5 minutes
Quick release
Peaches (fresh halves)
Low
3 minutes
Quick release OR
natural release (for
puree or conserve)
Pears (dried)
High
4 to 5 minutes
Quick release
Pears (fresh halves)
Low
3 to 4 minutes
Quick release OR
natural release (for
puree or conserve)
Prunes
High
4 to 5 minutes
Quick release
Raisins
High
4 to 5 minutes
Quick release
Grains
Rice (1 c. basmati plus
High
5 to 7 minutes
natural release
1½ c. water)
Rice (1 c. brown plus
High
15 to 20 minutes
natural release
1½ c. water)
Rice (1 c. long grain plus
High
5 to 7 minutes
natural release
1½ c. water)
Rice (1 c. wild rice plus
High
22 to 25 minutes
natural release
3 cups water)
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