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 dr y
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 dr y
23 to 25 min.
3 cups
2-1/2 cups
Great Northern, 1 cup dr y
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 dr y
13 to 15 min.
3 cups
2 cups
Pinto Beans, 1 cup dr y
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.
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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.
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