12
overnight. Do not add salt to the
water as this hardens the beans and
prevents them from absorbing water.
• Do not soak dried split lentils.
• After soaking, remove floating beans
and shell.
• Strain the water off the beans.
• Rinse them in warm water (this also
applies to dried split lentils).
• Put the beans or legumes in the
pressure cooker. Add three cups of
water for each cup of beans or
legumes. Do not add salt; beans and
legumes should be seasoned after
cooking.
• Add a tablespoon of vegetable oil for
each cup of water to eliminate the
foam which they produce.
• Since legumes expand when
cooked, never fill the pressure
cooker to more than half its capacity.
• To add more flavor, cook beans or
lentils with some bay leaves and a
small peeled onion embedded with
two cloves of spice.
• After the cooking time, allow the
pressure to decrease naturally.
• Cooking times may vary depending
on the quality of the beans or other
legumes. If after the recommended
cooking time legumes are still hard,
continue cooking them with the lid
off. If necessary, add water.
• A cup of beans or other legumes
yields approximately two cups when
cooked.
VEGETABLES APPROXIMATE PRESSURE
COOKING TIME LEVEL
Blueberries 8-10 minutes High
Azuki 4-5 minutes High
Beans, white 5-7 minutes High
Beans, scarlet, red 10-12 minutes High
Beans, black 8-10 minutes High
Beans, colored 4-6 minutes High
Pigeon peas 7-9 minutes High
Chick peas 10-12 minutes High
Lentils, red 7-9 minutes High
Lentil soup 8-10 minutes High
Lentils, green 8-10 minutes High
Grains
• Clean out any foreign particles.
Rinse them with warm water. Soak
grains, in four times their volume of
warm water for at least four hours
before cooking them, or if you
prefer, leave them to soak
overnight. Do not add salt for this
will harden grains and prevent them
from absorbing water.
• Do not leave rice to soak.
• After soaking remove floating grains
or shell.
• Drain the water off the grains.
• When preparing, rinse them in warm
water (this also applies to rice.)
• Cook each cup of grain in the
quantity of water indicated.
• If you prefer, add salt to taste.
• Add a tablespoon of vegetable oil
for each cupful of water to eliminate
the foam which they produce.
• Never fill the pressure cooker to
more than half of its capacity since
grains expand when cooked.
• After the cooking period, since
grains expand when cooked let the
pressure decrease naturally.
• Cooking times may vary depending
on the quantity of the grains. If after
the recommended cooking time the
grains are still hard, continue
cooking them with the lid off. If
necessary, add water.
• A cup of grains expands to
approximately two cupfuls when
cooked.
GRAINS APPROXIMATE COOKING PRESSURE
(1 cup) WATER QUANTITY TIME LEVEL
Rice, basmati 1 1/2 cups 5-7 minutes High
Rice, brown 1 1/2 cups 15-20 minutes High
