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26
5. When cooking is complete, remove cooker from heat and allow
to cool naturally or place cooker in about 4 inches
/
10 cm of cold
water in a basin or in a sink for 2 minutes. NEVER release pressure
by lifting the pressure regulator. Open cooker. Check doneness.
If necessary, bring back to pressure and cook more or simmer without
the lid until done. We do not recommend bringing soybeans back to
pressure as they tend to froth out of the steam vent. Drain.
Most varieties of beans yield about 2
1
2 cups cooked beans for
every 1 cup dry beans.
Seafood Pressure Cooking Chart
Seafood Shape and Size Water in
Pressure Cooker
Pressure Cooking
Time in Minutes
Cod Fillet
3
4 inch
/
1.9 cm to
1 inch
/
2.5 cm thick
3
4 cup 3
Halibut Steak 1 inch
/
2.5 cm thick 1 cup 6
Ocean Perch Fillet
3
4 inch
/
1.9 cm thick
3
4 cup 2
Red Snapper Fillet
3
4 inch
/
1.9 cm thick
3
4 cup 2
Salmon Steak
1 inch
/
2.5 cm thick 1 cup 6
1
1
2 inch
/
3.8 cm thick 1 cup 9
Scallops
3
4 cup 1 – 2
Sole Fillet
1
4 inch
/
6 mm thick
3
4 cup 0
1
2 inch
/
1.3 cm thick
3
4 cup 1
Trout Small, whole (10 oz
/
280 g)
3
4 cup 4
Tuna Steak
3
4 inch
/
1.9 cm thick
3
4 cup 3
For each item: Use grid.
Release pressure immediately.
When pressure cooking seafood, even a few
extra seconds can overcook. Do not leave the
cooker once it is on the heat cooking times are so
short. Pressure cook seafood without delays: time
accurately, remove cooker from heat quickly and
release pressure immediately.
28


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