Dried Beans - The Basics Of Pressure Cooking

Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the beans. See more information about how beans are classified and how that relates to cooking times and digestability, and why some beans are more difficult to digest than others. Find recipes for beans and other legumes.

Step By Step Directions

As a general rule, beans should be soaked at least 4 hours before cooking. Rinse the soaked beans before pressure cooking. Add enough water, or use a flavoring liquid, to cover beans by 2 inches, but do not exceed the 1/2 fill rule. Add 1-2 tablespoons oil or fat (cooking oils, butter, lard, bacon drippings) to minimize foaming. Taste and adjust seasoning, adding salt, pickled condiments and acidic ingredients such as tomato-based products, citrus, or vinigars, after the beans are cooked. Lock the lid in place and cook at 15psi (or adjust as needed for non-standard cookers) according to the following chart guidlines. In all cases, beans should be finished using the natural release method.

Cooking Guidelines for Dried Beans

Name Photo Characteristics and Uses Soak Time Adzuki, Aduki Adzuki are small, vivid red beans with a slightly sweet flavor. Originally from Asia, its name means "little bean" in Japanese. They are easier to digest than most beans due to a very low fat content. No 8 minutes Anasazi This revived ancient heirloom bean is related to, and similar in size and shape to pinto beans, but sweeter and more flavorful. Use in any recipe that calls for pinto beans. It holds its shape when cooked. Very digestible due to 25% less complex sugars. Mottled burgundy/white markings fade when cooked. min. 4 hours 8 minutes Black Turtle, Tampico, Venezuelan, Mexican Black, Spanish Black A staple of Latin American and Caribbean cuisine, these beans have a strong, earthy, almost mushroom-like flavor and soft floury texture. They're are best combined with assertive flavorings min. 4 hours 12 minutes Black Eyed Peas Black-eyed Beans have a good aroma, creamy texture and distinctive flavor. These beans are characterized by a small black eye and they are really a type of pea originally from Africa. No pre-soaking needed, they are easily digested. Traditionally served with rice and greens. Celebrate New Years with a dish called Hoppin' John. No 10 minutes Canellini, Fazolia, White Kidney Bean These taste like the great northern or navy bean but are longer and fatter. Excellent in bean salads, Italian minestrone, soups with tomato, or simply served warm with a splash of olive oil, fresh minced rosemary and a dash of black pepper. min. 4 hours 12 minutes Cranberry Bean, Borlotti Beans, Shell Bean, Christmas Bean Cranberry beans are rounded with red specks, which disappear on cooking, similar to the pinto bean but more delicate, nutty flavor. Commonly used in Italian soups and stews. min. 4 hours 10 minutes Flageolet The French make good use of this small, creamy bean, often serving it with lamb. Substitutes: great Northern beans min. 4 hours 12 minutes Fava, Broad Bean, Windsor Bean, English Bean, Horse Bean Blanch beans in boiling for a minute then plunge them into cold water to peel off the thick, brown skin before cooking. To avoid this tedious and time-consuming chore, look for pkgs labled "skinless". Huge, substantial beans with a creamy texture; nutty, sweet earthy flavor. Use in soups, or pur�e into pat� like hummus with rosemary, olive oil, garlic, lemon and fresh herbs. Try with blanched cauliflower pieces, vinegar, olive oil, chopped red onion, olive oil and balsamic vinegar. Use caution when pressure cooking because of the loose skins. Always use oil with these bean and place the rack on TOP of the beans to help keep loose skins from floating up. min. 8 hrs or over night 4 minutes Cook these beans at 8-10psi and use the natural release method Garbonzo, Chickpeas, Ceci Garbanzo Beans or chickpeas are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a flavor somewhere between chestnuts and walnuts. These round beans are high in fat, keep their unique shape when cooked, and they are usually pale yellow in color, but they can also be found in red, black, and brown. Mild and sweet flavor with good protein and iron. Add to salads, soups, and pasta dishes. Pur�e into hummus with tahini with garlic, lemon juice, sea salt and olive oil. min. 8 hrs or over night 20 - 25 minutes Great Northern Also called white kidney beans, these beans have a smooth texture, and delicate flavor and can be substituted for canellini or Navy beans. Use in Italian style soups and pasta dishes. Substitute for garbanzo beans in hummus. min. 4 hours 12 minutes Lentils, Green, French, Spanish Brown, Dal Lentils, Black Beluga Lentils Colors Range From Green, Brown, White, Yellow, Red, Coral, Black. French Red Lentils Spanish Brown Lentils Black Beluga Lentils Very versatile Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings or other foods in combination with robust, zesty sauces. Unlike dried beans and peas, there's no need to soak them. mild and simple lentils and rice Dal is an Indian word referring to all dried legumes and also the dishes made from them. Lentils are rich in protein, carbohydrates, fiber, and low in fat. Before cooking, always rinse lentils and pick out stones and other debris. The most delicate lentils are the peppery French green lentils. The mild brown lentils are the most common variety and hold their shape well after cooking, No 7 minutes (can easily turn mushy if overcooked) Kidney, Rajma, Mexican Bean A large, kidney-shaped bean with a subtle sweet flavor and soft texture that keep their shape during cooking. Used in Southwestern dishes and bean salads. min. 4 hours 12 minutes Lima Bean, Baby Green, Fresh or Frozen Lima Bean, Butterbean, Madagascar Bean Large beans with a buttery flavor and starchy texture. Caution: loose, large skins can clog pressure cookers. Great for hearty soups and stews with vegetables. Use caution when pressure cooking because of the loose skins. Always use oil with these bean and place the rack on TOP of the beans to help keep loose skins from floating up. min. 8 hrs or over night 3-4 minutes Cook these beans at 8-10psi and use the natural release method Mung, Mungo, Mung Pea, Green Gram A major player in Indian and Chinese dishes. Easy to digest, these beans do not hold shape well, but they are: great in stews or served over rice. min. 4 hours 9 minutes cook these beans at 8psi Navy, Yankee Bean, Pearl Haricot, Boston Navy Bean These beans were named for their large role in the diet aboard U.S. Navy ships during the late 19th Century. Small white ovals; mild flavor with powdery texture. Makes great soup, chowders, and bean pot recipes. min. 4 hours 10 minutes Peas, Whole Dried garden peas. Called soup peas in the U.S., and mushy peas in Great Britain. Use in soups and stews. min. 4 hours 6 minutes Peanuts, Groundnuts, green/raw, shelled or in the shell A legume, also known as earthnuts, goobers, goober peas, jack nuts. Add 1/3 cup salt per pound, use other spices and seasons as desired. No 45-50 minutes; with a 45 minute cool down in the brine Peas, Split Green & Yellow Green Split Peas Yellow Split Peas Yellow peas are milder than green, both have a grainy texture and do not hold their shape. Great for soups, puree half of the cooked peas for a creamier texture. No 10 minutes Pigeon Peas, Gandules Most often it's found in its dried form. But it's delicious fresh, it has been discovered in Egyptian tombs, and it is important to the cuisines of India where it's known as arhar, tur, toor, or tuvaram. The pea ranges from red to white, from brown to black. Interestingly, pigeon peas have a reputation for being slightly narcotic...possibly accounting for especially deep naps after dinner.... min. 4 hours 9 minutes Pink, Chili Beans Small, pale, pink-colored; rich, meaty flavor with a slightly powdery texture, these are related to the kidney bean. Turns reddish brown when cooked. Used in Mexican-American dishes, and often featured in chili and western barbecues. min. 4 hours 10 minutes Rattlesnake A pinto bean hybrid, the rattlesnake bean gets its name from the way its bean pods twist and snake around the vines and poles. These beans are great for chili, refried beans, soups or casseroles. Substitutes: pinto bean OR chili bean OR red kidney bean. min. 4 hours 8 minutes Pinto Pintos are medium ovals with an earthy flavor and powdery texture. They tend to be mushier when cooked than pink or red beans. Their dappled, bicolor appearance changes to brown when cooked. A favorite for Mexican dishes. min. 4 hours 12 minutes Red Beans Used in traditional Southern cooking, and often combined with rice. Also compliments the flavor and color of corn pasta, either plain and simple or hot and spicy. min. 4 hours 10 minutes Scarlet, White, Black Runner Beans Scarlet Runner Beans These large beans are very flavorful, and they work well in salads or as a side dish. min. 4 hours 12 minutes Small Red Beans, Mexican Red Bean These dark red beans hold their shape and firmness when cooked. Similar to red kidney, but smoother in taste and texture. They can be substituted for any of the colored varieties and used in soups, salads, chili and Creole dishes. min. 4 hours 10 minutes Soy, Soya Beans: Beige Or Black They come in two kinds, beige and black. Sweet, nutty flavor, and touted for health benefits, these beans are hard to digest,and they are the hardest of all dried beans. Soak over night in the refrigerator. min. 8 hrs or over night 35 minutes

Thanks To Miss Vicki For Chart

Cooking Fruits - The Basics Of Pressure Cooking

Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the food. All times are for 15psi using a cooking rack. The cold water release method is recommended for best results.

FRESH AND DRIED FRUIT COOKING TIME LIQUID Apples, fresh, slices or chunks 2 to 3 minutes 1/2 cup Apples, slices, dried 2 minutes 1/2 cup Apricots, dried 4 minutes 1/2 cup Apricots, fresh, halved 2 minutes 1/2 cup Bananas 0 minutes 1/2 cup Berries, fresh 0 minutes* 1/2 cup Blueberries 2 minutes 1/2 cup Cherries, fresh 0 minutes* 1/2 cup Cranberries, dried 5 minutes 1/2 cup Cranberries, fresh 4 to 5 minutes 1/2 cup Dates 10 minutes 1/2 cup Figs 6 minutes (10 minutes = tough skinned varieties) 1/2 cup Grapes, for jelly making 1 minute 1/2 cup Lemons 2 minutes 1/2 cup Oranges 2 minutes 1/2 cup Peaches, dried 4 minutes 1/2 cup Peaches, fresh, halved 3 minutes 1/2 cup Pears, dried 4 minutes 1/4 cup Pears, fresh, halved 3 to 4 minutes 1/2 cup Pears; whole 8 minutes 1/2 cup Pineapple; slices 6 minutes 1/2 cup Plums, fresh 0 minutes* 1/2 cup Prunes 5 minutes 1/2 cup Quince, fresh, quartered 5 minutes 1/2 cup Raisins 5 minutes 1/2 cup Raspberries 1 minute 1/2 cup Strawberries, for jelly making 1 minute 1/2 cup

* Bring to high pressure, remove from the heat, and lower the pressure immediately using the cold-water-release method. Thanks To Miss Vicki For Chart

Pasta Cooking Times - Basics of Pressure Cooking

Pasta Suitable For Pressure Cooking Do not exceed the 1/2 fill rule when cooking foods that foam, froth or expand. Use only enough water or flavoring liquid to barely cover the pasta. Add 1 tablespoon cooking oil to minimize foaming if there is no meat in the recipe. For best results, use a second generation pressure cooker with a three ply base. Use the natural release method. To use these long strands in the pressure cooker, first bring the required amount of water to a boil and then place the ends of the spaghetti in the water until it will bend, pressing down until they are completely covered, otherwise break the spaghetti into shorter lengths to fit the size of your pot.
Pasta	Uncooked	Cooked Yield	Pressure Cooking Time
Spaghetti (thick)	8 oz.	5 cups	6 minutes
Linguine (flat)	8 oz.	4-1/4 cups	6 minutes
Fettuccine (flat)	8 oz.	3-1/4 cups	6 minutes
Soup Shapes
Ditalini	2 cups (8 oz.)	4 cups	5 minutes
Orzo	1-1/3 cups (8 oz.)	3 cups	3 minutes
Alphabets	1-1/3 cups (8 oz.)	4-2/3 cups	3 minutes
Tubetti	1-1/3 cups (8 oz.)	3 cups	3 minutes
Short Shapes
Rigatoni	3 cups (8 oz.)	4-1/2 cups	7 minutes
Ziti, Penne	3 cups (8 oz.)	4-1/2 cups	7 minutes
Rotini	3 cups (8 oz.)	4 cups	7 minutes
Elbow Macaroni	2 cups (8 oz.)	4 cups	6 minutes (small); 7 minutes (large)
Shells	3 cups (8 oz.)	4 cups	5 minutes
Egg Noodles	5 cups (8 oz.)	5 cups	5 minutes
Bows	4 cups (8 oz.)	5 cups	5 minutes
All amounts given zre for 5 qt. or larger pressure cookers. Thanks to Miss Vikki for times Chart.

Potato's - Basics of pressure Cooking

Here is your Chart for reference when cooking potatoes -
off you go!

Type of Potato

Red Potato -

• Whole - 18 min
• Half - 10-12 min
• Cubed - 4-5 min

White Potato -

• Whole - 16-17 min
  
• Half - 10 min
  
• Cubed - 4-5 min

Russet and Baking Potatoes -

• Whole 25 - 30 min
• Peeled and Quartered 10 - 12 min

Cook on Trivet with 1 1/2 C Water!!

Vegetables - The Basics of Pressure Cooking

Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the food. All times are for 15psi pressure using a cooking rack. For most vegetables, the cold water release method is recommended for tender-crisp results, and the quick release will produced a more 'cooked' result. Dense vegetables like whole potatoes and yams, or winter squash can benefit from the natural release. Vegetables Cooking Times Liquid Release Artichokes, small whole, trimmed 4 to 5 minutes 1/2 cup Cold water or Quick Artichokes, medium whole, trimmed 6 to 8 minutes 1/2 cup Cold water or Quick Artichokes, large whole, trimmed 9 to 11 minutes 1/2 cup Natural release Artichoke, hearts 2 to 3 minutes 1/2 cup Cold water or Quick Asparagus, thick whole (fresh or frozen) 1 to 2 minutes 1/2 cup Cold water or Quick Asparagus, thin whole 1 to 1 1/2 minutes 1/2 cup Cold water or Quick Beans, green, or wax, (fresh or frozen) 2 to 3 minutes 1/2 cup Natural release Beets, small whole 12 minutes 1/2 cup Natural release Beets, large whole 20 minutes 1 cups Cold water or Quick Beets, 1/4 inch slices 4 minutes 1/4 cup Cold water or Quick Broccoli, florets (fresh or frozen) 2 - 3 minutes 1/2 cup Cold water or Quick Broccoli, spears 3 minutes 1/2 cup Cold water or Quick Broccoli stalks, 1/4" slices 3 to 4 minutes 1/2 cup Cold water or Quick Brussels sprouts, large (fresh) 4 to 5 minutes 1/2 cup Cold water or Quick Brussels sprouts, small (fresh or frozen) 3 minutes 1/2 cup Cold water or Quick Burdock Root; cut 1 inch thick 10 minutes 1/2 cup Cold water or Quick Cabbage, any variety - shredded 2 - 3 minutes 1/2 cup Cold water or Quick Cabbage, any variety - quartered 3 to 4 minutes 1/2 cup Cold water or Quick Carrots, whole 3 to 5 minute 1/2 cup Natural release Carrots, 1 inch chunks 4 minutes 1/2 cup Cold water or Quick Carrots, 1/4 inch slices 1 minute 1/2 cup Cold water or Quick Cauliflower, florets 2 to 3 minutes 1/2 cup Cold water or Quick Cauliflower, whole 6 minutes 1/2 cup Cold water or Quick Celery, 1 inch slices 3 minute 1/2 cup Cold water or Quick Corn, kernels (fresh or frozen) 1 minute 1/2 cup Cold water or Quick Corn on the cob (fresh or frozen) 4 minutes 1/2 cup Cold water or Quick Eggplant, sliced 1/8- to 1/4 inch slices 2 to 3 minutes 1/2 cup Cold water or Quick Eggplant, 1/2 inch chunks 3 minutes 1/2 cup Cold water or Quick Endive, thickly cut 1 to 2 minutes 1/2 cup Cold water or Quick Escarole, coarsely chopped 1 to 2 minutes 1/2 cup Cold water or Quick Greens, Beet, coarsely chopped 1 to 4 minutes 1/2 cup Cold water or Quick Greens, Collard coarsely chopped 5 minutes 1/2 cup Cold water or Quick Greens, Kale, coarsely chopped 1 to 2 minutes 1/2 cup Cold water or Quick Greens, Kohlrabi, cut in pieces 3 to 4 minutes 1/2 cup Cold water or Quick Greens, Mustard, cut in pieces 3 to 4 minutes 1/2 cup Cold water or Quick Greens, Swiss chard, coarsely chopped 2 minutes 1/2 cup Cold water or Quick Greens, Turnip greens, coarsely chopped 4 minutes 1/2 cup Cold water or Quick Leeks, Whole, large (white part only) 3 to 4 minutes 1/2 cup Cold water or Quick Leeks, Whole, small (white part only) 2 to 3 minutes 1/2 cup Cold water or Quick Mixed Vegetables, frozen 2 minutes 1/2 cup Cold water or Quick Okra, small pods 2 to 3 minutes 1/2 cup Cold water or Quick Onions, whole 7 - 9 minutes 1/2 cup Cold water or Quick Onions, quartered 3 minutes 1/2 cup Cold water or Quick Parsnips, 1 inch chunks 4 minutes 1/2 cup Cold water or Quick Parsnips, 1/4 inch cubes 2 minutes 1/2 cup Cold water or Quick Peas, shelled (fresh or frozen) 1 minute 1/2 cup Cold water or Quick Pepper, whole sweet, or Bell (green, red, yellow), mild Mexican chilies 3 minutes 1/2 cup Cold water or Quick Potatoes, new, or small (2 inch diameter), whole 8 minutes 1/2 cup Natural release Potatoes, red, whole 10 minutes 1/2 cup Natural release Potatoes, red, halved 6 minutes 1/2 cup Natural release Potatoes, red, cubed 4 minutes 1/2 cup Cold water or Quick Potatoes, large baking-size russets, whole 25 minutes 1 cups Natural release Potatoes, russet, peeled & quartered 8 minutes 1/2 cup Natural release Potatoes, russet, 1 1/2 inch chunks or slices 5 minutes 1/2 cup Cold water or Quick Potato, Sweet, sliced or chunks 5 minutes 1/2 cup Cold water or Quick Potato, Sweet, whole 18 minutes 1/2 cup Natural release Potatoes, white, whole 7-10 ounces 16 minutes 1/2 cup Natural release Potatoes, white, half 10 minutes 1/2 cup Natural release Potatoes, white, cubed 4 - 5 minutes 1/2 cup Cold water or Quick Pumpkin, 2 inch chunks 3 to 4 minutes 1/2 cup Cold water or Quick Pumpkin, half of a 7-8 inch 10 minutes 1/2 cup Natural release Find Out All About Winter Roots And Try Some New Recipes Rutabagas, 1 inch chunks, peeled 4 minutes 1/2 cup Cold water or Quick Rutabagas, 2 inch cuts, peeled 6 - 8 minutes 1/2 cup Natural release Spinach, (fresh or frozen), coarsely chopped 1 minute 1/2 cup Cold water or Quick Spinach, fresh, whole leaves 0 minute 1/2 cup Cold water or Quick Find Out All About Winter Squash Varieties And Try Some New Recipes Squash, Acorn, halved 8 minutes 1/2 cup Cold water or Quick Squash, Banana, cubed 3-4 minutes 1/2 cup Cold water or Quick Squash, Butternut, 1 inch chunks 4 minutes 1/2 cup Cold water or Quick Squash, Butternut, halves 6 minutes 1/2 cup Cold water or Quick Squash, Chayote or merliton, halved 5 minutes 1/2 cup Cold water or Quick Squash, Chayote or merliton, peeled, 1/2 inch sliced or cubed 2 minutes 1/2 cup Cold water or Quick Squash, Hubbard 1 inch chunks 8 - 10 1/2 cup Cold water or Quick Squash, Patty Pan, sliced or cubed 0 minutes 1/2 cup Cold water or Quick Squash, Spaghetti, 2 lbs. whole or halves 9 minutes 1/2 cup Cold water or Quick Squash, Summer, or Yellow, 1/2 inch slices 0 minutes 1/2 cup Cold water or Quick Squash, Zucchini, 1 1/2 inch slices 2 to 3 minutes 1/2 cup Cold water or Quick Tomatoes, quartered 2 minutes 1/2 cup Cold water or Quick Tomatoes, whole 3 minutes 1/2 cup Cold water or Quick Turnips, small, quartered 8 minutes 1/2 cup Cold water or Quick Turnips, 1/2- inch chunks 5 minutes 1/2 cup Cold water or Quick Yams, 1/2 inch slices 6 minutes 1/2 cup Cold water or Quick

Thanks to miss Vicki For Chart