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Since quick-cooking vegetables like zucchini, asparagus and broccoli may easily be overcooked,
it is best to steam rather than pressure-cook them.
General Tips for Pressure Cooking Beans
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Pressure-cooked beans are tender in record time. But since some varieties do not hold their shape,
plan to use pressure-cooked beans for soups or stews rather than for bean salads.
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Set dried beans in a strainer or colander and rinse well. Discard any broken beans.
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Pre-soaking beans is optional, but encourages more even cooking and aids digestibility. If time
permits, soak beans in ample water and cover for 6 to 8 hours or overnight. With limited time,
soak in a large, covered bowl in warm water one hour before cooking. For fastest time, soak 15 to
30 minutes in boiling water. The actual cooking times will vary depending on how old the beans are.
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Drain and rinse. Cook beans in fresh water. Always add vegetable oil to reduce excess foaming.
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If you wish, add tomatoes, onion, bay leaves, and garlic to flavor the beans and broth.
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Since the time required to cook beans varies from batch to batch, you may choose do the majority
of cooking under pressure and then finish off the beans by cooking them uncovered. Stir in
additional water as needed if the cooking liquid becomes very thick.
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Add salt during the final few minutes of cooking. Adding salt at the beginning may harden bean
skins and prevent proper cooking.
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Ladle beans into a colander set over a large bowl. Drain beans. Remove bay leaves. If desired,
reserve cooking liquid for use as cooking base for soups and stews.
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Leftover beans may be frozen in convenient portion sizes.
Precautions When Cooking Beans
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When cooking beans alone (rather than in a soup or stew), do not exceed the 1/2 of the cooking pot.
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TO CONTROL FOAMING AS BEANS COOK, ALWAYS ADD 2 TEASPOONS OF OIL PER CUP OF
DRIED BEANS TO THE COOKING LIQUID.
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Take great care when removing the lid, as there will be considerable steam in the Pressure Cooker.
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Clean the pressure release valve and gasket thoroughly after cooking beans.
Pressure Cooking Rice
Up to 5-1/4 cups of uncooked white rice may be cooked in your 5 Qt. Pressure Cooker. Many varieties of
rice can be used including: basmati, wild rice, black rice, Arborio, risotto, brown, long and short grains.
Do not use your Pressure Cooker to cook instant rice. (For estimated times and rice to water / cooking
liquid quantities, please refer to the RICE COOKING CHART that follows.)
Rice Cooking Chart
IMPORTANT: Add one tablespoon of oil (vegetable, olive, sesame) to reduce excess foaming.
NOTE: Use a measuring cup to measure both rice and water.
RAW WHITE RICE
(cups)
1.5
2.25
3
3.75
4.5
5.25
*Actual cooking times may vary depending on the age of the grain and personal preference.
WATER
RAW BROWN RICE
(cups)
(cups)
2.25
1.5
3.5
2.25
4.5
3
5.5
3.75
6.75
4.5
7.75
5
8
WATER
(cups)
2.5
3.75
4.75
5.75
7
8
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