Use and Care Manual

Vegetables
• Always cook with at least 1-2 cups of liquid.
• Add 1-2 additional minutes to cooking time when preparing frozen vegetables.
• Use the quick-release release method at the end of cooking cycle so vegetables will not
become soggy. (Below chart is for quantity approximately half a pot).
Type of Vegetable
Approximate Cooking
Minutes
Pressure
Release
Asparagus, thick whole 2-5
Quick Release
Asparagus, thin whole 1-2
Quick Release
Beans, fava, shelled 5
Quick Release
Beans, green, whole 4-5
Quick Release
Beans, lima, shelled 3
Quick Release
Beets, small, whole 2-3
Quick Release
Beets, large whole 23
Quick Release
Beets, 1-inch slices 5
Quick Release
Broccoli, flowerets 3
Quick Release
Brussel sprouts, whole 5
Quick Release
Carrots, 1-inch chunks 5
Quick Release
Carrots, 1/4-inch slices 1-2
Quick Release
Cauliflower, flowerets 3-5
Quick Release
Corn on-the-cob (4-6) 4
Quick Release
Escarole, coarsely chopped 2-3
Quick Release
Kale, coarsely chopped 2-3
Quick Release
Okra, small pods 3-5
Quick Release
Onions, whole 3
Quick Release
Potatoes, 11/2-inch chunks 7 Quick Release
Potatoes, new, small whole 6 Quick Release
Potatoes, sweet and yams,
whole, medium
10-12
Quick Release
Potatoes, sweet and yams, 2" chunks 7-8 Quick Release
Spinach, fresh, coarsely chopped 3 Quick Release
Squash, acorn, halved 8 Quick Release
Squash, butternut, 1-inch chunks 5 Quick Release
Squash, summer, zucchini or yellow, 1/2-inch
slices
6
Quick Release
Turnips, small quartered 4 Quick Release
Turnips, 1 1/2 inch chunks 4 Quick Release
*Split peas and rhubarb can foam, froth, and sputter, and can clog the pressure release
device (steam vent). These foods should not be cooked in a pressure cooker.
Dried Beans and Other Legumes
• Place beans or legumes in pressure cooker. Add 3 cups of water for each cup of
beans or legumes.
• Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming. Do
not add salt until after cooking.
• Let pressure drop naturally after cooking.
• Cooking times may vary according to the quality of the beans or other legumes. If still
hard after recommended cooking times, continue cooking uncovered. Add additional
water, if necessary. (Below chart is for quantity approximately half a pot).
Type of Legume
A
pproximate Cooking Minutes Pressure Setting
Azuki 7-8 Natural Release
Black Beans 10-12 Natural Release
Black Eyed Peas 11-12 Natural Release
Chick Peas (garbanzo) 11-13 Natural Release
Gandules (pigeon peas) 8-10 Natural Release
Great Northern 10-14 Natural Release
Kidney Beans, Red 12-14 Natural Release
Lentils, green 10-12 Natural Release
Lentils, soup 8-10 Natural Release
Lentils, red 10-15 Natural Release
Lima Beans 7-8 Natural Release
* Applesauce and cranberries, can foam, froth, and sputter, and can clog the pressure
release device (steam vent). These foods should not be cooked in a pressure cooker.
Grains
Before cooking, soak certain grains, such as wheat berries and pearl barley in four times their
volume of lukewarm water for at least four (4) hours or overnight if required. Do not add salt to
water, since it may toughen the grains and inhibit hydration.
• Do not soak rice.
• Rinse under lukewarm water (this also applies to rice)
• Cook each cup of grain in the amount of water specified.
Type of Grain
A
pproximate Cooking Minutes Pressure Setting
Rice, basmati – 1 1/2 cups 7-8 Natural Release
Rice, converted – 1 1/2 cups 7-8 Natural Release
Rice, long grain – 1 1/2 cups 7-8 Natural Release
Rice, brown – 1 1/2 cups 17-22 Natural Release
Rice, wild – 3 cups 25-27 Natural Release
Wheat, berries – 3 cups 1 Natural Release
* Pearl barley, oatmeal or other cereals can foam, froth, and sputter, and can clog the
pressure release device (steam vent). These foods should not be cooked in a pressure cooker.