Inspiration Guide

78 Cooking Charts
79
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INGREDIENTS AMOUNT WATER PRESSURE COOK TIME RELEASE
LEGUMES
All beans, except lentils, should be soaked 8–24 hours before cooking.
Black beans 1 lb, soaked 8–24 hrs 6 cups LOW 5 mins Natural (10 mins) then Quick
Black-eyed peas 1 lb, soaked 8–24 hrs 6 cups LOW 5 mins Natural (10 mins) then Quick
Cannellini beans 1 lb, soaked 8–24 hrs 6 cups LOW 3 mins Natural (10 mins) then Quick
Cranberry beans 1 lb, soaked 8–24 hrs 6 cups LOW 3 mins Natural (10 mins) then Quick
Garbanzo beans (chickpeas) 1 lb, soaked 8–24 hrs 6 cups LOW 3 mins Natural (10 mins) then Quick
Great northern bean 1 lb, soaked 8–24 hrs 6 cups LOW 1 min Natural (10 mins) then Quick
Lentils (green or brown) 1 cup dry 2 cups LOW 5 mins Natural (10 mins) then Quick
Lima beans 1 lb, soaked 8–24 hrs 6 cups LOW 1 min Natural (10 mins) then Quick
Navy beans 1 lb, soaked 8–24 hrs 6 cups LOW 3 mins Natural (10 mins) then Quick
Pinto beans 1 lb, soaked 8–24 hrs 6 cups LOW 3 mins Natural (10 mins) then Quick
Red kidney beans 1 lb, soaked 8–24 hrs 6 cups LOW 3 mins Natural (10 mins) then Quick
Pressure Cooking Chart, continued