Category Archives: Pressure Cooker Recipes

Cooking Beans, Legumes and Grains in a Pressure Cooker

Beans, lentils and dried peas are used in soups and stews, as well as spreads and dips. It takes a long time to cook them if done the traditional way so cooking beans in the pressure cooker is definitely a great time saver.  Here is guide to help you.

This includes instructions for beans, legumes and grains with corresponding cooking time, amount of liquid to use and how many servings it will yield. This is from the book, “Pressure Cooker Gourmet by Victoria Wise.”

Dried Beans and Legumes Cooking Time Amount of Water Yield Cooked
azuki beans, 1 cup dry 9 to 13 minutes 3 cups 2 cups
black beans, 1 cup dry 13 to 18 minutes 3 cups 2 cups
black-eyed peas,  1 cup dry 9 to 11 minutes 3 cups 2 1/4 cups
chickpeas (garbanzos), 1 cup dry 20 to 25 minutes 3 cups 2 1/2 cups
cranberry beans, 1 cup dry 20 to 25 minutes 3 cups 2 1/2 cups
flageolets, 1 cup dry 10 to 12 minutes 3 cups 2 1/4 cups
gandules (pigeon peas), 1 cup dry 15 to 17 minutes 3 cups 2 cups
great northern beans, 1 cup dry 15 to 17 minutes 3 cups 3 cups
kidney beans, red or white, 1 cup dry 12 to 14 minutes 3 cups 3 cups
lentils, green, brown, red, 1 cup dry 8 to 10 minutes 3 cups 2 cups
lima beans, 1 cup dry 8 to 10 minutes 3 cups 2 1/2 cups
navy or pea beans, 1 cup dry 10 to 12 minutes 3 cups 2 cups
peas, split green or yellow, 1 cup dry 8 to 10 minutes 3 cups 2 cups
pinto beans, 1 cup dry 4 to 6 minutes 3 cups 1 1/4 cups
Grains Cooking Time Amount of Water Yield Cooked
barley, pearl, 1 cup dry 15 to 20 minutes 4 1/2 cups 3 1/2 cups
rice, basmati, 1 cup dry 5 to 7 minutes 4 1/2 cups 3 cups
rice, converted or long grain, 1 cup 5 to 7 minutes 1 /2 cups 3 cups
rice, brown, 1 cup dry 15 to 20 minutes 1 3/4 cups 2 1/4 cups
rice, wild, 1 cup dry 22 to 25 minutes 3 cups 2 1/4 cups
wheatberries, 1 cup dry 15 minutes 3 cups 2 1/2  cups

Source:

The pressure cooker gourmet : 225 recipes for great-tasting, long-simmered flavors in just minutes

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