Pressure Cooking Times


https://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php



Vegetable Approximate Cooking Time
(minutes)
Pressure Level
Artichoke, large whole, without leaves 9 to 11 High
Artichoke, medium whole, without leaves 6 to 8 High
Artichoke, small whole, without leaves 4 to 5 High
Artichoke, hearts 2 to 3 High
Asparagus, fine, whole 1 to 1 1/2 High
Asparagus, thick, whole 1 to 2 High
Beans, green, whole (fresh or frozen) 2 to 3 High
Beets, 1/4" (5 mm) slices 5 to 6 High
Beet greens 1 High
Beans, yellow, whole (fresh or frozen) 2 to 3 High






Broccoli, flowerets 2 High
Broccoli, stalks 5 to 6 High
Broccoli, stalks, 1/4" (5 mm) slices 3 to 4 High
Brussel sprouts, whole 4 High
Cabbage, red or green, in quarters 3 to 4 High
Cabbage, red or green, 1/4" (5 mm) slices 1 High
Carrots, 1/4" (5 mm) slices 1 High
Carrots, 1" (25 mm) chunks 4 High
Cauliflower flowerets 2 to 3 High
Celery, 1" (25 mm) chunks 3 High
Collard 5 High
Corn, kernels 1 High
Corn on the cob 3 High
Eggplant, 1/4" (5 mm) slices 3 High
Eggplant, 1/2" (10 mm) chunks 3 High
Endive, thickly cut 1 to 2 High
Escarole, coarsely chopped 1 to 2 High
Green beans, whole (fresh or frozen) 2 to 3 High





Kale, coarsely chopped 2 High
Leeks (white part) 2 to 4 High
Mixed vegetables, frozen 2 to 3 High
Okra, small pods 2 to 3 High
Onions, medium whole 2 to 3 High
Parsnips, 1/4" (5 mm) slices 1 High
Parsnips, 1" (25 mm) slices 2 to 4 High
Peas, in the pod 1 High
Peas, green 1 High
Potatoes, cut into 1" (25 mm) cubes 5 to 7 High
Potatoes, new, whole small 5 to 7 High
Potatoes, whole large 10 to 12 High
Pumpkin, 2" (50 mm) slices 3 to 4 High
Red beet, in 1/4" (5 mm) slices 4 High
Red beet, large, whole 20 High
Red beet, small, whole 12 High
Rutabaga, 1/2" (10 mm) slices 4 High
Rutabaga, 1" (25 mm) chunks 5 High





Bean/Legume Soaked
Natural Release [4]
(minutes)
Soaked
Quick Release [2]
(minutes)
Unsoaked
Quick Release [2]
(minutes)
Pressure Level
Adzuki 2 to 3 5 to 9 14 to 20 High
Anasazi 1 to 2 4 to 7 20 to 22 High
Beans, black 3 to 6 5 to 9 8 to 25 High
Beans, garbanzo (chickpeas) 9 to 14 13 to 18 30 to 40 High
Beans, great northern 4 to 8 8 to 12 25 to 30 High
Beans, lima, baby 2 to 3 5 to 7 12 to 15 High
Beans, lima, large 1 to 3 4 to 7 12 to 16 High
Beans, navy or pea or white (haricot) 3 to 4 6 to 8 16 to 25 High
Beans, pinto 1 to 3 4 to 6 22 to 25 High

Beans, red kidney 5 to 8 10 to 12 20 to 25 High
Beans, soy (beige) 5 to 8 9 to 12 28 to 35 High
Beans, soy (black) 16 to 18 20 to 22 35 to 40 High
Beans, white kidney (cannellini) 6 to 8 30 to 40 High
Chickpeas (chick peas, garbanzo bean or kabuli) 9 to 14 13 to 18 30 to 40 High
Cranberry (romano or borlotti) 5 to 8 9 to 12 30 to 34 High
Gandules (pigeon peas) 2 to 5 6 to 9 20 to 25 High
Lentils, French green - - 10 to 12 High
Lentils, green, mini (brown) - - 8 to 10 High
Lentils, red, split - - 4 to 6 High
Lentils, yellow, split (moong dal) - - 4 to 6 High
Peas, split, green or yellow - - 6 to 10 High
Peas, dried, whole 4 to 6 8 to 10 16 to 18 High
Peas, black eyed - - 10 to 11 High
Scarlet runner 8 to 10 12 to 14 17 to 20 High























Grains
(1 cup/250 ml)
Approximate Water Quantity Approximate Cooking Time
(minutes)
Pressure Level
Barley, pearl 4 cups (950 ml) 15 to 20 High
Barley, pot 3 cups (750 ml) 20 High
Bulgur 3 cups (750 ml) 8 to 10 High
Couscous 2 cups (500 ml) 2 to 3 High
Kamut, whole 3 cups (750 ml) 10 to 12 High

Oats, quick cooking 1 2/3 cups (400 ml) 6 High
Oats, steel-cut 1 2/3 cups (400 ml) 11 High
Quinoa, quick cooking 2 cups (500 ml) 6 High
Rice, basmati 1 1/2 cups (350 ml) 5 to 7 High
Rice, brown 1 1/2 cups (350 ml) 12 to 15 High
Rice, white 1 1/2 cups (350 ml) 5 to 6 High
Rice, wild 3 cups (750 ml) 22 to 25 High

Spelt berries 3 cups (750 ml) 15 High
Wheat berries 3 cups (750 ml) 30 High




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