2120
BASIC RECIPE FOR BEANS (Cont.)
5. Slide Safety Lock to UNLOCK. Pull handles apart and remove Lid.
CAUTION: WHEN REMOVING LID, STEP BACK AND TILT LID AWAY FROM
YOU TO AVOID STEAM.
6. Add salt to taste. If beans are still quite hard, return to high pressure for a few more
minutes. If beans require just a little more cooking, press BROWN and START and
cook uncovered until done. Stir in more water if cooking liquid becomes very thick.
7. If time permits, allow beans to cool in cooking liquid.
8. Ladle beans into a colander set over a large bowl. Drain beans thoroughly. Remove
bay leaves. Reserve cooking liquid for use as broth, if you wish.
COOKING TIMES FOR BEANS
FOOD
Large beans, such as chickpeas,
favas, and black soy beans
SOAKED
UNSOAKED
Medium beans, such as red kidneys,
Great Northern, and black beans
SOAKED
UNSOAKED
Small beans, such as pinto, navies,
and baby limas
SOAKED
UNSOAKED
MINUTES UNDER HIGH PRESSURE
10 plus NPR*
20 plus NPR*
3 plus NPR*
6 plus NPR*
2 plus NPR*
4 plus NPR*
*NPR stands for Natural Pressure Release. If time permits, allow pressure to come
down all the way, about 30 minutes. Otherwise, allow pressure to come down for 20
minutes and quick-release remaining pressure by pressing the Quick Release Button in
short bursts.
GRAINS
Whole grains cook so quickly in the pressure cooker that they can become a regular
part of your diet. Here are a few things to keep in mind:
• Timing varies from one batch of grains to the next, depending upon age and storage
conditions. So it is wise to do the majority of cooking under pressure and then do
any additional cooking, if needed, on the STEAM setting (see page 12). Remember
that whole grains such as barley, wheat berries, and brown rice always remain a bit
chewy, even when thoroughly cooked.
• Grains that have the same cooking time may be cooked together.
• Leftover grains may be frozen in convenient portion sizes. Defrost them in the
microwave.
PRECAUTIONS WHEN COOKING GRAINS:
• When cooking grains alone (rather than in a soup or stew), never fill cooker more
than one-third full.
• TO CONTROL FOAMING AS GRAINS COOK, ALWAYS ADD 1 TABLESPOON OF
OIL PER CUP OF DRIED GRAINS TO THE COOKING LIQUID.
• Do not cook more than 2 cups of dried grains at a time.
• Clean the Pressure Regulator Knob, Steam Release Valve, Safety Valves and Rubber
Gasket thoroughly after cooking grains.
BASIC RECIPE FOR GRAINS
This recipe calls for cooking grains in a fair amount of water, then draining off the
excess. This approach accommodates the fact that no two batches of grains absorb
the same amount of liquid. This recipe calls for 2 cups of dry grain which yields about
4 1/2 cups cooked. You may cut this recipe in half, if you wish, but DO NOT COOK
MORE THAN THIS AMOUNT.
2 cups grains
6 1/2 cups water
2 tablespoons taste-free oil, such as canola
1/2 teaspoon salt (optional)
1. Place grains, water, oil, and salt (if using) in the Removable Cooking Pot.
2. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to LOCK position.
Point Pressure Regulator Knob to PRESSURE.
3. Set Pressure Mode for HIGH and cook time according to type of grain (see chart
below). Press START.
4. When cooker beeps three times, STOP light will illuminate.
5. Quick-release pressure by pressing Quick Steam Release Button in short bursts. If
liquid spurts from the regulator vent, wait a few seconds before continuing to
release pressure.
6. If grains are not sufficiently tender, add a bit more water if mixture seems dry, and
steam (see page 12) until done.
7. Use a ladle to transfer grains to a colander to drain. Bounce colander up and down
a few times to release excess liquid. For drier, fluffier grains, transfer grains to a
bowl and cover tightly with plastic wrap. Set aside for 10 minutes, then fluff.
GRAIN
Brown rice (Short and long grain)
Pearl Barley*
Whole Oats*
Wheat Berries
Rye Berries
Kamut
Pot Barley*
Wild Rice
MINUTES UNDER HIGH PRESSURE
12
12
12
15
15
15
15
20
*Increase oil to 1 1/2 tablespoons per cup of dry grain.
