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Thread: Pressure Cooker Timetables for cooking

  1. #1

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    Approximate Pressure Cooking Times for Beans & Legumes

    DRIED BEANS & LEGUMES COOKING TIME* AMOUNT 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 1/4 cups
    Flageolets, 1 cup dry 10 to 12 minutes 3 cups 2 cups
    Gandules (pigeon peas), 1 cup dry 15 to 17 minutes 3 cups 3 cups
    Great Northern beans, 1 cup dry 12 to 14 minutes 3 cups 2 1/4 cups
    Kidney beans, red or white, 1 cup dry 12 to 15 minutes 3 cups 2 cups
    Lentils, green, brown, or 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 2 1/4 cups

    * All beans and dried legumes, with the exception of lentils and split peas, should soak before cooking. Place them in a large bowl, pour boiling water over them, cover with a plate, and let soak one hour. The actual cooking times will vary depending on how old the beans are.

    ** Never add salt to beans during the initial cooking. It toughens the bean skin.

    Approximate Pressure Cooking Times for Fresh Vegetables


    FRESH VEGETABLES
    (Steamed on steamer basket or rack) COOKING TIME

    AMOUNT WATER

    Artichokes, medium whole, trimmed 6 to 8 minutes 1 cup
    Artichokes, large whole, trimmed 9 to 11 minutes 1 cup
    Artichoke, hearts 2 to 3 minutes 1/2 cup
    Asparagus, thick whole 1 to 2 minutes 1/2 cup
    Asparagus, thin whole 1 to 1 1/2 minutes 1/2 cup
    Beans, fava, shelled 4 minutes 3/4 cup
    Beans, green or wax, whole or piece 2 to 3 minutes 1/2 cup
    Beans, lima, shelled 2 minutes 1/2 cup
    Beets, small whole 12 minutes 1 1/2 cups
    Beets, large whole 20 minutes 2 cups
    Beets, 1/4-inch slices
    4 minutes 1/4 cup
    Broccoli, florets 2 minutes 1/2 cup
    Broccoli, spears 3 minutes 1/2 cup
    Brussels sprouts, whole 4 minutes 3/4 cup
    Cabbage, red or green, 1/4-inch shreds 1 minute 1/2 cup
    Cabbage, red or green, quartered 3 to 4 minutes 1/14 cup
    Carrots, whole 6 to 8 minute 1 cup
    Carrots, 1-inch chunks
    4 minutes 3/4 cup
    Carrots, 1/4-inch slices 1 minute 1/2 cup
    Cauliflower, florets 2 to 3 minutes 1/2 cup
    Collard greens, coarsely chopped 5 minutes I cup
    Corn, kernels 1 minute 1/2 cup
    Corn on the cob 3 minutes 1/2 cup
    Eggplant, sliced 1/8- to 1/4-inch slices 2 to 3 minutes 1/2 cup
    Eggplant, 1/2-inch chunks 3 minutes 1/2 cup
    Escarole, coarsely chopped 1 to 2 minutes 1/2 cup
    Kale, coarsely chopped 1 to 2 minutes ' 1/2 cup
    Okra, small pods
    2 to 3 minutes 1/2 cup
    Onions, whole, 1 1/2-inch diameter 2 minutes 1/2 cup
    Parsnips, 1-inch chunks 3 minutes 1/2 cup
    Parsnips, 1/4-inch slices 1 minute 1/2 cup
    Peas, shelled 1 minute 1/2 cup
    Potatoes, 1 1/2-inch chunks 6 minutes 1 cup
    Potatoes, new, small whole 5 minutes 1 cup
    Pumpkin, 2-inch chunks 3 to 4 minutes 3/4 cup
    Rutabaga, 1-inch chunks 4 minutes 3/4 cup
    Spinach, fresh, coarsely chopped 2 minutes 1/2 cup
    Spinach, fresh, whole leaves 3 minutes 1/2 cup
    Squash, acorn, halved 7 minutes 1 cup
    Squash, butternut, 1-inch chunks 4 minutes 3/4 cup
    Squash, pattypan, 2 pounds whole
    11 minutes 1 1/2 cups
    Squash, spaghetti, 2 pounds whole 10 minutes 1 1/2 cups
    Squash, summer, zucchini or yellow, 1/2-inch slices 2 minutes 1/2 cup
    Sweet potato, 1 1/2-inch chunks 5 minutes 1 cup
    Swiss chard, coarsely chopped 2 minutes 1/2 cup
    Tomatoes, quartered 2 minutes 1/2 cup
    Turnips, small, quartered 3 minutes 1/2 cup
    Turnips, 1 1/2-inch chunks 3 minutes 1/2 cup

    Approximate Pressure Cooking Times for Frozen Vegetables

    FROZEN VEGETABLES
    (Steamed in steamer basket or rack) COOKING TIME

    AMOUNT WATER

    Asparagus 2 minutes 1/2 cup
    Beans, green, wax, or french-cut 1 minute 1/2 cup
    Beans, lima 2 minutes 1/2 cup
    Broccoli, chopped, florets, or spears 2 minutes 1/2 cup
    Brussels sprouts 2 minutes 1/2 cup
    Cauliflower, florets 1 minute 1/2 cup
    Corn, kernels 1 minute 1/2 cup
    Corn on the cob 2 minutes 1/2 cup
    Mixed vegetables 2 minutes 1/2 cup
    Peas 1 minute 1/2 cup
    Peas and carrots 1 minute 1/2 cup
    Spinach 1 minute 1/2 cup
    Squash, cut into 1-inch chunks
    7 minutes 1 cup

    Approximate Pressure Cooking Times for Fresh & Dried Fruit

    FRESH AND DRIED FRUIT COOKING TIME AMOUNT LIQUID
    Apples, fresh, slices or chunks
    2 to 3 minutes 1/2 cup
    Apples, slices, dried 3 minutes 1/2 cup
    Apricots, fresh, whole or halved 2 to 3 minutes 1/2 cup
    Apricots, dried 4 minutes 3/4 cup
    Berries, fresh 0 minutes* 1/2 cup
    Cherries, fresh 0 minutes* 1/2 cup
    Peaches, fresh, halved 3 minutes 1/2 cup
    Peaches, dried 4 to 5 minutes 3/4 cup
    Pears, fresh, halved 3 to 4 minutes 1/2 cup
    Pears, dried 4 to 5 minutes 1/4 cup
    Plums, fresh 0 minutes* 1/2 cup
    Prunes 4 to 5 minutes 3/4 cup
    Quince, fresh, quartered 5 minutes 1/4 cup
    Raisins 4 to 5 minutes 3/4 cup

    Approximate Pressure Cooking Times for Grains

    GRAINS COOKING TIME* AMOUNT 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 1 1/2 cups 3 cups
    Rice, Converted or long grain, 1 cup dry 5 to 7 minutes 3 cups 1 1/2 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
    Barbara
    ~~~~~~~~
    http://www.flickr.com/photos/cybergranny49/sets/
    original starting weight 270
    returned to WW Oct. 12, 2005
    241.4/142/155
    Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

  2. #2

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    Thanks just got a new cooker and want to try it ou
    Dawn [img]smile.gif[/img] [img]smile.gif[/img]
    **********************************************
    "When we go back to the Old way of eating ,
    we go back to the Old weight...." Author Unknown
    Dawn
    **********************************************

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