cybergranny
10-11-2001, 02:34 AM
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
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