Add dry pulses and water to the pressure cooker. For every 1 cup of dry lentils or peas, use 2 cups of water (or ensure the dry pulses are covered with 2” of water).
Cook on low pressure for 10-15 minutes.
Let the pressure release naturally.
Drain and use in a recipe or store in an air-tight container.
Tips: Do not fill the pressure cooker more than halfway, as the ingredients will expand. Pressure cooking is not recommended for red lentils.
Beans & Chickpeas
For best results and shorter cook times, it’s recommended that you pre-soak beans and chickpeas before pressure cooking; see the quick soak guide below.
Add dry pulses and water to the pressure cooker.
Soaked pulses: For every 1 cup of dry beans or chickpeas, use 1 cup of water
Un-soaked pulses: For every 1 cup of dry beans or chickpeas, use 2 cups of water
Cook on high pressure for the following times:
Black beans, black-eyed peas, red beans, small white (navy) beans – Soaked: 5-8 minutes; Un-soaked: 15-25 minutes
Kidney, pinto, large white (great northern, cannelini), lima beans – Soaked: 7-12 minutes; Un-soaked: 20-40 minutes
If storing cooked beans or chickpeas in the fridge or freezer, keep the pulses covered in their cooking liquid to prevent drying.
Tips: Do not fill the pressure cooker more than halfway, as the ingredients will expand. Times may vary slightly depending on the age and size of the pulse.
Pressure Cooker Quick-Soak Guide for Beans & Chickpeas
Rinse and drain the beans or chickpeas.
Add them to the pressure cooker with 3 cups water for every cup of beans or chickpeas.
Bring to a boil using “Saute” function. Add the lid and cook for 1 minute on high pressure.
Carefully release pressure manually and release the lid. Drain & rinse.
Continue to the cooking step, following the instructions above.
