Lentils and peas do not require pre-soaking.

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 min.

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.

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): Soaked: 5-8 min, Un-soaked: 15-25min.

- Kidney, Pinto, Large White (Great Northern, Cannellini), Lima beans: Soaked: 7-12 min, Un-soaked: 20-40 min.

- Chickpeas: Soaked: 7-12 min, Un-soaked: 20-40min.

Let the pressure release naturally.

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.

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.