The New Generation Pressure Cooker Experts
 |
 |
 |
 |
 |
 |
 |
 |
Vegetarian Cooking Times |
How long and how do I pressure-cook...
Pressure-Cooking Times
Pressure-Cooking is the Fastest Way to Cook but...
For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low cost “no name” pressure cookers and other pressure cookers that are less than 15 pounds (psi) pressure, add additional time to the cooking times in the charts below (check the pressure of your pressure cooker). For a 12 psi pressure cooker, add about 20% more time to the 15 psi pressure cooker cooking times.
In addition to our pressure cooker time tables and instructions below, have a look at our wide selection of pressure cooker cookbooks and comprehensive information about pressure-cooking by selecting a topic from the left menu above. More time for you: pressure-cooking with a 15 psi new generation pressure cooker is fast! Pressure cookers save you time by cooking foods TWO to TEN times faster than other cooking methods. They are the fastest way to cook delicious meals: vegetables, dry beans, chickpeas and other pulses, rice, you name it. Pressure-cooked foods are moist and have a much better texture than microwave-cooked foods.
Not All Pressure Cookers are Equal or Cook at the Same Speed
You use a pressure cooker to save time and energy cooking delicious food, but only 15 psi pressure cookers cook at the fastest speed available. Learn more about how the pressure of the pressure cooker affects cooking times here.
Detailed Pressure-Cooking Time Tables
If your pressure cooker is less than 15 lb pressure, add more time to the times shown in the charts.
How does a low-pressure pressure cooker compare to a pressure cooker at 15 lb pressure?
Vegetables (Fresh and Frozen)
|
Cook vegetables in the pressure cooker steamer basket, using 1/2 cup (125 ml) of water in the bottom of the pressure cooker if the cooking time is less than 5 minutes. If the cooking time of the vegetable is between 5 and 10 minutes, use 1 cup (250 ml) of water. If the cooking time is between 10 and 20 minutes, use 2 cups (500 ml) of water. Pressure cookers other than Fagor may require more water. Check your pressure cooker's instruction manual. |
 Best prices: pressure cooker cookbooks |
|
Add an additional one to two minutes to cooking time when using frozen vegetables except where specified. |
|
|
Use the quick release method [2] or the automatic release method [3] when the cooking time is completed so vegetables remain crisp. |
- cookbooks for pressure cookers
- recipes using vegetables for pressure cookers
- Health Benefits
- how pressure cookers work
Table: Vegetable Cooking Times for a 15 psi Pressure Cooker
| Vegetable | Approximate Cooking Time (minutes) |
Pressure Level | |
| Artichoke, large whole, without leaves | 9 to 11 | High | |
| Artichoke, medium whole, without leaves | 6 to 8 | High | |
| Artichoke, small whole, without leaves | 4 to 5 | High | |
| Artichoke, hearts | 2 to 3 | High | |
| Asparagus, fine, whole | 1 to 1 1/2 | High | |
| Asparagus, thick, whole | 1 to 2 | High | |
| Beans, green, whole (fresh or frozen) | 2 to 3 | High | |
| Beets, 1/4" (5 mm) slices | 5 to 6 | High | |
| Beet greens | 1 | High | |
| Beans, yellow, whole (fresh or frozen) | 2 to 3 | High | |
| Find Some Sample Pressure Cooker Vegetable Recipes | |||
| Broccoli, flowerets | 2 | High | |
| Broccoli, stalks | 5 to 6 | High | |
| Broccoli, stalks, 1/4" (5 mm) slices | 3 to 4 | High | |
| Brussel sprouts, whole | 4 | High | |
| Cabbage, red or green, in quarters | 3 to 4 | High | |
| Cabbage, red or green, 1/4" (5 mm) slices | 1 | High | |
| Carrots, 1/4" (5 mm) slices | 1 | High | |
| Carrots, 1" (25 mm) chunks | 4 | High | |
| Cauliflower flowerets | 2 to 3 | High | |
| Collard | 5 | High | |
| Corn, kernel | 1 | High | |
| Corn on the cob | 3 | High | |
| Endive, thickly cut | 1 to 2 | High | |
| Escarole, coarsely chopped | 1 to 2 | High | |
| Green beans, whole (fresh or frozen) | 2 to 3 | High | |
| Find Some Sample Pressure Cooker Vegetable Recipes | |||
| Kale, coarsely chopped | 2 | High | |
| Leeks (white part) | 2 to 4 | High | |
| Mixed vegetables, frozen | 2 to 3 | High | |
| Okra, small pods | 2 to 3 | High | |
| Onions, medium whole | 2 to 3 | High | |
| Parsnips, 1/4" (5 mm) slices | 1 | High | |
| Parsnips, 1" (25 mm) slices | 2 to 4 | High | |
| Peas, in the pod | 1 | High | |
| Peas, green | 1 | High | |
| Potatoes, cut into 1" (25 mm) cubes | 5 to 7 | High | |
| Potatoes, new, whole small | 5 to 7 | High | |
| Potatoes, whole large | 10 to 12 | High | |
| Pumpkin, 2" (50 mm) slices | 3 to 4 | High | |
| Red beet, in 1/4" (5 mm) slices | 4 | High | |
| Red beet, large, whole | 20 | High | |
| Red beet, small, whole | 12 | High | |
| Rutabaga, 1/2" (10 mm) slices | 4 | High | |
| Rutabaga, 1" (25 mm) chunks | 5 | High | |
| Find Some Sample Pressure Cooker Vegetable Recipes | |||
| Spinach, fresh | 1 | Low | |
| Spinach, frozen | 4 | High | |
| Squash, acorn, halved | 7 | High | |
| Squash, butternut, 1" (25 mm) slices | 4 | High | |
| Sweet potato, 1 1/2" (40 mm) slices | 5 | High | |
| Swede, 1" (25 mm) slices | 7 | High | |
| Swiss chard | 2 | High | |
| Tomatoes, in quarters | 2 | High | |
| Tomatoes, whole | 3 | High | |
| Turnip, small, in quarters | 3 | High | |
| Turnip, in 1 1/2" (40 mm) slices | 3 | High | |
| Yellow beans, whole (fresh or frozen) | 2 to 3 | High | |
| Zucchini, 1/4" (5 mm) slices | 2 | High | |
Beans/Lentils (chickpeas, dry peas, legumes and other pulses)
|
Do not soak lentils or dried split peas. Before pressure-cooking, soak beans in four times their volume of water for four to six hours (don't exceed 12 hours—long soaked beans are best for soups or purées as they easily break up). You can start soaking them before leaving for work so they will be conveniently ready for pressure-cooking in the evening. Do not add salt to soaking water as it will cause the beans to toughen and inhibit hydration (water absorption). |
 Best prices: pressure cooker cookbooks |
|
If you have forgotten to soak the beans, no problem. The pressure cooker can still cook beans that have not been soaked! The trade-off is that it is not as quick and increases the energy used (makes the kitchen hotter) due to the longer cooking times of unsoaked beans. Speed-soaking (also know as quick-soaking) beans is a faster method than pressure-cooking unsoaked beans. You can speed-soak beans by cooking them on high pressure for one minute and then reducing the pressure by the quick release method [2]. Using the quick release method reduces the chance that the beans skins will separate from the beans. Drain the water, rinse beans and soak in fresh water for one hour. Then pressure-cook the beans normally using the standard "soaked" cooking times. |
|
|
Place beans/legumes in the pressure cooker. Add 3 cups (750 ml) of water for each 1 cup (250 ml) of beans/legumes. If you have an old-fashion jiggler valve pressure cooker such as a Presto, add 1 to 2 tablespoons (15 to 30 ml) of vegetable oil to the water in the pressure cooker. The oil reduces foaming and the possibility of clogging the vent tube on these old pressure cookers. Do not add salt until after cooking. Watch the cooking time of whole lentils carefully. Whole lentils will turn to mush if cooked too long. We have found that it is better to bring the pressure cooker to pressure by using medium heat rather than full heat. This reduces the chances that the skins of beans will split and come off the beans. |
|
|
For the least energy consumption (coolest temperature kitchen), use the natural release method [4] when the cooking time for soaked beans is completed. |
|
|
Pressure-cooking times vary according to the quality and age of the beans, legumes or other pulses. If still hard after recommended cooking times, continue cooking uncovered. Add additional water, if necessary. |
|
- why are pressure-cooked beans and legumes better?
- cookbooks for pressure cookers
- recipes using beans for pressure cookers
- Health Benefits
- how pressure cookers work
- slow cookers vs. pressure cookers
- why is my pressure cooker so slow?
- shop for a pressure cooker
|
|
New Generation 15 psi, easy-to-use, European-designed Reasonably Priced
Fagor is Available at Food Fast, Without the Guilt.TM |
Table: Bean/Legume Cooking Times for a 15 psi Pressure Cooker
| Bean/Legume | Soaked Natural Release [4] (minutes) |
Soaked Quick Release [2] (minutes) |
Unsoaked Quick Release [2] (minutes) |
Pressure Level |
| Adzuki | 2 to 3 | 5 to 9 | 14 to 20 | High |
| Anasazi | 1 to 2 | 4 to 7 | 20 to 22 | High |
| Beans, black | 3 to 6 | 5 to 9 | 8 to 25 | High |
| Beans, garbanzo (chickpeas) | 9 to 14 | 13 to 18 | 30 to 40 | High |
| Beans, great northern | 4 to 8 | 8 to 12 | 25 to 30 | High |
| Beans, lima, baby | 2 to 3 | 5 to 7 | 12 to 15 | High |
| Beans, lima, large | 1 to 3 | 4 to 7 | 12 to 16 | High |
| Beans, navy or pea or white (haricot) | 3 to 4 | 6 to 8 | 16 to 25 | High |
| Beans, pinto | 1 to 3 | 4 to 6 | 22 to 25 | High |
| Find Some Sample Pressure Cooker Bean and Chickpea Recipes | ||||
| Beans, red kidney | 5 to 8 | 10 to 12 | 20 to 25 | High |
| Beans, soy (beige) | 5 to 8 | 9 to 12 | 28 to 35 | High |
| Beans, soy (black) | 16 to 18 | 20 to 22 | 35 to 40 | High |
| Beans, white kidney (cannellini) | 6 to 8 | 30 to 40 | High | |
| Chickpeas (chick peas, garbanzo bean or kabuli) | 9 to 14 | 13 to 18 | 30 to 40 | High |
| Cranberry (romano or borlotti) | 5 to 8 | 9 to 12 | 30 to 34 | High |
| Gandules (pigeon peas) | 2 to 5 | 6 to 9 | 20 to 25 | High |
| Lentils, French green | - | - | 10 to 12 | High |
| Lentils, green, mini (brown) | - | - | 8 to 10 | High |
| Lentils, red, split | - | - | 4 to 6 | High |
| Lentils, yellow, split (moong dal) | - | - | 4 to 6 | High |
| Peas, split, green or yellow | - | - | 6 to 10 | High |
| Peas, dried, whole | 4 to 6 | 8 to 10 | 16 to 18 | High |
| Peas, black eyed | - | - | 10 to 11 | High |
| Scarlet runner | 8 to 10 | 12 to 14 | 17 to 20 | High |
Pressure-cooking time chart Fagor, Presto, Kuhn Rikon, Magefesa, Fissler, Lagostina pressure cooker
Rice/Grains
|
Before pressure-cooking, soak whole grain wheat berries and pearl barley in four times their volume of lukewarm water for at least four hours before cooking, or overnight. Do not add salt to water since it will toughen the grains and inhibit hydration. |
 Best prices: pressure cooker cookbooks |
|
Do not soak rice or oats. |
|
Oats: Detailed pressure cooker cooking directions for making oatmeal |
||
|
Rinse under lukewarm water (this also applies to rice). |
|
|
Cook each 1 cup (250 ml) of grain in the amount of water specified. |
|
|
Use the natural release method [4] when the cooking time is completed. |
- cookbooks for pressure cookers
- recipes using rice and grains for pressure cookers
- Health Benefits
- how pressure cookers work
Table: Rice and Grain Cooking Times for a 15 psi Pressure Cooker
| Grains (1 cup/250 ml) |
Approximate Water Quantity | Approximate Cooking Time (minutes) |
Pressure Level |
| Barley, pearl | 4 cups (950 ml) | 15 to 20 | High |
| Barley, pot | 3 cups (750 ml) | 20 | High |
| Bulgur | 3 cups (750 ml) | 8 to 10 | High |
| Couscous | 2 cups (500 ml) | 2 to 3 | High |
| Kamut, whole | 3 cups (750 ml) | 10 to 12 | High |
| Learn How to Cook Oatmeal in a Pressure Cooker | |||
| Oats, quick cooking | 1 2/3 cups (400 ml) | 6 | High |
| Oats, steel-cut | 1 2/3 cups (400 ml) | 11 | High |
| Quinoa, quick cooking | 2 cups (500 ml) | 6 | High |
| Rice, basmati | 1 1/2 cups (350 ml) | 5 to 7 | High |
| Rice, brown | 1 1/2 cups (350 ml) | 12 to 15 | High |
| Rice, white | 1 1/2 cups (350 ml) | 5 to 6 | High |
| Rice, wild | 3 cups (750 ml) | 22 to 25 | High |
| Find Some Sample Pressure Cooker Rice Recipes | |||
| Spelt berries | 3 cups (750 ml) | 15 | High |
| Wheat berries | 3 cups (750 ml) | 30 | High |
|
|
New Generation 15 psi, easy-to-use, European-designed Reasonably Priced
Fagor is Available at Food Fast, Without the Guilt.TM |
Fruit (Fresh and Dried)
|
Cook fresh fruit in the pressure cooker steamer basket, using 1/2 cup (125 ml) of water in the bottom of the pressure cooker. Pressure cookers other than Fagor may require more water. Check your pressure cooker's manual. Use 1 cup (250 ml) of water or fruit juice for each cup of dried fruit. |
- cookbooks for pressure cookers
- recipes for pressure cookers
- Health Benefits
- how pressure cookers work
Table: Fruit Cooking Times for a 15 psi Pressure Cooker
| Fruit |
Approximate Cooking Time (minutes) |
Pressure Level |
| Apples, dried | 3 | High |
| Apples, fresh in slices or pieces | 2 to 3 | Low |
| Apricots, dried | 4 | High |
| Apricots, fresh, whole or in halves | 2 to 3 | Low |
| Peaches, dried | 4 to 5 | High |
| Peaches, fresh in halves | 3 | Low |
| Pears, dried | 4 to 5 | High |
| Pears, fresh in halves | 3 to 4 | Low |
| Prunes | 4 to 5 | High |
| Raisins | 4 to 5 | High |
* Plus time for natural release (see Note 4 below).
Notes:
1There are many health questions surrounding the microwave cooking of the plastic packaging used with most microwavable foods. Also, as a point of interest, most microwave ovens contain hazardous materials such as lead and brominated flame retardants in their electrical circuitry.
2Quick Release Method. Also called the cold-water release method, is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold tap water gently over the lid until steam dissipates and the pressure indicator is lowered. When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you.
3Automatic Release Method. Turn the pressure selector dial on the lid to the release position and the steam will release.
4Natural Release Method. To use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.
More Time for You
|
|
New Generation 15 psi, easy-to-use, European-designed Reasonably Priced
Fagor is Available at Food Fast, Without the Guilt.TM |
|
|
|
|
|
|
|
|