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Pressure Cooker Cooking Times

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?

 


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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.

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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.

Table:  Vegetable Cooking Times for a 15 psi Pressure Cooker

Vegetable Approximate Cooking Time
(minutes)
Pressure Level
Artichoke, large whole, without leaves9 to 11High
Artichoke, medium whole, without leaves6 to 8High
Artichoke, small whole, without leaves4 to 5High
Artichoke, hearts2 to 3High
Asparagus, fine, whole1 to 1 1/2High
Asparagus, thick, whole1 to 2High
Beans, green, whole (fresh or frozen)2 to 3High
Beets, 1/4" (5 mm) slices5 to 6High
Beet greens1High
Beans, yellow, whole (fresh or frozen)2 to 3High
Find Some Sample Pressure Cooker Vegetable Recipes
Broccoli, flowerets2High
Broccoli, stalks5 to 6High
Broccoli, stalks, 1/4" (5 mm) slices3 to 4High
Brussel sprouts, whole4High
Cabbage, red or green, in quarters3 to 4High
Cabbage, red or green, 1/4" (5 mm) slices1High
Carrots, 1/4" (5 mm) slices1High
Carrots, 1" (25 mm) chunks4High
Cauliflower flowerets2 to 3High
Collard5High
Corn, kernel1High
Corn on the cob3High
Endive, thickly cut1 to 2High
Escarole, coarsely chopped1 to 2High
Green beans, whole (fresh or frozen)2 to 3High
Find Some Sample Pressure Cooker Vegetable Recipes
Kale, coarsely chopped2High
Leeks (white part)2 to 4High
Mixed vegetables, frozen2 to 3High
Okra, small pods2 to 3High
Onions, medium whole2 to 3High
Parsnips, 1/4" (5 mm) slices1High
Parsnips, 1" (25 mm) slices2 to 4High
Peas, in the pod1High
Peas, green1High
Potatoes, cut into 1" (25 mm) cubes5 to 7High
Potatoes, new, whole small5 to 7High
Potatoes, whole large10 to 12High
Pumpkin, 2" (50 mm) slices3 to 4High
Red beet, in 1/4" (5 mm) slices4High
Red beet, large, whole20High
Red beet, small, whole12High
Rutabaga, 1/2" (10 mm) slices4High
Rutabaga, 1" (25 mm) chunks5High
Find Some Sample Pressure Cooker Vegetable Recipes
Spinach, fresh1Low
Spinach, frozen4High
Squash, acorn, halved7High
Squash, butternut, 1" (25 mm) slices4High
Sweet potato, 1 1/2" (40 mm) slices5High
Swede, 1" (25 mm) slices7High
Swiss chard2High
Tomatoes, in quarters2High
Tomatoes, whole3High
Turnip, small, in quarters3High
Turnip, in 1 1/2" (40 mm) slices3High
Yellow beans, whole (fresh or frozen)2 to 3High
Zucchini, 1/4" (5 mm) slices2High

 


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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).

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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.


Click to Learn about Fagor Pressure Cookers

Fagor logo

New Generation
Stainless Steel Pressure Cookers

15 psi, easy-to-use, European-designed

Reasonably Priced

 

Fagor is Available at

click for pressure cookers :: home
www.fastcooking.ca

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

 


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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.

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Do not soak rice or oats.

    Rice:  Detailed pressure cooker cooking directions for rice

    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.

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, pearl4 cups (950 ml)15 to 20High
Barley, pot3 cups (750 ml)20High
Bulgur3 cups (750 ml)8 to 10High
Couscous2 cups (500 ml) 2 to 3High
Kamut, whole3 cups (750 ml)10 to 12High
Learn How to Cook Oatmeal in a Pressure Cooker
Oats, quick cooking1 2/3 cups (400 ml)6High
Oats, steel-cut1 2/3 cups (400 ml)11High
Quinoa, quick cooking2 cups (500 ml)6High
Rice, basmati1 1/2 cups (350 ml)5 to 7High
Rice, brown1 1/2 cups (350 ml)12 to 15High
Rice, white1 1/2 cups (350 ml)5 to 6High
Rice, wild3 cups (750 ml)22 to 25High
Find Some Sample Pressure Cooker Rice Recipes
Spelt berries3 cups (750 ml)15High
Wheat berries3 cups (750 ml)30High

Click to Learn about Fagor Pressure Cookers

Fagor logo

New Generation
Stainless Steel Pressure Cookers

15 psi, easy-to-use, European-designed

Reasonably Priced

 

Fagor is Available at

click for pressure cookers :: home
www.fastcooking.ca

Food Fast, Without the Guilt.TM


 


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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.

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

 


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* 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


Click to Learn about Fagor Pressure Cookers

Fagor logo

New Generation
Stainless Steel Pressure Cookers

15 psi, easy-to-use, European-designed

Reasonably Priced

 

Fagor is Available at

click for pressure cookers :: home
www.fastcooking.ca

Food Fast, Without the Guilt.TM


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Home Pressure Cooker Cooking Times Pressure Cooker Recipes Pressure Cooker Recipe Books Pressure Cooker Energy Savings Pressure Cookers:  How They Work Pressure Cooker Safety Pressure Cooker Pricing