How to Cook Pulses in a Pressure Cooker

Lentil & Peas

1. Lentils and peas do not require pre-soaking.
2.  Add dry pulses and water to the pressure cooker. For every 1 cup or dry lentils or peas, use 2 cups of water (or ensure the dry pulses are covered with 2” of water)
3. Cook on low pressure for 10-15 min.
4.  Let the pressure release naturally.
5. Drain and use in a recipe or store in an air-tight container.
6. 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

1.  For best results and shorter cook times, it’s recommended that you pre-soak beansand chickpeas before pressure cooking; see the quick soak guide below.
2.  Add dry pulses and water to the pressure cooker. For soaked pulses: For every 1cup of dry beans or chickpeas, use 1 cup of water; for un-soaked pulses: For every 1cup of dry beans or chickpeas, use 2 cups of water.
3.  Cook on high pressure for the following times:
4. Black beans, Black-Eyed Peas,Red Beans, Small White (Navy): Soaked: 5-8 min.; Un-soaked: 15-25 min.
5. Kidney, Pinto, Large White(Great Northern, Cannellini), Lima beans: Soaked: 7-12 min.; Un-soaked: 20-40 min.
6. Chickpeas: Soaked: 7-12 min.; un-soaked: 20-40min.
7.  Let the pressure release naturally.
8. If storing cooked beans or chickpeas in the fridge or freezer, keep the pulsescovered in their cooking liquid to prevent drying.
9. 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:

1. Rinse and drain the beans or chickpeas.
2. Add them to the pressure cooker with 3 cups water for every cup of beans or chickpeas.
3.  Bring to a boil using “Saute” function. Add the lid and cook for 1 minute on highpressure.
4.  Carefully release pressure manually and release the lid. Drain & rinse.
5. Continue to the cooking step, following the instructions above.