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• Never fill the pressure cooker to
more than two thirds of its capacity.
• If you prefer, add sugar and/or
seasoning to the fruit before or after
cooking.
• When you cook whole or halved fruit,
use the quick release. When you cook
fruit in slices or pieces to make purée
or conserve use the natural release
method.
• Cooking times can vary depending
on the ripeness of the fruit.
Dried fruit:
• Put dried fruit in the pressure cooker
with 1 cup of water or fruit juice for
each cup of dried fruit.
• If you prefer, you can add seasoning
or other flavoring. Use the quick-
release method when the cooking
period is complete. If after the
cooking period the fruit is still hard,
let it simmer in the cooker with the lid
removed until it is ready. Add water if
necessary.
FRUIT APPROXIMATE PRESSURE
COOKING TIME LEVEL
Apples, dried 3 minutes High
Apples, fresh in slices or pieces 2-3 minutes Low
Apricots, dried 4 minutes High
Apricots, fresh, whole or in halves 2-3 minutes Low
Peaches, dried 4-5 minutes High
Peaches, fresh, in halves 3 minutes Low
Pears, dried 4-5 minutes High
Pears, fresh in halves 3-4 minutes Low
Prunes 4-5 minutes High
Raisins 4-5 minutes High
Dried beans and other legumes
• Clean out any foreign particles.
Rinse them with warm water.
• Soak beans in four times their volume
of warm water for at least four hours
before cooking, or if you prefer, leave
them to soak overnight. Do not add
salt to the water as this hardens the
beans and prevents them absorbing
water.
• Do not soak dried split lentils.
• After soaking, remove floating beans
and shell.
• Strain the water off the beans.
• Rinse them in warm water (this also
applies to dried split lentils).
• Put the beans or legumes in the
pressure cooker. Add three cups of
water for each cup of beans or
pulses should be seasoned after
cooking.
• Add a spoonful of vegetable oil for
each cup of water to eliminate the
foam which they produce.
• Never fill the pressure cooker to
more than half its capacity.
• To add more flavor, cook beans or
lentils with some laurel leaves and a
small peeled onion embedded with
two cloves of spice.
• After the cooking time, allow the
pressure to decrease naturally.
• Cooking times may vary depending
on the quality of the beans. If, after
the recommended cooking time, the
beans are still hard, continue
cooking them with the lid off. If
necessary, add water.
• A cup of beans expands to
approximately two cups when
cooked.
• When you prepare split lentil soup,
use the cooking times given for a
conventional cooker.
VEGETABLES APPROXIMATE PRESSURE
COOKING TIME LEVEL
Azuki 4-5 minutes High
Beans, white 5-7 minutes High
Beans, scarlet, red 10-12 minutes High
Beans, black 8-10 minutes High
Beans, colored 4-6 minutes High
Pigeon peas 7-9 minutes High
Chick peas 10-12 minutes High
Lentils, red 7-9 minutes High
Lentil soup 8-10 minutes High
Lentils, green 8-10 minutes High
