Temp
From Cookipedia
| Dried Bean Type | Cold Water Soak Time (minimum) | Pressure Cooking Time | Cooking Pressure High = 15 psi Med = 10 psi Low = 5 psi: |
Pressure Release Method |
|---|---|---|---|---|
| Azuki (red) beans | None | 8 minutes | High | Natural |
| Black beans | 4 hours | 12 minutes | High | Natural |
| Chicken, dark meat | 80°C | 176°F | 1 hour | 2-4 hours |
| Chicken, leg / thigh | 70°C | 158°F | 4 hours | 6-8 hours |
| Chicken spatchcocked | 71°C | 159.8°F | 6 hours | 8 hours |
| BEAN VARIETY | COLD WATER SOAK TIME minimum period |
PRESSURE COOKING TIME | COOKING PRESSURE High = 15 psi Medium = 10 psi Low = 5 psi |
PRESSURE RELEASE METHOD |
| Black beans | 4 hours | 12 minutes | High | Natural |
| Black urad beans | None | 7 minutes | High | Natural |
| Black eyed peas | None | 10 minutes | High | Natural |
| Borlotti beans | 4 hours | 7 minutes | High | Natural |
| Broad beans | 8 hours | 4 minutes | Medium | Natural |
| Butter beans | 8 hours | 4 minutes | Medium | Natural |
| Chickpeas | 8 hours | 25 minutes | High | Natural |
| Faba beans, (Fava beans) | 8 hours | 4 minutes | Medium | Natural |
| Lentils or Split peas | None | 7 minutes | High | Natural |
| Lima beans | 8 hours | 4 minutes | Medium | Natural |
| Mung beans (green) | 4 hours | 9 minutes | Low | Natural |
| Pinto or mottled beans | 4 hours | 12 minutes | High | Natural |
| Red kidney beans | 4 hours | 12 minutes | High | Natural |
| Mung beans (red) | 4 hours | 9 minutes | Low | Natural |
| Shell beans | 4 hours | 10 minutes | High | Natural |
| Snap, string or runner beans | None | 4 minutes | Low | Cold water release |
| Soya bean | 8 hours | 35 minutes | High | Natural |
| White or cannellini beans | 4 hours | 12 minutes | High | Natural |
| White urad beans | None | 7 minutes | High | Natural |
| Yellow or Peruano beans | 4 hours | 10 minutes | High | Natural |