Grains & Rice

1. R inse 1 cup (250 mL) of grains or rice in cool water. Add to the inner pot with 1 tbsp (15 mL) of oil and the suggested amount of water. Lock the lid.

2. Select the setting and set the time. Press and hold to start cooking.

3. When the timer is up, release the pressure using the recommended method.

Beans & Legumes

1. R inse and sort 1 cup (250 mL) of dried beans or legumes in cool water. Add to the inner pot with 3 cups (750 mL) of water and 1 tbsp (15 mL) of oil. Lock the lid.

2. Select and set the timer according to the chart. Press and hold to start cooking.

3. W hen the timer is up, let the pressure naturally release for 10 minutes, then press . Press

Black beans 25 min

Black-eyed peas 15 min

Chickpeas 40 min

Vegetables

1. Add at least 1 cup (250 mL) of water and the prepared vegetables to the inner pot. Lock the lid.

2. Select and set the timer according to the chart; press and hold to start cooking

3. W hen the timer is up, press . Press .

Tip: We don’t recommend pressure cooking tender vegetables such as peas, asparagus, or summer squash because they can easily overcook.

Acorn squash

1½ lbs. (700 g), skin on, quartered

Artichokes

3 large, stems trimmed and tops of leaves removed

Beets

1 lb. (450 g), peeled and cut into 1" (2.5-cm) pieces

Broccoli

1½ lbs. (700 g), cut into 2" (5-cm) pieces sprouts, whole

1 lb. (450 g), trimmed as needed

Butternut squash 1½ lbs. (700 g) Cut in half lengthwise, remove seeds

Peeled, cut into 1" (2.5-cm) pieces

2½ lbs. (1.1 kg), cut into wedges with core intact

Carrot 1 lb. (450 g), peeled, cut into 2" (5-cm) pieces

Cauliflower

2 lbs. (1 kg), cut into 2" (5-cm) pieces

Russet potatoes, red or golden

2 lbs. (1 kg), peeled (optional), cut into 1" (2.5-cm) pieces

Spaghetti squash

1 lb. (450 g), cut in half lengthwise, seeded

Sweet potatoes

2 lbs. (1 kg), peeled (optional), cut into 1" (2.5-cm) pieces