Cuisinart EPC-1200PC - EPC-1200PC Electronic Pressure Cooker Instruction Booklet page 6

Dried Beans
• Before cooking dried beans, pick over and discard any broken or shriveled beans or
bits of dirt and debris. Rinse beans and drain.
• Beans may be soaked overnight, but the pressure cooker allows you to cook beans
without presoaking.
• Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional
flavor. Do not salt before cooking as salt inhibits cooking.
• Cook beans in large batches (1 pound beans + 8 cups water + seasonings + onion,
garlic, herbs to taste + 4 teaspoons oil) and freeze in 1-cup amounts to add to other
dishes.
• Never fill pressure cooker more than one-third full when cooking beans.
• Add  teaspoons oil per cup of beans to prevent foaming.
• After cooking beans, clean lid, gasket, steam release valve, and float valve carefully.
• When cooking beans, use High Pressure and Natural Pressure Release.
• If beans are not completely cooked (this is partially dependent on the age of the dried
beans, something you will have no control over) select Simmer and allow the beans
to simmer until cooked tender. As with vegetables it is better to undercook and allow
to simmer to complete cooking.
Beans
(1 cup)
Black Beans
Cannellini
Chickpeas
(Garbanzo Beans)
Great Northern
Lentils
Pinto
Navy Beans
Red Beans
Soybeans
6
Cooking Time
(soaked overnight)
0 to 5 minutes
18 to  minutes
35 to 40 minutes
5 to 30 minutes
N.A.
0 to 4 minutes
 to 5 minutes
 to 5 minutes
6 to 33 minutes
Cooking Time
8 to 3 minutes
33 to 38 minutes
50 to 60 minutes
30 to 35 minutes
8 to 10 minutes
30 to 35 minutes
30 to 35 minutes
30 to 35 minutes
33 to 40 minutes
Yield
(unsoaked)
 cups
 cups
½ cups
¼ cups
 cups
¼ cups
 cups
 cups
1¼ cups