Kuhn Rikon Duromatic Pressure Cooking Time Charts
Vegetables:
• Always use 1/2 to 3/4 cup of water in cooker with vegetables.
• Place stainless steel trivet into cooker and layer vegetable on top of trivet.
• Always use Touch Release Method, unless otherwise noted, when cooking vegetables:
The valve on the lid of the DUROMATIC pressure cooker releases the pressure quickly by a light finger touch or,
if you desire, you may use a long‐handled spoon or spatula to depress the insulated, black valve cap. This
method is suggested if you wish to interrupt the cooking process in order to add some further ingredients. By
releasing the steam this way you can quickly open the pressure cooker without cooling off the pot and stopping
the cooking process. Do not use this method for food that foams and is cooked on the first red ring!
Type of Vegetable Cooking Time Pressure Notes
Artichokes 10-14 mins high avoid very large ones
Beans, green (string) 1-2 mins first ring
Beets, medium-large 13-16 mins high
Beets, small (3-4oz) 10-12 mins high
Beets, 1/4 inch slices 3-5 mins high
Broccoli, flowerets 2-3 mins first ring
Broccoli, stalks 4-5 mins first ring peel and cut
Brussels Sprouts 3-4 mins first ring older sprouts can take 6-8 mins
Cabbage, shredded 2 mins first ring
Cabbage, quartered 3-4 mins first ring
Carrots, 2 inch pieces 4-5 mins high
Cauliflower, flowerets 3-4 mins first ring
Celery, 1 inch slices 3 mins first ring
Corn, on the cob 2-3 mins first ring add 2 mins for
Eggplant, cubed 2-3 mins high best if peeled
Okra, large 3-4 mins high
Onions, medium 4-5 mins high peel before cooking
Parsnips, cubed 2-4 mins high
Potatoes see Potatoes time chart
Rutabagas, 2 inch cuts 6-8 mins high peel before cooking
Squash, Acorn, halved 8-10 mins high
Squash, Banana, cubed 3-4 mins high
Squash, Butternut, 1/2 inch slices 3-4 mins high
Turnips, 1/2 inch slices 2-3 mins high
Potatoes:
Type of Potato Size Cooking Time
new potatoes, whole 2 ounces 5-6 minutes
red potatoes, whole 6-8 ounces 17-18 minutes
red potatoes, half 10-12 minutes
red potatoes, cubed 1 ounce 4-5 minutes
white potatoes, whole 7-10 ounces 16-17 minutes
white potatoes, half 10 minutes
white potatoes, cubed 1 ounce 4-5 minutes
russet or baking potatoes, whole 1 pound 25-30 minutes
russet or baking, peeled & quartered 10-12 minutes
Beans:
• Overnight soaking, unless otherwise noted.
• Always use Natural Release Method:
Remove the pressure cooker from the heat source and to allow the pressure to subside naturally. If you wish for
the skin to remain intact, this is the preferred method. The time is takes to release the pressure in this manner is
calculated into the all pressure cooker recipes.
Type of Bean Cooking Time Pressure Notes
Adzuki 5-7 min. second red ring (15 psi)
Anaszi 4-6 min. second red ring (15 psi)
Appaloosa 10-12 min. second red ring (15 psi)
Baby Lima 5-7 min. second red ring (15 psi)
Black 10-12 min. second red ring (15 psi)
Black-Eyed Pea 8-10 min. second red ring (15 psi) no soaking required
Black Runner see Runner
Butter see Lima
Calypso 5-6 min. second red ring (15 psi)
Cannellini 6-8 min. second red ring (15 psi)
Chickpea 10-12 min. second red ring (15 psi)
Christmas Lima 6-8 min. second red ring (15 psi)
Cranberry 5-8 min. second red ring (15 psi)
European Soldier see Soldier
Flageolet 10-12 min. second red ring (15 psi)
Garbanzo see Chickpea
Great Northern 6-7 min. second red ring (15 psi)
Kidney, Red 10-12 min. second red ring (15 psi)
Kidney, White see Cannellini
Lentil, French 10-14 min. first red ring only no soaking required, cover with 2 inches
green of cooking liquid
Lentil, red 10-14 min. first red ring only no soaking required, cover with 2 inches
of cooking liquid
Lima, large 3-4 min. first red ring only
Navy 6-8 min. second red ring (15 psi)
Pink 7-8 min. second red ring (15 psi)
Pinto 10-12 min. second red ring (15 psi)
Rattlesnake 6-8 min. second red ring (15 psi)
Red 4-5 min. second red ring (15 psi)
Red Kidney see Kidney
Roman 10-12 min. second red ring (15 psi)
Runner 9-10 min. second red ring (15 psi) use additional water when soaking
Scarlet Runner see Runner
Snow Cap 12-14 min. second red ring (15 psi) no soaking required
Soldier 8-10 min. second red ring (15 psi) no soaking required
Soybean 9-12 min. second red ring (15 psi)
Spanish 6-8 min. second red ring (15 psi)
Tolosanos
Split Pea 10-13 min. first red ring only no soaking required, use additional
cooking liquid
Steuben Yellow 12-14 min. second red ring (15 psi)
Eye
Tepary 8-10 min. second red ring (15 psi)
Tongues of Fire 10-12 min. second red ring (15 psi)
Turtle see Black
White 6-7 min. second red ring (15 psi)
White Kidney see Cannellini
White Runner see Runner
Rice & Grains:
• Cook on the first red ring (8 psi). Use the Natural Release Method:
Remove the pressure cooker from the heat source and to allow the pressure to subside naturally. The time is
takes to release the pressure in this manner is calculated into the all pressure cooker recipes.
Type of Rice Amount of Rice Amount of Liquid Time
White Long Grain 1 cup 1-1/2 cups 5 minutes
White Basmati 1 cup 1-1/2 cups 5 minutes
Brown Short Grain 1 cup 1-1/2 to 1-3/4 cups 20-22 minutes
Brown Long Grain 1 cup 1-1/2 cups 20-22 minutes
Brown Basmati 1 cup 1-1/2 cups 20-22 minutes
Wild Rice 1 cup 3 cups (after cooking drain off excess liquid) 22-25 minutes
Meats:
Meat: Beef Pork Lamb Veal
Cooking 12-15 mins 15 mins 10 mins 8 mins
Time: (per inch) (per inch) (per inch) (per inch)
Oxtail (for stocks) Hocks Neck Breast
Short Ribs Shoulder Shanks Rump
Stewing Beef Riblets Riblets Steak
Blade Roast Chops Shoulder Shoulder
Cut:
Chuck Roast Stew
Flank Steak
Corned Beef
Shanks
Chicken Cooking Time Cooking Method
10 mins 4lb Whole Chicken (quartered)
8 mins Pieces (legs, thighs, etc.)
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