Pressure Cooking Times

I have a hard time finding cooking times for certains items, especially grains, for a pressure cooker.The manual that came with my pressure cooker had times for veg, fruits, meats, and some beans but nothing more. I thought I would start a list and update it as I go. These are estimates because each cooker is different but at least it is a start...

BEANS
Black Beans - 9 to 11 minutes on high (assumes a pre-soak, can be done in cooker)

FRUITS

GRAINS 
*note: it is usually recommended that you use a natural pressure release for grains. This often takes around 20 minutes or more depending on your cooker

Barley - Stovetop use 1:3 grain to water ratio, 40 minutes
Pressure cooker us 1:2 grain to water ration, 20-24 minutes

Quinoa - Stovetop use 1:2 grain to water ratio, 20 minutes
Pressure cooker 1: 1 1/2 grain to water ratio, 7-9 minutes on high

Rice (Brown) - Stovetop (I usually look at the package)
Pressure cooker 1: 1 1/2 grain to water ratio, 20-25 minutes on high
Rice (Brown, Short-grain, Organic) - Pressure cooker 1: 1 1/2 grain to water ratio, 30-35 minutes on high. This is a short grain, brown rice I get at costco and it takes longer than 20-25 minutes to cook.

Steel Cut Oats - Stovetop (check package, there are some quick cooking steel cut oats now)
Pressure cooker 1:3 (maybe 2 1/2) ration grain to liquid (you can use milk for part), 10 minutes on high

Wheat - Stovetop use 1:3 grain to water ratio, 120 minutes
Pressure cooker 1:2 grain to water ratio, 40-60 minutes

VEGETABLES

Cantaloupe Pops

I lived in South Korea growing up and this is reminiscent of the delicious melon bars they always had there. The flavor is a little different combination that Americans are used to but the milk fruit combo is delicious. They even put milk in their soda, my all time favorite Milkas :)

2-3 lbs shredded cantaloupe
1 can (5oz) evaporated milk
1 C water
1/4 - 1/2 C sugar

Combine ingredients and place in fridge for a few minutes till the sugar dissolves. Place in popsicle molds (you can use anything) and freeze.

Chocolate Yum Yum Cupcakes

1 pkg (8oz) cream cheese, soft
1/3 cup sugar
1 egg
6 oz chocolate chips (I like the mini ones)
1/2 tsp vanilla

1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
dash of salt
1 cup water
1/3 cup oil
1 Tbsp vinegar
1/2 tsp vanilla

Combine the first set of ingredients in a bowl and blend in chips. In another bowl combine ingredients, sift the dry ones first and then add the liquids. Fill muffin cups 1/3 the way full with chocolate mixture. Drop 1 Tbsp of cream cheese mixture on top. Bake at 350 for 30-35 minutes.

Best Chocolate Chip Cookies (so far)

My friend gave this recipe to me and it has been the best so far.  Follow the directions.  I don't use the parchment paper but other than that if you follow everything you'll get the right texture.

2 sticks cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups semisweet chocolate chips or chunks


Directions

Preheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks. Don’t overmix the dough.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 10-12 minutes.

Barley Cereal

2 C barley
3 C water

Cook in pressure cooker for about 22-24 minutes

1 tsp cinnamon
2 Tbsp flax
3 Tbsp honey
1/2 C raisins
milk

Tuna Casserole

1 pkg egg noodles (8oz)
2 cans cream of mushroom
2 cans tuna
3/4 C sour cream
2 C cheese (cheddar, or your favorite blend)
1/4 C milk
1/2 - 1 C mushrooms
1/2 C chopped onion
1 tsp garlic powder

Cook noodles.  Mix together ingredient.  Top with bread crumbs or crackers.  Bake 425 for 15 minutes.

Creamy Tomato Bowtie Pasta

1 Tbsp Olive Oil
1 medium onion, diced
4 cloves garlic, minced
1 can stewed tomatoes
8 oz cream cheese
milk (to desired sauce consitancy but at least a cup)
(optional) sausage
parsley and rosemary to taste

Bag of boxtie pasta (about 15 oz)

Add oil, onion, garlic to pan.  Cook till onions are tender (you can add your sausage here but make sure to drain it).  Add cream cheese, tomatoes, milk and cook till nice and bubbly and thick, 8-10 minutes (if you want your sauce a little thicker you can use cream or add a little corn starch).  Cook pasta and add it to sauce :)