Dried Legumes
Chickpeas
Soak 8–12 hours if desired. Stovetop: simmer in fresh water until tender, often 45–90 minutes depending on age. Pressure cooker: soaked beans often take about 12–15 minutes at pressure; unsoaked often 35–40 minutes, plus natural release.
Black or pinto beans
Soak 6–8 hours if desired. Stovetop: about 45–75 minutes. Pressure cooker: roughly 8–12 minutes soaked or 25–30 minutes unsoaked, plus natural release.
Brown or green lentils
No soak needed. Use about 3 cups water or broth per 1 cup lentils; simmer about 20–30 minutes.
Red lentils
No soak needed. Use about 2½–3 cups liquid per 1 cup lentils; simmer about 12–18 minutes until soft.
Whole Grains
Quinoa
Rinse well. Start with about 2 cups liquid per 1 cup quinoa; simmer about 15 minutes, then rest covered.
Brown rice
About 2 cups liquid per 1 cup rice; simmer according to the package, commonly 40–50 minutes.
Pearled barley
About 3 cups liquid per 1 cup barley; simmer roughly 30–40 minutes.
Farro
About 2½–3 cups liquid per 1 cup farro; simmer until tender, commonly 25–40 minutes depending on type.
Steel-cut oats
About 3 cups liquid per 1 cup oats; simmer 20–30 minutes.
Pressure-Cooker Notes
Timing varies
Bean age, altitude, cooker model and desired tenderness all affect timing. Use your pressure cooker's manual as the final reference.
Natural release
A natural pressure release is usually gentler for beans and reduces foaming.
Kidney-bean caution
Do not prepare dried red kidney beans only in a slow cooker. Follow package and food-safety instructions that include adequate high-temperature cooking.