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21
Lentil Curry
2 tablespoons olive oil
2 cups chopped onion
1 tablespoon ground coriander
1 tablespoon curry powder
1 teaspoon ground ginger
3 cups lentils
1 teaspoon salt
9 cups chicken broth
With cooking pot in cooker body, select the SAUTÉ function, press start,
and preheat cooker. Add oil, onion, coriander, curry powder, and ginger;
sauté for 2 minutes. Press cancel. Add lentils, salt, and broth. Close and
secure cover. Place quick pressure release valve on vent pipe. Select the
BEANS function and press start.
When time is up, use natural pressure release.
12 servings (serving size ½ cup)
Dry Beans, Peas, and Lentils Timetable
Soak beans and whole peas, according to information on page 20. Lentils do not require soaking. Add 1 tablespoon vegeta-
ble oil to cooking liquid. DO NOT COOK SPLIT PEAS.
Close and secure cover. Place quick pressure release valve on vent pipe. Select the BEANS function. Adjust time, if nec
-
essary, according to the times indicated in the timetable below and press start. After cooking is complete, use natural
pressure release (see page 8).
NOTE: The timetable is meant to be a guide. Adjust time as necessary to produce beans you and your family prefer.
FOR DRY BEANS, PEAS, AND LENTILS, DO NOT FILL COOKING POT OVER ½ FULL!
BEANS, PEAS, AND LENTILS
COOKING TIME
(Minutes)
Black Beans 3–5
Black-Eyed Peas 2–3
Chickpeas (garbanzo) 7–10
Great Northern Beans 3–6
Kidney Beans 2–4
Lentils (brown, green)* 3–4
Lima Beans (large) 2–3
Lima Beans (baby) 2–4
Navy Beans (pea) 2–4
Peas (whole yellow, green)** 7–10
Pinto Beans 4–7
Red Beans 4–7
*It is not necessary to soak.
**Do not cook split peas.
Savory White Beans
4 cups Great Northern Beans
2 tablespoons olive oil
2 cups chopped onion
1 tablespoon minced garlic
2 cups sliced carrots
2 small bay leaves
1 teaspoon salt
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon black pepper
6 cups chicken broth
Soak beans according to instructions on page 20.
With cooking pot in cooker body, select the SAUTÉ function, press
start, and preheat cooker. Add oil, onion, and garlic; sauté until onions
are translucent. Press cancel. Add beans, carrots, bay leaves, salt, thyme,
rosemary, pepper, and broth. Close and secure cover. Place quick pressure
release valve on vent pipe. Select the BEANS function and press start.
When time is up, use natural pressure release.
14 servings (serving size ½ cup)
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