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Store This, Not That! > Blog > Cooking with Food Storage > Pressure Cooking 101: Cooking Beans, Rice, and Wheat Berries
April 28th, 2010

Pressure Cooking 101: Cooking Beans, Rice, and Wheat Berries

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Okay, I hope you’re loving all the videos so far because today we’re getting into the really fun stuff and there are THREE more videos!  (If you missed the first day of this class, make sure you click HERE so you don’t miss a thing!)  You’ll be able to see for yourself how EASY it is to start cooking basic items in your pressure cooker to save you time in the kitchen! Check out the videos below to see just how easy it is to cook beans, rice, and wheat berries in a pressure cooker. Make sure if you have a different pressure cooker than I do that you reference YOUR owner’s manual for specific times and measurements for these items. I’ve also added some homework items for you (yes, I said homework! I want you to actually TRY these concepts for yourself!) they are fun recipes you can try that I like to use OR you can try your own recipe. Make sure to leave a comment with successes and questions so we all can learn from each other!

COOKING BEANS IN AN ELECTRIC PRESSURE COOKER

HOMEWORK RECIPES TO TRY:
Low-Fat Blueberry Muffins
Low-fat Pumpkin Brownies

COOKING RICE IN AN ELECTRIC PRESSURE COOKER

HOMEWORK RECIPES TO TRY:
NEW! Fried Rice
NEW! Hawaiian Meatballs and Rice

COOKING WHEAT BERRIES IN AN ELECTRIC PRESSURE COOKER

HOMEWORK RECIPES TO TRY:
Wheat Berry Salad with Apples & Cashews
Feta Wheat Berry Salad

pressure cookers

amazing reviews click here

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30 Comments

  • Hillary

    April 28, 2010 at 11:28 am

    Crystal! These videos are great! I'm so excited about your entire 101 series.

    Thanks!

  • Dochiny

    April 28, 2010 at 7:07 pm

    I do not own a pressure cooker, but I think you are convincing me to invest in one. I wouldn't be surprised if I did. I feel like I try just about everything else you suggest on your blog. 🙂

  • Dochiny

    April 28, 2010 at 7:07 pm

    I do not own a pressure cooker, but I think you are convincing me to invest in one. I wouldn't be surprised if I did. I feel like I try just about everything else you suggest on your blog. 🙂

  • sclindah

    April 29, 2010 at 11:00 am

    Great series! Can you book your rice with your chicken at the same time in a pressure cooker?

  • eatfoodstorage

    April 29, 2010 at 12:36 pm

    It depends on the recipe. Like I said, the best thing to do is find a
    pressure cooker recipe similar to what you would like to do.

  • Tonya

    April 30, 2010 at 6:21 pm

    Thanks so much for your videos! I've been debating on buying a pressure and did so today. Can't wait to see what you have in store for us next.

  • margaretswift

    May 1, 2010 at 8:44 pm

    I always thought beans held various posions and that was the reason you ust soak overnight and then rinse them bfore cooking. Am I wrong here or is it only certain beans.

    • Gregory Sparkle

      September 8, 2011 at 7:57 am

      The FDA recommends soaking for five hours and rinsing. Rinsing is good but not enough. Boiling for ten minutes breaks down the poisons like phytohaemagglutinin. The danger lies in using a slow cooker because it isn’t hot enough to boil food. Search on “kidney bean poisoning” to find more information. Search “kidney bean poisoning FDA” to find FDA webpage on bean poisoning. This precaution applies to eating raw green beans too.

  • margaretswift

    May 1, 2010 at 8:46 pm

    Crystal, I always thought the reason beans must be soaked overnight was that they have various posions which can be harmful if eaten.

    Is this not true or is it only certain kinds of beans.

  • eatfoodstorage

    May 2, 2010 at 6:52 pm

    Nothing I've seen says that is true…but feel free to double check at the
    Utah University Extension Service (http://www.extension.usu.edu)

  • eatfoodstorage

    May 3, 2010 at 1:52 am

    Nothing I've seen says that is true…but feel free to double check at the
    Utah University Extension Service (http://www.extension.usu.edu)

  • lynnallred

    May 17, 2010 at 4:48 am

    OK. I'm a convert. I bought myself a pressure cooker for Mothers Day last week after watching your videos. Tonight I made my famous refried beans that typically take 8 hours in the crock pot. Twenty-four minutes of cooking time and they were done. Amazing. Thank you so much for the information. You and your fans need this recipe. I can't remember the last time I bought refried beans in a can.

    3 cups dry pinto beans, picked over and rinsed (you could use Anasazi beans or black beans)
    8 cups water
    1 onion peeled and halved
    2 tablespoons minced garlic (I just peel several cloves and throw them in whole)
    3 teaspoons salt (didn't seem to affect the cooking at all)
    1-3/4 teaspoons black pepper
    1 teaspoon cumin
    1 can diced green chiles
    4 teaspoons oil (not necessary in the crock pot)

    Either crock pot it on high for 8 hours or pressure cook it for 24 minutes. Drain. I use my immersion (stick) blender and add back some of the drained liquid (about 1/4 cup) until it is the desired consistency. If you don't have an immersion blender, grab the potato masher and go to town. Dehydrated onions and granulated garlic could certainly be substituted for fresh.

    Thanks again, Crystal. I look forward to experimenting with my new favorite appliance.

  • eatfoodstorage

    May 17, 2010 at 1:25 pm

    Thanks for the recipe, let me know if you do a natural pressure release or a
    quick pressure release for you recipe.!

  • lynnallred

    May 17, 2010 at 1:27 pm

    Natural.

    ————————————————–

  • everettsgram

    May 18, 2010 at 9:14 pm

    I am so thrill that I found your website. I bought my pressure cooker about 2 months ago. I have been wanting to cook with it foa awhile but have only cook lentil soup (which was the best ever). I hope tou will have many more videos showing various recipes. I feel like a kid in a candy shop in your site, Thanks Crystal.;D

  • lois

    May 22, 2010 at 11:40 pm

    TY Crystal…for the demo! and all the help.
    One tip that I do is …when I fill plastic baggies , I first put them in a coffee mug and fold down over the sides. This will hold the baggie.
    That way it is much easier to fill.
    You have a great web site!
    Looking forward to seeing more:)

  • lois

    May 24, 2010 at 12:49 am

    I just made pinto beans and ham in my new elec. p/c and I give it an A+++
    Thank you for this website w/all the info and encouragement

  • eatfoodstorage

    May 24, 2010 at 1:03 am

    YEAH!!

  • Cheryl

    June 12, 2010 at 2:37 am

    What type of beans do you use, I see that they are white, but are they kidney beans?

  • eatfoodstorage

    June 12, 2010 at 2:27 pm

    They are white navy beans.

  • Katrall

    June 25, 2010 at 6:14 pm

    I FINALLY made beans in my pressure cooker yesterday. They turned out great. However, my pressure cooker book said that it was best to soak them first – either the long or the quick soak method but long method was best. It also said to cook the black beans for 10-12 minutes. I only cooked mine for 10 and then let them naturally release pressure. They taste great but they seem a bit overcooked – a little soft and easily split open or mashed with trying to scoop them with a spoon. Any suggestions?

  • eatfoodstorage

    June 26, 2010 at 2:41 am

    try not soaking them

  • Holly Chason

    July 14, 2010 at 9:52 pm

    One of my most vivid memories from my early teen years is the sonic boom sound, that the pressure cooker my dad had left cooking beans, made when the top flew into the ceiling. lol My parents loved their pressure cooker. I had no idea how long a roast really took in an oven. My dad fell asleep while cooking the beans. The whole kitchen looked like a volcano of beans had erupted. It took forever to clean up. My mother to this day still, mentions how much easier life was before he ruined the pressure cooker.
    I myself decided it was just too dangerous to own one. After watching your posts (PS I love them, you are one of the only reasons I log in to youtube) I am gonna buy one.

    • Gregory Sparkle

      September 8, 2011 at 12:03 am

      Yeap. Many products were very dangerous, fifty years ago. But, a lot  has changed since then. Today’s cars have air bags, seat belts, padded dashboards, side view mirrors and safety glass. And today all pressure cookers many safety features. Throw out your mother’s pressure cooker and buy any modern one.

  • Holly Chason

    July 14, 2010 at 10:00 pm

    Dried bean are not poisonous. The soaking is to rehydrate the bean for cooking purposes. However even if you don't soak them you should wash them off. The process to dry bean does not allow them to be washed before packaging ( would create mold or sprouting) so they are often dirty.

  • Gregory Sparkle

    September 7, 2011 at 11:55 pm

    Really old pressure cookers from decades ago didn’t have safety features. Modern stove top pressure cookers have a lot more safety features than you think. They have the  now have interlocks so that they can’t be opened while under pressure. They have blow out plugs to release pressure if the normal regulator gets clogged. The main seal is big and soft enough to blow out before the lid explodes. You always have to be careful no matter what you do in the kitchen. You just have to drive out the air before putting on the weight. You have to adjust the heat so that almost no steam escapes during cooking. You must use oil to suppress foam. Remember to run to the shower and rinse with cold water, clothes and all,  in case of any fire or explosion in the kitchen. Then dial 911.

  • Sharonsfotos

    September 14, 2011 at 1:01 am

    I wanted to cook dry white beans in my new Wolfgang Puck electric pressure cooker so I watched your video. However, I wasn’t sure how many cups of beans you had prepared in your video so I decided to cook 4 cups of dry beans. I added 8 cups of water then set the timer for about 22-23 minutes. They were cooked perfectly! THANK YOU for providing the video! 

    Regards, Sharon

  • Ryanandmarcelaine

    February 11, 2012 at 5:46 pm

    I put salt in my beans before cooking them all the time and they cook just fine.

  • TR

    November 5, 2012 at 8:53 pm

    Will bean puree work as a substitute in pressure cooker to prevent froth?

    • eatfoodstorage

      November 6, 2012 at 7:11 am

      I don’t think so.

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