Did you know that the pressure cooker cuts grain cooking times, too? Here’s an infographic, a visual to convey information, to quickly explain the time savings and ease of pressure cooking rice and grains.
We want to get the word out about the benefits of pressure cookery so you have our permission to share, post, pin, tweet and blog it but please don’t change it.
UPDATE: Now available in both stovetop and electric pressure cooker flavors!
(click on the large inofgraphic, below, to see the full size image)
This infographic contains the following information:
- Cooking Time Comparison Chart with the following information. (10-Minute Natural Release included in the cooking times):
- Quinoa – Pressure Cooker 11 min., Conventional 25 min.
- Brown Rice – Pressure Cooker 30 min., Conventional 50 min
- White Rice -Pressure Cooker 13 min., Conventional 28 min
- NOTE: Lid seals shut trapping steam, raising temp. and cutting cooking time.
- Cooking Temp. (picture of thermometer): Pressure 121°F or 250°F; Regular 100°C or 212°F
- How to pressure cook grains:
- Pour grains & liquid into the pressure cooker and close the lid.
- Pressure cook for the required time.
- Open with the 10-minute Natural Release.
- NOTE: To release turn off heat and wait 10min before removing the pressure cooker lid.
- Keeping things steamy – The 10-minute Natural Release is a pressure cooker opening method that keeps cooking the grains without using any extra energy. Instead of releasing pressure after pressure cooking is complete, the lid stays on and the remaining pressure, heat and steam continue cooking what’s inside.
- Pressure cooking times and liquid ratios:
- Barley (Perlated) – 2 cups water per 1 cup barley; pressure cook for 18 minutes at high pressure
- Farro (Perlated) – 2 1/2 cups water per 1 cup farro; pressure cook for 15 minutes at high pressure
- Kamut – 3 cups water per 1 cup dr kamut and pressure cook for 25 minutes OR 2 cups water per 1 cup soaked kamut and pressure cook for 15 minutes at high pressure
- Millet – 1 1/2 cups water per 1 cup millet; pressure cook for 1 minute at high pressure
- Oats (Steel-Cut) – 3 cups water per 1 cup oats; pressure cook for 3 minutes at high pressure
- Quinoa – rinse quinoa well; 1 1/2 cups water per 1 cup quinoa; pressure cook for 1 minute at high pressure
- Brown Rice – 1 1/4 cups water per 1 cup brown rice; pressure cook for 20 minutes at high pressure
- White Rice – 1 1/2 cups water per 1 cup dry rice OR 1 1/4 cup water per 1 cup rinsed rice OR 1 cup water per 1 cup soaked rice; pressure cook for 3 minutes at high pressure
- Tips for pressure cooking grains
- Fill the pressure cooker no more than half-way with grains and cooking liquid (image of half-full pressure cooker).
- Do not open the pressure cooker with Normal Release Method (image of hand letting pressure out of pressure cooker with a big “x” over it).
- Add a spoon of oil, butter or fat to reduce foaming (picture of spoon with oil).
This page is brilliant! I will try cooking rice in my pressure cooker, if I’m doing rice (and the pressure cooker pan is not in the dishwasher lol).
If you live in the UK (like me) and want to convert “cups”, imperial and metric – here’s a good page for that:
Thanks for the feedback and link! Actually, although it says “cups” the cook can use any measuring vessel as long as it’s the same one to measure the grains and liquid. For example, in Italy cooks use a small water glass.
You can very closely approximate a U.S. cup by filling a 1L pitcher up to 250ml – now some pitchers have different measurement stripes for wet and dry ingredients(sugar, flour, etc.) so you’ll want to use the measurement stripe for water/liquids for both the grains and the liquid.
I don’t understand. In the main pix in the infographics the bar goes to 30 min for cooking brown rice. Then in the text below it says 20 min. That sounds more correct. It is 20 min right? Why does it differ?
agoico, The timing comparison chart includes the time for the the pressure cooker to cook and open (10-minute natural release) – as noted in small type under the chart. We did this so you can compare the complete time it takes for the rice to cook (and open) in the pressure cooker versus conventional cooking.
Neither cooking time includes time the liquid takes to come to a boil as it’s the same for both methods (pressure only builds, after, the contents have come to a boil).
Do you know how much time I would add if scaling these recipes up.
In particular, if 2 cups of brown rice requires 20 minutes, how much time for 3,4, or 5 cups?
Thanks so much for all this great information!
paminax2, The cooking time does not change with increased quantity. That’s because each grain of rice takes the same time to cook whether it’s surrounded by 5 or 50,000 other grains of rice. Just remember, if you were batch-cooking rice before you had a pressure cooker (because it would ordinarily take so long) you don’t have to do it anymore.
You can make it fresh in about 30 minutes start-to-finish!
I have a question concerning a DUO60.
Can you tell me the MAX number of cup rice it is possible to cook at one time. I’m cooking rice for a LARGE group & wonder how batches I will need to make.
I really appreciate any help you can give me
You can make up to 4 cups dry rice. There’s a chart here with the details:
THANK YOU sooo much! I appreciate your fast! Response
White rice cooking time is shown as same for electric and stove top. How is this possible?
That’s because white rice is not very dense, so even if you used low pressure (and the same cooking time) you would still get perfectly steamed rice. Some less-dense foods such as white rice, pasta, fish and veggies can all use the same cooking time in both electric and stovetop. When you get to whole grains – which are more dense – cooking times begin to diverge.
It’s possible. : )
You seem to be the go-to person according to plenty of websites, so I’d like to ask a quick rice-cooking question:
I don’t want to clean out the whole insert of my DUO-60 when I want to make only 2 servings of cooked rice. Can I simply add a cup of rice and a 1.5 cups of water to a glass measuring cup (or Pyrex bowl), and PLACE IT in the slow cooker insert? If so, would I need to put it on the trivet with some water below?
Thanks in advance!
Hi Eric, take a look on my article on two rice cooking methods – you’ll want to read how to do the second “bain marie” style method where you can also cook as little rice as you want. If that article does not answer all of your questions, let me know.
L, Somehow I missed that on your site. Thanks so much.
You’re a doll!
Again, did you ever get a bag of true steelcut oats, not quick steelcut oats? And try them in a PC? Steelcut oats need 12 min, like rolled oats need more time than quick rolled oats.
Couple of comments:
– I think the name of the pot for each infographic should be written prominently in the title area. So, perhaps below the title “PRESSURE COOK RICE & GRAINS FASTER” add a caption “(in a stove-top pressure cooker)” and “(in an electric pressure cooker)”, respectively. To someone who is unfamiliar with pressure cookers (or only one of the two kinds) it may not be obvious as to what type of pressure cooker the images represent.
– On the infographic for the electric pressure cooker I find the two temperatures given in the pressure/temperature section somewhat confusing. The temperatures displayed represent the maximum pressure achieved after the initial heat-up phase (250°F at 15.2 psi) and the lower threshold of the operating pressure (240°F at 10.3 psi) of a typical electric pressure cooker. Of course, the unassuming or newbie pressure cook will not know that and it is nowhere explained in the infographic. An infographic should not raise questions that aren’t answered by it. The 250°F temperature is somewhat misleading in a way too, since it is only reached briefly, while the operating pressure is fluctuating between 10.3 and 11.6 psi, with their equivalent temperatures of 240°F to 243°F. Perhaps those two temperatures should be displayed instead and “pressure” be replaced by “operating pressure”?
– There is a typo at the bottom of the electric pressure cooker infographic in the center box; it says “thorugh” instead “through” in it.
– On the stove-top infographic in the sticky note that says “RELEASE” it should probably say “remove from heat” instead of “turn off heat”, since just turning off the heat could maintain heat (and hence pressure) for quite some time longer and possibly never even start the natural release if left on an electric stove-top burner that remains hot for quite a while after turning it off.
When I first read this I thought “cool, no rice cooker, one less thing to fill my overflowing cabinets”. But then I cooked a meal that I wanted to serve with rice…. hmm. What to do. I’m so glad I had not yet gotten rid of my rice cooker. Its easy to use. And I never cook rice on the stove.
Melanie, you make a good point! There are ways to cook rice WITH your meal. Here are some examples:
Now, these examples specifically match the cooking time of the meal with the rice- But if the cooking times differ (between the meal and the rice) you can always phase-in (add later) the rice so that it’s all done at the same time.
Ciao and Welcome!
I just bought my new Instant Pot and am ready to try some rice! I normally eat long grain brown rice and always rinse it first. Should I still use the 1 to 1 1/2 ratio or a little less, as you recommend with white rinsed rice in your chart? Also, does long or short grain matter? Thanks so much! Your videos are great. I’m super intimidated by the pressure cooker but am trying to learn! Take care!
I love your website and the information you share — Thank You!
Regarding Barley and Farro – mine do not say PERLATED. Is cooking time the same?
What is the cooking time for Freekah?