How to Cook Grains in a Pressure Cooker Back To Grain Menu    Many factors influence cooking times.  Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the food. Click here for more information about the varieties and types of grains. For best results with grains, and to avoid scorching, use my PIP cooking method. Just add grain and liquid to a pan than will fit loosely inside the cooker, add water and rack to the cooker and set the pan on the rack and then cook as usual. If you cook directly in the`cooker do not fill more than half. The general process for cooking grains is as follows: Rinse: Just rinse the grain thoroughly in cold water until the water runs clear. Strain them to remove any dirt or debris. Toasting: Pre toasting will enhance the flavor of almost any grain. Place grains on a cookie sheet in a preheated 300 degree oven for approximately 20 minutes. Store in a tightly covered container in a cool place. Release: Use the natural release method. Test: T est grains for doneness—most whole grains are slightly chewy when cooked. Fluff: Many grains benefit from fluffing. When grains are done cooking, remove from the heat and gently lift and separate them with a fork. Replace the cover, and allow to sit for 5–10 minutes before serving. The Pressure Cooker Grains Timing Charts Grain Grain: Water Cook Times* Instructions ~ Ideas Amaranth 1 : 3 9 Ancient Aztec grain with superior nutrition. Nutty, slightly spicy and sticky gelatinous texture. Barley, Flakes 1 : 2 9 Barley flakes are made by heating whole, lightly toasted barley until soft and then pressing flat with steel rollers. . Barley, Pearl 1 : 4 1/2 18-20 Pearled means lightly milled, or refined, to remove part or all of the germ and bran, but retains its endosperm. Mild flavored and chewy. Barley, Whole 1 : 3 20 Whole barley is very chewy and, because it retains its germ, bran & endosperm, Expands 4 times its dry size. Reduce cooking time if soaked overnight. Buckwheat, kasha 1 : 2  12 These chestnut-colored fruit seeds belong to a plant related to rhubarb. Available toasted (brown), and untoasted (white) which has a milder flavor. Corn, hominy; pozole meal; Samp, grits, masa harina, 1 - 4 10 These are hulled corn kernels that have been stripped of their bran and germ. White hominy is made from white corn kernels, and is sweeter; yellow hominy is made from yellow corn kernels. Samp is coarsely ground or broken hominy, while hominy grits are more finely ground. Samp is coarsely ground or broken hominy, while hominy grits are more finely ground Corn, dried cracked, cornmeal, Matzoh Meal 1 - 2 12 - 15 Yellow corn has a rich, nutty flavor, very different from fresh. Kamut, whole 1 : 3 10 -12 Recently rediscovered ancient Egyptian wheat with a rich, buttery flavor and chewy texture. Millet 1 : 3 9 Mild, very digestible grain, often used in wheat-free diets. Oats, Quick     Quick oats are steel-cut into pieces then flattened by steel rollers. Less texture and less chewy than rolled oats. Oats, Rolled or "old fashioned" 1 : 4 5 Rolled oats are steamed whole oats pressed flat with steel rollers. Oats, Steel-cut, Scotch, Irish 1 : 4 10 These are whole oat groats that are steamed and sliced with steel blades,   oats,Whole; Oat Groats 1 : 3 15- 18 Oat groats are the hulled, whole oat kernels with their bran and germ intact. . Pre-soaking reduces cooking time. Quinoa (Pronounce it KEEN-wah.) 1 : 2 6 Uncooked, these tiny yellow seeds look like the vermiculite used to pot plants. Rinse several times before cooking to remove bitter tasting coating. For an extra-nutty flavor, toast grain before cooking. Rye Berries 1 : 2 15 - 20 High protein grain with high fiber . Spelt Berries; Farro; dinkel 1 : 3 15 Spelt has a delicious, light and nutty flavor. An un-hybridized bread wheat, tolerated by many wheat sensitive people. Teff Berries 1 : 3 5 Common Ethiopian grain. Sweet and malt flavor, its the smallest grain in the world, the name means "lost." Lightly toast before cooking for a richer flavor. ( Triticale Berries (tri ti kay' lee) 1 : 4 1/2 20-25 A cross between rye and wheat. Nutty flavor, richer than wheat but less assertive than rye. Wheat, Berries 1 : 3 30 - 40 A hard, red winter wheat with short rounded kernels. Wheat, Bulgur, Cracked 1 : 3 8-10  Whole wheat berries cracked into small pieces between steel rollers, which reduces cooking time. Bulgur is the star of the Middle Eastern dish Tabbouleh. Wheat, Couscous rhymes with moose-moose. 1 - 2 2-3 It's not a grain, but a grain product made from semolina wheat flour that's been rolled into thin strands, crumbled into tiny pieces, steamed and dried. Cold water release. Wheat, Flakes 1 : 3 8-10 These flakes are steam-pressed from wheat berries. Combine with other grains for extra fiber and nutrients. Precautions Some manufacturers discourage pressure cooking grains because the foaming action may push grains to the lid and clog the vent. In the unlikely event that you hear loud sputtering while cooking grains, or see water dripping down the sides of the pot, immediately take the cooker off the heat and place under cold running water to bring the pressure down. When the lid is cool enough to handle, remove it and clean both the vent and the gasket. Lock the lid back into place and proceed with cooking under pressure. Here are some suggestions:  Always add 1 tablespoon of oil or butter per 1 cup of dry grain  Use the PIP cooking method to avoid scorching.  Fill the cooker only to the halfway mark.  Do not quick release pressure with any foods that may foam, use the natural release method.