Laura's Pressure Cookery Time Chart: Grain

Grain Grain	Liquid* Liquid*	Elec. Time Elec. Time	Stovetop Time Stovetop Time	Pressure Pressure	Opening Opening
* Liquid is the amount per 1 cup of grain.
Barley, flakes	4½ cups	9	9	High	Natural
Barley, pearl	2 cups	20	18	High	10-min Natural
Barley, whole	2¼ cups	35	30	High	10-min Natural
Bread (see Instructions.)
Buckwheat	2 cups	3	3	High	10-min Natural
Bulgur	3 cups	10	8	High	10-min Natural
Corn Meal (see Polenta or Hominy)
Farro, semi-perlated	2½ cups	10	10	High	Normal
Hominy, dry unsoaked	6 cups	240 (4 hr)	180 (3 hr)	High	Natural
Hominy, soaked	4 cups	25	30	High	Natural
Kamut, whole, dry	3 cups	35	30	High	Natural
Kamut, whole, soaked	2 cups	18	15	High	Natural
Masa Harina (see Instructions.)				High	Natural
Millet	1½ cups	1	1	High	10 min Natural
Oats and Oatmeal (see chart below)
Pasta (see Instructions.)				Low	Normal
Polenta, coarse	4 cups	8	8	High	Normal
Polenta, fine (not instant)	3 cups	5	5	High	Slow Normal
Quinoa	1½ cups	1	1	High	Natural
Rice (Follow the link to the Rice page.)
Semolina	3 cups	6	4	Low	Slow Normal
Spelt berries (see Farro)
Tamales (see Masa Harina)
Wheat berries	3 cups	40	30	High	Natural

Oats & Oatmeal Oats & Oatmeal	per Serving per Serving	Liquid* Liquid*	Elec. Time Elec. Time	Stovetop Time Stovetop Time
* Liquid is the amount per 1 cup of grain. All selections on this chart use high pressure and natural opening method. cup is abbreviated as C.
Irish Oats (see Oats, steel-cut)
Old Fashioned Oats (see Rolled Oats)
Oat Bran	⅓ C bran 1 C liquid	3 cups	1	2
Oat Groat	⅓ C groats ⅓ C liquid	1 cup	20	18
Rolled Oats	⅓ C oats ⅔ C liquid	2 cups	10	10
Steel-cut Oats, quick	¼ C oats ¾ C liquid	3 cups	3	3
Steel-cut Oats	⅓ C oats 1 C liquid	3 cups	15	12
Porridge Oats (see Quick Oats)
Quick Oats, pudding-y	⅓ C oats ⅔ C liquid	2 cups	1	1
Quick Oats, creamy	¼ C oats ¾ C liquid	3 cups	1	1
Scottish Oats (see Stone-ground Oats)
Stone-ground Oats	¼ C oats ¾ C liquid	3 cups	5	3
Whole Oat (see Oat Groat)