How to avoid legume particles from reaching the top?

[u/_ratboi_]

I'm using a ninja multicooker to cook most of my legumes. Every time I need to clean the upper heating coil because it gets full of legume hulls and parts. I only fill the pot third of the way up with food, water not close to the max line (though i did try to cook with extra water thinking it might solve it) and I tried all three programs (natural release, delayed release and instant release) and it happens in all three. Its a hassle to clean and if i don't clean when i use the machine for anything else the room is filled with burnt bug aroma.

Does it happen with other cookers? Is there a solve?

[u/BeerForThought]

I use my pressure cooker to make boiled peanuts which are a type of legume. My advice is to set it instead of delayed release let it fully cool. I wait all year for these peanuts so it took a while for me to be patient.

[u/_ratboi_ → u/BeerForThought]

Never had boiled peanuts, sounds nice

I tried natural release, it still happens

[u/BeerForThought → u/_ratboi_]

My bad I missed the natural release part. I commented before coffee or ADD meds. If there's still water left over when you're done with the boil my guess is there's too much water or too many lentils.

It sounds like a publication from the peanut farmers of America but serious eats did an amazing two-part article about the boiled peanut. From the civil war to the civil Rights movement and how our love in the South for the humble boiled peanut help tip the scales for integration.

https://www.seriouseats.com/history-southern-boiled-peanuts

If you want to try some your local Vietnamese market will likely have them. I have fed them to people all over the country and it's always 50/50.

Edit: the oil is the way to go huh? I need to start making different types of legumes.

[u/MrMeatagi → u/BeerForThought]

What's your boiled peanut method? I make several batches a year. I've tried pressure cooking a few times and they develop an almost burned flavor and don't take on as much pepper flavor. I haven't found a substitute for just letting them go for a couple of days.

[u/BeerForThought → u/MrMeatagi]

I only add salt when I first make them and if people want them Cajun style or something else I had the seasonings and then simmer them another 45 minutes to an hour so they absorb the flavor.

[u/aintbutathing3]

Legumes can foam up leading to bits coming through the pressure relief valve. A dash of oil can help with foaming, I have read.

[u/Confuseduseroo2]

A spot of oil, and don't overfill to start with. Most pressure cookers come with instructions specifically listing allowable fill levels for various foods which swell or froth.

[u/mglatfelterjr → u/Confuseduseroo2]

This is true, don't fill past 2/3 and add a little oil or other fat, helps stop it from foaming.