How to Use Pressure Cooker to Cook Beans
Pressure cooking beans is fast and easy, and you MUST use oil when you are conducting so. It keeps the beans from foaming up as well as keeping the skins from popping off and blocking up the vent tube. Remember never to fill cooker over 2/3 full.
This is actually the basic recipe:
1 cup beans
4 cups water
1 tablespoon oil (unless otherwise noted)
Cook according to the chart below. Soaking for 8 hours will help reduce the cooking. It’s also possible to “presoak” beans by putting them in the cooker while using level of water above and bringing the cooker around pressure. Cut the cooker and allow it to needlessly take 1 hour. Then proceed by cooking the beans with the “presoak” time below.
Unsoaked beans grab the longest. If your cooking comes to an end, quick-release the pressure cooker under cold water in order to avoid foaming or sputtering at the vent. If you hear a sputtering sound, put the cooker in the sink and run cold water above the entire cooker to take the pressure down quickly. Remove and clean the lid, vent, and rubber gasket. Lock the lid back in place and proceed with cooking.
Important: ALWAYS clean the lid and vent thoroughly after cooking beans! Make sure you check the vent tube to be sure no bean skins are stuck in it.
Note: Black Eyed Peas, Split Peas and Lentils don’t have to be soaked or maybe presoaked. You may use them unsoaked and they cook very quickly.
|Beans (1 cup dry)||Soaked (12 hrs)||Presoak||Unsoaked||Yield|
|Adzuki||5-9 min||9-13 min||12-14 min||2 cups|
|Anasazi||4-7 min||7-10 min||20-22 min||2 1/4 cups|
|Black (turtle)||9-11 min||14-18 min||20-25 min||2 cups|
|Black-eyed (cow) peas||—–||—–||9-11 min||2 1/4 cups|
|Cannellini||9-12 min||14-17 min||22-25 min||2 cups|
|Chickpeas (garbanzo)||10-12 min||21-25 min||30-40 min||2 1/2 cups|
|Christmas||8-10 min||10-12 min||16-18 min||1 1/4 cups|
|Cranberry||9-12 min||20-25 min||30-35 min||2 1/4 cups|
|Fava*||12-18 min||16-22 min||22-28 min||2 cups|
|Flageolets||10-14 min||10-14 min||17-22 min||2 cups|
|Great Northern||8-12 min||14-18 min||25-30 min||2 1/4 cups|
|Lentils||——||——||7-10 min||2 cups|
|Lima (large)***||4-7**min||8-12 min**||12-16 min||2 1/2 cups|
|Lima (baby)||5-7 min||8-12 min||12-15 min||2 1/2 cups|
|Peas (split, green)||——||——||8-10 min||2 cups|
|Peas (whole, green)||——||——||16-18 min||2 cups|
|Pigeon peas (granules)||6-9 min||15-18 min||20-25 min||3 cups|
|Pinto||4-6 min||7-10 min||22-25 min||2 1/4 cups|
|Navy (pea)||6-8 min||10-13 min||16-25 min||2 cups|
|Red kidney||10-12 min||12-15 min||20-25 min||2 cups|
|Scarlet runner||12-14 min||12-16 min||17-20 min||1 1/4 cups|
|Soy beans||9-12 min||15-20 min||28-35 min||2 1/4 cups|
How to Use Pressure Cooker to Cook Beans review on Youtube
*Skins remain leathery after cooking and need to be removed before serving unless the beans are pureed.
**Make sure to remove loose skins before cooking
***Requires 2 tablespoons of oil for each and every cup of dried beans