How to Cook Dried Beans in a Pressure Cooker

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Cooking dried beans in a pressure cooker is one of the best ways to prepare a delicious and nutritious pot of beans. Whether it’s black beans, red kidney beans, or great northern beans, using an electric pressure cooker will save you time and effort compared to traditional cooking methods. This guide will walk you through how to cook dried beans, using simple steps to get tender beans every time, and provide general guidelines to ensure a perfect batch of beans, no matter what kind of beans you’re using.

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Why Cook Beans in a Pressure Cooker?

One of the best things about cooking beans in a pressure cooker is the reduced cook time. Instead of waiting 8-12 hours for an overnight soak and hours of simmering on the stovetop, the pressure cooker allows you to go from dried beans to tender beans in just about an hour. This method is great for busy people who still want to enjoy home-cooked beans without dedicating a whole day to the process.

Using a pressure cooker also gives you more control over the texture of your beans. Whether you want softer beans for refried beans or al dente beans for salads, the pressure cooking process allows for more precision compared to the traditional way.

Ingredients

• 1 lb dried beans (black beans, navy beans, pinto beans, etc.)
• 8 cups of water or broth (enough water to cover the beans)
• Optional: chopped onion, garlic, bay leaves, chili powder, or other seasoning
• 1-2 tablespoons of oil such as avocado oil or olive oil

Directions for Cooking Dried Beans in a Pressure Cooker

Rinse the Beans

Begin by thoroughly rinsing 1 lb of dried beans under cool water in a colander. This helps remove any dust, dirt, or small debris that may have accumulated during packaging. Don’t skip this step, as it ensures your beans are clean and ready for cooking.

Add Beans and Liquid to Pressure Cooker

After rinsing, transfer the beans to your pressure cooker. Add 8 cups of water or broth to the pot. Make sure the beans are fully submerged in liquid, as this is key for even cooking. You can use water for a neutral flavor, or broth if you want to add more depth and richness to the beans. For a bit of extra flavor, you can also drizzle in some avocado oil, which will create a smoother texture and taste.

Add Optional Seasonings

While this step is optional, it’s a great way to infuse more flavor into your beans. Add chopped onion, minced garlic, a couple of bay leaves, or other spices like chili powder or cumin, depending on what you plan to use the beans for. You can also add a ham hock or a smoked turkey leg for a rich, meaty flavor. However, avoid adding acidic ingredients such as tomatoes, vinegar, or lemon juice at this stage, as they can prevent the beans from softening.

Set Pressure Cooker to High Pressure

Secure the lid of your pressure cooker and ensure that the steam valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting, then set the cooker to high pressure. The cooking time should be 35 minutes for most beans, though you may need to adjust slightly depending on the type of bean you’re using. For example, chickpeas or red kidney beans might need a bit more time, while smaller beans like black beans or navy beans may cook faster. The cooker will take a few minutes to build up pressure before the timer starts.

Cook Time and Natural Pressure Release

Once the cook time has completed (after 35 minutes at high pressure), don’t immediately open the pressure cooker. Instead, allow the beans to undergo a natural pressure release. This means letting the pressure decrease on its own without turning the steam valve. A natural release typically takes 15-20 minutes and results in softer, more evenly cooked beans. This slow release of pressure also prevents the liquid from rapidly boiling out of the cooker, helping the beans retain their moisture.

Quick Release Any Remaining Pressure

After the natural release is complete, if there’s still pressure left in the cooker, perform a quick release. Carefully turn the steam valve from “Sealing” to “Venting” to release any remaining steam. Be sure to keep your hands and face away from the steam, as it will be hot.

Check the Beans for Tenderness

Once the pressure has been fully released, open the lid and check the beans for doneness. The beans should be tender but not mushy. If they are still a bit firm, you can cook them for an additional 5-10 minutes on high pressure and then quickly release the pressure afterward.

Drain (if necessary) and Serve

If there is excess liquid in the pot, you can drain it off or reserve it to use as a flavorful broth in other dishes. Now your beans are ready to serve! Use them in soups, salads, chili, or mash them for refried beans. You can also store them in their cooking liquid in the fridge for later use.

Tips for Perfect Beans Every Time

Water to Beans Ratio

Using enough water is crucial when cooking beans. You want about 8 cups of liquid for every pound of dried beans. Not adding enough water can result in undercooked beans, while too much water can affect their texture. Be sure to check the water level before starting.

Cooking Different Types of Beans

Different types of beans may require slightly different cooking times. For example, red kidney beans or garbanzo beans (chickpeas) may take a few minutes longer to cook than black beans or great northern beans. Always use general guidelines for cooking times, and adjust based on your personal preferences.

Adding Flavor

Adding a ham hock, bay leaf, or olive oil to your cooking liquid can enhance the flavor of your beans. Avoid adding acidic ingredients like tomatoes or vinegar until after the beans have cooked, as they can prevent the beans from becoming tender.

Quick Release vs. Natural Release

The natural release method is recommended for most types of beans to ensure they turn out tender. However, if you’re in a hurry, you can do a quick release by turning the steam valve immediately after the cook time is finished. Just be cautious, as this can result in firmer beans.

Common Bean Varieties and Cooking Times

• Black Beans: 35 minutes on high pressure
• Red Kidney Beans: 35-40 minutes
• Great Northern Beans: 30-35 minutes
• Pinto Beans: 35 minutes
• Chickpeas (Garbanzo Beans): 40-45 minutes
• Navy Beans: 30-35 minutes

Conclusion

Cooking dried beans in a pressure cooker is a game-changer for anyone looking to save time without sacrificing quality. With just a few simple steps and the right amount of water, you can achieve tender, flavorful beans perfect for any dish. Whether you’re making black beans for a salad, refried beans for tacos, or experimenting with different types like garbanzo beans or navy beans, this method offers consistency and convenience. Plus, by customizing the seasonings and flavors, you can tailor each batch to your taste. Once you try cooking beans this way, you’ll see why it’s the best way to prepare them every time!

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