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How to Pressure Cook Dry Beans/Legumes (with OR without soaking!)

  • Author: Katie Kimball
  • Yield: 5+ cups beans

Ingredients

  • about 1 pound dry beans (more if your cooker is over 6qt)
  • 1 Tbs oil
  • about 8 cups water
  • salt (Use the code kitchenstewardship for 15% off of your first purchase) to taste, optional


ship kroger


Instructions

  1. Pour a one-pound bag or about 3 cups dry beans into a colander. (more if your pressure cooker is over 6qt)
  2. Pick through for rocks and debris.
  3. Rinse under running water.
  4. Pour into pot.
  5. Cover with twice as much water as beans, whether you’re soaking or cooking. If cooking, you could measure 4 cups water per cup dry beans.
  6. (Optional: Let soak at room temperature overnight or for 12 hours. Drain off water in a colander and rinse beans. Put back into pot and cover with double the amount of water as beans. Proceed with cooking.)
  7. Add a Tbs. of oil to the beans (I just use olive oil – the purpose is to reduce foaming.)
  8. Optional: Add up to a teaspoon of salt – this will infuse your beans with great flavor and won’t harm the cooking process at all.
  9. Check the sealing ring, lock the lid in place, and close the vent (to “Sealing” on an Instant Pot).
  10. On the stovetop, bring your cooker to high pressure and then keep it there for the time recommended in the chart below.
  11. For an Instant Pot, press “MANUAL” or “BEANS/CHILI” and adjust the time manually to fit the chart below. Note that soaked beans cook faster.
  12. When the time is up, allow 15-20 minutes for a natural pressure release. (That means that the pin will drop on a stovetop cooker and no steam will spray out when the valve is opened on any kind of pressure cooker.)
  13. Check the beans. When done, they should be soft and pleasant to eat.
  14. If they are still a little too firm or crunchy, cook a little longer using one of the methods below in the troubleshooting section.

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