I’m a fan of beans and legumes! The recipes I could make with them are endless, from hearty soups and stews to simple side dishes like baked beans or lentils. I love experimenting with different ingredients and spices to create unique flavors. But I really hate that it takes a long time to cook these dishes. So, I wonder if I could use a pressure cooker for beans and legumes?

I know that pressure cookers are known for making dishes quicker than ever, but I wasn’t sure if they could do the same thing for beans and legumes. So, I asked my Nana about it, and it turned out she’s been doing it since ancient times.

She said that with a pressure cooker, we can significantly reduce the cooking time and make perfect beans and legumes every time. So, I tried using a pressure cooker for beans and legumes, and she’s right! The delicious red bean stew I would normally spend one and a half hours preparing was cooked quickly in the pressure cooker in only thirty minutes. That saves me an hour of cooking time! 

How to Use a Pressure Cooker for Beans and Legumes

If you also want to cook delicious bean stew or soup, here’s how I did it with the help of my Grandma Maggie.

Choose the Bean

It is essential to select the appropriate variety of beans or legumes when pressure cooking. Most types are suitable, yet some, like lentils and split peas, require less water and cook much more quickly. Therefore, it is vital to consider the type of bean or legume you use to achieve the desired outcome.

When it comes to cooking beans, the amount of water used varies depending on the type of bean. For example, black beans, red lentils, adzuki beans, Mung beans, and yellow split peas only require a smaller quantity of liquid when cooked in a pressure cooker. However, kidney beans, chickpeas, brown lentils, and pinto beans are ideally prepared with additional liquid for optimal results.

Soak the Beans or Legumes

Once you have selected the bean or legume of your choice, it is important to rinse it off carefully. Then soak in a bowl of water for a minimum period of 6 hours or even better overnight. This soaking process will help reduce the cooking time significantly, as well as make them easier to digest.

Prepare to Cook the Beans

To cook the beans or legumes, place them in the pressure cooker with enough water to cover them by about 1 inch. Make sure to use a sufficient amount of liquid for optimal cooking results. Additionally, you may add salt, herbs, spices, or any other seasonings of your choice to further enhance the flavor.

Simply put all of your desired ingredients into the pressure cooker and bring it up to pressure according to the manufacturer’s instructions. Once you have achieved the required pressure level, allow the contents inside to cook until done – usually around 10-15 minutes, depending on the type and quantity of beans used.

For example, chickpeas may require a relatively longer cooking time compared to black beans. It usually takes around 25-30 minutes to fully cook. While black beans can be ready in a much shorter period, typically taking 20-25 minutes.

Release Carefully

To safely reduce the pressure, use the quick or natural release method to open the lid slowly and cautiously. Ensure you take all necessary precautions when removing the lid, as a sudden surge of steam could cause injury. Before opening it, ensure that all the pressure has been released using this method before carefully lifting off the lid.

Once you have finished cooking your beans or legumes, it is important to drain any remaining liquid. This will help to guarantee that the dish is cooked through and not too watery. Once completed, you can confidently present your perfectly cooked beans or legumes as a delicious accompaniment to any meal!

Tips for Using a Pressure Cooker for Beans and Legumes

My Nana Maggie has been very helpful with my cooking endeavor. She never forgets to give me the best tips and tricks when using kitchen tools such as a pressure cooker. Here are some of her best tips that you might also find helpful when you’re using a pressure cooker for beans and legumes. 

Use the Right Pressure Cooker

When it comes to pressure-cooking beans and legumes, Nana suggests using the right type of cookware. She suggests opting for a large capacity vessel when wanting to prepare meals in bulk, as this will enable you to easily feed an entire family or group of friends at once.

Also, selecting cookware made from durable and easy-to-clean materials such as stainless steel is recommended. This will ensure that you can make the most out of your time spent in the kitchen without spending too much the kitchen cleaning up.

Avoid Overfilling

It is important to not exceed the recommended fill line when adding beans or legumes to a pressure cooker. Overfilling can lead to problems, as these ingredients will expand during cooking. If the vessel is too full, boiling liquid may overflow and potentially cause a safety hazard. For this reason, it is best to never fill a pressure cooker more than half full with beans or legumes.

Adding More Water

If the beans are still too firm after cooking, add a bit more water and then allow them to simmer for a few additional minutes. This will help to ensure that they become tender and fully cooked through. To guarantee that the beans will be cooked to perfection on your first attempt, set a timer and strictly adhere to the instructions provided in the recipe. Make sure you keep an eye on the clock so as not to overcook them, as this could lead to an unappetizing result.

Adding Salt and Spices

The amount of salt and spices you add to your pressure cooker dish will depend on the recipe you are making. Before cooking, you may want to consider seasoning with salt and adding various herbs and spices of your choice; however, some recipes may require that these ingredients be added after the dish has been cooked. Experimenting with different seasonings can help enhance the flavor of whatever it is that you are creating in your pressure cooker.

Know Whether to Use Natural or Quick Release

When cooking beans and legumes in a pressure cooker, there may be times when you need to use the quick-release method. However, my Nana always advises using the natural release option for optimal results. This slow process of allowing steam to escape gradually allows the beans and legumes to cook evenly and thoroughly, resulting in a much tastier dish.