Cooking Beans in a Pressure Cooker

Where do vegans get their protein? Black Beans, Cannellini Beans, Chickpeas, Kidney Beans, Pinto Beans… You get the idea 😉 Beans are an easy and cheap staple to have. I usually grab a can , but lately I have started buying them dried and cooking them up myself. You might think it takes ages but with the right technique, you can get cooked beans in 15 minutes.

I highly suggest investing in a pressure cooker. It safes so much time and uses less energy. You can usually get it secondhand.

The cooking time depends on the type of bean and if you soaked them overnight or not. You start timing once the cooker reaches full pressure.

Type of Beans

Cooking time without soaking

Cooking time with soaking

Black Beans

22 minutes

4 minutes

Cannellini Beans

25 minutes

6 minutes

Chickpeas (Garbanzo)

35 minutes

13 minutes

Kidney Beans

22 minutes

5 minutes

Borlotti (Pinto Beans)

20 minutes

7 minutes

Depending on your cooker or stove the times may vary. I suggest you track how long it takes for your cooker to cook the beans to your liking in a notepad.

No time for soaking?
If you did not soak your beans, you need to multiple the cooking time x4 and add more water. For example: Pinto Beans without soaking take 28 minutes at pressure and 3 cups of water.

* makes 400 g (1 can)

  • 200 g beans of your choice
  • 200 g water
  • 2 garlic cloves
  • 1 tsp cumin powder
  • 2 bay leaves

  1. Put your beans in a big bowl and cover with a lot of water. They should be covered thoroughly. Let soak for at least 8 hours or preferably overnight.
  2. After you soaked them, drain it and put it in your pressure cooker with fresh water, the garlic cloves, cumin powder and and bay leaves.
  3. Bring the cooker to high pressure over high heat. As soon as the pressure is on, reduce the heat to maintain high pressure. Start the timer now! Time it according to the chart.
  4. Remove the pot from the heat and let the pressure come down naturally by just letting it sit.
  5. Taste your beans to make sure that the beans are cooked through. If you feel like they are not, put them back on the heat and bring to high pressure for another minute or two. Repeat bringing them to high pressure and letting the pressure come down naturally.
  6. After cooking your beans you can salt them. Be sure to salt after cooking. If you use salt before, it takes much longer to cook.
  7. Use them right away or store it in the freezer. Yummy beans ready whenever you need it!

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