Imagine transforming hard, dry beans into creamy, delicious perfection in just minutes - without hours of soaking or constant monitoring. Whether you're a busy home cook or a culinary enthusiast, pressure cooker beans are about to revolutionize your meal prep! Our foolproof method will have you creating restaurant-quality beans that are incredibly tender, packed with flavor, and ready in a fraction of traditional cooking time.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Cuisine: Various
Serves: 6 servings
Ingredients
- 2 cups dried beans (black, pinto, etc.)
- 6 cups water
- 1 onion, quartered
- 2 cloves garlic, crushed
- Salt to taste
Instructions
- Sort and rinse the dried beans thoroughly, removing any small stones or damaged beans. Place the beans in a colander and rinse under cold running water.
- Add the rinsed beans to the pressure cooker, along with the quartered onion and crushed garlic cloves.
- Pour 6 cups of water into the pressure cooker, ensuring the beans are fully submerged with about 1-2 inches of water above them.
- Close the pressure cooker lid securely, ensuring the valve is in the proper sealing position.
- Set the pressure cooker to high pressure and cook for 25-30 minutes, depending on the type of beans. Black beans typically require 25 minutes, while larger beans like kidney beans might need closer to 30 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes. This helps the beans become more tender and prevents them from breaking apart.
- After natural pressure release, carefully use the quick release method to remove any remaining pressure.
- Open the lid, and check the beans for tenderness. If they are not completely soft, you can cook them for an additional 5 minutes.
- Add salt to taste and gently stir the beans. Remove the onion and garlic pieces if desired.
- Let the beans cool slightly before serving or storing. They can be used immediately or refrigerated for up to 5 days.
Tips
- Always sort and rinse beans thoroughly to remove any debris or damaged beans.
- Do not fill your pressure cooker more than halfway with beans and water to allow proper steam circulation.
- Different bean varieties have slightly different cooking times - adjust accordingly.
- For extra flavor, consider adding a bay leaf, epazote, or a small piece of kombu during cooking.
- Never add salt at the beginning of cooking, as it can prevent beans from softening properly.
- If beans aren't tender after the initial cooking, it's okay to add a few more minutes of pressure cooking.
- Allow natural pressure release for the most tender, intact beans.
- Store cooked beans in their cooking liquid to maintain moisture and prevent drying out.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 42g
Protein: 15g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
