Cooking Dried Beans with an Electric Pressure Cooker

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Save Time With an Electric Pressure Cooker!

Beans are a great source of plant protein, B vitamins, iron, complex carbohydrates, fiber, and many other nutrients. At about 15 cents per serving, dried beans are an economical option. If you’re able to purchase a bulk package of dried beans it can help to maximize your food budget over time. For years, I avoided cooking with dried beans because of the time involved in the traditional soaking and stovetop cooking methods. Now that I have an electric pressure cooker cooking dried beans have been simplified. With an electric pressure cooker, I am able to quickly cook beans from their dried state. 

Not only are dried beans good for your wallet, but cooking from scratch is beneficial to nutrition due to the ability to control ingredients. For example, sodium is often a concern in commercially canned beans. If using canned beans look for low sodium, or no salt added. Rinsing with water also helps to remove some of the sodium in canned beans.

Now that cooler weather is closing in on us it’s a great time to enjoy a pot of warm beans. Especially if it’s pintos with a side of cornbread and greens! These instructions can help you get started cooking beans (the fast way) in an electric pressure cooker.

General Instructions for Cooking Beans in the Electric Pressure Cooker

Source: How to Cook Beans From Scratch

Refer to the manufacturer’s instructions to learn more about specific cooking recommendations for your model. Here are some general instructions:

  1. Place beans in pressure cooker; cover beans with about 4 cups of fresh water. Make sure there is about 2 inches of water above the beans.
  2. Seal pressure cooker and cook according to the manufacturer’s instructions. Adjust cooking times as needed depending on the variety. Cooking longer will result in softer beans. Beans should be tender but not mushy. Here are some approximate pressure cooking times for beans:
    • Black beans: 20-30 minutes
    • Kidney beans: 20-30 minutes
    • Navy beans: 25-35 minutes
    • Pinto beans: 15-20 minutes
  3. Allow 20 minutes for natural pressure release after cooking. If beans are not quite tender, cook them again on high pressure for 10 minutes and then quick release the pressure.
  4. Drain immediately.

Additional Resources & Recipes:

Pressure Cook Dry Beans in Multicooker/Pressure Cooker

Dry Beans and Peas