Pressure Cooker Quick Dried Beans
- 1 pound dried beans, rinsed and stones removed
- cold water to cover
- 6 cups water
For best results, we recommend using:
- Pour beans into the steel inner pot of a pressure cooker and cover with cold water by about 1 inch.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook for 1 minute on High Pressure. Set steam vent handle to Venting to quick-release pressure.
- Pour beans into a colander and rinse under cold water. Discard the cooking liquid and rinse out the steel pot.
- Pour the soaked beans back into the same pot and add 6 cups water.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook for 15 minutes on High Pressure.
- Let pressure release naturally.
This recipe works for every kind of dried bean: black beans, red beans, white beans, navy beans, lima beans, heirloom beans, pinto beans, and more!
Use a 3:1 ratio (water:beans) when cooking the soaked beans in the pressure cooker. For example, if you are cooking 1 cup soaked beans, then you would use 3 cups water. In this recipe 2 cups beans are used, so use 6 cups water.
If there's some liquid still in the pot, you can drain the beans or you can stir them for a couple minutes to incorporate that remaining liquid.
What others are saying
Jen the Mighty says:
This is a tried-and-true beans method. I don't know if I'll every buy canned again, when this is so fast, easy, and inexpensive. I can literally make several can-sized servings of beans in one go and in almost no time at all. Fantastic.