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Bean and Legume Cooking Times for Pressure Cookers

Pressure cookers can reduce the cooking time of dried beans and legumes by an hour or more, and don't require that the beans be pre-soaked before cooking. Some varieties of beans that have not been pre-soaked do tend to burst or split more while cooking, however, giving the beans a rougher appearance and making the cooking liquid thicker and more starchy. Pre-soak beans if texture is crucial.

Do not pre-soak split peas, channa (split chickpeas) or lentils.

TIP: Beans and legumes tend to foam while cooking. Never fill pressure cooker more than halfway when cooking beans or legumes and always add about a tablespoon of cooking oil to the water to help prevent pressure valves from becoming clogged.

Cooking time refers to time once pressure has been reached. Cooking time is followed by the "Natural" pressure relief period - the amount of time required for the pressure cooker to cool enough that its pressure safety lock will release, typically 10 - 12 minutes. If using an electric pressure cooker that has not released after 12 minutes, use it's "quick" release option to prevent overcooking.

Adzuki Beans920
American Red Beans1028
Anasazi Beans724
Asian Red Beans920
Black Beans724
Black-eyed Peas 58
Butter Beans820
Cannellini Beans820
Channa (Split Chickpeas)--7
Chickpeas (Whole)1535
Corona Beans1028
Cranberry Beans1028
Fava Beans1210
Garbanzo Beans1530
Gigante Beans1028
Green Peas, whole (Not Split Peas)1018
Kidney Beans85
Lentils, Brown (Regular)--12
Lentils, Green or Black--10
Lentils, French (Puy)--10
Lima Beans855
Mung Beans920
Mushy Peas1018
Navy Beans820
Pigeon Peas1018
Pinto Beans1028
Pink Beans1028
Pinquito Beans1028
Scarlet Runner Beans820
Soy Beans2540
Split Lentils (Red or Yellow)--1
Split Peas--5
Turtle Beans724
White Kidney Beans835