Bean and Legume Cooking Times for Pressure CookersPressure 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.
|American Red Beans||10||28|
|Asian Red Beans||9||20|
|Channa (Split Chickpeas)||--||7|
|Green Peas, whole (Not Split Peas)||10||18|
|Lentils, Brown (Regular)||--||12|
|Lentils, Green or Black||--||10|
|Lentils, French (Puy)||--||10|
|Scarlet Runner Beans||8||20|
|Split Lentils (Red or Yellow)||--||1|
|White Kidney Beans||8||35|