{"id":687,"date":"2012-11-11T06:30:24","date_gmt":"2012-11-11T13:30:24","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=687"},"modified":"2019-01-01T18:25:29","modified_gmt":"2019-01-02T01:25:29","slug":"pressure-cooked-beans-most-beans-cook-in-less-than-10-minutes","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooked-beans-most-beans-cook-in-less-than-10-minutes\/","title":{"rendered":"Pressure Cooked Beans: Most Beans Cook in Less than 10 Minutes"},"content":{"rendered":"

\"Pressure<\/p>\n

Today’s post is a guest post\u00a0by Jill Nussinow, The Veggie Queen<\/a>.\u00a0<\/strong>For the past 16+ years, Jill, a registered dietitian, cooking teacher and cookbook author, has been teaching people how to successfully use the pressure cooker to get great meals on the table quickly.\u00a0Her most recent book is\u00a0The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes<\/em><\/a>. Her previous book\u00a0The Veggie Queen: Vegetables Get the Royal Treatment<\/em>\u00a0also contains a chapter on pressure cooking.<\/p>\n

Jill recently sent me an ebook copy of The New Fast Food<\/em> to\u00a0review\u00a0and graciously offered to guest post on Pressure Cooking Today.<\/p>\n

The Veggie Queen<\/h2>\n

I am a vegetarian \u2013 a bean eating vegetarian which is how I came to use a pressure cooker.\u00a0 Imagine cooking beans in just minutes. Often I can cook my soaked beans in less time than it would take to drive to the store for a can of beans. I only keep cans around for emergencies.<\/p>\n

I\u2019ve been pressure cooking, and teaching others how to use one, for more than 16 years. The pressure cooker is one of my most essential pieces of kitchen equipment. I\u2019ve even packed and hauled it for car camping trips, and taken it with me to do cooking demonstrations across the country. If you use one, you know that it\u2019s fast, uses less fuel or energy (saving 50 to 70) and best of all, it makes food taste great.<\/p>\n

\"Beans-Collage-Pressure-Cooking-Today\"<\/p>\n

Cooking Black Beans in an Instant Pot<\/h2>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create these delicious Black Beans!<\/p>\n

Cooking beans from scratch saves results in better tasting beans that are sodium free or low in sodium, if you use kombu seaweed as I suggest. You\u2019ll also save money. One of my students figured out that the money that she saved on buying canned beans would pay for her pressure cooker in less than a year.<\/p>\n

You can pressure cook dry or soaked beans. Presoaked pinto, black, small white or kidney beans take just 4 to 6 minutes at pressure, while garbanzo beans take just 12 to 14\u00a0 minutes at pressure. To use unsoaked beans, multiply the cooking time 3 to 4 times the regular time to start.\u00a0(Black beans take around 25 minutes at pressure if they have not been presoaked.)<\/p>\n

To soak beans, put them in a large bowl and thoroughly cover them with water and soak at least 8 hours and up to 12 hours. Drain and then cook.<\/p>\n

A quick-soak saves time but uses more energy. Cover your beans with water by 3 inches. Bring to a boil for 1 minute. Remove from the heat. Cover and let sit for 1 hour drain and cook.<\/p>\n

To cook the beans, use \u00be cup of water for each 1 cup of dry beans that are presoaked. Bring to high pressure over high heat, then reduce the heat to maintain high pressure. Once your timer beeps, remove the pot from the heat and let the pressure come down naturally. Carefully remove the lid, tilting it away from you.<\/p>\n