- Drain the beans after rinsing them under cold running water. Fill the pressure cooker halfway with water and add the beans. Using the saute mode on high on the electric pressure cooker, let the water and the beans get to a boil. When the water is boiling, close the pressure cooker’s lid and cook the beans on high pressure for 1 minute. After one minute has passed, physically release the pressure. To avoid foam bubbling up through the valve, stop and start the pressure cooker as needed. Remove the cover.
- Drain the beans and rinse them with cool water inside a colander or sieve. Fill the electric pressure cooker with the soaked beans. In a large pot, combine 8 cups of water, 1 teaspoon of salt, garlic, onion, bay leaf, and oil.
- Secure the lid of the pressure cooker and cook the beans on high pressure for about 5 to 15 minutes, based on the kind of beans you’re cooking.
- Turn the heat down as soon as the timer goes off. Leave the pot to simmer down and naturally release pressure. Determine how you’ll be able to tell when you can open the pot by consulting your pressure cooker’s instruction booklet. Remove the lid by unlocking it and tilting it away from you, permitting any condensation to fall back into the pot.
- Remove the onion, bay leaf, and garlic with a slotted spoon and discard.
- You can now eat your beans or store them if you prefer. Scoop out 1½ cups of the cooked beans into 2-cup storage containers if you want to store them. Cover the beans with liquid, allowing ½-inch of headroom.
- Refrigerate the beans this way for 4 to 5 days or freeze them for up to a year after sealing. Make sure to label the jars with the date and contents.
This method of cooking beans yields such tender and delicious results, as long as the right cooking instructions are adhered to. Also, make sure to follow the appropriate timing guidelines in order to ensure the best possible results.
In case you’re interested in more recipe ideas for beans in a pressure cooker, check out this video recipe we have recommended for you.