Pressure Cooking Beans

You will soon see that pressure cooking beans is a quick and efficient way to use dry beans in your cooking. Using dry beans versus canned beans not only saves you money but it is also healthier because you will have no preservatives, such as added salt, like the canned variety. We'll help you learn how to cook your beans in a pressure cooker and show you how easy it is below in some of our favorite bean recipes.  Share your pressure cooking beans or grains recipe, too!

Pressure Cooking Recipes using Beans

Hummus in the Pressure Cooker

3/4 cup dried chickpeas
1/3 cup Canola oil
1/3 cup olive oil
1/3 cup tahini
1/3 cup water
4 Tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon cumin
Salt to taste
Soak chickpeas for at least 4 hours or overnight. Drain water and rinse off beans. Place chickpeas in pressure cooker with 3-1/2 cups water. Lock the lid and bring to pressure, then lower heat and cook for 9 to 14 minutes on high (15psi). Use natural release method to allow pressure to drop. Blend cooked chickpeas and all other ingredients until creamy.

Old Fashioned Baked Beans

2 cups dry navy or white beans
3 Tablespoons Canola oil
1 large onion diced
1 garlic clove, minced
1-3/4 cups water
1 can (2 fl. Oz) tomato paste
3 Tablespoons brown sugar
2 Tablespoons molasses
1/2 teaspoon prepared mustard
1/4 teaspoon cumin
1/8 teaspoon chili powder
Soak beans for 8 hours or overnight. Drain and rinse your beans. In pressure cooker add all ingredients except beans. Stir together until well combined. Add in beans.

Bring to a boil, then stir and lock the lid in place and bring to pressure. Lower heat and cook for 40 minutes at 15 psi. Release pressure using the quick release method or auto release and remove lid.

Ham and Pea Soup 

1 Tablespoon garlic, minced
1 small onion, chopped
1/4 lb smoked ham, chopped
3 1/2 Cups chicken broth
2 Tablespoons cilantro, chopped
1 carrot, chopped fine
1/4 lb. split peas
1/4 teaspoon fresh ginger, minced
Spray the pressure cooker with a non stick cooking spray then add the garlic, onion and ham. Cook the mixture over medium heat for 8 minutes or until the ham is completely browned. Pour the chicken broth into the cooker.

Add the cilantro, carrots, peas and ginger. Bring the cooker up to high pressure. Cook for 9 minutes then let the pressure fall on its own.

Beef, Bean and Chickpea Soup

~There is no need to precook or soak the lentils. They will soften and cook through during the pressure cooking time.

1 lb. very lean ground beef
1 onion, chopped fine
6 Cups beef broth
1 Cup canned small white beans, drained
1 Cup of lentils
1 can chick peas, drained
1/4 Cup tomato puree
1 teaspooon cloves
1 teaspooon hot red pepper flakes
1 teaspooon dried mint, crumbled
1 teaspooon salt
1 teaspooon pepper
Spray the pressure cooker well with a non stick cooking spray. Add the ground beef and onion and cook until the beef is no longer pink. Pour in the broth. Add the beans, lentils and chick peas.

Stir in the tomato puree. Add the cloves, red pepper flakes, mint, salt and pepper. Bring the cooker to high pressure on medium heat. Cook 20 minutes then allow the pressure to fall on its own.






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Related Pressure Cooking Pages:
~ Cooking with Pressure Cookers, ~ Beef, ~ More Recipes, ~ Chicken, ~ Cooking Times, ~ Beans

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