If you have a bag of dried fava beans and a pressure cooker, you’re on the verge of a simple, nutritious meal. Learning how to cook dried fava beans in pressure cooker is a game-changer for getting them tender and ready in a fraction of the time.
These hearty beans, also known as broad beans, are packed with protein and fiber. They form the base for so many dishes, from stews to dips. Using a pressure cooker cuts down the hours of soaking and simmering to just minutes. This guide will walk you through every step, ensuring perfect beans every time.
How to Cook Dried Fava Beans in Pressure Cooker
This is your core, step-by-step method. Follow these instructions for basic, perfectly cooked beans you can use in any recipe.
What You’ll Need
- 1 pound (about 2 1/4 cups) dried fava beans
- Water or broth
- 1 teaspoon salt (optional, add at the end for best texture)
- Your pressure cooker (Instant Pot or stovetop model)
Step-by-Step Instructions
1. Sort and Rinse
First, spread the dried fava beans on a clean surface. Look for any small stones or debris and pick them out. Then, place the beans in a colander and rinse them thoroughly under cool running water. This removes any dust.
2. The Soaking Decision (Quick Soak vs. No Soak)
You have two good options here. Soaking can help them cook more evenly and may reduce compounds that cause gas.
- Quick Soak (Recommended): Put the rinsed beans in your pressure cooker pot. Cover them with a few inches of water. Use the “Sauté” function to bring it to a boil. Let it boil for 2 minutes, then turn off the heat. Put the lid on (without locking it for pressure) and let them sit for 1 hour. Drain this water before pressure cooking.
- No-Soak Method: You can cook them directly from dry. Just note they may need a few extra minutes under pressure.
3. Cook Under Pressure
After soaking (or not), add the beans back to the pot if you drained them. Cover them with fresh water or broth by about 2 inches. For 1 pound of beans, this is usually about 6-7 cups of liquid. Do not fill the pot past the Max Fill line.
Secure the lid on your pressure cooker. Set the valve to the sealing position. Cook on High Pressure for the following times:
- Quick-Soaked Beans: 15-20 minutes
- Unsoaked Beans: 25-35 minutes
Remember, older beans can take longer to get tender.
4. Natural Release
This step is crucial for beans. When the cooking time is up, let the pressure come down naturally. This means you just leave the cooker alone for at least 15-20 minutes. The beans continue to soften gently during this time. A quick release can make them split and turn mushy.
5. Check and Season
After the pressure valve drops, carefully open the lid. Test a bean for tenderness. It should be soft and creamy all the way through. If they’re still a bit firm, you can put the lid back on and cook for another 3-5 minutes on High Pressure.
Now is the time to stir in your salt. Add any other seasonings you like, such as garlic powder, bay leaves you can remove, or a glug of olive oil. Drain any excess liquid if your recipe requires it, or save the flavorful bean broth for soups.
Tips for Success
- Salt Later: Adding salt before cooking can toughen the bean skins. It’s best to season after they are cooked.
- For extra flavor, saute some onion and garlic in the pot using the “Sauté” function before adding the beans and water.
- If your fava beans still have their outer skins and you want to remove them, cook them first. The skins will slip off easily after pressure cooking.
Common Mistakes to Avoid
Everyone makes mistakes, but here’s how to sidestep the common ones. First, don’t overfill your pressure cooker. Beans expand as they cook. Second, avoid the temptation to do a quick release. The natural release is part of the cooking process for beans. Third, using old beans is a frequent issue. If your beans have been in the pantry for years, they will take much longer to soften.
Flavoring Your Pressure Cooker Fava Beans
Plain beans are versatile, but cooking them with aromatics builds flavor from the inside out. Here are some simple ideas.
Basic Aromatics
Before adding the beans and water, use the “Sauté” function. Cook a chopped onion until its soft. Then add a couple minced garlic cloves and cook for one more minute. This creates a fantastic flavor base.
Broth Instead of Water
Swap the water for vegetable, chicken, or beef broth. This gives the beans a richer, savory taste that stands on its own.
Herbs and Spices
Toss in a couple sprigs of fresh rosemary or thyme. A bay leaf or two is always a good choice. For a warming touch, add a teaspoon of ground cumin or smoked paprika.
Storing and Using Your Cooked Beans
You’ve got a big batch of cooked fava beans—now what? Here’s how to keep them and use them.
Storage Guidelines
Let the beans cool completely in their cooking liquid. Then, transfer them to an airtight container. They will keep in the refrigerator for up to 5 days. You can also freeze them for up to 6 months. For freezing, drain them and portion into freezer bags with a little of the liquid.
Recipe Ideas
- Ful Medames: Mash the cooked beans slightly. Warm them with olive oil, lemon juice, garlic, and cumin. Serve with eggs and pita.
- Bean Soups & Stews: Add them to minestrone or a vegetable soup for extra heartiness.
- Salads: Toss cooled beans with chopped parsley, red onion, lemon zest, and feta cheese.
- Dips: Blend them with tahini, lemon, and garlic for a twist on hummus.
- Simple Side: Just drizzle with good olive oil, a squeeze of lemon, and a sprinkle of salt and pepper.
FAQ: Your Fava Bean Questions Answered
Do I really need to soak fava beans before pressure cooking?
It’s not strictly required, but it is recommended. Soaking helps them cook more evenly and can make them easier to digest. The quick soak method in the pressure cooker itself is very convenient and saves you planning ahead.
Why are my beans still hard after pressure cooking?
This usually means the beans were very old, or you didn’t use enough liquid, or the cooking time was to short. Try cooking them for another 5 minutes under pressure. Also, the minerals in hard water can sometimes interfere with softening—using filtered water might help.
Can I cook dried fava beans without soaking?
Yes, you can. Just increase the pressure cooking time to 25-35 minutes on High Pressure for unsoaked beans. Be sure to allow for a full natural pressure release afterwards.
How much water do I need for 1 cup of dried fava beans?
A good rule is to use at least 3 cups of water for every 1 cup of dried beans. They need plenty of room to expand. Always check your pressure cooker’s manual to not exceed the maximum fill line, which is crucial for safety.
Is it necessary to remove the skins from fava beans?
For large, mature dried fava beans, the outer skin can be thick and tough. Many people prefer to remove it after cooking for a creamier texture. For younger or split dried favas, the skins are usually tender enough to eat.
How long do cooked fava beans last in the fridge?
Store them in their cooking liquid in a covered container. They should stay good for 4 to 5 days. Always give them a sniff test if your unsure—they should smell fresh and beany, not sour.
Cooking dried fava beans in your pressure cooker is truly one of the easiest ways to prepare this healthy legume. With minimal hands-on time, you get a batch of creamy, ready-to-use beans that are far more economical and flavorful than canned. Once you master the basic method, you can start experimenting with different seasonings and dishes. The next time a recipe calls for fava beans, you’ll know exactly what to do.