Dried beans cook surprisingly fast under pressure, but the exact timing varies by bean type and whether you soaked them first. If you want a quick answer to how many minutes to boil beans in pressure cooker, most soaked beans need 4 to 10 minutes at high pressure, while unsoaked beans take 20 to 40 minutes.
Below you’ll find a simple chart, step by step method, and tips so your beans come out tender every time.
How Many Minutes To Boil Beans In Pressure Cooker
The cooking time depends on three things: the type of bean, whether you soaked it, and the pressure level you use. Most stovetop and electric pressure cookers cook at 15 PSI on high, and that’s what these times are based on.
Quick Timing Chart For Soaked Beans
Soaked beans are the faster option. Soak them 6 to 8 hours or overnight, drain, then cook at high pressure.
- Black beans: 6 to 8 minutes
- Pinto beans: 6 to 8 minutes
- Kidney beans: 8 to 10 minutes
- Navy beans: 6 to 8 minutes
- Great northern beans: 7 to 9 minutes
- Chickpeas (garbanzo): 10 to 12 minutes
- Lentils (whole): 5 to 7 minutes
- Black eyed peas: 5 to 7 minutes
- Soybeans: 12 to 15 minutes
Quick Timing Chart For Unsoaked Beans
No time to soak? You can still cook dry beans straight from the bag. Just add more water and more minutes.
- Black beans: 20 to 25 minutes
- Pinto beans: 25 to 30 minutes
- Kidney beans: 30 to 35 minutes
- Navy beans: 25 to 30 minutes
- Great northern beans: 25 to 30 minutes
- Chickpeas: 35 to 40 minutes
- Lentils: 8 to 10 minutes
- Black eyed peas: 20 to 25 minutes
- Soybeans: 35 to 40 minutes
These numbers are a starting point. Old beans take longer, and firm beans like chickpeas always need more time than soft ones like lentils.
Why Pressure Cooking Beans Works So Well
Beans are full of starch and fiber, and they need long, steady heat to soften. A pressure cooker traps steam and pushes the temperature above the normal boiling point.
That high heat breaks down the starches much faster. What takes 90 minutes on the stove can take 8 minutes under pressure. You also save energy and keep more nutrients in the pot.
Step By Step: How To Boil Beans In A Pressure Cooker
- Rinse the beans and pick out any stones or shriveled ones.
- Soak them if you have time. Overnight is best, but a quick soak works too.
- Add beans to the pot. Use 3 cups of water for every 1 cup of soaked beans.
- For unsoaked beans, use 4 cups of water per cup of beans.
- Add 1 tablespoon of oil. This cuts down on foam.
- Do not fill the pot more than halfway. Beans foam and expand.
- Lock the lid and bring to high pressure.
- Cook for the time listed in the chart above.
- Turn off the heat and let pressure release naturally for 10 minutes.
- Open the lid, taste a bean, and add salt now, not before.
A Note On Salt And Acid
Salt added at the start can slow softening in some beans. Acid like tomatoes or lemon juice does the same thing. Add both after the beans are tender.
Soaked Vs Unsoaked Beans: Which Should You Choose
Soaking cuts cooking time, helps beans cook evenly, and makes them easier to digest. It also removes some of the sugars that cause gas.
Unsoaked beans are fine when you forgot to plan ahead. Just expect a longer cook and a slightly firmer skin.
How To Quick Soak Beans
- Put beans in a pot and cover with 2 inches of water.
- Boil for 2 minutes.
- Turn off the heat and cover.
- Let sit for 1 hour.
- Drain and cook as normal.
Common Mistakes To Avoid
- Overfilling the pot. Beans foam, and foam can block the valve.
- Adding salt or acid too early.
- Using old beans. They never soften right.
- Skipping the natural release. Quick release can split the skins.
- Not adjusting for altitude. Add a few minutes if you live high up.
How To Tell When Beans Are Done
Press a bean between your fingers. It should squash easily with no chalky center. The skin may split a little, and that’s fine.
If they are still firm, lock the lid and cook 2 to 3 more minutes. Then release pressure and check again.
Fixing Beans That Turned Out Too Soft Or Too Firm
Too firm beans can go back in the pot with a splash of water. Cook 2 minutes more and check.
Too soft beans work great in soups, dips, or refried dishes. Mash them and season well.
Storing And Reheating Cooked Beans
Cool the beans and store them in their liquid. They keep in the fridge for 4 to 5 days.
You can also freeze them in 2 cup portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Final Tips For Perfect Pressure Cooked Beans
- Keep a chart taped inside your cabinet for fast reference.
- Cook a big batch and freeze what you don’t use.
- Season with onion, garlic, bay leaf, or cumin while cooking.
- Write down your own times. Every cooker runs a little different.
Once you know the right minutes for each bean, pressure cooking becomes the fastest and easiest way to get tender beans from dry. Start with the chart, taste as you go, and adjust from there.