Beans in a pressure cooker cook much faster than stovetop methods, though the time depends on the type and whether they were soaked. So how many minutes to cook beans in pressure cooker? Most soaked beans need 6 to 12 minutes at high pressure, while unsoaked beans take 25 to 40 minutes. The exact number moves around based on the bean variety, your altitude, and how soft you like them.
This guide gives you clear times for every common bean, plus simple steps so your beans come out tender every time.
How Many Minutes To Cook Beans In Pressure Cooker
Here is the short answer for soaked beans cooked at high pressure (15 psi). Times are for a stovetop or electric pressure cooker after it reaches full pressure.
- Black beans: 6 to 8 minutes
- Pinto beans: 7 to 9 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
- Lima beans: 6 to 8 minutes
- Black-eyed peas: 6 to 8 minutes
- Soybeans: 12 to 15 minutes
For unsoaked beans, add roughly 20 to 30 minutes to each number above. So unsoaked black beans need about 25 to 30 minutes, and unsoaked chickpeas can take 35 to 40 minutes.
Why Soaked Beans Cook Faster
Soaking softens the bean skin and lets water move into the center. That means the heat does not have to work as hard to break down the starches inside. A soaked bean is already partway to tender before it hits the pot.
You can soak beans overnight in cold water, or use a quick soak. For a quick soak, boil them for 2 minutes, turn off the heat, and let them sit for 1 hour.
Stovetop Vs Electric Pressure Cooker Times
Stovetop models run at higher pressure, so they cook a bit faster. Electric models often need 1 to 3 extra minutes for the same result. If you use an electric cooker, start with the higher end of the range and test a bean before you release all the pressure.
Altitude Adjustments
At high altitude, water boils at a lower temperature. This means beans need more time. Add about 5 percent more time for every 1,000 feet above sea level. At 5,000 feet, a 10 minute bean may need closer to 12 or 13 minutes.
Step By Step Cooking Method
Follow these steps for tender beans with no guesswork.
- Rinse the beans and pick out any stones or broken pieces.
- Soak them overnight, or use the quick soak method.
- Drain the soaking water and add fresh water. Use about 3 cups of water for every 1 cup of beans.
- Add 1 to 2 tablespoons of oil. This helps stop foam from clogging the valve.
- Do not add salt or acidic items like tomato or lemon yet. They keep beans firm.
- Lock the lid and bring the cooker to high pressure.
- Cook for the time listed for your bean type.
- Let the pressure come down on its own for 10 to 15 minutes. Then release any remaining steam.
- Open the lid and taste a bean. If it is still firm, cook 2 more minutes at pressure.
Season with salt after the beans are tender. The salt will soak in as they sit in their liquid.
Natural Release Matters
A quick release can cause beans to split and the skins to burst. A natural release lets them finish cooking gently. If you are in a hurry, wait at least 10 minutes before you open the valve.
Common Mistakes To Avoid
- Filling the cooker past the max line. Beans foam and can block the vent.
- Adding salt too early. It slows the softening process.
- Using old beans. Beans older than a year or two take much longer and may never get soft.
- Skipping the oil. A little oil keeps the foam down.
- Not tasting before serving. Every batch is a little different.
How To Tell When Beans Are Done
Press a bean between your fingers. It should squash easily with no grainy center. The skin may split a little, and that is fine. If the bean feels chalky inside, it needs more time.
Quick Reference Table
Use this table as your go to guide. Times are for high pressure.
- Soaked small beans (navy, black): 6 to 8 minutes
- Soaked medium beans (pinto, kidney): 8 to 10 minutes
- Soaked large beans (chickpeas, soy): 10 to 15 minutes
- Unsoaked small beans: 25 to 30 minutes
- Unsoaked medium beans: 30 to 35 minutes
- Unsoaked large beans: 35 to 40 minutes
If your cooker runs at low pressure (around 6 to 8 psi), add about 50 percent more time. Check your manual to know which pressure setting you have.
Final Tips For Perfect Beans
Start with the lower time in any range. You can always cook longer, but you can not undo a mushy bean. Write down what worked so your next batch is even easier.
One more thing. The liquid left in the pot is full of flavor. Use it in soups, stews, or when you cook rice. Nothing goes to waste.
Now you know the answer to how many minutes to cook beans in pressure cooker. Soak when you can, keep the salt for the end, and let the pressure drop on its own. Do that and you will get soft, creamy beans in a fraction of the time it takes on the stove.