General Directions: Drain soaked beans and rinse well, add enough water to cover the beans by at least 2 inches, but do not fill the pressure cooker more than 1/2 full.
Beans (1 Cup Dry) Approximate Minutes Under High Pressure
———– Soaked 4-8 hours Unsoaked Yield in Cups
Aduki 5—9 14—20 2
Anasazi 4—7 20—22 2 1/4
Black (turtle) 9—11 20—25 2
Black-eyed (cow) peas — 9—11 2 1/4
Cannellini 9—12 22—25 2
Chick-peas (garbanzos) 10—12 30—40 2 1/2
Christmas lima 8—10 16—18 1 1/4
Cranberry 9—12 30—35 2 1/4
Fava* 12—18 22—28 2
Flageolets 10—14 17—22 2
Great Northern 8—12 25—30 2 1/4
Lentils — 7—10 2
Lima (large)* 4-7 12—16 2
Lima (baby) 5—7 12—15 2 1/2
Peas (split, green) — 8—10 2
Peas (whole, green) — 16—18 2
Pigeon peas (gandules) 6—9 20—25 3
Pinto 4—6 22—25 2 1/4
Navy (pea) 6—8 16—25 2
Red kidney 10—12 20—25 2
Scarlet runner 12—14 17—20 1 1/4
Soybeans (beige)* 9—12 28—35 2 1/4
Soybeans (black)* 20—22 35—40 2 1/2
Fava skins remain leathery after cooking and must be removed before serving unless the beans are pureed.
*Requires 2 tablespoons of oil for each cup of dried beans.
Be sure to remove loose skins before cooking.
NOTES: Do not fill the pressure cooker more than halfway. Owners of jiggle-top cookers should add 1 tablespoon of oil per cup of dried beans to control foaming. The timings on this chart are calculated for quick-releasing pressure. If time permits, let the pressure come down naturally, and reduce the cooking time under high pressure by 4 minutes.
From Lorna Sass, “Recipes from an Ecological Kitchen”
Posted to Vegan Pressure Cooking list