Your pressure cooker is an ideal place to cook dried beans and legumes. Always start with the shortest pressure cooker cooking time in this table for a particular bean; you can always continue cooking beans under pressure for an additional couple minutes until the desired texture is reached.
The bean cooking times in this table begin when the pressure cooker reaches high pressure. With the exception of lentils and split peas, the cooking times given are for cooking presoaked beans.
| Food | Cooking Time (in Minutes) |
|---|---|
| Azuki beans | 9 to 13 |
| Black beans | 13 to 15 |
| Black-eyed peas | 9 to 11 |
| Chickpeas (garbanzos) | 20 to 25 |
| Cranberry beans | 15 to 20 |
| Gandules (pigeon peas) | 15 to 17 |
| Great Northern beans | 12 to 15 |
| Kidney beans, red or white | 12 to 15 |
| Lentils, green, brown, or red | 8 to 10 |
| Navy or pea beans | 10 to 12 |
| Peas, split green or yellow | 8 to 10 |
| Pinto beans | 8 to 10 |