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Red Kidney Beans (Pressure Cooker)

Hip Pressure Cooking, Laura Pazzaglia, United States.
I use a lot of dry beans as canned is just expensive compared to what you get. 500 grams of dry beans cooked, makes a lot of canned beans for sure. And dry beans are so cheap. And since I recently bought a stove top pressure cooker, I decided to cook my kidney beans in that and this is a guide for me regarding the time needed. Follow your pressure cooker safety instructions at all times. I use a 9 liter (9½ quart) 80 kPa (12 psi) stovetop pressure cooker. I have edited the recipe for cooking with soaked beans and dry beans .
5 from 2 votes
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 6 hours 13 minutes
Course Side

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry kidney beans, (1 lb)
  • salt, as needed
  • water, as needed
  • 2 tablespoons cooking oil, very important

Instructions
 

For Soaked Beans

  • Rinse the kidney beans and remove any bad ones and debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for 6 hours. (These look a bit wrinkly, as I took the photo about an hour after I put them in the water.)
  • After 6 hours, drain and rinse the beans and place in your pressure cooker. Add 9 cups of water, 1 teaspoon of salt, and the 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip the oil.
  • Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing this for 8 minutes, and turn the heat down to just maintain the jiggler moving and releasing pressure.
  • At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, use beans as needed in other recipes.
  • Drained and ready for use in a recipe. (I will be making a pot of chili with these.)

For Dry Beans

  • Rinse the dry beans and remove any bad ones and debris, and place in your pressure cooker. Add 12 cups of water, 1 teaspoon of salt, and 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip the oil.
  • Place the lid on the pot, add the weight, and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing this for 27 minutes, and turn the heat down to just maintain the jiggler moving and releasing pressure.
  • At 27 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, taste, drain, and use beans as needed in other recipes.

Notes

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