Instant Pot Electric Pressure Cooker Recipes
33
Dried Beans, Legume and Lentils
There are a few things to be aware of when cooking dried beans and legume.
Dried beans double in volume and weight after soaking or cooking. To avoid over-
flow, please do not fill the inner pot more than half capacity to allow for expansion.
When cooking dried beans, use enough liquid to cover the beans.
Although not strictly necessary, soaking the dried beans can speed up cooking signifi-
cantly.
Beans and legume are less likely to be over-cooked. But if they are undercooked, the
texture is typically unpleasant. So please consider the cooking time as the minimal
time. Letting the cooker cool naturally is the best way to save on energy and achieve
better cooking results.
Dried Beans & Legume
Dry, Cooking Time
(in Minutes)
Soaked, Cooking Time
(in Minutes)
Adzuki
20 – 25
10 – 15
Anasazi
20 – 25
10 – 15
Black beans
20 – 25
10 – 15
Black-eyed peas
20 – 25
10 – 15
Chickpeas (chick peas, garbanzo
bean or kabuli)
35 – 40
20 – 25
Cannellini beans
35 – 40
20 – 25
Gandules (pigeon peas)
20 – 25
15 – 20
Great Northern beans
25 – 30
20 – 25
Lentils, French green
15 – 20
N/A
Lentils, green, mini (brown)
15 – 20
N/A
Lentils, red, split
15 – 18
N/A
Lentils, yellow, split (moong dal)
15 – 18
N/A
Lima beans
20 – 25
10 – 15
Kidney beans, red
25 – 30
20 – 25
Kidney beans, white
35 – 40
20 – 25
Navy beans
25 – 30
20 – 25
Pinto beans
25 – 30
20 – 25
Peas
15 – 20
10 – 15
Scarlet runner
20 – 25
10 – 15
Soy beans
25 – 30
20 – 25
