dried beans (unsoaked)
vegetable broth, chicken stock, or water
extra-virgin olive oil
Combine the beans and broth in the electric pressure cooker. Drizzle the oil on top. (The oil will help control the foam produced by the cooking beans.)
Close and lock the lid of the pressure cooker. Set the valve to “Sealing.”
For black beans, cook on HIGH pressure for 25 minutes.
For pinto beans, navy beans, or Great Northern beans, cook on HIGH pressure for 30 minutes.
For cannellini beans, cook on HIGH pressure for 40 minutes.
When the cooking is complete, hit CANCEL and do a NATURAL release for 20 minutes. Turn the pressure valve to “Venting” to release any remaining pressure.
Once the pin drops, unlock and remove the lid.
Let the beans cool, then refrigerate or freeze until ready to use.
You can freeze cooked beans in 1-1/2 cup portions and use them whenever a recipe calls for a 15-ounce can of beans.
Nutrition facts per serving (0.5 cups)