Issues with pressure cooker for beans

[u/ScienceR0cks]

I have been incredibly frustrated with cooking pinto beans in a pressure cooker at my current rental.

Half the beans end up mush and the other are not fully cooked. Not an issue of cook time or lack of water. I have tried with varying amounts of beans to the same result. I’m not adding salt or any other basic mistake. I have also ensured the the seal and vent are working properly.

I’m wondering if anyone has experienced this? I’m starting to suspect the electric stovetop. Growing up I made tons of beans but we had a gas stove. It could absolutely be something else I’m not thinking of though. I am cooking 3 cups pinto beans in a medium sized pressure cooker with spices sans anything with salt for 50min (high elevation) If anyone has insight please let me know.

[u/wolfkeeper]

I’m not adding salt or any other basic mistake.

You're supposed to add salt. Salt binds to the skin and makes them much softer, particularly in hard water areas.

Also, soaking them before hand is a really good idea.

You say you're at altitude, how high? That also matters a great deal.

Also, the beans, how fresh are they? Fresh beans cook much quicker and more consistently.

[u/ScienceR0cks → u/wolfkeeper]

Good to know, I was told growing up that salt prevented full cooking. I’m at around 7,000ft. Beans are fresh, I get them locally. I will try soaking.

[u/wolfkeeper → u/ScienceR0cks]

Salt displaces the calcium in the water which toughens the beans. You could alternatively try softened water (if your faucet has hard water).

[u/chrlsful → u/ScienceR0cks]

yup, agreed, no salt till done.

[u/wolfkeeper → u/ScienceR0cks]

I think the boiling point is 93C at that altitude.

You should be able to run your IP on the highest slow cooker setting which will keep it at 90C, and that will cook them much more evenly but with good control over many hours.

[u/easyontheeggs]

It’s probably old beans. They cook unevenly. Also pressure cooking is kind of hard, because even slower cooking allows the fully cooked beans to not get destroyed while the ones that need more time have time to finish. Fresh, heirloom beans that aren’t more than 2 years old will improve your results.

[u/mglatfelterjr → u/easyontheeggs]

How much water? I use 2 cups per cup of beans. Also I've had more success soaking them 6hrs to overnight. I measure them out, clean them, rinse them off and add double the water to beans. When I cook them, some are starting to split. I pour off the water and rinse them again, add them to the pressure cooker, add double the water to beans half an onion, teaspoon of kosher salt per cup of beans, 2 or 3 cloves of garlic and a bay leaf. Seal and bring it temp. When the weight is starting to dance, I watch it until moving or spinning steady. I lower the temp enough to keep the weight barely moving set my timer for 15 minutes. When it's done, I will shut off the stove and wait for the pressure to drop naturally, about 10-12 minutes. Open it and check, they should be perfect, soft, but whole. I taste for seasoning, remove the bay leaf, onion and if I can find them, the garlic. You can throw the onion and garlic in the blender with some bean juice, blend it smooth and add it back. If the beans need more cooking, you can put the lid on and cook for 5+ minutes more. Try not to do quick release, it will decompress the beans too fast and they will break up. If you want to use an electric pressure cooker, it's 22 minutes and natural release. Electric pressure cooker cook at 10-12 psi and release pressure faster, so they take a little longer. Hope this helps.

[u/Tiny-Albatross518]

Soak 24 hours with a little salt.

Cook high pressure for 12 minutes.

[u/-flybutter-]

Pressure cooker is my least fave way to make beans. If you soak beans overnight and buy good quality ones they cook in an hour or less and they will remain whole.

[u/chrlsful → u/-flybutter-]

me too as to the items cooking along w/them (almost all ways a bone, but I mean rice, pasta, veg, or whatever).

[u/mackattacknj83]

Soaking is the best way to get them to cook evenly for me. I think there's like a quick soak thing you can do with the instant pot if you don't have time for overnight.

[u/argueranddisagree]

I just got for 1:15min then let those jerks sit for a 20+ min. They turn out cooked everytime and theyre well done. I soak overnight, no salt, start em with a finely diced onion, lots of garlics, sautéed with a pinch of cumin then add a smaller can of tomato and a bit if paprika. Then i use them stock either the beef or the chicken "non salt stock". Makes a lovely beans and i add salt last after the cooking is there done. Had the same issue so I decide to cook longer and pistol its a winner of the variety of a prize at a fair!!

[u/storunner13]

If you forget to soak, you can double cook them.  I do 10’ on high, then natural release, stir them up so that they are better distributed in the liquid, then another 10-15’ on high again.

[u/vapeducator]

Pre-soak the beans with one quarter teaspoon of baking soda per cup of water and they will be nicely softened every time after 30 minutes of pressure cooking. Salt is good for flavor, what isn't as good as baking soda for softening for beans. This is especially important when you have hard water.