Perfect Pressure Cooker Beans
Serves: around 3 cups
  • 1 cup dried beans of your choice - soaked overnight in purified water w/ a splash of vinegar, lemon juice or salt
  • 2 garlic cloves - crushed with a knife
  • 2 bay leaves
  • 1 piece kombu
  • 1 teaspoon black peppercorns
  • sea salt
  1. Drain and rinse the beans very well. In a pressure cooker, combine the beans, garlic, bay leaves, kombu, peppercorns and plenty of salt. Cover the beans with plenty of water, water level should be about 4 inches above the beans. Remember that when cooking beans, you cannot fill up the pressure cooker any more than half way, since the foam from the beans might clog up the pressure release valve if there is too much water.
  2. Close the pressure cooker lid, set the pressure to high (15PSI) and turn up the heat to high. Wait until the pressure indicator shows that the pressure has been built up and turn the heat down to low. This is when your cooking time starts. Refer to this chart to determine the cook time for your beans and cook accordingly. Once the time is up, turn off the heat and let the pressure release naturally, which will take around 10 minutes.
  3. Open the pressure cooker, drain the beans, preserving the cooking liquid to use as broth or as freezing liquid. Discard the bay leaf, peppercorns and kombu. Enjoy the beans :)
Recipe by Golubka Kitchen at