How Long Do Dried Legumes Take in a Pressure Cooker?

Soaked chickpeas and dried beans soften in a pressure cooker in 12–15 minutes after it reaches pressure—about one-third of the time they take in an uncovered pot.

How Long Do Unsoaked Legumes Take in a Pressure Cooker? Chickpeas or dried beans added without soaking take 35–40 minutes. That is more than twice as long as soaked legumes, but still much faster than cooking unsoaked legumes in an uncovered pot.

Do Red Lentils Need a Pressure Cooker? Red lentils cook quickly and do not need a pressure cooker. Lentils that break down in 10–12 minutes in an uncovered pot may turn mushy under pressure. Green lentils take 8–10 minutes in a pressure cooker.

When Should You Release the Pressure? Letting pressure drop naturally after cooking gives the legumes a more even texture and usually takes 10–15 minutes. Releasing pressure quickly under running water can split the skins and release starch into the water.

When Should You Add Salt? Add salt only after the legumes have softened completely. Adding salt at the start can toughen the skins and add 5–10 minutes to cooking time. This applies to both pressure cookers and uncovered pots.

Can You Cook Different Legumes Together? Legumes with similar cooking times, such as chickpeas and dried beans, can be cooked together in a pressure cooker. Do not combine them with much faster-cooking types such as lentils, or one may become mushy while the other remains firm.

Does Altitude Affect Pressure-Cooking Time? At high elevations, water boils at a lower temperature, so pressure-cooking may take a little longer. Add 5–10 minutes to the suggested times.

How Can You Tell When They Are Done? After pressure has been released, press one legume between your fingers. If it mashes easily, it is ready. If it still feels firm, close the lid again and cook under pressure for another 3–5 minutes.

Do Chickpeas and Dried Beans Cook in the Same Time? Soaked chickpeas and dried beans have similar cooking times and can usually be cooked together. Borlotti beans, with their somewhat thinner skins, may soften 2–3 minutes sooner, so use the earliest-cooking legume as the timing guide.

Does Cooking Time Change for Older Legumes? Dried legumes stored for a long time lose moisture and may take longer to cook than fresher ones; the difference can be as much as 5–10 minutes. Allow extra time if the package date is old.

Why Do Some Legumes Foam? Some legumes, especially chickpeas, produce a lot of foam as they boil. Foam can clog a pressure cooker's valve. Bring the legumes to a boil in an uncovered pot and skim off the foam before closing the lid. Foam left in the cooker may clog the valve, cause pressure to build unevenly, and make cooking time unpredictable.