“Quick soaking” with a pressure cooker means you can have beans on the table the same day … even within an hour. No need for the overnight soak.And Alison and I prefer how this particular method makes the beans creamy on the inside, but still strong enough to hold their shape.
Here’s how:
- Sort through the beans, discarding any split ones.
- Place beans in a 6-quart pressure cooker and add water to cover by 2 inches. Lock lid in place and bring to high pressure over high heat.
- Reduce heat and cook 2 minutes.
- Release pressure using automatic pressure release OR carefully transfer cooker to sink and run cool water over rim until pressure drops. Remove lid, tilting lid away from you, to allow steam to escape. Drain beans.
If you’d like to cook the beans in the pressure cooker, all the better. Just follow the directions in the recipe, using the pressure cooker instead of a pot, and reduce the cooking time by half.