Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
Have you cooked the beans in the insta pot?
My instant pot does not have a “manual” button. But i can manually select pressure levels- but this recipe doesnt indicate which level to select.
I think you select Pressure Cook, then select time. These recipes are not edited and many submitters leave out crucial information. I find it best to read through the entire recipe before starting.
My older IP has a manual button.
Manual button will work the same as the pressure cook button
You would naturally allow the pressure to be released.
First time user of my Lux 6 quart cooker pot, wanted to make my bean soup. Used this to try out cooking dried beans and worked beautifully. I added my seasonings, hickory smoked bacon and now have it set on slow to finish it off. I’ve never had dried beans cook so fast. I’m a cook from scratch type of cook and this will save me a lot of time. I look forward to trying some of my homemade recipes. I’m a believer.
2 to 8 minutes at pressure. That’s about as useful as a hill of beans. Pun not intended.
2-8 minutes? I’m guessing this is dependent upon the size of the bean but give us a few examples to go off of….?
By being able to use beans at normal cooking time, am I correct that this “normal” refers to
presoaked beans? For example, now that I’ve soaked and drained 15 beans, I can use them in ham and bean soup with cooking time of 20 min. Is that correct?
Also, by “slow release” does that mean natural release?
That is correct, you can use the finished beans from this recipe for recipes that call for soaked beans.
Slow release means a controlled quick release. Release the pressure in spurts as beans have the tendency to foam. Alternatively, you can naturally release pressure.
Success! I followed these directions with 1 cup dry, rinsed beans and 4 cups water, ommited the salt, 8 min pressure cook, 10 min natural release. After 10 min I released remaining pressure by turning the valve to vent. I was confused by the contrairy replies from instant pot 4 days ago vs 4 months ago about what “natural release” meant. My beans turned out great and not mushy. I used a combjnation of Navy and Great Northern beans (50/50 mix). I will definitely use this method again.
Recipe is okay, but I found it to be more than a quick soak. I followed the instructions to pressure cook for 2-8 min then slow release the pressure. My intention was to use the beans for a normal recipe. Instead, when the pressure released (which took a looooooong time – 20+ min), the beans were fully cooked, not merely soaked. Not a problem – they tasted fine. Just be aware that this recipe may be more than a quick soak.
Do not exceed 1 cup of beans and 4 cups of water. And 5 cups of water and one extra quarter cup of beans, the Instant pot blew the beans out the spout in over a quarter of the kitchen!