Ingredients:

  • 1 cup (200g) dried black beans, navy beans, kidney beans, or chickpeas
  • 3 cups (720ml) water or vegetable/chicken broth
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • Optional: 1 teaspoon (5g) salt

Instructions:

  1. Rinse beans thoroughly and soak them in water for 4 hours, or overnight for optimal texture.
  2. After soaking, drain beans and rinse them again. If skipping the soak, just rinse them well.
  3. Place the beans, chopped onion, minced garlic, bay leaf, and water/broth into the pressure cooker.
  4. Seal the pressure cooker lid. For most beans, cook on high pressure for 25-35 minutes, depending on the bean type.
  5. Allow for a natural pressure release for 15 minutes before quick-releasing any remaining pressure.
  6. Once the safety pin drops, open the cooker. Drain excess water if desired and stir in salt or any additional seasonings.
  7. Enjoy your perfectly cooked beans as a side dish, in salads, or as a base for other dishes!