I aimed for a brothy pot of beans that didn’t split their skins. Jump to Recipe
I first learned about Rancho Gordo early in the pandemic. Being a food nerd with a lot of free time, I made it my mission to try every bean they had to offer. Steve Sando does not recommend using a pressure cooker or instant pot, and I understand his reasoning completely. You can cook beans quickly and serve them, but they might turn into mush if you do it too quickly, or the skins might burst if you do it too slowly. Even though they’re still tasty, fully cooked beans with their skins still on look great on the plate and taste great in your mouth.
When my dad first gave me this Instant Pot, I was honestly skeptical. I have a dutch oven, and I don’t mind taking time to get things right. I have become a convert to the cult of this appliance, though. Because the Instant Pot seals everything inside while it cooks, the flavors of the herbs and spices stay locked in the food. It’s not that I need to speed up slow-cooked foods.
When you’re cooking something delicious and the smell fills the house, and everyone comes into the kitchen to grab a bite, you might think the food does even better than it smells. In fact, all of the volatile smell molecules have been cooked out of the food and are no longer present. When you cook in a pot that is completely sealed, like an Instant Pot, those molecules have to stay with the food.
Also, plugging in a small countertop appliance is easier and uses less energy than turning on the oven or leaving a burner on low for hours. The Instant Pot gives me an extra burner and makes it easy to keep food warm until I need it. I like to use it when I need to cook a lot.
I’ve been eating Rancho Gordo beans for a few years now, and I usually use the Instant Pot to cook them. By trying different things and seeing what works, I’ve found a way to get the beans cooked evenly, with the right amount of broth for my needs and most of the skins still intact.
Keep in mind, though- this is more of a slow cook process than an instant one. If you want to rush things you can, but you may not get the same results.
For this recipe, you’ll need Lemon Chicken Scaloppine, Yellow Eye beans seasoned with bacon, and some simple aromatic herbs and vegetables. These beans are about the size of navy beans, and they are very thin skinned. n.
Many of these skins were already split before they were cooked, so I pushed them along to keep the rest of them whole.
Unlocking Faster Cooking Times How Long Do Yellow Beans Take To Cook In A Pressure Cooker?
As versatile and nutritious as they are, beans often require long cooking times that can be a hassle for busy home cooks. This is where pressure cookers come in handy! By cooking under pressure, the process is significantly sped up. But exactly how long do yellow beans take to cook in a pressure cooker? Let’s find out!
An Introduction to Cooking Yellow Beans
Yellow beans, also called wax beans, are a variety of green bean. They come in a pale golden hue and have a smooth, creamy texture when cooked. Their flavor is delicate, making them the perfect pairing for lighter dishes focused on fresh ingredients.
Typically, yellow beans are blanched or steamed as a simple side dish. However, they also work well in salads, pastas, stir fries and more. No matter how you prepare them, properly cooking yellow beans is key to bringing out their best qualities.
What Makes Pressure Cooking So Fast?Pressure cookers are revolutionary kitchen tools that utilize steam pressure to drastically reduce cooking times, Foods that normally take hours to cook can be ready in minutes with pressure cooking But how does it work so effectively?
Pressure cookers create a sealed environment. As liquid inside heats up and converts to steam, pressure increases. The ideal pressure level is around 15 PSI. This high-pressure steam’s temperature reaches about 250°F, which is significantly hotter than standard boiling water. The intense heat quickly penetrates food, rapidly softening fibers and starch granules. This allows food to cook up to 70% faster!
Step-By-Step: Cooking Yellow Beans In A Pressure Cooker
Thanks to this high-efficiency system, yellow beans cooked in a pressure cooker are tender and ready to eat in no time. Here is a simple process to follow:
- Pick fresh, crisp yellow beans and rinse well. Trim the ends.
- Add 1 cup beans and 1 cup water or broth to the pressure cooker pot.
- Lock the lid in place and ensure the pressure valve is sealed.
- Set to high pressure for 3 minutes. Stovetop pressure cookers will take about 10 minutes to come to pressure before the cooking time begins.
- When time is complete, use the quick release method to depressurize carefully.
- Once pressure is fully released, open the pot. The beans should be fork tender.
- Drain any excess liquid before serving. Season and toss with oil or butter.
The Cooking Time For Yellow Beans In A Pressure Cooker
Now that you understand the process, how long exactly should yellow beans cook under pressure? Here are some general guidelines:
- Fresh yellow beans: Cook for 0-2 minutes at high pressure. Very tender and crisp.
- Frozen yellow beans: Add 1-2 minutes. Frozen beans take a bit longer.
- Dried yellow beans: Soak 8 hours or quick soak, then cook for 15-20 minutes.
The size of beans and amount you are cooking may also slightly adjust the cooking time needed. Get to know your pressure cooker and fine-tune the times as needed.
Tips For Perfect Pressure Cooked Yellow Beans
Cooking beans in a pressure cooker takes out much of the guesswork, but there are still some key tips to follow:
- Maintain even bean sizes for uniform cooking. Cut beans into 2-inch pieces before cooking if needed.
- Use a steaming rack or trivet to keep beans suspended above liquid.
- Quick release pressure, especially for delicate vegetables like beans.
- Avoid overpacking the pot, which can lead to uneven cooking.
- Check beans at the minimum cooking time and adjust as needed.
- Toss with seasoning, oil or sauce after cooking for maximum flavor.
Satisfying Yellow Bean Recipes For The Pressure Cooker
Now that you know how to unlock faster cooking times for yellow beans using a pressure cooker, try out some delicious recipes! Here are a few satisfying options:
- Pressure Cooker Yellow Bean Salad: Toss tender yellow beans with chopped bell peppers, corn, and a red wine vinaigrette. Chill before serving.
- Lemon Garlic Yellow Beans: Sauteed yellow beans flavored with lemon, garlic, and herbs for a simple side.
- Yellow Bean & Sausage Stew: Combine cooked yellow beans with kielbasa sausage, tomatoes, and Cajun seasoning for a hearty one-pot meal.
- Thai Curried Yellow Bean Stir Fry: Stir fry yellow beans with chicken, peppers, and Thai red curry paste for an easy weeknight dinner.
- Southern Yellow Beans with Bacon: For a quintessential Southern flavor, cook yellow beans smothered with bacon, onions, and broth.
The possibilities are endless for pressure cooked yellow beans! Their versatility makes them the perfect addition to pastas, grain bowls, soups, and more. With the handy pressure cooker, you can now enjoy quick, perfectly cooked yellow beans any night of the week.
Slow Instant Pot Yellow Eye Beans
Last but not least, many types of beans have a poison called phytohaemagglutinin that can be very bad for your health. It isn’t very common, but there is a simple way to ensure that your beans are safe. They need to be brought up to 212F, the boiling point of water, and held for ten minutes. That’s why I’m going to use the Instant Pot’s pressure cook setting for a short time and then slowly finish cooking the beans.
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- 1 lb of Rancho Gordo Yellow Eye Beans
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- 2 stalks of celery
- 1. One piece of bacon (you don’t have to eat it if you’re a vegetarian.) Bonito flake is good for people who don’t like pork but do like fish.
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- black and white peppercorns
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- knife and cutting board
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- fillable tea bag (OPTIONAL)
From start to finish this recipe will take 2-3 hours, but can hold a bit longer if necessary. We will render the bacon, caramelize the vegetables, and then add the beans, water and herbs. They will first cook quickly under pressure, and then slowly on low heat until they are done.
My goal was to be able to serve whole beans to each person without bacon, vegetables, or thyme leaves sticking to them.
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- Cut the bacon into largish chunks.
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- Peel and cut the vegetables into large pieces.
- These tea bags are great! I buy mine at an Asian grocery store nearby. To make a sachet, tuck your herbs and peppercorns into one. It will keep those little thyme leaves contained.
- Set the Instant Pot to Saute and the Custom temperature to 250F.
- Add the bacon pieces and a tablespoon or two of olive oil. Cook them slowly until the fat drains out.
- Add the veggies and cook them briefly. They can start to caramelize, but should stay somewhat raw.
- While this is going on, rinse your beans and look for rocks that are trying to look like beans. You can also take out broken or cracked parts if you want to.
We are going to salt the beans at the beginning of cooking. I am convinced by Serious Eats that this is the right call if you want to keep your beans from splitting.
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- Turn off the saute setting.
- Add beans and water. One lb of beans is about 3. I put in about 4 cups of water and 5 cups of dry beans. They should have about an inch of liquid on top of the beans.
- Put in about a tablespoon of Diamond kosher salt or a lot of table salt. (Diamond kosher is not the same as Morton kosher salt. Use about a teaspoon and a half if you have to use the blue box. ).
- For 12 minutes, cook on high pressure with the Instant Pot set to Bean/Chili. Ten minutes is too long for small beans; fifteen to twenty minutes is too long for large beans.
- Let the Instant Pot cook, and then let it cool down on its own.
- Once the Instant Pot’s lid comes off, open it and stir the food around. If some beans are sticking out, add a little more water to cover them all.
- Set the Instant Pot to LOW or 185F for slow cooking. (It must have been flashing when I took this picture, since Low is the only temperature that isn’t shown.) ).
- You should stir the beans every 30 minutes and check to see if they are done. You can taste them and change the seasonings when they are almost done.
Once the beans are cooked they can hold warm until you are ready for them. We enjoyed this particular batch with the fennel variation of Lemon Chicken Scaloppine.
How to use a Pressure Pot | HOW to cook beans in a pressure cooker
FAQ
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