I have been so chuffed with my Morphy Richards 46641 Pressure Cooker, 6 L – Stainless Steel
since I bought it because it has enabled me to quickly rustle up bean meals in a jiffy or run up some houmous at last minute! I don’t know how I lived without it!
Plus, it works out SO much cheaper buying dried beans in bulk than buying little tins of them ready done.
I plan on adding more and more information about making things in the pressure cooker and will be bringing them to the Back to Basics series for a base to loads of recipes. The reason I am cooking up some soybeans today is because I am making the best ever mozzarella stuffed soybean burgers! Mmmm, I’m getting hungry just thinking about them!
So here’s how to cook soybeans in a pressure cooker (without presoaking!)
1.5 cups of dried soybeans
Enough cold water to fill pressure cooker to minimum
Measure the soybeans and pick them over for any bits,
Place them in the pressure cooker,
Cover the beans with cold water until you reach the minimum measurement line,
Attach the lid,
Heat on the highest heat until the pressure is reached (when the little bobble pops up and steam starts to escape),
Turn down the heat enough that the pressure stays up but no steam is being released,
Turn a timer to 25 minutes,
Once the timer has gone off, leave the pressure cooker to cool naturally (about 20 mins or so)
Then open, drain the beans and leave to cool further.
- 1.5 cups of dried soybeans, rinsed and picked
- Enough cold water to cover the beans to the minimum measure on the pressure cooker
- Turn down the heat enough that the pressure stays up but no steam is being released,
- Turn a timer to 25 minutes,
- Once the timer has gone off, leave the pressure cooker to cool naturally (about 20 mins or so)
- Then open, drain the beans and leave to cool further.