rice and lentils will cook up in a rice cooker in half that time.
this post was submitted on 03 Nov 2025
22 points (92.3% liked)
Vegan Kitchen
108 readers
10 users here now
Welcome to Vegan Kitchen β where fruits, plants and veggies get the spotlight! πΏππ₯¦ Share your favorite recipes, tips, and ways to make vegan meals taste amazing. π Whether youβre plant-based or just plant-curious, youβre welcome here. π
Vegan Kitchen Rules:
-
Be excellent to each other!
-
All recipes MUST have a photo.
-
If the recipe is from an outside source i.e. a food blog or YouTube, please link the recipe so we can support the original creator and study the recipe ourselves
-
No anti-vegan bullying.
-
Be welcoming to "flexitarians", there are people who are learning the vegan way and need help. We all have to start somewhere.
-
No advertising or spamming allowed.
-
No plate-shaming. Not all of us are chefs. Presentation isn't everything. Some recipes taste better than they look!
-
Posted questions or opinions do not require a photo.
-
THIS LAST RULE IS MANDATORY: Have fun! π
founded 3 days ago
MODERATORS
rice cookers are amazing little pressure cookers aren't they?
Adding 1 onion diced and 6-10 garlic cloves grated really amps up the flavor too. When pressure cooked they kind of melt into the bean broth
High pressure?
I have done dried beans in the Instant Pot several times to good affect. 1 hour at pressure seems a long time.
I cook soaked chickpeas (bring to a boil, add dry beans, turn off heat, cover, sit for an hour) for less than twenty minutes in my instapot. It's probably close to an hour when you include pressurizing and depressurizing time, but it does sound like op is setting the pot timer to an hour.
Yeah for pinto beans I set it to an hour. I don't like my beans to have any sort of gritty structure. I like the beans basically made into a mushy consistency inside the ripped shell.
Try adding a small amount of baking soda to your soak water following my method above. For a pound of dry chickpeas I use about a teaspoon. This helps the beans cook all the way through much quicker.
The opposite is also true. Add some lemon juice while they're cooking and they may never cook all the way through.
Yes, this! Any "crunch" and it's a bad bite. A nice smooth texture is what you want.
Coincidentally, that's what I'm having right now!
Beans, mushrooms, potatoes and banana.
One thing I have been obsessed with is tomato bean soup. The recipe I base mine off is sopa tarasca, a Mexican dish that also uses a few ancho chiles. But you could use chile powder or omit that.
Anyways, I really like your idea of adding mushrooms and doing it in the pressure cooker. I might toss in a can of tomatoes and some onion and garlic. You could throw in other veggies too, like anything about to go bad. And add rice to really make it a meal. Beans and rice is so good when done right.