...its got a lot of useful information just the same (if you can get past the turkey carcass on the cover.) I took this out of the library yesterday because I'm looking to learn more about using my pressure cooker. I've already learned somthing useful from the book.
According to the author, Lorna Sass, you don't have to soak dried beans to cook them in a pressure cooker. Since this runs contrary to everything I've ever heard, I gave it a try last night. I followed her recipe to make Minestrone Soup. Well, I mostly followed her recipe. I used vegetable broth instead of chicken broth, lima beans instead of cannellini beans and bulgur instead of pasta.
According to the recipe, the dried beans would cook in 28 minutes plus the time it takes for the pressure to come down naturally, about another 15 minutes. I'm shocked and delighted to report that this works. The beans were tender! Adding the remaining ingredients and heating them through, only added only another 10 minutes to the cooking time. So in about 1 hour, I was able to get a soup made from dried beans on the table.
The only down side is you need to be in the kitchen to monitor your pressure cooker. I used this time to make Peanut Noodles and banana bread so it was time well spent. I'm looking forward to mining this cookbook for more useful tips.
BTW, according to Pressure Perfect the time to cook dried beans in the pressure cooker varies based on the type of bean you're using and the recipe you plan to use it in.