Q: I bought my pressure cooker two years ago, but it is the older style with a weight on top that jiggles at full temp. Most of the recipes I cook are great, but most beans cooked for more than two minutes with a natural release method are mush. Fine for hummus but worthless for a salad, chili, etc. What am I doing wrong?
Sent by Rob
Editor: Rob, we have a thorough Cooking Lesson all about beans in the pressure cooker. We certainly suggest erring on the side of less time with beans.
Readers, what advice do you have?