Nik Sharma (@niksharma): "There are several scientific problems here. Maillard reactions don’t occur in a pressure cooker. The environment is fully aqueous and temperatures 248F(~120C) are far below typical Maillard conditions. Bean softening also isn’t just “pectin breaking down.” It’s primarily cell …"

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There are several scientific problems here.

Maillard reactions don’t occur in a pressure cooker. The environment is fully aqueous and temperatures 248F(~120C) are far below typical Maillard conditions.

Bean softening also isn’t just “pectin breaking down.” It’s primarily cell wall dissolution and starch gelatinization as beans hydrate and heat.

Pressure cookers absolutely cook unsoaked beans well, but the explanation here mixes up a few pieces of the chemistry.

Kitchen Lab

Feb 24

You don't need to soak your beans.

In a pressure cooker, unsoaked beans cook perfectly in 30 to 40 minutes. At 120°C (248°F), pectin breaks down faster and Maillard reactions accelerate. The result: evenly cooked beans with deeper, more complex flavor than their soaked counterparts.

Method: rinse the beans, cover with water or broth by abo…

Mar 16

12:20 PM

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