# Pressure cooking

**URL:** <https://boards.straightdope.com/t/pressure-cooking/616646>\
**Category:** Cafe Society\
**Created:** [March 23, 2012, 10:16pm UTC](https://boards.straightdope.com/t/pressure-cooking/616646 "2012-03-23T22:16:30Z")\
**Posts on this page:** 3\
**Page:** 2

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**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\
**Post date:** [March 27, 2012, 4:58pm UTC](https://boards.straightdope.com/t/pressure-cooking/616646/21 "2012-03-27T16:58:57Z")

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**Athena** , ever consider pressure cooking the beans, throwing them into your colander, then sauteeing your onion and such in the pressure cooker pot? Saves you a pot. 🙂

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**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\
**Post date:** [March 27, 2012, 5:03pm UTC](https://boards.straightdope.com/t/pressure-cooking/616646/22 "2012-03-27T17:03:40Z")

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> [@Zsofia](#):
>
> **Athena** , ever consider pressure cooking the beans, throwing them into your colander, then sauteeing your onion and such in the pressure cooker pot? Saves you a pot. 🙂

That’d work too! Nope, never thought of it, but it’s a good idea.

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**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\
**Post date:** [May 5, 2012, 5:54pm UTC](https://boards.straightdope.com/t/pressure-cooking/616646/23 "2012-05-05T17:54:25Z")

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I recently got a fancy (with buttons, etc) pressure and I’m looking to try it out soon.  
About beans and rice, which I really like, I’ve cooked in a soup pot by cooking the beans first and adding the other ingredients as their turn come. For example, I add the rice about 15 minutes or so before the beans are done.  
In using a pressure cooker, will it work to stop the cooking before the beans are done and re-starting after adding rice etc?  
I prefer the beans and rice cooled together, not beans on top after cooking. This is how my old friend from Puerto Rico cooked it when I was a kid. Pintos, btw.

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