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4 types of beans made in the instant pot
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Instant Pot Beans

How to cook different types of beans in your pressure cooker
Author: Rachael

Ingredients

Black Beans

  • 1 pound dry black beans
  • 1 cup white onion minced
  • 5 cups beef or chicken broth
  • 1 teaspoon each of cumin chili powder, and oregano.
  • 1 Tablespoon olive oil
  • Salt and pepper to taste

Pinto Beans

  • 1 pound dry pinto beans
  • 1 cup white onion minced
  • 2 teaspoons minced garlic
  • 5 cups chicken broth
  • 1 Tablespoon Olive Oil
  • 1 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • Kosher salt and freshly ground black pepper to taste

Cannellini Beans

  • 1 pound dry cannellini beans
  • 4 cloves fresh garlic peeled
  • 5 cups chicken or vegetable stock
  • 1 large fresh sage sprig
  • 1/4 teaspoon black pepper
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tablespoons Olive Oil divided

Kidney Beans

  • 1 pound dry Kidney beans
  • 2 teaspoons Kosher salt
  • 1 Tablespoons Olive Oil
  • 5 cups water
  • Additional Kosher salt and freshly ground black pepper to taste

Instructions

Black Beans

  • Turn Instant Pot on to Saute.
  • Add oil into the bottom of the liner, and heat the oil until hot.
  • Add the spices, and fry for about 30 seconds until fragrant. Add onions, and fry another 30 seconds.
  • Add beans to the pot, and continue frying for 30 seconds, stirring until beans and onions are fully are coated with spices.
  • Turn off sauté function.
  • Add 5 cups of broth to the pot.
  • Secure lid and lock into place. Set the valve to the sealing position.
  • Cook on high pressure for 55 minutes, then quick release the pressure.
  • Taste beans and add salt and pepper to your preference.

Pinto Beans

  • Turn Instant Pot on to Saute.
  • Add oil into the bottom of the liner, and heat the oil until hot.
  • Add the spices, and fry for about 30 seconds until fragrant. Add onions and minced garlic, and fry another 30 seconds.
  • Add dry beans to the pot, and continue frying for 30 seconds, stirring until beans and onions are fully are coated with spices.
  • Turn off sauté function.
  • Add 5 cups of broth to the pot.
  • Secure lid and lock into place. Set the valve to the sealing position.
  • Cook on high pressure for 55 minutes, then quick release the pressure.
  • Taste beans and add salt and pepper to your preference.

Cannellini Beans

  • Turn Instant Pot on to Saute.
  • Add 1 Tablespoon oil into the bottom of the liner, and heat the oil until hot.
  • Add the garlic, and sage, and cook for about 30 seconds until fragrant.
  • Add dry beans to the pot, and black pepper, and continue frying for 30 seconds
  • Turn off sauté function.
  • Add 5 cups of broth to the pot.
  • Secure lid and lock into place. Set the valve to the sealing position.
  • Cook on high pressure for 55 minutes, then quick release the pressure.
  • Remove garlic, and sage
  • Taste beans and add salt and pepper to your preference.
  • Drizzle olive oil over the top, and enjoy.

Kidney Beans

  • Turn Instant Pot on to Saute.
  • Add 1 Tablespoon oil into the bottom of the liner, and heat the oil until hot.
  • Add dry beans to the pot, and salt and fry for 30 seconds
  • Turn off sauté function.
  • Add 5 cups of water to the pot.
  • Secure lid and lock into place. Set the valve to the sealing position.
  • Cook on high pressure for 55 minutes, then quick release the pressure.
  • Taste beans and add salt and pepper to your preference.

Notes

Notes:
The cooking times I give in the recipe are general guidelines, there can be quite a lot of variability in the beans themselves. And they might take a little longer to cook than expected depending on their age, their type, or even the type of water you use (for instance, if your water has a lot of calcium, this can increase cooking time).
If your beans aren’t quite done, here’s what to do: Put the lid back on the pressure cooker and make sure the release valve is set back to “sealing.” Cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Check your beans after the extra cooking time and continue cooking for longer if needed.