Instant Pot Beans
How to cook different types of beans in your pressure cooker
Servings: 16 servings
Calories: 177kcal
Equipment
Ingredients
Black Beans
- 1 pound Dry black beans
- 1 cup White onion minced
- 5 cups Beef or chicken stock
- 1 teaspoon Each of cumin chili powder, and oregano.
- 1 Tablespoon Olive oil
- Kosher salt and black pepper to taste
Pinto Beans
- 1 pound Dry pinto beans
- 1 cup White onion minced
- 2 teaspoons Garlic minced
- 5 cups Chicken stock
- 1 Tablespoon Olive Oil
- 1 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne pepper
- Kosher salt and 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 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.
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.
Nutrition
Calories: 177kcal | Carbohydrates: 24g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 700mg | Potassium: 540mg | Fiber: 5g | Sugar: 3g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg