Instant Pot Dried Beans! With this instant pot beans recipe, you will learn how to cook dried beans in a pressure cooker in easy steps. This post will show you how to cook different types from crab eye beans to cannellini, chickpeas, black, brown beans, and more.
1-2tablespoonOilVegetable, Sunflower or olive oil.
1mediumOnion choppedOptional
2clovesGarlic mincedOptional
1teaspoonCayenne PepperOptional
Instructions
Rinse the beans and add to the pot of the instant pot. Add water or broth, oil and salt. If using any other ingredients like pepper, onions, garlic, add them into the pot at this stage.
Stir the content of the pot and cover the instant pot with it's lid. Turn the knob on the lid into 'sealing position'Turn on the instant pot and set to pressure cook (timing below).
After pressure cooking, do a 20 minutes natural release.When the pot has depressurised, open the pot, stir the content and serve.You can mash the beans with spoon if you like it that way.
INSTANT POT NAVY BEANS
These are also called pea beans or white navy beans. Navy beans are small pea-sized beans that cook quickly, creamy, and perfect for mashing. They are also nutritious and high in fibre with a cup containing 19g of fibre.To cook 1 pound you will need to add 6 cups of water or broth and pressure cook for 30 minutes followed by 10 minutes natural pressure release.
INSTANT POT CANNELLINI BEANS
Cannellini beans are also called white kidney beans or just white beans. It is commonly used in salads, stews, and soups like minestrone soup. They are meatier than navy beans, have a nutty flavor, and nutritious. A cup of cannellini beans contains 180 calories, 29g carbohydrates' and they are available all year round.To cook 2 cups of cannellini, add 5 cups of water or broth in the pot and pressure cook for 45 minutes followed by 20 minutes natural pressure release.
Notes
How to StoreLet it completely cool before putting in a suitable container then store in the fridge for short term use or in the freezer for longer storage time. It will last in the fridge for 3 days and if stored in the freezer, will last for 3 months. When ready to use, bring out of the freezer, thaw, and reheat in the microwave or stovetop.