Red Beans Cooked in the Instant Pot

February 13, 2021

This recipe is incredibly easy to make. You will not want to buy canned beans after tasting these freshly made beans. I use my instant pot to cook the red beans. I do not even have to think about soaking them ahead of time, since that is not needed. Save fourteen ounces of these red beans to use in an upcoming recipe: Mung Beans Vegan Stew.

Prep: 5 mins

Cook: 40 mins

Additional: 10 mins

Total: 55 mins

Servings: 8

Yield: 4 1/3 cups

Author: Laura F. at Allrecipe.com

Ingredients:

• 2 ¼ cups dry kidney beans

Directions:

• Pour beans into a multi-functional pressure cooker (such as Instant Pot®).

• Cover with 3 cups of cool water.

• Close and lock the lid.

• Select Manual; set timer for 28 minutes on high pressure according to manufacturer’s instructions.

• Allow 10 to 15 minutes for pressure to build.


• Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.

• Unlock and remove the lid. Drain beans and let cool.

Notes:

• Cook beans for 25 minutes if they’re going into a soup, because they will continue cooking.

• If you do decide to pre-soak, your beans, check your appliance manual because cooking time will be shorter.


• Cook for 30 minutes if you’re going to use the beans in salads or other finished dishes.

• Cooked beans freeze well. Pour cooled beans into an airtight container with some of the cooking liquid. Leave room at the top for expansion; cover with the lid and freeze. Or pour into a heavy-duty zip-top bag with some of the cooking liquid. Seal and place on a plate to freeze flat. Once frozen, the flat bags are easier to store.


Nutrition Facts:

Per Serving: 174 calories; protein 11.7g; carbohydrates 31.7g; fat 0.5g; sodium 6.2mg.

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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