I no longer purchase canned beans; instead, I always make beans from scratch in my pressure cooker. I don’t even need to consider pre-soaking them because it’s not necessary. Check your appliance manual if you chose to soak because cooking time will be reduced.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 4 1/3 cups |
Ingredients
- 2 ¼ cups dry kidney beans
Instructions
- Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches 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.
- Cook beans for 25 minutes if they’re going into a soup, because they will continue cooking. 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.
Reviews
My beans were still rock hard after 28 mins honestly. I put them on high pressure for 30 more mins and they came out perfectly thank you for the advice I used an instant pot duo