Effortless & Delicious: Instant Pot Beans Every Time!

  

Say goodbye to endless soaking and hours of simmering on the stovetop! If you're a fan of dried beans but deterred by the time commitment, your Instant Pot is about to become your new best friend. Cooking dried beans in the Instant Pot is a game-changer – it's incredibly fast, requires minimal effort, and consistently produces perfectly tender, creamy beans.

Whether you're making black beans for tacos, chickpeas for hummus, or pinto beans for refried beans, the Instant Pot handles them all with ease. Plus, cooking from scratch is not only more economical but also allows you to control the ingredients and flavor.

Why the Instant Pot is a bean superstar:

• No soaking required: (Though a quick soak can reduce cooking time even further if you wish!)
• Faster cooking: Drastically cuts down cooking time compared to traditional methods.
• Hands-off: Set it and forget it! No constant stirring or monitoring.
• Perfect texture: Consistently yields beautifully cooked, tender beans.

Ready to unlock the magic of Instant Pot beans? Let's get cooking!

The Basic Method for Cooking Any Dried Bean (No Soak):

While specific times vary slightly by bean type, the general principle remains the same. This guide is for most common beans like black beans, pinto beans, cannellini (white) beans, and chickpeas.

Ingredients:

• 1 lb (approx. 2 cups) dried beans, rinsed and picked over for debris
• 6-8 cups cold water (or vegetable/chicken broth for extra flavor)
• 1-2 teaspoons salt (add after cooking for best results, especially with older beans, but a little can go in at the start)
• Optional aromatics for flavor: 1 onion (halved), 2-3 cloves garlic (smashed), bay leaf, a sprig of rosemary or thyme.

Instructions:

1.   Rinse the beans: Place the dried beans in a colander and rinse thoroughly under cold water. Pick out any small stones or shriveled beans.

2.   Combine in Instant Pot: Add the rinsed beans to your Instant Pot. Pour in 6-8 cups of cold water or broth. The liquid should cover the beans by at least 1-2 inches. If using optional aromatics, add them now.

3.   Pressure cook: Secure the lid on your Instant Pot and set the vent to "Sealing."

o   For Black Beans, Pinto Beans, Cannellini Beans: Cook on HIGH pressure for 30-35 minutes.

o   For Chickpeas (Garbanzo Beans): Cook on HIGH pressure for 40-45 minutes.

o   (Note: Older beans might need a few extra minutes. If your beans aren't quite tender after the first go, you can always put the lid back on and cook for another 5-10 minutes.)

4.   Natural Release: Once the cooking time is complete, allow for a Natural Pressure Release (NPR) for at least 15-20 minutes, or until the float valve drops completely. This is crucial for evenly cooked beans and preventing them from bursting.

5.   Season and serve: Carefully open the lid. Remove any aromatics. Stir in 1-2 teaspoons of salt and taste, adding more if needed.

Your perfectly cooked beans are now ready to use in your favorite recipes! Store any leftovers in their cooking liquid in an airtight container in the refrigerator for up to 5-7 days, or freeze for longer storage.

Enjoy the simplicity and deliciousness of homemade Instant Pot beans!