Dry Red Beans in the Instant Pot® recipe

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Ingredients

2 ¼ cups dry kidney beans

Nutrition Info

174.4 calories
carbohydrate: 31.7 g
cholesterol: : -
fat: 0.5 g
fiber: 7.9 g
protein: 11.7 g
saturatedFat: 0.1 g
servingSize: -
sodium: 6.2 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 1/3 cups

Recipe Note

I don't buy canned beans anymore;I use my pressure cooker to cook them from dry every time. I don't even have to think about soaking them ahead of time, since that's not needed. If you do decide to soak, check your appliance manual because cooking time will be shorter.

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