DRY RED BEANS IN THE INSTANT POT®
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.
Provided by LauraF
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 1
Steps:
- 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.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 31.7 g, Fat 0.5 g, Fiber 7.9 g, Protein 11.7 g, SaturatedFat 0.1 g, Sodium 6.2 mg, Sugar 1.1 g
HOW TO COOK DRY RED BEANS IN THE INSTANT POT
Making red beans from dry beans is quick and easy using an Instant Pot instead of going through the traditional method of soaking and slow cooking.
Provided by Christian Guzman
Categories Side Dish
Time 1h30m
Number Of Ingredients 11
Steps:
- Chop onion and chiles, mince garlic cloves. Rinse dry beans and remove any debris.
- Press the Saute button on the Instant Pot to begin cooking in saute mode. Add olive oil. Add onion, chiles and garlic to Instant Pot and saute until fragrant, about 3-4 minutes. Press the Cancel button on the Instant Pot to reset.
- Add all remaining ingredients and stir to combine.
- Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual/Cook button on the Instant Pot and set to high for 50 minutes, then allow to natural release. The entire cook time will be about 80 minutes.
- After full pressure release, remove lid and serve.
Nutrition Facts : Calories 86 kcal, Carbohydrate 19 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 332 mg, Sugar 1 g, Fiber 13 g, ServingSize 1 serving
INSTANT POT® NOLA-STYLE VEGAN RED BEANS
Vegan New Orleans-style red beans made in the Instant Pot®. Use Camellia® brand beans if you can find them! Serve with rice.
Provided by Afcoqui
Categories Side Dish Beans and Peas
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; saute frozen vegetable blend and garlic in the hot oil until soft, about 5 minutes. Add beans, followed by water and bay leaves. Turn off Saute function. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for at least 20 minutes. Unlock and remove the lid. Season with liquid smoke, salt, and pepper. Mix and smash the beans up as you like before serving.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 39.9 g, Fat 2.9 g, Fiber 15.8 g, Protein 14.8 g, SaturatedFat 0.4 g, Sodium 38.3 mg, Sugar 1.3 g
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RED BEANS (INSTANT POT) RECIPE | CHEFDEHOME.COM
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Cuisine MexicanCategory Main Course, Dinner, Side DishServings 5-6Total Time 50 mins
- Heat Instant Pot to Saute Setting. Add oil, let it heat. Add garlic, a tbsp of cilantro, and cumin powder. Cook stirring often for 30 seconds. Don't let garlic burn. Mix in tomato paste and cook for more one minute stirring often.
- Mix in pre-soaked, drained red beans. Add rest of the ingredients: chicken stock, whole spices (if using), salsa, taco seasoning, paprika, and remaining chopped cilantro. Stir well to combine. Add 1/2 tsp of salt if using low sodium chicken stock.
- Cook - Cook beans on high pressure for 30 minutes. Or If your instant pot has Bean/Chili cooking setting then use Bean/Chili Setting - High - Very Soft.
- Serve - Once Instant Pot timer is up. Let pressure auto release for 10 minutes. Open lid, mix everything together with a spatula. Taste and adjust salt, and lime juice. *Serve over rice or quinoa.
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- Add red beans and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 28-30 minutes (28 minutes for more firm, 30 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
- Enjoy immediately with rice or Cajun baked fries or added to soups, stews, chili, or salads. They can also be used to make refried beans. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.
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