Instant Pot Beans Recipes

INSTANT POT CREAMY BEANS AND GREENS

Instant Pot Creamy Beans and Greens image

Provided by Megan Mitchell

Time 1h40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 pound dried great Northern beans, picked though and rinsed
3 bay leaves
2 garlic cloves, peeled and gently smashed
3 tablespoons chopped rosemary
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch Swiss chard
1 bunch Lacinato (Tuscan or dinosaur) kale
3 ounces baby spinach
3 tablespoons minced chives
Crusty French baguette, toasted

Steps:

Place the beans, bay leaves, garlic, rosemary, olive oil, salt, pepper and 6 cups water in a 6-quart Instant Pot® and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high (or "beans" setting) and cook for 1 hour. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
While the beans cook, rinse the chard and kale. Remove the tough inner ribs from each leaf, then slice the leaves into 2-inch pieces. Set aside.
Being careful of any remaining steam, unlock and remove the lid of the pot. Remove and discard the bay leaves. Set the pot to normal saute. Working in batches, stir in the Swiss chard, kale and spinach. Cook, stirring occasionally, until the greens are tender and you have a thick, creamy stew, 5 to 7 minutes.
Taste the stew and add more salt or pepper if needed. Ladle the stew into shallow bowls, drizzle with a little olive oil, sprinkle with chives and serve with chunks of baguette.

INSTANT POT® PINTO BEANS (NO SOAKING)

Instant Pot® Pinto Beans (No Soaking) image

Super flavorful and easy.

Provided by Jim

Categories Side Dish

Time 1h25m

Yield 8

Number Of Ingredients 11

Ingredients

3 slices bacon
4 cups chicken broth
1 pound dried pinto beans, rinsed
1 ½ cups water
½ cup chopped onions, or to taste
2 green chile peppers
1 ¼ teaspoons garlic powder
1 ¼ teaspoons kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook, 4 to 6 minutes, turning once. Add chicken broth, pinto beans, water, onions, chile peppers, garlic powder, salt, chili powder, cumin, and paprika. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 45 minutes. 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. Remove bacon and chile peppers. Mash beans with a potato masher until they reach desired consistency.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 38.8 g, Cholesterol 6.7 mg, Fat 2.6 g, Fiber 9.4 g, Protein 14.5 g, SaturatedFat 0.6 g, Sodium 972.8 mg, Sugar 2.9 g

INSTANT POT BARBECUE BEANS

Instant Pot Barbecue Beans image

Traditional baked beans need to cook for hours, but these Instant Pot ones are ready in 40 minutes! They also use a secret ingredient: bourbon. To make the dish vegetarian, simply omit the bacon.

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 slices thick-cut bacon, diced
1 small onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
3/4 cup low-sodium chicken broth
2 15.5-ounce cans navy or small white beans, drained and rinsed
2/3 cup packed light or dark brown sugar
1/4 cup molasses
3 tablespoons apple cider vinegar
2 tablespoons tomato paste
2 tablespoons bourbon
1 tablespoon Dijon mustard

Steps:

Put the bacon in a 6- to 8-quart Instant Pot; set to sauté on medium heat. Cook, stirring, until the bacon is crisp and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
Add the onion and 1 teaspoon each salt and black pepper to the Instant Pot. Cook, stirring, until the onion is soft and translucent, 6 to 7 minutes. Add the paprika and cayenne; cook 30 seconds. Add the broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Turn off the sauté function. Stir in the beans, brown sugar, molasses, vinegar, tomato paste, bourbon and mustard.
Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position and let the pressure release. Carefully remove the lid. Set the pot to sauté on medium heat; cook until the beans thicken slightly, about 5 minutes. Stir in the reserved bacon.

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