Instant Pot Kidney Beans Recipes

INSTANT POT RED KIDNEY BEANS

Instant Pot Red Kidney Beans image

Cooking kidney beans in the Instant Pot is so easy! No soaking needed, just put in the beans and water and press the button! They taste amazing, so much better than canned!

Provided by MelanieCooks.com

Time 45m

Number Of Ingredients 3

Ingredients

1 lb kidney beans (rinsed)
6 cups water
2 tsp salt

Steps:

Put kidney beans, water and salt in the Instant Pot. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 45 minutes on High pressure.
When it's done cooking, quick release (QR) the steam.

Nutrition Facts : Calories 72 kcal, Carbohydrate 12 g, Protein 4 g, Sodium 591 mg, Fiber 4 g, ServingSize 1 serving

INSTANT POT KIDNEY BEANS (FAST, TENDER, NO SOAKING!)

Instant Pot Kidney Beans (Fast, Tender, No Soaking!) image

A quick & simple method for making PERFECT kidney beans in the Instant Pot every time! Just 1 ingredient and an Instant Pot required!

Provided by Minimalist Baker

Categories Helpful How-to Side Dish

Time 1h3m

Number Of Ingredients 2

Ingredients

1 cup kidney beans
3 ½ cups water

Steps:

Add kidney beans and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 40-45 minutes (40 minutes for more firm, 45 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 in stews, soups, chili, pasta, salads, or alongside steamed or sautéed greens. 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.

Nutrition Facts : ServingSize 1 three-quarter-cup serving, Calories 169 kcal, Carbohydrate 30.3 g, Protein 11.5 g, Fat 0.7 g, SaturatedFat 0.1 g, Sodium 1 mg, Fiber 8.5 g, Sugar 0.4 g, UnsaturatedFat 0.42 g

DRY RED BEANS IN THE INSTANT POT®

Dry Red Beans in the Instant Pot® image

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

Ingredients

2 ¼ cups dry kidney beans

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

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