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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Recipe Summary

prep:
5 mins
cook:
40 mins
additional:
10 mins
total:
55 mins
Servings:
8
Yield:
4 1/3 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Cook beans for 25 minutes if they're going into a soup, because they will continue cooking. Cook for 30 minutes if you're going to use the beans in salads or other finished dishes.

Cooked beans freeze well! Pour cooled beans into an airtight container with some of the cooking liquid. Leave room at the top for expansion; cover with the lid and freeze. Or pour into a heavy-duty zip-top bag with some of the cooking liquid. Seal and place on a plate to freeze flat. Once frozen, the flat bags are easier to store.

Nutrition Facts

174 calories; protein 11.7g 23% DV; carbohydrates 31.7g 10% DV; fat 0.5g 1% DV; cholesterol 0mg; sodium 6.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/30/2020
My beans were still rock hard after 28 mins honestly. I put them on high pressure for 30 more mins and they came out perfectly thank you for the advice I used an instant pot duo Read More
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