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Dry Red Beans in the Instant Pot®

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"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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Ingredients

55 m servings 174
Original recipe yields 8 servings (4 1/3 cups)

Directions

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  1. Pour beans into a multi-functional pressure cooker (such as Instant Pot(R)). 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.

Footnotes

  • 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


Per Serving: 174 calories; 0.5 31.7 11.7 0 6 Full nutrition

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