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Ingredients55 m servings 124
Original recipe yields 10 servings (5 cups)
- 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.
- 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.
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- Cook's Notes:
- Cook beans 2 to 3 minutes less if they're going into a soup, because they will continue cooking.
- 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.
Per Serving: 124 calories; 0.4 22.8 8 0 5 Full nutrition
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