How To Cook Kidney Beans In Instant Pot
Enjoy delicious and nutritious homemade kidney beans cooked with an Instant Pot. This easy-to-follow recipe will save you time and money while delivering an unbeatable taste.
Servings: 6
Calories: 75kcal
Equipment
Instructions
- Soak the rinsed kidney beans overnight in water in a large bowl. This helps reduce the cooking time and also makes them easier to digest.
- Rinse them well and drain the excess water.
- Transfer the soaked kidney beans to the instant pot.2 cups Kidney beans
- Pour enough water to cover the beans, about 1-2 inches above the level of the beans. I added 6 cups of water for 2 cups of beans.6 cups water
- Close the lid and press the chili button on high for 30 mins. Use the natural pressure release option.
- Open the lid, and your cooked kidney beans are ready to be used in any rice recipe you choose! (save the water for curry, soup, and stew recipes.)
- To make it more flavorful, you can also add some spices like cumin, turmeric, or cajun seasoning, and salt before cooking the beans.
Notes
- Soaking kidney beans is essential as it reduces the cooking time and makes them easier to digest.
- Be sure to use the natural release option instead of the quick release option, as it will have a big impact on the texture.
- Cooking with too much water would slow down the cooking process. 3 Cups of water for every cup of beans is a good measure.
- To make it more flavorful, you can also add some spices like 1 teaspoon cumin powder, ½ teaspoon turmeric, and salt before cooking the beans.
- Retain the cooked water from the instant pot to use as a broth. I add them to curries and soups.
Nutrition
Calories: 75kcal | Carbohydrates: 13g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 13mg | Potassium: 238mg | Fiber: 4g | Sugar: 0.2g | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg