Our next adventure with the Instant Pot was making a batch of pinto and red kidney beans.  We intentionally didn’t soak them to see how well the Instant Pot performed on the beans.

We put 3 cups of dry beans (2 cups of pinto, 1 cup of red kidney) in the pot with 12 cups of water and pressure cooked them for 4 minutes.  Now 4 minutes of cooking means 15 minutes to pressurize and another 15 minutes to depressurize so really 34 minutes.

We then drained the water from the beans and rinsed them.  No one wants excessive gas producing chemicals!

We put the beans back into the Instant Pot with enough water to cover them.  We also added jalapeno and green peppers.  We then pressure cooked them for an additional 10 minutes.  (again, 15 minutes to pressurize and 15 minutes to depressurize.)

So overall it took about 1 hour 15 minutes to make the beans.  They were a little bland but well cooked.  Next time we need to add a little salt and our typical seasonings.  Sounds like another post will be necessary.