Instant Pot Beans attempt #2

So here we are – attempting to make the beans again using the Instant Pot.

This time we put in the 3 cups of beans and 12 cups of water and put the instant pot on “keep warm” for about 4 hours.

We then drained and rinsed the beans (we must decrease those gas producing chemicals!) and replaced with fresh water to cover the beans.  We added jalapeno and green peppers, salt, cumin, dried onion (we are trying to use it up instead of throwing it away).  We then pressure cooked for 10 minutes.  (again it took 15 minutes to pressurize).  We let it sit on keep warm about 20 minutes until the chicken was done on the BBQ.

Results were better than last time.  The beans were very tender and appropriately seasoned this time.  YUM!!  Now to become a food photographer!


Instant Pot Beans

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.