Instant Pot Kidney Beans
These Instant Pot Kidney Beans are cook for just 45 minutes from dried in the Instant Pot with no need to presoak.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 cup (184 g) dried kidney beans
- 3 cups (710 ml) low-sodium vegetable broth or water
- 2 teaspoons (10 ml) olive oil
- 1 teaspoon (6 g) salt
Instructions
- Pour the dried beans, broth or water, olive oil, and salt into the Instant Pot.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 45 minutes. Allow a 15-minute natural release before releasing the remaining pressure.
- When done, remove the lid, stir and serve.
Notes
- You can use chicken or vegetable broth instead of water to cook the beans. This will add more flavor to the beans. Add chicken bouillons to the water if you don't have chicken broth. If you are a vegan, use vegetable stock instead of chicken stock. Opt for low-sodium.
- For more flavor, add spices like cumin, bay leaf, onion or garlic powder. You can also season the cooked kidney beans with black pepper or a dash of paprika.
- You can cook the beans with onion and red pepper for an additional boost of flavor.
- If you like the beans to be softer, cook them for 30 minutes instead of 25 minutes.
- If the beans are not as tender as you like, put the lid back on and cook for an additional 5 minutes.
Nutrition
Calories: 182kcalCarbohydrates: 30gProtein: 10gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 1292mgPotassium: 625mgFiber: 7gSugar: 2gVitamin A: 375IUVitamin C: 2mgCalcium: 39mgIron: 3mg
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