Instant Pot Dried Beans
Tender cooked dried beans without overnight soaking. Choose your bean type and cook on high pressure, then allow natural pressure release.
Ingredients
Method
Completed steps 0
Add rinsed and sorted beans, water, onion, and bay leaf to the inner pot.
Secure the lid and set the valve to seal.
Cook on high pressure according to bean type: black beans 30 minutes, chickpeas 40 minutes, kidney beans 35 minutes, pinto beans 25 minutes, navy beans 25 minutes, butter beans 40 minutes, great northern beans 35 minutes, cannellini beans 35 minutes, large lima beans 22 minutes, baby lima beans 18 minutes, or red beans 30 minutes.
Let pressure release naturally for at least 20 minutes, then quick-release any remaining pressure.
Add salt and vinegar to the cooked beans. Refrigerate beans in their cooking liquid to maintain tenderness, or drain as preferred.
Notes
Cooking times vary by bean size and age; older dried beans may need extra time.
Store in cooking liquid in the refrigerator for up to five days, or freeze for longer storage.
Rinsing and sorting remove debris and beans that float to the surface during soaking.
Calories: 63 kcal · Carbs: 11 g · Protein: 4 g · Sodium: 200 mg · Fiber: 2 g
Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.