Best 3 Pre Soaked Beans Instant Pot Recipes

Cooking pre-soaked beans in an Instant Pot is a convenient and time-saving method that allows you to enjoy delicious and nutritious bean dishes with minimal effort. Whether you're a seasoned home cook or just starting out, this comprehensive guide will provide you with all the necessary information and step-by-step instructions to create flavorful and satisfying bean dishes using your Instant Pot. From choosing the right beans and preparing them for cooking to adding flavorful ingredients and adjusting cooking times, this article will help you master the art of cooking pre-soaked beans in your Instant Pot, ensuring perfect results every time.

Let's cook with our recipes!

INSTANT POT WHITE BEANS WITH ROSEMARY & GARLIC

Instant Pot White Beans With Rosemary & Garlic image

Rustic, hearty braised Instant Pot white beans with rosemary and garlic, finished with olive oil. Serve as a main, side dish or with toasted bread for breakfast. A perfect Mediterranean dish for any time of the year.

Provided by Instant pot Eats

Categories Side

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 cups dry white beans such as cannellini, Great Northern or Haricot
4 cups water
1 teaspoon bicarb soda
4 cups soaked white beans (yielded from 2 cups of dry beans)
4 cups water
1 cube of vegetable stock (see notes)
5 cloves garlic, roughly diced
3 sprigs of rosemary
1/2 medium onion, cut into 4 wedges
1 teaspoon salt
2 tablespoons olive oil (see notes for WW adjustments)
1.5 tablespoons lemon juice (1/3 lemon)
A little lemon zest (optional)

Steps:

Soak the beans in water and bicarb soda for 12 hours (overnight or during the day). They will double in size. Rinse and use right away or refrigerate in an airtight container for a maximum of 12-24 hours.
Add the beans, water, vegetable stock cube, garlic, rosemary, onions and salt to the pot and mix through. Pop the lid on top, lock and make sure the top valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set for 10 minutes. The pressure build-up will take about 7-10 minutes. Once 10 minutes are up, allow the pressure to release naturally for 20-25 minutes.
Open the lid (after quick release, if needed) and skim off the onions from the top. Remove the rosemary sprigs (the needles should fall off into the soup and can be eaten). Stir the beans.
Depending on how soupy or thick you like your braised beans, you might want to discard about 1/2 cup of the cooking liquid.
Now, to thicken the beans, add some of the cooked beans and the broth liquid to a blender or food processor (about 1 cup, see pics above) and blend until smooth and thick. Return the puree to the pot and stir through the beans. The starched puree will thicken the mixture.
Finally, add the lemon juice and olive oil and stir through before serving. You can also add the olive oil once it is served.

Nutrition Facts : ServingSize 1 cup of cooked beans, Calories 274 calories, Sugar 2.2 g, Sodium 582.3 mg, Fat 5.3 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 42.9 g, Fiber 10.5 g, Protein 15.9 g, Cholesterol 0 mg

INSTANT POT® BAKED BEANS

Instant Pot® Baked Beans image

This recipe was passed down through my French Canadian family from my grandmother, to my mother and then to me many years ago. It traditionally takes hours to make, as we let the beans slow cook overnight in the oven on low heat. I decided to try and transform it into a much quicker Instant Pot® recipe with great success! With this method, you don't even have to presoak the beans. These are even better the next day, and they freeze well, too.

Provided by France C

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 2h10m

Yield 12

Number Of Ingredients 11

Ingredients

8 cups water
1 pound dry navy beans, rinsed and picked through
1 tablespoon olive oil
6 ounces salt pork, diced
6 ounces bacon, cut into small pieces
1 small onion, minced
1 ½ cups water, divided
¼ cup ketchup
⅓ cup molasses
¼ cup brown sugar
1 tablespoon yellow mustard

Steps:

Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method for 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse the beans with cold water and set aside. Rinse and wipe out Instant Pot® insert and place back into the pressure cooker.
Turn on Instant Pot® and select Saute function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion and briefly cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any brown bits off the bottom. Turn Instant Pot® off.
Whisk together ketchup, molasses, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with the ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method for 20 minutes; quick-release any remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 36.2 g, Cholesterol 17.3 mg, Fat 15.1 g, Fiber 9.4 g, Protein 11.1 g, SaturatedFat 5 g, Sodium 392.4 mg, Sugar 12.4 g

INSTANT POT® PINTO BEANS (NO SOAKING)

Instant Pot® Pinto Beans (No Soaking) image

Super flavorful and easy.

Provided by Jim

Categories Side Dish

Time 1h25m

Yield 8

Number Of Ingredients 11

Ingredients

3 slices bacon
4 cups chicken broth
1 pound dried pinto beans, rinsed
1 ½ cups water
½ cup chopped onions, or to taste
2 green chile peppers
1 ¼ teaspoons garlic powder
1 ¼ teaspoons kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook, 4 to 6 minutes, turning once. Add chicken broth, pinto beans, water, onions, chile peppers, garlic powder, salt, chili powder, cumin, and paprika. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bacon and chile peppers. Mash beans with a potato masher until they reach desired consistency.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 38.8 g, Cholesterol 6.7 mg, Fat 2.6 g, Fiber 9.4 g, Protein 14.5 g, SaturatedFat 0.6 g, Sodium 972.8 mg, Sugar 2.9 g

Tips:

Soaking beans overnight: Soaking beans overnight in water helps to reduce cooking time and makes them more digestible.
Using an instant pot: An instant pot is a great way to cook beans quickly and easily. It can cook beans in a fraction of the time it takes to cook them on the stovetop.
Adding flavor to beans: You can add flavor to beans by adding herbs, spices, and other seasonings. Some popular seasonings for beans include garlic, onion, cumin, chili powder, and paprika.
Using canned beans: If you don't have time to soak and cook beans, you can use canned beans. Canned beans are a convenient and healthy option.
Storing beans: Cooked beans can be stored in the refrigerator for up to 5 days. You can also freeze cooked beans for up to 6 months.

Conclusion:

Pre-soaked beans cooked in an instant pot are a quick, easy, and healthy way to enjoy beans. By following the tips in this article, you can make delicious and nutritious bean dishes that your whole family will love. Beans are a versatile ingredient that can be used in a variety of dishes, from soups and stews to salads and burritos. So next time you're looking for a healthy and affordable meal, reach for a pot of beans.