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I don’t buy canned beans anymore; I use my pressure cooker to cook them from dry every time. I don’t even have to think about soaking them ahead of time, since that’s not needed. If you do decide to soak, check your appliance manual because cooking time will be shorter.
Ingredients
- 2 ¼ cups dry kidney beans
Directions
Step 1
Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.
Cook’s Notes:
Cook beans for 25 minutes if they're going into a soup, because they will continue cooking. Cook for 30 minutes if you're going to use the beans in salads or other finished dishes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 174 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium6mg | 0% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber8g | 28% |
| Total Sugars1g | |
| Protein12g | |
| Vitamin C2mg | 12% |
| Calcium43mg | 3% |
| Iron4mg | 19% |
| Potassium703mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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