HOW TO COOK BEANS IN THE INSTANT POT

Step 1

Optional: add the beans to a large bowl or the Instant Pot inner pot and cover with cold water (about 6 cups). Soak for 8 hours or overnight. Then drain and rinse.

Step 2

Add the beans and water or broth to the inner pot of the Instant Pot. Add salt any other seasonings of choice. Stir to combine.

Step 3

Secure the lid and select the Pressure Cook setting. For soaked beans, cook for 7-9 minutes for cooked but firm beans, or 10-12 minutes for softer beans. For unsoaked beans, cook for 30 to 40 minutes.

Step 4

When the timer beeps, allow a natural pressure release for at least 10 minutes (or 15-20 minutes). Perform a manual pressure release to vent any remaining steam. Open the pot, discard any aromatics, and transfer the beans to your tupperware. I like to store the beans in the cooking liquid, as it keeps them moist and is flavorful.

Step 5

Store cooked beans in an airtight container in the fridge for up to 5 days, or freeze in 1 1/2 to 2 cup increments for 6 to 8 months.

Step 6

Optional: add the beans to a large bowl or the Instant Pot inner pot and cover with cold water (about 6 cups). Soak for 8 hours or overnight. Then drain and rinse.

Step 7

Add the beans and water or broth to the inner pot of the Instant Pot. Add salt any other seasonings of choice. Stir to combine.

Step 8

Secure the lid and select the Pressure Cook setting. For soaked beans, cook for 7-9 minutes for cooked but firm beans, or 10-12 minutes for softer beans. For unsoaked beans, cook for 30 to 40 minutes.

Step 9

When the timer beeps, allow a natural pressure release for at least 10 minutes (or 15-20 minutes). Perform a manual pressure release to vent any remaining steam. Open the pot, discard any aromatics, and transfer the beans to your tupperware. I like to store the beans in the cooking liquid, as it keeps them moist and is flavorful.

Step 10

Store cooked beans in an airtight container in the fridge for up to 5 days, or freeze in 1 1/2 to 2 cup increments for 6 to 8 months.

Step 11

Soak the beans in plenty of cold water to cover for 8 hours (or overnight). Drain and rinse the beans.

Step 12

Add the beans to the Instant Pot and top them with the remaining ingredients except for the cilantro: onion, garlic, jalapeño, salt, chili powder, cumin, oregano, paprika, cayenne, bay leaf, canned chiles, vegetable broth, and salsa). Stir to combine

Step 13

Select the Pressure Cook (Manual) setting at high pressure and set the cook time to 8 minutes. If you did not soak your beans, set the cook time to 30 minutes.

Step 14

Once the timer has elapsed, allow a natural pressure release for at least 10 minutes before switching the valve from Sealing to Venting to release any remaining steam. If the beans are too liquidy for your taste, drain some of the liquid off, or transfer the beans to a serving dish using a slotted spoon, leaving behind excess liquid.

Step 15

Stir in the cilantro and serve warm. Once cooled, store leftovers in the fridge for up to 5 days, or freeze for 6-8 months.

Step 16

Add the chickpeas, water or broth, salt, thyme, garlic, bay leaves, cumin seeds, coriander seeds, salt, and pepper to the Instant Pot and stir to combine.

Step 17

Select the Pressure Cook setting at high pressure and set the cook time to 35 minutes. If you soaked your beans for ~8 hours or overnight, set the cook time to 10 minutes.

Step 18

Once the timer has elapsed, allow a natural pressure release for at least 10 minutes before switching the valve from Sealing to Venting to release any remaining steam.

Step 19

Stir in the olive oil, lemon juice, parsley, and taste for seasonings, adding additional olive oil for more richness, more lemon juice for more acidity, or more salt and pepper to taste.