Step 1

Add the beans to a large bowl and cover with 3 cups of water. Soak for about 8 hours.

Step 2

Strain and rinse the beans after soaking. Add beans back to the instant pot and add water or vegetable broth, onions, garlic cloves and (optional) salt. Make sure the beans are completely covered with liquid. Add the lid and set to seal. Cook on high pressure for 6 minutes. Let it slow release for 15 minutes then quick release.

Step 3

I prefer the texture of the beans after overnight soaking, but when I'm in a pinch I choose the quick soaking method. Rinse the kidney beans and place them in the instant pot - covered with 2 inches of water. Set to sauté on high and bring the beans to a boil for five minutes then turn off the heat. Let them sit for one hour after boiling.

Step 4

Strain the beans after quick soaking. Add them back to the instant pot with water or vegetable broth, onions, garlic cloves and (optional) salt. Make sure the beans are completely covered with liquid. Add the lid and set to seal. Cook on high pressure for 6 minutes. Let it slow release for 15 minutes then quick release.

Step 5

Rinse the beans. Add the beans to the instant pot and add water or vegetable broth, onions, garlic cloves and (optional) salt. Make sure the beans are completely covered with liquid. Add the lid and set to seal. Cook on high pressure for 20 minutes. Let it slow release for 15 minutes then quick release.