Step 1

My favorite method to cook beans is by cooking them in an IP. Before you start making your beans, rinse and wash your dried beans or use soaked beans. Depending on the type of beans, use enough water per a cup of beans while cooking in your Instant Pot.

Step 2

Cook on high pressure for the directed time(as mentioned in the recipe card). Once the cooking time is over, always allow the pot to release pressure naturally with a valve coming back to its natural position normally. After 20-minutes, you can move the valve to a venting position and do a quick release of pressure.

Step 3

If making curry or Mexican style, add the seasoning now. Bring the pot into the saute mode and allow the mixture to boil. If you want, add 1/2 to 1 cup of water now to bring the beans to the right consistency. Adding tomato-based sauce/curry sauce or vinegar help the beans to become super yummy and easily digestible.

Step 4

If not cooking the entire batch, store the cooked beans in its cooking liquid. It helps to keep them moist and tender. Refrigerate cooked beans up to 2-5 days in the refrigerator.

Step 5

Black Beans – Beans mode or High Pressure - 30 Minutes - 5-8 minutes when soaked Chickpeas – Beans Mode or High Pressure - 40 Minutes - 18-30 minutes when soakedKidney Beans – Beans Mode or High Pressure - 35 Minutes Pinto Beans – Beans Mode or High Pressure - 25 MinutesNavy Beans – Beans Mode or High Pressure - 30 Minutes - 5-8minutes when soakedGreat Northern Beans – Beans Mode or High Pressure - 35 Minutes - 5-8 min when soakedMayakoba Beans - Beans Mode or High Pressure - 15 minutesBlack Eyed Peas - Beans Mode or High Pressure - 10-11 minutesAdzuki Beans - Beans Mode or High Pressure - 8-10 minutesSplit Peas Green - Beans Mode or High Pressure - 5 - 8 minutes

Step 6

Soak the beans overnight: As instructed before, try to soak the beans a night before. Use either the hot soak or the traditional one for the best results. Before soaking, make sure to wash and rinse the beans thoroughly. Use filtered water to soak the beans and you can use the same water to cook the beans as well.

Step 7

If using the stovetop method, transfer the beans to a Dutch oven or large, heavy bottom sauce pan. Add the herbs and spices, if using and add enough water so that water is about an inch above the beans. Bring the mixture to a boil over medium-high heat.

Step 8

Add water and bring the beans to a boil. Add enough water to cover the beans by about an inch. Bring them to a boil over medium-high heat.

Step 9

Once it starts boiling, reduce to a low simmer and cook. Let the beans simmer in the liquid for about an hour or more depending on the type of beans you are using. Add salt, when the beans are barely tender and cook for some more time till the beans are tender yet have their shapes intact.

Step 10

Cool and store the beans:Beans stay good even for a week when kept in air-tight containers inside the refrigerator. However, I prefer to keep the cooked beans frozen for up to 3-months. Remember that beans need to be cooled down completely before storage.