Best 2 Pre Soaked Beans Instant Pot Recipes

**Pressure Cooker Pre-Soaked Beans: A Convenient and Time-Saving Approach to Culinary Delights**

Step into the realm of culinary convenience with our comprehensive guide to preparing pre-soaked beans using the Instant Pot, an innovative kitchen appliance that has revolutionized home cooking. Discover a world of culinary possibilities as we introduce you to a collection of delectable recipes that transform these nutritious legumes into mouthwatering dishes. From hearty soups and stews to vibrant salads and delectable dips, our recipes showcase the versatility and flavor profiles of pre-soaked beans. With the Instant Pot's ability to reduce cooking time significantly, you can enjoy these culinary creations in a fraction of the traditional cooking time, making them perfect for busy weeknights or spontaneous gatherings. So, prepare to savor the goodness of perfectly cooked pre-soaked beans as we embark on a culinary journey that celebrates the convenience and taste of this versatile ingredient.

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® 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: Soaking beans overnight or for at least 8 hours helps reduce cooking time and makes them easier to digest.
Using an Instant Pot: An Instant Pot is a convenient tool for cooking beans quickly and efficiently. It reduces cooking time significantly compared to traditional methods.
Adding Seasonings: Experiment with different seasonings and spices to enhance the flavor of your beans. Common additions include garlic, onion, cumin, chili powder, and bay leaves.
Cooking Time: Cooking time may vary depending on the type of beans and the desired texture. Adjust the cooking time as needed.
Natural Pressure Release: Allow the pressure to release naturally for at least 10 minutes before opening the Instant Pot. This helps prevent sudden pressure release and potential splattering.

Conclusion:

Pre-soaked beans cooked in an Instant Pot offer a convenient and time-saving method for preparing delicious and nutritious bean dishes. With minimal effort and a few simple ingredients, you can create flavorful and versatile bean recipes that can be enjoyed as a main course, side dish, or ingredient in various other dishes. Whether you're a seasoned home cook or just starting out, these recipes provide a great starting point for exploring the culinary possibilities of pre-soaked beans in your Instant Pot.