Instant Pot Kidney Beans
Easy NO SOAK Instant Pot Kidney Beans in less than an hour! Save time and money by making your own pressure cooker kidney beans at home, with better flavour and less salt than canned.
Servings 10
Calories 153kcal
Equipment
Ingredients
- 1 pound dried kidney beans not soaked!
- 4 ½ cups cold water
- 1 teaspoon salt optional
Instructions
- Place your dried kidney beans into a mesh strainer and rinse well. Check for any stones or broken beans, and discard those.1 pound dried kidney beans
- Place the rinsed beans into the insert of your Instant Pot, together with 4.5 cups of water and any aromatics.4 ½ cups cold water, 1 teaspoon salt
- Seal the lid on the Instant Pot and make sure the vent is set to "sealing". Set to Manual / High Pressure for 42 minutes. It will take about 15 minutes to come up to pressure.
- Once the pressure cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Then, flip the vent to "venting" to release the remaining pressure.
- Open the lid carefully. Strain the cooked kidney beans, and use as you wish.
Notes
- Nutrition values are an estimate only and are based on 10 servings of cooked kidney beans.
- If the kidney beans are too firm when the cooking cycle is complete, you can pressure cook for an additional 3 minutes.
- Cooked kidney beans can be stored in the refrigerator for up to 5 days, or in the freezer for 3-6 months.
- You can easily make more or less beans as needed. Use 1 cup water per every 100 grams of dried beans.
Nutrition
Calories: 153kcal | Carbohydrates: 28g | Protein: 10g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 243mg | Potassium: 616mg | Fiber: 7g | Sugar: 1g | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg