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Instant Pot Beans

Cooking dry beans in an Instant Pot
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Ingredients Method Notes

Ingredients
  

  • 1 package Rancho Gordo Beans
  • 1-2 tbsp Bragg's Liquid Aminos or salt to taste
  • 2-4 stocks celery Cut in 3 for easy removal
  • 1 medium onion Quarter
  • 4-8 cloves garlic Depending on size and taste preference
  • 1-2 leaves bay leaf

Method
 

  1. Empty 1 lb package of dried beans into the Instant Pot container and check carefully for any debris or stones.
  2. Add three times as much water as beans (about 3 cups water for 1 cup beans) and let soak overnight or for at least 3 hours.
  3. After soaking, drain and rinse the beans well under cold water.
  4. Place the rinsed beans back in the Instant Pot with 7 to 8 cups of fresh water, depending on how much broth you want.
  5. Add Bragg's Liquid Aminos or salt to taste, then stir.
  6. Add celery, onions, garlic, and a bay leaf if desired.
  7. Secure the lid and set to cook on high pressure, normal mode.
  8. Cooking time varies by bean type: lima beans take about 6 minutes, while black beans take up to 20 minutes.
  9. Once cooking finishes, allow the pressure valve to open naturally rather than quick-releasing.
  10. For a richer, thicker broth, keep the pot on warm mode and let it continue cooking for 2 to 4 hours.
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Notes

Salt During Cooking in the Instant Pot
  • Salting your beans during cooking works fine in an Instant Pot. Adding salt at the beginning produces just as tender beans as waiting until the end, while giving you richer, more evenly seasoned flavor throughout the beans rather than just on the surface.
  • This applies whether you use Bragg's Liquid Aminos or regular salt..
Doneness
  • Different beans may need slight adjustments to timing, so test one bean for doneness before serving. If not done, recook on high pressure for 1 to 3 minutes depending on how underdone they are, and let the valve release naturally.
Broth
  • Remove 1 quart of broth along with the cooked celery, onions, garlic, and bay leaf to use as your soup base.
  • Use an immersion blender or regular blender to puree some of the cooked beans and vegetables into the liquid for a rich, thick broth.