Instant Pot Dried Beans *****

I made a half recipe of black beans.  Excellent! 

• 1 pound (2 cups) dried beans, rinsed and sorted 
• ▢8 cups water
• ▢1 bay leaf
• ▢1 medium onion, sliced
• ▢2 tsp sea salt

• Place beans, water, onion, and bay leaf if using in the inner pot of a pressure cooker.
• Place lid on Instant Pot and close valve to "seal."

  • Cook on High Pressure for Following Times:

    Black Beans--30 Minutes on High Pressure

    Chickpeas--40 Minutes on High Pressure

    Kidney Beans--35 Minutes on High Pressure

    Pinto Beans--25 Minutes on High Pressure

    Navy Beans**--25 Minutes on High Pressure

    Butter Beans--40 Minutes on High Pressure

    Great Northern Beans --35 Minutes on High Pressure

    Cannellini Beans --35 Minutes on High Pressure

    Large Lima Beans -- 22 Minutes on High Pressure

    Baby Lima Beans -- 18 Minutes High Pressure

    Red Beans: -- 30 Minutes on High Pressure
  • Allow pressure to naturally release.
  • Once beans have finished cooking, stir in salt. Store cooked beans covered with the cooking liquid to keep them moist and tender while they sit in fridge. 

  • How to Freeze Black Beans

    
    

    1. Cool + portion- cool the beans completely at room temp, then portion out into mason jars.
    2. Cover- cover the beans with reserved cooking liquid from the pot. You want the beans to be covered in order to keep them from drying out.
    3. Thaw- thaw overnight in the fridge. Drain and rinse before using.
    
    
    1. https://amindfullmom.com/instant-pot-beans/?utm_source=Pinterest&utm_medium=organic#wprm-recipe-container-11972
    
    

  https://sweetpeasandsaffron.com/perfect-black-beans/