How to cook kidney beans in the instant pot
These kidney beans come out flavorful, tender and delicious every time. Directions for soaking, quick soak and no soaking included. Great to have on hand to quickly add plant based protein to any dish.
Servings: 3 cups
Calories: 104kcal
Equipment
Ingredients
- 1 cup kidney beans
- 4 cups vegetable broth or water
- 1 small yellow onion diced
- 3 cloves garlic minced
- ½ teaspoon salt if you're using water and not broth
Instructions
Soaking overnight
- Add the beans to a large bowl and cover with 3 cups of water. Soak for about 8 hours.
- Strain and rinse the beans after soaking. Add beans back to the instant pot and add water or vegetable broth, onions, garlic cloves and (optional) salt. Make sure the beans are completely covered with liquid. Add the lid and set to seal. Cook on high pressure for 6 minutes. Let it slow release for 15 minutes then quick release.1 cup kidney beans, 4 cups vegetable broth, 1 small yellow onion, 3 cloves garlic, ½ teaspoon salt
Quick soaking instructions
- I prefer the texture of the beans after overnight soaking, but when I'm in a pinch I choose the quick soaking method. Rinse the kidney beans and place them in the instant pot - covered with 2 inches of water. Set to sauté on high and bring the beans to a boil for five minutes then turn off the heat. Let them sit for one hour after boiling.
- Strain the beans after quick soaking. Add them back to the instant pot with water or vegetable broth, onions, garlic cloves and (optional) salt. Make sure the beans are completely covered with liquid. Add the lid and set to seal. Cook on high pressure for 6 minutes. Let it slow release for 15 minutes then quick release.1 cup kidney beans, 4 cups vegetable broth, 1 small yellow onion, 3 cloves garlic, ½ teaspoon salt
Un-soaked
- Rinse the beans. Add the beans to the instant pot and add water or vegetable broth, onions, garlic cloves and (optional) salt. Make sure the beans are completely covered with liquid. Add the lid and set to seal. Cook on high pressure for 20 minutes. Let it slow release for 15 minutes then quick release.1 cup kidney beans, 4 cups vegetable broth, 1 small yellow onion, 3 cloves garlic, ½ teaspoon salt
Notes
- For best results, make sure the kidney beans are completely covered with liquid when cooking. If you're cooking from dried, you want to triple the amount of liquid.
- You want to make sure there is at least 2 inches of liquid above the top of the kidney beans if they haven't been soaked and about 1 inch above the beans if they have been soaked.
- Take the "keep warm" setting off of the instant pot when the cooking time is done and it's naturally releasing pressure. This will prevent the beans from getting too mushy.
- This recipe results in a lot of liquid, but that is what is needed to make sure the beans cook evenly.
- The cooking liquid will thicken up over night once the starches in the broth have a chance to thicken up and cool down in the fridge.
- Make sure to sift through the dry beans to get out any small pebbles or sticks, before soaking and cooking.
Nutrition
Calories: 104kcal | Carbohydrates: 21g | Protein: 6g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 1644mg | Potassium: 284mg | Fiber: 5g | Sugar: 4g | Vitamin A: 668IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg