Instant Pot Kidney Beans: Easy Pressure Cooker Recipe
Transform dried kidney beans into tender, creamy legumes in under 35 minutes with this Instant Pot recipe. Perfect for chili, salads, or plant-based meals, this method eliminates the need for overnight soaking while preserving nutrient density and flavor.
Print
Pin
Servings: 6 servings
Calories: 450kcal
Ingredients
- 2 cups dried kidney beans
- 6 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil (optional)
Instructions
- Rinse kidney beans under cold water and drain thoroughly
- Add beans, water, salt, and optional olive oil to the Instant Pot
- Close and lock the lid, ensuring the valve is set to 'Sealing'
- Select 'High Pressure' and set the timer for 22 minutes
- After cooking, allow a 10-minute natural pressure release, then quick release any remaining pressure
- Open the lid and stir the beans to separate them
- Let sit for 5 minutes before serving or storing
Notes
For creamier beans, reduce water to 5 cups
Avoid overcooking to prevent mushy texture
Cool completely before refrigerating up to 5 days
Use in recipes like Mexican-style refried beans, Mediterranean salads, or American chili
Avoid overcooking to prevent mushy texture
Cool completely before refrigerating up to 5 days
Use in recipes like Mexican-style refried beans, Mediterranean salads, or American chili
Nutrition
Serving: 2g | Calories: 450kcal | Carbohydrates: 70g | Protein: 30g | Fat: 2g | Sodium: 400mg | Fiber: 25g | Sugar: 2g