Instant Pot Kidney Beans
Equipment
- Instant Pot or Pressure Cooker
- Measuring Cups
- Measuring Spoons
- Storage Containers
Ingredients
- 1 Cup Dried Kidney Beans Rinsed
- 4 Cups Water
- 2 Teaspoons Salt
- 6 Whole Jamaican Pimento Optional
- 3 Cloves Garlic Optional
- 1 Sprig Thyme Optional
Instructions
- Turn the instant pot on to the pressure cook setting, on high for 30 minutes.
- Dump the rinsed kidney beans, salt, water and optional garlic, thyme and pimento, if desired.
- Attach the cover to the instant pot, ensuring that the vent is sealed, and allow the kidney beans to cook.
- Once the timer is up, allow the steam to naturally release for 10 minutes.
- Open the vent to release the remaining steam, before attempting to uncover the instant pot.
- Serve hot or store for future use.
Notes
Kidney beans can be served hot as a side dish or transfer the cooked kidney beans to an airtight container for future use.
When storing for future use, one option is to freeze the beans in the same liquid it was cooked in. Ensuring that the container is freezer safe, frozen beans can last at least 6 months.
Another option is to strain the beans then lay them on a tray, freeze them then store in an airtight zip lock bag.
