lunaticsinge.com - Instant Pot Bean Recipes

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Stewed Tomatoes & Green Beans - (Makes 4 to 6 servings)

Ingredients:

1 teaspoon olive oil

1 clove garlic, crushed

2 cups fresh tomatoes, chopped

1/2 cup water

1 lb. green beans, trimmed

Salt, to taste

1. Select the SAUTE setting on the Instant Pot and heat the oil.

2. Add the garlic and sauté until fragrant and golden. Add tomatoes an stir. If tomatoes are dry, add 1/2 cup water.

3. Put the green beans in the Instant Pot and sprinkle with salt.

4. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 5 minutes.

5. Once pressure cooking is complete, use a Quick Release.

6. If the beans aren't quiet tender enough, sauté in sauce for a few minutes and serve.

Green Bean Casserole - (Makes 4 servings)

Ingredients:

3 tablespoons butter

1 onion, chopped

1 1/2 cups mushrooms, sliced

3 cups green beans (use frozen if you like)

1/2 cup heavy cream

1/2 cup chicken broth

1/2 cup French's onions, for garnishing

1. Preheat the Instant Pot by selecting SAUTE. Once hot, add the butter and melt it.

2. Add the onion and mushrooms. Saute for about 3 to 4 minutes or until the onion is translucent.

3. Add the green beans, heavy cream and chicken broth then stir.

4. Press the CANCEL button to reset the cooking program, close and secure he lid. Then select the MANUAL setting and set the cooking time for 15 minutes at HIGH pressure.

5. When the timer beeps, use a Quick Release. Unlock and carefully open the lid.

6. Top with French's onions and serve.

Black-eyed Peas & Ham - (Makes 4 to 6 servings)

Ingredients:

1/2 lb. dried black-eyed peas

3 1/2 cups chicken stock

3 oz. ham, diced

Salt & ground black pepper, to taste

1. Add the peas, chicken stock and ham to the Instant Pot.

2. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 30 minutes.

3. Once cooking is complete, select CANCEL and let Naturally Release for 20 minutes. Open lid.

4. Add salt and pepper to taste, if needed and serve.

Bacon & Black Beans - (Makes 4 servings)

Ingredients:

3 strips bacon, cut into halves

1 lb. dried black beans

2 quarts chicken stock

6 cloves garlic, crushed

1 small onion, cut in half

1 orange, cut in half

2 bay leaves

2 teaspoon kosher salt

1. Preheat the Instant Pot by selecting SAUTE.

2. Add the bacon and sauté for 2 to 3 minutes or until crisp.

3. Add the beans, chicken stock, garlic, onion, orange, bay leaves and salt then stir.

4. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 40 minutes.

5. Once cooking is complete, Quick Release. If you want a creamier and tender bean let the pressure Release Naturally for 10 to 15 minutes.

6. Uncover the pot. Remove the bay leaves, orange and onion.

7. Season with salt to taste and serve.

Easy Pinto Beans - (Makes 2 to 4 servings)

Ingredients:

1 cup dried pinto beans

1 tablespoon onion powder

2 tablespoons garlic powder

1 tablespoon chili powder

1 teaspoon oregano

1/2 teaspoon salt

5 cups water

1. Add the beans, onion powder, garlic powder, chili powder, oregano and salt to the Instant Pot.

2. Add the water and stir well.

3. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 25 minutes.

4. Once cooking is complete, select CANCEL and let Naturally Release for about 30 minutes.

5. Open the lid. Add salt to taste and serve.

Pinto Beans - (Makes 6 to 8 servings)

Ingredients:

2 cups pinto beans

3 cups veggie broth or water

1 onion, quartered

1 teaspoon cumin

1 teaspoon salt

1/2 cup cilantro salsa

1. Add the beans, broth or water, onion cumin and salt to the Instant Pot and stir.

2. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 25 minutes.

3. Once cooking is complete, select CANCEL and let Naturally Release for about 10 minutes. Uncover the pot.

4. Transfer the mixture and cilantro salsa to a food processor and pulse until dish is chopped up and serve.

Lima Beans - (Makes 4 servings)

Ingredients:

1 cup dried lima beans

4 cups water

4 cups vegetable stock

1 tablespoon vegetable oil

Salt, to taste

1. Add the beans and water to the Instant Pot.

2. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 1 minutes.

3. When the timer beeps, use a Quick Release. Carefully unlock the lid.

4. Drain the water, rinse the beans, and add to the Instant Pot again. Pour in the vegetable stock. Let soak for 1 hour.

5. Add the vegetable oil. Close and lock the lid. Select MANUAL and cook at HIGH pressure for 6 minutes.

6. Once cooking is complete, select CANCEL and let Naturally Release for about 10 minutes then release any remaining pressure manually.

7. Uncover the pot. Taste and season with salt then serve.