Instant Pot Kidney Beans

5 from 1 vote

Prep Time: 10

Cook Time: 40

Servings: 14 ½ cup servings

Calories: 109kcal

Using a pressure cooker is the fastest and most convenient way to prepare dried kidney beans.

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Ingredients

1 pound Dried Kidney Beans
1 teaspoon salt
water

Instructions

Using a colander, rinse dried kidney beans with clean water. This removes any dust or debris that has built up during storage. Remove any old or broken beans.
Add the rinsed beans into the pressure cooker bowl. Add water until all the beans are covered by at least an inch of liquid. Add salt and stir. Place the lid on the Instant Pot.
Cook on high pressure for 25 minutes (unsoaked*). It will take about 5-10 minutes for the pressure to build. After the 25 minutes is up, let hte pressure cooker naturally release the pressure for 15 minutes. Then, vent any remaining pressure.
Taste-test your red kidney beans to determine their desired consistency. If you prefer them softer, cook for 5 more minutes and then do a quick pressure release.
Drain kidney beans and use or store them immediately.

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Notes

Cook beans for 20 minutes if they're going into a soup, because they will continue cooking. Cook for 25 minutes if you're going to use the beans in salads or other finished dishes.

If you have chosen to pre-soak your beans, cook them for 8 minutes on high pressure, followed by a 15-minute natural pressure release.

This recipe makes about 7 cups of cooked cooked beans. I like cooking a bunch and freezing them for later.

If you'd like to make a smaller batch of beans, however, the cooking time doesn't change. Just add the amount you'd like to make into the pot and make sure they are covered with an inch of water.

Nutrition