Cooking beans from scratch always intimidated me before I had a pressure cooker. I read the back of the bag multiple times in the grocery store and always decided to take the easy way out with canned beans. Soaking seemed too time-consuming and then I’d have to cook them on the stove for much longer than it takes to open a can and put the beans in the microwave.
Now that my son is here and eating solid food, I am trying to stop taking shortcuts and focus more on health and nutrition. With the Instant Pot or another pressure cooker, you can cook beans from scratch in less than 2 hours from start to finish. You can skip the soaking process if you want, and they will cook in 30 minutes (once the cooker reaches pressure)! This saves a lot of sodium and added ingredients, plus it allows you to avoid BPA and other chemicals in the lining of the can.
You only need a one pound bag of dried black or pinto beans, a teaspoon of salt, tablespoon of olive oil, and 8 cups of water. In 30 minutes of cooking time, you will have very tender, well-cooked beans. They are perfect for making veggie burgers! You can decrease the cooking time to 20-25 minutes if you decide to soak them first.
- 1 lb dried black or pinto beans, sorted and rinsed
- 1 tsp salt
- 1 tbsp olive oil
- 8 cups water
- Sort through the beans to pick out any rocks or debris. Rinse beans well in cold water.
- Add beans to the Instant Pot or pressure cooker.
- Add salt and oil, then water. Stir.
- Lock the lid, and make sure it is set to Sealing.
- Use the manual mode, high pressure, and set the timer for 30 minutes.
- Allow pressure to release naturally for 25-30 minutes before removing the lid.