Great recipe but 25 minutes is far too short for soft beans. I tried this and did 25 minutes, and even allowing for two hours of "keep warm" (Zoom meeting) the beans were stable but easily broken into two and not soft. I strongly suggest no shorter than 50 minutes.
I’m new to the Instant Pot craze and I’m so thrilled I found this recipe! Your presentation is so easy to follow and I think the apple cider vinegar is a game changer, thank you!
> I believe the longer you use your Instant Pot, the more you'll appreciate the recipes and suggestions you'll find here. This lady is wonderful her recipes are always well explained and easy to follow.
Tried 2 lbs of red beans today; followed you exactly, and the beans were the best I've ever had. Thanks for showing me how. I'm going to check out what else you have cooking now.
Try my way: No salt,instead use CHICKEN BULLION to taste! Also i put 4 large garlic cloves I smashed them with a knife, I add half a large onion, and I add one whole jalapeno just chop off the stem and take out the seeds my beans turn out absolutely delicious and of course save the juice it works great to make refried beans!
Thank you for the tutorial! I love the way how you presented everything where almost anyone can understand it! Thank you also for writing the cooking times for each type of bean. You earned a like and a sub!
Tonight I made ribs in my Simpot and didn't want to waste the yummy brothy liquid. So I made beans with it. I added canned tomatoes with chilies, dried onion (I was lazy), additional water, and a pound of pinto beans. My hubby is raving over them, and plans to eat them for breakfast tomorrow!! Thank you for your recipe!!
thank you, I'm latino and live in Canada and I go through a lot of beans lol I have been buying canned beans, cause I was affraid of pressure pots but now that I have my Instant Pot and I got over the fear of using it I'll try this recipe. No more carrying around canned beans again! (I'm a cyclist and I carry everything on my backpack, this will save me a lot of weight)
Very clear and great video. It’s great to have the option not to soak, but for me I try to soak if at all possible (when I remember). Soaking helps the beans to not give you gas and GI issues.
Not soaking should be an option only if you forgot to. In reality soaking is so easy. You just add water, a little bit if lemon juice or vinegar, and wait 8-18 hours. It is not so hard but really crucial for health. Yes, it improves digestibility so you experience less gas but beans also contain phytic acid, an organic acid that blocks mineral absorption in the intestinal tract. " Phytic acid is neutralized in as little as 7 hours of soaking in water with small amounts of an acidic medium such as lemon juice or cider vinegar. Soaking also neutralizes enzyme inhibitors ... enzymes which increase the amount of nutrients present - especially the B vitamins." Understandable to use this method on occasion if you forget but if you care about your family's health why not just put those beans in the pot overnight? How long would it take, 1-2 minutes? Our ancestors knew the wisdom of doing so.
I made red beans last night following your cooking instructions. I am Cuban so I followed my mom's recipe using your instructions and it worked. I am having them for lunch today and I can't wait. Skipping the pre-soak is great. Thank you!
I also want to thank you for adding the cooking time for other beans. I just discovered your channel and so appreciate your help in learning to use my instant pot!💕
Thank you so much!!! I've spent 20 years blowing money on expensive take out and restaurants. Beans are such a beautiful addition to a super cheap meal plan.
Acid like tomato will make the beans need a longer cook time. Salt doesn’t usually effect that but as you pointed out the age of bean is crucial. Rancho Gordos can be trusted especially if you are after an unusual variety
I've only had my Instant Pot for a month, and already you've become my favorite RU-vid presenter on the topic. I especially appreciate two things - that you use the healthiest ingredients (sadly, too many people's recipes rely on unwholesome ingredients, as you know!) and that many if not most of your recipes are made to take advantage of the slow or natural pressure release method. I made your chicken breasts with pineapple juice last night - only adding in a pinch off herbs de Provence - and they turned out great! Thanks for all your tips and recipes!
I don't have an Instant Pot, but I do follow you advice with my T-Fal pressure cooker and found that you know very well what you are telling us about beans. Thank you
I didn’t know dry beans changed over time. Thanks for that tip. Several years ago, I bought a huge bag of pinto beans from Sam’s Club and just held on to them so I’d always have some pinto beans available. But it can be an all day cooker, in a slow cooker, if I want them tender.
they can get extremely tough. I cooked some that were over 5 years old minimum and..... even after 6 hours of simmer (yes 6 hours) and a 24 hour soak they were kinda tough... still ate them. The problem though is they lose all their vitamins within 3 years and most by 2, which is when they begin getting tougher. The protein is still intact though which I guess is what matters the most? For 'survival' I guess a fortified (yuck) grain added like rice in a meal would at the very least keep you alive, and maybe a multivitamin lol.
I combined two types of dried red beans with dried black beans and cooked 1.5 pounds for 40 minutes. Came out great! Can't wait to put it in my Instant Pot chili.
Yes ACV is awesome. Drink everyday with some water/dilute and couple times a week mix with quality Baking Soda(Bobs Red Mill - No Aluminum). Many benefits. Research
I used this method yesterday to cook some white navy beans, it took about 43 minutes for the natural pressure release after 30 mins of cooking, but it was worth it and they were AMAZING. So soft and creamy. Definitely going to cook beans this way from now on, thank you so much for sharing!
What is this mean natural pressure release I’ve never use the Insta pot I didn’t buy it someone gave it to me and I wanna make beans tonight maybe I should find a tutorial on how to use this thing but it sounds simple
Thank you for your video and the chart! It's invaluable. My black beans did not cook all the way in 30 minutes, and I doubt that they are old since I got them from a reputable heirloom bean company in Northern California one month ago. I think I'm going to pressure cook for another 10 minutes, and then finish them off on the stove if they still aren't quite done.
Much much much faster than my 24hr soak and 10hrs low in crock pot. I do a 7 bean medley (high fiber, high protein, no fat). This will save me 34hrs. I am growing my own beans this year to kinda see the yeild for a year supply.
I have cooked dried pinto beans for over 50 years, soaking them just makes them cook tender sooner, not soaking them just takes just a little bit longer, you test them by taking out a spoon full after an hour to check their tenderness, its not cooking liquid,its bean soup...beans taste better if they are cooked instead of simmer...I like the beans with soup and to add home made cornbread.....Ive never notice any difference in salting them before or after cooking them, If i wait til after- its because i forgot, I think cooking them with salt helps give them better flavor, but not too much salt, we use to use fat back(bacon fat) or lard, today everybody used cooking oil,I use olive oil, and Have never had a bad pot of beans,except when I forget to add water to the pot as it will evaporate as they cook..If you forget and (scorch them)(slightly burn)them just dump out the beans into another pot and wash the burnt pot and put the beans back into a clean pot with clean water and continue to cook and the burnt smell and taste is gone---from tennessee
Natural pressure release? No comprende. Obviously I never use this thing before until right now I’m cooking I’m assuming this thing will tell me when the pressure is released I don’t know
Hey there. You may want to start with my video on Instant Pot 101, which will help walk you through the the basics: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GsX0XoGbb3c.html . It will take about 20 minutes for the pot to come to pressure, then cook time will begin, then it will default to keep warm. The lid will unlock or float valve float down after pressure has naturally released.
You just saved me a trip to the store! This no-soak recipe let me use the dry Navy beans I had on hand in lieu of the canned beans I forgot to buy. BTW this recipe works equally well in my Ninja Foodi
For old dry beans try adding two tablespoons of baking soda to the water while they soak. After soaking the beans rinse them well and they will cook just fine.
I couldn't believe it at first. How can you make beans so easily? I tried your recipe and it worked. I put mine on 35 minutes using pinto beans and they cooked to perfection. That recipe alone is worth the price of the unit. It is very important to let them self-vent for at least 20 minutes.
I have a link to my site where you can use the jump to recipe button to go straight to the printable version of the recipe: amindfullmom.com/instant-pot-beans/
Hi there! I cook black eyed peas for 40 minutes. Here is my recipe: amindfullmom.com/instant-pot-black-eyed-peas-with-greens/ For full-grown limas (butter beans), I do 22 minutes on high pressure. For baby lima beans, 18 minutes on high pressure. Lentils are not a bean, they are legume require a different process I am working on perfecting.
Hey there! You will want to set the cooking time to the time you need to add ingredients. Once the cooking time has elapsed, allow pressure to release, add the ingredients and set to cook for the remaining time. Keep in mind it will take a bit of time to come to pressure a 2nd time, but not as long as the first time.
Had to scroll through the first 2 minutes to get to the recipe. Too much talk throughout. Cut cut this in half really, but it looks good enough to try.
I just tried to make great northern beans tonight and I used some salt... ugh...... they got a total of 45 minutes cook time, and still seemed a little hard.... next time no salt...
Before watching this video I was in the “not so excited” boat in regards to cooking beans in my instant pot but I really appreciate your enthusiasm! After watching I’m actually really looking forward to it and on to the next video search: “creative ways to use beans”! Thanks!
I just watched another video of dry pinto beans in the IP for only 5 minutes w/natural release. I it was in anticipation of adding them to chili. Thanks for the cooking time list
@@AMindFullMom Sorry, water was added. I just meant the beans used were dry, from a bag. I put them in the IP to soak over night...I got a late start today
Easy recipe for pinto beans which are a staple food for me so too many are never enough (lol). I did it your way and threw in a tiny maybe half teaspoon of chili powder to give them a little kick. Hopefully it works out. They smell good as they are cooking. I am into these simple instant pot recipes because simple means I can do it.
Hi Marisela! To let pressure release, means to leave the instant pot alone after the cooking time has elapsed. It will default to stay on warm (which is fine) after a while, the pressure will begin to dissipate and the lid will unlock without you needing to turn the vent. This video helps explain it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qwnhnrZ4r6o.html
You said "let pressure release naturally" and then several "super important" but you did not show HOW - I am very new to instant pot and have no clue how to do that.
Hi there! I have several videos for beginners to help! (It is too much for each video I have found) For natural pressure release, it means to just leave the pressure cooker alone until the lid unlocks (here is more on releasing pressure: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qwnhnrZ4r6o.html) Here is more on getting started with your Instant Pot as well (a video and guide): amindfullmom.com/instant-pot-101/ Don't ever hesitate to reach out with questions!
Thank you for this video. I just got my first instant pot yesterday. I’m so excited to use it. Does anyone know can you use a ham or beef bone in the pot when pressure cooking dry beans?
I have always understood the reason for over nightingale was to rehydrate to beans. However recently I heard that beans have to be soaked to leech out toxins. Is this true? Anyone.....?
This may help answer some questions. This method is more like a quick-soak too. www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
For one person, a 3-quart may be best. Although, most recipes are designed for a 6 quart. You can always freeze leftovers, whch makes for easy dinners :)
Video actually starts at 2:05 min in, Great tip for the Insta Pot and cooking dried beans but shorten up all your back stories stuff. . .other than that good video.
Thank you, thank you, thank you, My daughter gave me a instant pot for Christmas. It took a minute for me to put together (with help from my grand son) my instant pot. Now April 6, I am just now cooking with it. These dry beans are my first time in the instant pot. Your you tube program gave me the information I needed to cook these beans properly. Thank you again. It is cooking now.
@@AMindFullMom WOW! I have to give you a shout out! Great Beans! I love them the way you show us how to use the instant pot! My beans got many applause, thank you again. Better than me just cooking them in a pot on the stove. Delicious!
@@AMindFullMom I doubt that you were born talking through your nose or nasal voice as it is called. It is something that you learned how to do. So many women are doing it nowadays. Savannah Guthrie on the today’s show is the one that started the fad. It is something that has to be self taught. It sounds like a person needs to blow their nose.
@@AMindFullMom Thanks hun. I'm used to a cooker on a gas stove . I have only done chicken and other meat that only takes 2o minutes one the rocker starts. This is all new waters for me . Thanks for your video and replay . Yep thumbs up
Very nice video! Well presented. Pressure cooked beans have so much more flavor in 1/3 the time! I like to make Mexican beans. Mine typically take longer to get tender, but again the flavor is worth it! Well done!
my mom had that exact same shirt and i have a pic of me and her in that shirt so, it brought back a nice memory.. i came here to learn about instant pot beans, and saw this, so, thank you.
