Without the fuss, this is your guide to Instant Pot staple recipes for beans, potatoes, and quinoa.
Beans: Black | Garbanzo (chickpeas) | Kidney | Pinto
Washed & Soaked | 8 hours or overnight
- Remove water from soaked beans
- 1 cup of beans, add 3 cups of water
- Optional: salt
- Time: 15 min | High pressure | Pressure release at least 20 minutes
Washed and Unsoaked
- For 1 cup of beans, add 3 cups of water
- Time: 30 – 35 min | High pressure | Pressure release at least 20 minutes
Perfect for making bean burgers, curry, soups, or add them to burritos.
Store them in an airtight containers and they can lost for more than a week in the fridge.
Tip: you can pressure cook with spices such as bay leaf or substitute a cup of water for vegetable broth, so that’s 1 cup broth and 2 cups water for 1 cup of dry beans.
Remember that age of beans affects taste and texture.
- Wash lentils
- Time: 5 min | High pressure | Pressure release at least 15 minutes
Tips: I highly recommend going on sauté mode and add oil, the aromatics, spices and flavors and then turn on pressure cooker. This is the convenience of having a pressure cooker.
Yukon Gold Potatoes
- Wash and scrub potatoes (keep the skin on)
- Add potatoes in the pot and add water, an inch above the potatoes
- Time: 7 min | High pressure | Pressure release at least 15 minutes
- Let cool and peel skin if needed.
- Wash quinoa thoroughly and drain. Or you can buy pre-washed quinoa.
- 1 cup of quinoa, 1 1/2 cups of water.
- Add salt and oil. These are a must if you want fluffy quinoa and one that doesn’t stick to pan.
- Time: 1 min | High pressure | Pressure release at least 15 minutes
- Fluff gently