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 2 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
You’ll wonder why you ever bought canned beans.
Notes
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.
Lentils
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