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Worked like a charm!
The older navy beans that I found in the pantry this morning took 40 minutes. That’s still much better than stove-top cooking. I followed your instructions for the seasonings. The beans are just right for the white chicken chili.
Wonderful use of an Instant Pot. I grow bush green beans and save seed from year to year. Some years I get carried away and save way to many seeds for planting. I had about 3 pound of bean seeds (Blue Lake I believe) from 2017 thinking someday I would try to use them. As an experiment, I cooked 4 ounces of beans in 24 ounces of water et al. No soak, but a 10 minute boil on Saute like cooking Kidney Beans because these are 3 years old. Cooked for 25 minutes with NR. Perfect results. I used the remaining seasoned liquid to make Basmati Rice and added the cooked beans. Delicious
Now cooking store purchased dry Great Northern Beans to be used in “Souper Enchiladas” (adapted from a Campbell’s Soup book). Should be good
Wow, John, in 2017 you must have had very ambitious ideas about your future plantings of string beans! Glad you found a way to use the fruits of labor past, and for sharing.
This was some of the best bean soup I’ve had. Quick and easy, no fuss, and best of all everyone else loved them, even my daughter in law who has never liked them in the past.
if i half the amount of beans and the water, i still use the same amount of time, correct? i believe that’s what I’ve done for other IP recipes
Correct: in this instance, it’s the same cooking time under pressure if you halve the recipe.
Nice article. I’m old school (68 years old) and still using…successfully, I’ll add…the Presto Pressure Cooker that my mother used. The research you’ve done here about the timing for each type bean is very helpful and I’ll use it a lot. I often mix the beans up, and add veggies, etc, for a heartwarming soup, so this guide will streamline a lot of the research I need to do to get the right balance, and not a lot of split beans in the end. Thanks!Quick note: if you’re good with meat, use a couple boxes or better: homemade bone-stock from left over chickens/beef bones in place of water. YUMMM!
Thanks for sharing, JJ! I’m so glad Instant Pots got a whole new crowd of people pressure cooking. I have two…as well as an old Presto, and I love them all the same.
I added a question to the wrong spot! Lol! Soooo….here it is again. Can I add a ham hock to my beans and follow same directions? I’m making large lima beans, you know, the big white ones. They are called different names, depending on where you live. Thanks!!!
Debbie, definitely–put that ham hock in there! Good idea.
THIS RECIPE IS INSANE. SO EASY. PRAISE YOU
I am about as south as you can get, Louisiana. Some of us soak our beans, many of us do not. In my cooking, I have never had a digestive problem when eating the finished product. However washing the beans is important before you put them in your pot and I always do that.. Thanks for the recipe.. I’m going to try it right now :)
Great technique! I assume you can preserve them by canning as well. Would like to know if this is an option.
It’s only safe to can beans if you are pressure canning them, because beans are a low-acid food. They are not safe for water-bath canning. To learn more about the difference in methods, read here. If you don’t have a water bath canner, freezing is an easier option.
Perfect thank you. I do have a pressure cooker!
The whole point of soaking overnight is not to make it cook faster but to remove the indigestible properties of the beans. If you don’t soak them chances are you might feel sick or feel bloated/ fartsy.
After the beans are cooked, you can freeze them and use them at any other time. But PLEASE SOAK the beans. Advice coming from a South American who eats beans almost everyday.
Thank you for your comment, Giulia. We address this very topic in our post “Do I Need to Soak My Beans?”. Research does say pressure cooking helps break down some of the sugars that cause digestive discomfort. I’ve been eating all week on a batch of pressure cooked kidney beans that I did not soak (a time crunch–it happens) and I’ve been fine. Maybe it depends on a person’s particular metabolism, etc. But like you, I usually presoak because it does save some time, plus I prefer the texture that way, plus if there is a digestive benefit, why not reap it fully? I hope the takeaway is:
1) Either way gets you edible beans.
2) Don’t let forgetting to soak beans keep you from pressure cooking them.
AMAZING!! I LOVE, LOVE, LOVE this recipe. It’s my go to all the time. So DELICIOUS, full of flavor, and my kids eat it!!
Do you recommend freezing in the liquid? Or strain then freeze?
Freeze in the liquid for sure. It helps the beans keep from getting freezer burned, plus you might want that liquid for whatever you are making.
Thank you for this technique – the canellinni beans turned out perfect in the Instant Pot at 40 minutes. This is my favorite way to enjoy freshly cooked white beans, inspired by a dish I had in Tuscany: Drain the beans, let them come to room temperature, drizzle with really good, fruity olive oil, crushed, fresh rosemary, sea salt and a sprinkling of your favorite dried and crushed chilis. I live in New Mexico and we use Chimayo Chili Salt from Los Poblanos. It’s addictive!
Followed your method for White Northern Beans and oh my goodness, they are so good! I skipped the pre-soak, added the onion, garlic, bay leaf and salt and honestly you could eat them just like this! They are holding together nicely but are tender and flavorful. I’ll be using them in a recipe tonight and can’t wait to gobble them up! Thank you!!
I’ve been making my beans in my pressure cooker without soaking since I’ve had it. But, I learned from my Mom & her stovetop pressure cooker, to put a bay leaf in with my beans. I’ve seen Christina Perillo on TV & she does the same. She says that beans with bay leaf makes you “less musical”.
I like the taste and smell of the bay leaf, but I’d not heard about the digestive effects of it. Thanks for sharing!
This worked well, although i recommend doing only 5 minutes more (rather than 5-10) if your beans are coming out too hard. I did cannellini beans for 40 minutes, and after natural releasing they were still pretty hard and crumbly, so I did 10 more minutes and now they are way too soft :(. It DID work, just be careful with adding more time. Will be using recipe again!
Thanks! Great recipe and reference.
However, I suggest an NPR to avoid popping the beans.
Physics: When you release pressure it causes the water to boil. Water turns to steam and will expand like mini explosions in your food. This is why you should NPR anything where the texture is important, e.g., meats and cheesecake – and beans. That’s when the foaming occurs, too.
By NPR, I assume you mean “natural release” (letting the pressure come down naturally). And not, say, National Public Radio.
I don’t think that’s true about this recipe not destroying the toxins in red kidney beans. You just have to make sure you boil red kidney beans for 10 minutes or more. Pressure cooking certainly meets that standard. Another recipe I found says 35 minutes at high pressure in the Instant Pot for red kidneys. NOTE:You aren’t supposed to cook red kidneys in a SLOW COOKER.
Emily, hello! I’m curious: what’s this about not cooking red kidney beans in a slow cooker? Is it because the beans never reach a true rolling boil? Does it involve phytohaemagglutinin?
If kidney beans are cooked for less time than it takes to destroy the phytohaemagglutinin, they’ll be gross anyway–too hard to be good eating. We want or readers to enjoy safe and tasty food, but I think this is also not a giant threat. Especially in a pressure cooker, as you say!
As far as cook times for beans in a pressure cooker, they take as long as they take. If they’re old, they’ll take longer. Depends on the mood of the bean, you could say.
I was looking for Kidney Bean info… with the 10 minute boil, discard that liquid, and add fresh for IP? Or just continue with the IP recipe? I’m also at 5000-ft+ altitude. The beans will be used in the Indian dish, Rajma. Very soupy. So longer time, softer beans, is the goal. Thank you!
If you mean the quick soak, then yes: discard that liquid before cooking the beans and add fresh liquid. I can’t tell you how long the cook time will be, especially at altitude and with your need for the beans to be soft. No matter what the altitude, I recommend to cooks to eyeball it: begin at the minimum pressure cooking time, and add cooking time as needed to achieve the desired doneness. This can be tedious, but even the same varieties of beans can vary from batch to batch. Older beans take longer to cook. One time I cooked soaked butter beans in my IP, and they were still hard after 16 minutes. Then the last time I did 12 minutes and they were falling apart. So it goes! It’s still worth it, though.
Is there a difference between “boil for 10 minutes” and “quick soak”? To me, the latter means boil and soak for an hour. I boiled for 10, discarded water, added fresh and cooked for 40 minutes (general rule is +5%/1000 feet over 2000 ASL). I COULD have saved that 5 minutes for the 2nd part making the actual dish, but it turned out fine all the same. Thank you!