I finally caved to peer pressure and ordered an Instant Pot. Here is the model I got – we are a family of six, so I opted to go with the 8 quart model. You can expect a ton of new recipes as I explore my new gadget! Note: I am not familiar with other pressure cookers, so you may need to make adjustments based on your particular pressure cooker.
One of the main reasons I wanted a pressure cooker was to cook beans – as vegans, beans are a big protein source for us. And let’s face it, there are so many varieties of beans to try. But I often forget to soak beans overnight, and then I have to remember to do a quick soak, which is an hour-long process, before setting up the slow cooker for several hours. So obviously, a pressure cooker, which can cook beans from dry to ready-to-eat in about an hour, is exactly what I need!
The Instant Pot guide as well as the website has a thorough table of pressure cooking times for beans (for dry and soaked). You can view the table here.
Seasoned Anasazi Beans
1 pound dry Anasazi beans, picked through and rinsed
1 medium onion, chopped coarsely
3 cloves garlic, uncut
1 Tablespoon salt
1 Tablespoon olive oi
water to cover (no higher than the 8 cup mark on inner pot)
After closing and locking lid, and setting steam release to the sealing position, set Manual to 25 minutes (if using soaked beans, half the time).
When timer is done, use Natural Release to release pressure, leaving Instant Pot on, in Keep Warm mode, for 25 minutes. After 25 minutes, pressure should be released and you can unlock the lid.
Beans can be used in various recipes, or served over rice. Store beans in cooking liquid to retain flavor.