The Instant Pot has revolutionized the way we cook beans. It turns an otherwise time-consuming task into a quick and hassle-free process. In this blog post, we'll introduce you not just to any Instant Pot bean recipe, but to 5 delicious, quick, and easy recipes that you'll love to include in your regular meal rotations. These dishes are perfect for busy cooks, students, or anyone looking to minimize kitchen time while maximizing flavor.
1. Creamy Black Bean Soup
This soup is a delightful blend of creaminess with a hearty, robust flavor. Here’s how to make it:
- 1 cup of black beans (soaked overnight if possible)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- 4 cups of vegetable or chicken broth
- Optional: Sour cream or Greek yogurt for serving
Add all ingredients except the broth to the Instant Pot. Pour in enough broth to cover the beans by about an inch. Close the lid, seal the valve, and set it to pressure cook on high for 35 minutes. After cooking, let the pressure release naturally, then blend half the soup until smooth and mix back in for creaminess. Serve with a dollop of sour cream or Greek yogurt.
🔎 Note: Soaking beans reduces cooking time, but if you're in a hurry, you can skip this step, though it might require a bit more time under pressure.
2. Spicy Red Lentil Chili
Red lentils cook quickly in the Instant Pot, making this chili not only fast but also nutritious:
- 1 cup red lentils
- 1 can of diced tomatoes
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 chili pepper, finely chopped
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 3 cups water or broth
Combine everything in the Instant Pot, stir well, and cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure. Serve hot with optional toppings like avocado or cheese.
3. Chickpea Coconut Curry
For a vegan delight with creamy coconut milk, try this chickpea curry:
- 1 cup dried chickpeas (soaked overnight or use canned chickpeas)
- 1 can coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 can of diced tomatoes
- Salt to taste
- Chopped spinach or kale (optional)
Add all ingredients (except spinach or kale) to the Instant Pot. Cook on high pressure for 45 minutes if using dried chickpeas or 5 minutes if using canned. Let the pressure release naturally. If using greens, stir them in after cooking until they wilt. Serve over rice.
🔎 Note: Adjust the amount of curry powder and chili pepper to suit your taste for spice.
4. Cannellini Bean Stew
A Mediterranean-inspired stew that’s hearty and soul-warming:
- 1 cup dried cannellini beans
- 1 carrot, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can of tomatoes
- 2 tbsp olive oil
- 1 sprig of rosemary
- 1 bay leaf
- Water or broth to cover
Layer ingredients in the Instant Pot, adding the beans last, then pour in enough water or broth to cover. Cook on high pressure for 45 minutes. Let the pressure release naturally. Remove the rosemary sprig and bay leaf before serving.
5. Barbecued Pinto Beans
Get that barbecue flavor without spending all day at the grill:
- 1 cup dried pinto beans (soaked overnight)
- 1 onion, diced
- 2 cloves garlic, minced
- 1⁄2 cup barbecue sauce
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar (optional)
- 1⁄2 tsp smoked paprika
- Water or broth to cover
Combine all ingredients in the Instant Pot. Pressure cook on high for 45 minutes if using soaked beans, or 1 hour if using unsoaked. Allow for natural pressure release, then stir well before serving.
From the creamy black bean soup to the spicy red lentil chili, and from the rich chickpea coconut curry to the comforting cannellini bean stew, these recipes have shown just how versatile the Instant Pot can be. You've learned to quickly prepare a range of dishes with beans, making use of different flavors and ingredients to create meals that are both nutritious and delicious. Remember, these recipes can be easily modified for your dietary needs, allowing for a variety of ingredients, spices, or alternative beans to suit your taste or pantry stock.
Can I use canned beans instead of dried beans?
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Yes, you can use canned beans, but the cooking time will be significantly reduced. Adjust the pressure cooking time to about 5-10 minutes depending on the recipe.
Do I need to adjust the recipe for a larger Instant Pot?
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The cooking times remain mostly the same, but you might need to increase the quantity of ingredients. Ensure not to overfill the pot, as this can affect cooking time and results.
Can I make these recipes vegetarian or vegan?
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Yes, all the recipes provided are naturally vegetarian or vegan or can easily be adapted. Substitute any non-vegan toppings or broth with vegan alternatives.
