Instant Pot Red Kidney Beans
Learn how to cook dried red kidney beans in the Instant Pot without soaking them! This recipe is easy to make, and you get a delicious stew result every time. You'll find variations of the recipe so that you can taste them in different ways.
Servings: 5 servings
Calories: 150kcal
Equipment
- a chopping board
- a ladle
Ingredients
- 1 teaspoon olive oil
- ½ onion
- 5 sweet peppers
- 1 garlic clove
- 2 culantro leaves
- ¼ cup passata (tomato puree)
- 1 cup dried red kidney beans
- 3 cups water
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash your beans and remove any that are not in good condition. Reserve while you prepare the rest of the ingredients.
- Prepare the ingredients. Chop the onion, sweet peppers, garlic, culantro, and reserve.
- Turn on the instant pot, press the "Saute" button and add the oil to heat it. Then add the onion and sauté for a few minutes. Now add the peppers, garlic, and half the culantro and continue sautéing for 3 more minutes or until fragrant.
- Add the tomato puree and mix with all the ingredients. Press the "Cancel" button.
- Add the beans, water, the rest of the culantro, and the Worcestershire sauce. Mix all ingredients.
- Make sure the silicone ring is correctly installed, then cover the pot. Move the valve to the "Seal" position. Select the "Pressure Cook" or "Manual" function depending on your pressure cooker model and adjust the cooking time to 35 minutes. It will take approximately 6 minutes to come to pressure.
- Once the time is up, let it release the pressure naturally for 10 minutes (until you see "L0:10"). Then you can press the "Cancel" button and remove any remaining pressure by moving the valve to the "Venting" position.
- Now add the salt and pepper and mix. Start the "Sauté" function and let it simmer for 5 to 8 minutes or until it is reduced and thickened to the point you prefer.
- The result will be delicious stewed red kidney beans ready to eat. Serve and enjoy!
Notes
- Storage: Once cool, you can store them in the refrigerator in an airtight container for 4-5 days.
- Freeze: Once cool, place them in a freezer bag or airtight container. Seal well to avoid freezer burns. You can keep them for up to 3 months. To enjoy, thaw in the refrigerator the night before and follow the instructions for reheating. Preferably freeze in ½ or 1 cup portions, so you don't have to defrost everything together. You can use these freezer containers to store them.
- Reheat: You can heat them in a pan, use the microwave. If it's a little dry, you can add a little extra water or broth to it before heating.
- Sweet peppers: You can use any peppers. I prefer the colored ones and the 4-pointed ones that tend to be sweeter. Use a small one.
- Garlic: You can use garlic powder (½ teaspoon), so you don't have to sauté. Add it before covering the pot.
- Olive oil: You can use any oil you have on hand. Preferably use an oil with a neutral flavor.
- Water: You can replace the water with any broth you have (vegetables, chicken, meat, etc.). This increases the flavor.
- Culantro leaves: if you don't find it, you can use chives and chopped parsley.
- Tomato puree: add the same amount of diced tomato or tomato sauce. This last one will add more flavors to it. You could also replace it with tomato paste (1 tablespoon) and saute it with the veggies to release the flavor.
- You can omit all the vegetables if you like and make them that simple so you can use them in other types of preparation.
Nutrition
Serving: 0.5cup | Calories: 150kcal | Carbohydrates: 27g | Protein: 9g | Fat: 1g | Sodium: 261mg | Potassium: 641mg | Fiber: 7g | Sugar: 3g | Vitamin A: 868IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 3mg
