Those of us who like to eat fresh beans and happen to own an Instant Pot, I made a few batches and came up with what I think is the “sweet spot” of cooked dry beans that takes less time than slow cooking them.
Here’s what you need:
- 2 cups of dry red beans
- 4 cloves if garlic
- 1 medium onion
- 2 dry bay leaves
- 1 1/2 tbs salt
- 5 cups water
Measure and sort out the beans, removing some that don’t look appealing. Rinse and add to the Instant Pot. Chop up the onion into quarter chunks and slightly smash the garlic cloves
Add all ingredients, water (if you add hot water, it will bring the pot to pressure quicker) and two bay leaves into the pot. Seal and put timer on 35 minutes. I found this works well when you don’t want to add to much water but you need the beans to be firm but tender on the inside. Too little time made the beans a a little tough. Allow for it to come to pressure, about 10 minutes. Once the timer ends, natural release pressure, which takes about for 20 to 30 minutes. I usually turn it off after that. You can remove the onion, garlic and bay leaves, as you’ve already extracted all it’s flavor.
The beans are ready to eat as you like. I ate them with some arroz con salchichon, which is another Puerto Rican dish. I love the Instant Pot because it just makes cooking easier and quicker in a world this already fast paced and sometimes hectic, especially if you have kids. If you have one, give it a try. If you don’t now would be good time to drop hints for a Mother’s Day or Father’s Day give. 😉 Until next time, thank you for stopping by and God bless. Buen provecho!
Googie DEsigns 
I have a ninja foodi and am brand new to it. Haven’t used the pressure cooker yet. So, what temperature do you suggest? Do I set it for 35 minutes and wait for the pressure to build up and leave it to its own devices till done?
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Yes, pretty much. There’s no temperature gauge n my Instant Pot, just the timer. The only thing I notice is that if I add hot water it speeds up the time a bit.
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