Kristin's Instant Pot Beans

Instant Pot Beans!!

In an instant pot, put...

 4 c. hard, dry, rinsed, beans - any kind  (It will make about 12 c. cooked beans!)

10 c. water

2 cloves of garlic or 1/2 t. dry minced garlic

1 onion = 1/2 c. chopped = 8 t. dry minced onions

optional... 2 dried arbol chilis or 1-2 whole jalapenos

optional... add 1/4 t. dried thyme or other spices like curry, cumin, rosemary, etc)

Cook at pressure for 25 min. with a 10-60 minute natural release. Play around and see how soft you like your beans. Older beans will take longer to cook.

After they're as soft as you want, stir in 1 T. salt

Let cool and put in a big container in the fridge or in smaller containers and freeze until needed.

----

What type of Beans should I use?...  Beans go great with almost everything...   (I even used unflavored pureed white navy beans in my bread, pie crusts, and cookies).  Pick a type of bean that has a similar color to finished meal if you're trying to sneak it in ;)  White navy beans have the plainest flavor I've found.  

Rice and cheese (any kind)

Red beans and rice (red)

Jambalaya or Gumbo (darker)

Tortillas and cheese (any kind)

Use on a pizza (any kind. I love Cannellini/white kidney beans)

Spread on bread like sloppy joes (a darker color)

Blend up with mashed potatoes for more protein. (white)

Taco salad (a darker color)

Chili (any)

Bread (white navy)

Texas Caviar (black beans)

Lasagna (darker color, unless it's a chicken lasagna, then use lighter)

Breakfast burritos (any)

Baked beans (white Navy)

I even tried them in homemade caramels.... the results surprised me! :) It had the same flavor, yet the texture was just a bit grainy :)