Beans

• active time: 10 minutes
• total time: 4 hours + 40 minutes

Ingredients

16 oz dried beans, rinsed

8 cup water

1 Tbsp olive oil

2 clove garlic, peeled (optional)

2 bay leaf, (optional)

Directions

Soak the beans in water for at least 4 hours. Dump the water afterwards and use new water for boiling.

Add all the ingredients to the instant pot. Ensure the lid is sealed and set to pressurize.

Set the instant pot to pressure cook on high with a custom time. Depending on the beans you use (see notes). Cut the time by 5 minutes if you soaked the beans overnight.

Let the pressure release slowly when they're done cooking. You can keep the bean cooking water for other recipes in place of broth or plain water.

Notes

Black beans: 20 to 25 minutes

Black-eyed peas : 20 to 25 minutes

Great Northern beans: 25 to 30 minutes

Navy beans: 25 to 30 minutes

Pinto beans: 25 to 30 minutes

Cannellini beans: 35 to 40 minutes

Chickpeas (garbanzo beans) : 35 to 40 minutes

Red kidney beans: 25-30 minutes (boil for 10 minutes before pressure cooking)