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Is it really possible to create flavorful and nutritious meals from dried beans in a fraction of the usual time? With the Instant Pot, many home cooks are finding that the answer is yes. These nine recipes showcase the versatility of beans, offering something for everyone—from hearty soups to zesty dips. You might be surprised at how easy and satisfying these dishes can be when you harness the power of your Instant Pot.
Key Takeaways
- Classic Instant Pot Chili offers a customizable and hearty option for gatherings, perfect for meat lovers or vegetarians alike.
- Hearty Black Bean Soup provides a quick, nutritious dish that enhances flavors with versatile spices and toppings.
- Savory Bean Stew is packed with protein and vegetables, making it adaptable for any occasion while being easy to prepare.
- Sweet Potato and Bean Chili combines contrasting flavors for a comforting meal, with excellent leftovers that deepen in taste.
- Smoky Instant Pot Baked Beans deliver rich flavors with minimal preparation, making them ideal for weeknight dinners or gatherings.
Classic Instant Pot Chili
Chili is a classic dish that warms the soul, especially on chilly evenings. With the Instant Pot, you can whip up a hearty, flavorful chili in no time, making it perfect for busy weeknights or gatherings with family and friends. The beauty of this recipe lies in its simplicity and the ability to customize it with your favorite ingredients.
Whether you prefer a meat-based chili or a vegetarian version, this recipe can easily adapt to suit your tastes. Using dried beans in your chili not only enhances the texture and flavor but also allows you to control the ingredients. The Instant Pot cuts down on the cooking time considerably, so you can enjoy a delicious bowl of chili without the hours of simmering on the stovetop.
Let's plunge into this easy and satisfying Instant Pot chili recipe that will leave everyone asking for seconds!
Ingredients:
- 1 cup dried kidney beans
- 1 cup dried black beans
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth (or beef broth for a meatier flavor)
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Start by rinsing the dried beans under cold water and soaking them for at least 4 hours, or overnight if possible. After soaking, drain and set aside.
In your Instant Pot, select the sauté function and add the olive oil. Once hot, add the diced onion, garlic, and bell pepper, sautéing until the vegetables are softened, about 3-4 minutes. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper, cooking for an additional minute to toast the spices.
Next, add the soaked beans, diced tomatoes, and vegetable broth to the pot. Stir well to combine all ingredients. Secure the lid on the Instant Pot and confirm the vent is in the sealed position. Select the manual or pressure cook function and set the timer for 35 minutes on high pressure.
Once the cooking time is complete, allow for a natural pressure release for about 15 minutes before carefully switching the vent to release any remaining pressure. Open the lid, stir the chili, and adjust seasoning if necessary. Serve hot with your choice of toppings.
Extra Tips:
If you prefer a spicier chili, feel free to add diced jalapeños or a pinch of cayenne pepper during the sautéing step.
Also, for a richer flavor, consider adding a splash of apple cider vinegar or a tablespoon of brown sugar to balance the acidity from the tomatoes. Remember that chili tastes even better the next day, so feel free to make it ahead of time and store it in the refrigerator for an easy meal later on!
Creamy White Bean Hummus
Creamy White Bean Hummus is a delightful and nutritious dip that brings a burst of flavor to any gathering. Using the Instant Pot to cook dry white beans not only saves time but also enhances the texture of the hummus, making it exceptionally creamy. This recipe is perfect for a healthy snack, a party appetizer, or a delicious spread on sandwiches and wraps.
With just a few simple ingredients, you can whip up a batch that will impress your family and friends. The beauty of this recipe lies in its simplicity. You can customize the flavor to your liking by adding various herbs and spices, such as garlic, lemon, or even a hint of cayenne pepper for a kick.
Serve it with fresh veggies, pita bread, or crackers for a delightful treat. Let's explore the ingredients and cooking instructions to prepare this delectable dish!
Ingredients:
- 1 cup dry white beans (cannellini or navy beans)
- 4 cups water
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- Optional toppings: paprika, olive oil, fresh herbs
Cooking Instructions:
- Rinse the dry white beans under cold water and remove any debris. Place the beans in the Instant Pot with 4 cups of water. Secure the lid and set the valve to sealing. Cook on high pressure for 30 minutes.
- Once the cooking time is complete, allow for a natural release for about 10-15 minutes before switching the valve to venting to release any remaining pressure. Carefully open the lid and drain the beans, reserving a little bit of the cooking liquid.
- In a food processor, combine the cooked beans, tahini, olive oil, lemon juice, minced garlic, salt, and ground cumin. Blend until smooth, adding reserved cooking liquid as needed to achieve your desired consistency.
- Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl, and garnish with optional toppings if desired.
Extra Tips:
To enhance the flavor of your Creamy White Bean Hummus even further, consider roasting the garlic before adding it to the mix for a sweeter, richer taste.
You can also experiment with different flavor variations by incorporating ingredients like roasted red peppers, sun-dried tomatoes, or fresh herbs like basil or parsley.
Store any leftovers in an airtight container in the refrigerator for up to a week, and give it a quick stir before serving, as it may thicken slightly when chilled. Enjoy your delicious and healthy hummus!
Hearty Black Bean Soup
Hearty black bean soup is a comforting and nutritious dish that can be made quickly and easily in an Instant Pot. Packed with flavor and protein, this soup is perfect for a cozy family dinner or meal prep for the week ahead.
The Instant Pot not only speeds up the cooking process but also enhances the flavors, allowing you to enjoy a rich, hearty soup in a fraction of the time it usually takes.
This recipe is versatile, allowing you to add your favorite spices or toppings. You can serve it with rice, avocado, or a dollop of sour cream for an extra touch.
Get ready to fill your kitchen with delightful aromas as the beans simmer to perfection, creating a delicious meal that everyone will love.
Ingredients:
- 1 pound dried black beans, rinsed and sorted
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth or water
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions:
- In your Instant Pot, select the sauté function and heat a drizzle of olive oil. Add the chopped onion, garlic, bell pepper, and carrots. Sauté for about 5 minutes or until the vegetables are softened and fragrant.
- Add the rinsed black beans, diced tomatoes (with their juice), vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine all the ingredients. Close the lid of the Instant Pot, ensuring the valve is set to sealing.
- Select the manual or pressure cook setting and set the cooking time for 30 minutes on high pressure. Once the cooking time is complete, allow for a natural pressure release for 15 minutes before carefully switching the valve to venting to release any remaining pressure. Open the lid and stir the soup before serving.
Extra Tips:
For an added depth of flavor, consider adding a bay leaf or a dash of hot sauce during cooking.
If you prefer a creamier texture, you can blend a portion of the soup with an immersion blender before serving.
Adjust the seasoning to your preference and feel free to experiment with additional toppings like avocado slices, shredded cheese, or sour cream for a more indulgent meal.
Enjoy your hearty black bean soup!
Smoky Instant Pot Baked Beans
Smoky Instant Pot Baked Beans are a delicious and hearty dish that's perfect for any gathering or family meal. The Instant Pot makes it easy to prepare these beans quickly, infusing them with rich flavors in a fraction of the time it would take to cook them traditionally. This recipe combines the natural sweetness of the beans with a smoky flavor that's sure to please everyone at the table.
In just a short amount of time, you can enjoy a comforting bowl of baked beans that rival any slow-cooked version. The Instant Pot's pressure cooking feature guarantees that each bean is tender and flavorful while allowing the savory ingredients to meld together beautifully. Serve these baked beans as a side dish at barbecues, picnics, or even as a main dish for a simple weeknight dinner.
Ingredients:
- 1 lb dried navy beans (or other small beans)
- 4 cups water
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup barbecue sauce
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- Salt and pepper to taste
To start, rinse and sort the dried navy beans, removing any debris. In the Instant Pot, combine the rinsed beans and water. Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes. Once the cooking time is complete, allow for a natural release for about 20 minutes, then carefully switch the valve to venting to release any remaining pressure. Drain the beans and set them aside.
Next, select the sauté function on the Instant Pot and add a little oil. Sauté the diced onion until it becomes translucent, about 3-5 minutes. Add the minced garlic and cook for an additional minute. Stir in the cooked beans, barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and mustard powder. Season with salt and pepper to taste.
Close the lid again, set the valve to sealing, and cook on high pressure for 10 minutes. Allow a natural release for 10 minutes before carefully venting any remaining pressure. Give the beans a good stir before serving.
Extra Tips: For an extra layer of flavor, consider adding diced bacon or ham hock to the sautéed onions for a meaty addition. You can also adjust the sweetness and smokiness by modifying the amount of brown sugar and smoked paprika according to your taste. If you prefer a thicker sauce, you can simmer the beans on the sauté setting for a few additional minutes after cooking. Enjoy your Smoky Instant Pot Baked Beans!
Spicy Lentil Tacos
Spicy lentil tacos are a delicious and healthy alternative to traditional meat tacos that can be made quickly in the Instant Pot. Packed with protein and flavor, these tacos are perfect for a weeknight dinner or a gathering with friends. The lentils absorb the spices beautifully, creating a savory filling that pairs perfectly with your favorite taco toppings.
This recipe isn't only quick to prepare but also allows for customization. You can adjust the spice levels to suit your preferences or add extra ingredients like bell peppers or corn for additional flavor and texture. Serve these spicy lentil tacos in soft or hard taco shells, and don't forget to load them up with fresh toppings!
Ingredients:
- 1 cup dried green or brown lentils, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 cups vegetable broth
- Salt and pepper to taste
- Taco shells or tortillas
- Optional toppings: avocado, cilantro, salsa, cheese, lime wedges
Cooking Instructions:
- Set your Instant Pot to the sauté mode and add olive oil. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the garlic and red bell pepper, cooking for an additional 2 minutes until fragrant.
- Add the rinsed lentils, chili powder, cumin, smoked paprika, cayenne pepper, vegetable broth, salt, and pepper to the pot. Stir to combine.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural release for about 10 minutes, then quick release any remaining pressure. Stir the lentil mixture and adjust seasoning to taste.
For the best results, let the lentil mixture sit for a few minutes to thicken before serving. Serve the spicy lentil filling in taco shells or tortillas, and top with your favorite toppings for a fresh and satisfying meal.
Extra Tips:
Feel free to experiment with different spices and toppings to make these tacos your own. If you want a creamier texture, consider adding a dollop of sour cream or a drizzle of yogurt on top.
Additionally, if you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether. The lentils can also be made ahead of time and stored in the refrigerator for up to three days, making it an excellent option for meal prep!
Instant Pot Bean and Rice Casserole
This bean and rice casserole isn't only easy to prepare but also incredibly versatile. You can customize it with your favorite vegetables, spices, and toppings.
Whether you serve it as a main dish or a side, it's sure to be a crowd-pleaser. Get ready to enjoy a comforting meal that's packed with protein and fiber!
Ingredients:
- 1 cup dry black beans
- 1 cup dry brown rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 cups vegetable broth or water
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- Rinse the dry black beans under cold water and soak them for at least 4 hours or overnight if possible. Drain and set aside.
- In the Instant Pot, select the sauté function and add a splash of olive oil. Once hot, sauté the chopped onion, garlic, and bell pepper until softened, about 3-4 minutes.
- Add the soaked beans, brown rice, diced tomatoes, vegetable broth, cumin, chili powder, paprika, salt, and pepper to the pot. Stir everything together.
- Close the lid, set the valve to the sealing position, and cook on high pressure for 30 minutes. Once the cooking time is completed, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
- If desired, stir in shredded cheese until melted before serving. Garnish with fresh cilantro for a burst of flavor.
Extra Tips:
For an extra layer of flavor, consider adding chopped jalapeños or corn to the casserole.
You can also experiment with different types of beans and rice to suit your taste preference. This dish can be stored in the refrigerator for up to three days, making it a great option for meal prep!
If you prefer a creamier texture, add a splash of coconut milk or a dollop of sour cream before serving.
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad is a vibrant and nutritious dish that combines the flavors of the Mediterranean in a revitalizing way. This salad is perfect for a light lunch or as a side dish at any gathering. Using the Instant Pot to prepare your chickpeas not only saves time but also allows for a tender and creamy texture that elevates the dish. The combination of fresh vegetables, herbs, and a zesty dressing makes this salad a delightful addition to your meal prep.
This salad isn't only easy to make but also incredibly versatile. You can enjoy it on its own, serve it with pita bread, or use it as a filling for wraps. Packed with protein and fiber from the chickpeas, along with an array of colorful veggies, this salad is a wholesome option that will keep you satisfied and energized.
Ingredients:
- 1 cup dried chickpeas
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
To start, rinse and soak the dried chickpeas in water for at least 8 hours or overnight. Drain the chickpeas and add them to the Instant Pot with 4 cups of water. Cook on high pressure for 35 minutes, followed by a natural pressure release. Once the chickpeas are ready, drain them and allow them to cool.
In a large mixing bowl, combine the chickpeas with diced cucumber, bell pepper, cherry tomatoes, red onion, parsley, and feta cheese.
In a separate bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing. Pour the dressing over the chickpea mixture and toss everything to combine well. Let the salad sit for about 10-15 minutes to allow the flavors to meld before serving.
When preparing Mediterranean Chickpea Salad, feel free to customize it with your favorite vegetables or herbs. Adding ingredients such as olives, avocado, or even grilled chicken can enhance the flavor and texture. If you prefer a vegan option, simply omit the feta cheese.
This salad can also be made ahead of time and stored in the refrigerator for up to three days, making it a convenient option for meal prep or quick lunches. Enjoy!
Savory Bean Stew
Savory bean stew is a hearty and delicious dish that's perfect for any occasion. Using the Instant Pot makes this recipe not only quick but also incredibly simple, allowing the flavors of the beans and spices to meld beautifully. This stew is packed with protein, fiber, and plenty of vegetables, making it a nutritious choice for both vegetarians and meat lovers alike.
Whether you serve it as a main course or a side dish, this stew is bound to be a hit at your dinner table. The versatility of this savory bean stew allows you to customize it to your liking. You can add your favorite vegetables, adjust the spices to your preference, or even incorporate leftover meats to enhance its flavor.
The Instant Pot guarantees that the beans are cooked to perfection, resulting in a creamy texture that pairs wonderfully with crusty bread or over a bed of rice. Get ready to enjoy a warm, comforting bowl of stew that will keep you satisfied.
Ingredients
- 2 cups dried beans (any variety, such as black beans, kidney beans, or pinto beans)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional toppings: chopped cilantro, sour cream, or avocado
Cooking Instructions
1. Start by rinsing the dried beans under cold water and removing any debris. If you have time, soak the beans in water for 6-8 hours beforehand to reduce cooking time, but this step is optional when using the Instant Pot.
2. Set your Instant Pot to the sauté mode and heat the olive oil. Add the diced onion, carrots, celery, and bell pepper to the pot. Sauté for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the rinsed beans, diced tomatoes (with juices), vegetable broth, cumin, smoked paprika, oregano, salt, and pepper to the pot. Stir well to combine all the ingredients. Close the lid securely and set the Instant Pot to manual mode for 35 minutes on high pressure.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
4. Carefully open the lid, and give the stew a good stir. Taste and adjust seasoning if necessary. Serve hot, garnished with your choice of toppings.
Extra Tips
For a thicker stew, you can mash some of the beans against the sides of the pot with a spoon after cooking, or you can blend a portion of the stew and mix it back in. If you prefer a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper.
Additionally, feel free to experiment with different bean varieties and vegetables based on what you have on hand. This recipe is highly adaptable, making it easy to cater to your family's tastes. Enjoy your savory bean stew!
Sweet Potato and Bean Chili
Sweet Potato and Bean Chili is a hearty and flavorful dish that brings warmth and comfort to any table. This recipe is perfect for those busy weeknights when you want a nutritious meal without spending too much time in the kitchen. The combination of sweet potatoes and beans offers a delightful contrast in flavors and textures, while the spices add a nice kick to the dish.
Using an Instant Pot makes this chili even easier to prepare, as it simplifies the cooking process and allows the ingredients to meld together beautifully. This dish isn't only filling but also packed with nutrients, making it an excellent choice for vegetarians and meat lovers alike. Serve it with your favorite toppings such as avocado, cilantro, or sour cream for an extra layer of flavor.
Ingredients:
- 1 medium sweet potato, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream
To make the Sweet Potato and Bean Chili, start by setting your Instant Pot to the sauté function. Add the diced onion and minced garlic, cooking until the onion is translucent.
Next, add the diced sweet potato, black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine all the ingredients.
Close the lid of the Instant Pot and verify the steam release valve is in the sealing position. Set the Instant Pot to cook on high pressure for 15 minutes.
Once the cooking time is up, allow for a natural release for about 10 minutes before carefully releasing any remaining steam. Open the lid and give the chili a good stir. Taste and adjust the seasoning if necessary.
For best results, let the chili sit for a few minutes after cooking to allow the flavors to deepen. This dish also makes for excellent leftovers, as the flavors continue to develop over time.
Feel free to experiment with different beans or spices based on your preferences, and don't hesitate to add more vegetables for an even heartier meal. Enjoy your delicious Sweet Potato and Bean Chili!
Frequently Asked Questions
How Do I Soak Dry Beans Before Cooking Them?
To soak dry beans, you'll rinse them first, then cover with water in a bowl. Let them sit for 6-8 hours or overnight. Drain and rinse again before cooking for better texture and digestibility.
Can I Use Frozen Beans in the Instant Pot?
Using frozen beans in the Instant Pot's a game changer. Just toss 'em in straight from the freezer, add your liquid, and cook. You'll have delicious beans faster than a speeding bullet!
What Is the Ideal Cooking Time for Different Bean Types?
The ideal cooking time varies by bean type. For black beans, it's about 30 minutes; kidney beans need 35 minutes; pinto beans take around 25. Always adjust times based on your desired texture and moisture level.
How Do I Prevent Beans From Burning in the Instant Pot?
To prevent beans from burning in your Instant Pot, always add enough liquid, don't skip the soaking step, and make certain you're using the right cooking time for the type of beans you're preparing.
Can I Cook Beans Without a Pressure Cooker?
Yes, you can cook beans without a pressure cooker. Simply soak them overnight, then simmer in a pot with water on the stove for about one to two hours, or until tender. It's straightforward!
