7+ Foolproof Instant Pot Dried Kidney Bean Recipes

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If you're looking to simplify your meal prep while enjoying the rich flavors of kidney beans, these 7+ foolproof Instant Pot recipes are just what you need. From classic chili to invigorating salads, there's something for every palate. Each dish is not only easy to make but also packed with nutrients. Ready to explore how these recipes can elevate your cooking? Let's plunge into the delicious possibilities.

Key Takeaways

• Try Classic Instant Pot Chili for a hearty meal packed with protein-rich kidney beans and customizable spices and vegetables.
• Prepare Hearty Bean and Vegetable Stew for a versatile dish that uses any available vegetables and requires minimal effort.
• Enjoy Spicy Kidney Bean Tacos for a flavorful and quick weeknight dinner, customizable with toppings like avocado or salsa.
• Cook Instant Pot Rajma, a traditional Indian kidney bean curry, for a rich, aromatic dish with a tomato-based sauce.
• Consider Creamy Kidney Bean Salad for a nutritious option that combines beans with a creamy dressing and fresh vegetables, perfect for meal prep.

Classic Instant Pot Chili

Classic Instant Pot Chili is a hearty and flavorful dish that warms the soul. Packed with protein-rich kidney beans, this chili isn't only delicious but also a perfect one-pot meal for busy weeknights or gatherings with friends and family. The Instant Pot makes the cooking process efficient, allowing the flavors to meld together beautifully in a fraction of the time it would take on the stovetop.

This recipe is versatile, so feel free to customize it by adding your favorite vegetables or spices. The combination of beans, tomatoes, and seasonings creates a rich base that's sure to satisfy your cravings. Serve it with cornbread or over rice for a complete meal that everyone will love.

Ingredients:

• 1 cup dried kidney beans
• 1 lb ground beef or turkey
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp tomato paste
• 2 cups beef or vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions

Cooking Instructions:

1. Rinse the dried kidney beans under cold water and add them to the Instant Pot. Pour in the broth and set to the "Manual" or "Pressure Cook" setting for 30 minutes. Once the timer goes off, perform a quick release of the pressure. Drain the beans and set aside.
2. In the same Instant Pot, select the "Sauté" function, and add the ground meat, cooking until browned. Add the onions, garlic, and bell pepper, sautéing until the vegetables are softened.
3. Stir in the diced tomatoes, tomato paste, cooked kidney beans, chili powder, cumin, paprika, salt, and pepper. Mix well and then secure the lid. Set to "Manual" or "Pressure Cook" for an additional 10 minutes. Once done, allow for a natural pressure release for about 10 minutes before performing a quick release for any remaining pressure.

Extra Tips:

For an even richer flavor, consider adding a splash of Worcestershire sauce or a dash of hot sauce for some heat. If you prefer a thicker chili, you can mash some of the beans after cooking or let it simmer on the "Sauté" setting for a few extra minutes.

Experiment with different types of beans or add corn for additional texture. Enjoy your delicious homemade chili!

Hearty Bean and Vegetable Stew

The beauty of this stew lies in its versatility; you can customize it based on the vegetables you have on hand or your personal preferences.

Whether you choose to add sweet potatoes, zucchini, or leafy greens, each ingredient contributes to the overall deliciousness of the dish. With the help of the Instant Pot, you can enjoy a hearty meal in less than an hour with minimal effort.

Ingredients:

• 1 cup dried kidney beans
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup chopped kale or spinach
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Rinse the dried kidney beans under cold water and soak them in water for at least 4 hours or overnight. Drain and rinse again before using.

2. Set the Instant Pot to the sauté function and heat the olive oil. Add the diced onion and cook for 2-3 minutes until softened.

Stir in the minced garlic, carrots, celery, and bell pepper, and sauté for an additional 5 minutes until the vegetables start to soften.

3. Add the soaked kidney beans, diced tomatoes (with juices), vegetable broth, cumin, smoked paprika, salt, and pepper to the pot. Stir well to combine.

4. Close the lid of the Instant Pot and set it to cook on high pressure for 35 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before carefully using the quick release for any remaining pressure.

5. Open the lid and stir in the chopped kale or spinach until wilted. Adjust seasoning as needed and serve hot, garnished with fresh parsley if desired.

Extra Tips:

For added depth of flavor, consider incorporating a bay leaf or a splash of balsamic vinegar during cooking.

If you prefer a thicker stew, you can mash some of the beans against the side of the pot after cooking. Additionally, feel free to experiment with different herbs and spices such as thyme or chili powder to suit your taste.

Leftovers can be refrigerated and enjoyed for several days, making this stew a great make-ahead meal option!

Spicy Kidney Bean Tacos

Spicy kidney bean tacos are a delicious and hearty option for a quick weeknight meal or a fun gathering with friends. Packed with flavor and protein, these tacos aren't only satisfying but also incredibly easy to prepare using an Instant Pot. The combination of spices and fresh ingredients brings the dish to life, making it a perfect choice for those who love a bit of heat in their meals.

These tacos are versatile and can be customized according to your preferences. Whether you choose to top them with avocado, salsa, or fresh cilantro, they promise to be a hit. Plus, cooking the dried kidney beans in the Instant Pot makes the process not only faster but also enhances the flavor, resulting in a rich and delightful filling for your tacos.

Ingredients:

• 1 cup dried kidney beans
• 3 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust for spice preference)
• Salt and pepper to taste
• Corn or flour tortillas
• Optional toppings: avocado, salsa, cilantro, lime wedges

Cooking Instructions:

1. Rinse the dried kidney beans under cold water and place them in the Instant Pot with 3 cups of water. Seal the lid and cook on high pressure for 35 minutes. Once done, let the pressure release naturally for about 10 minutes before performing a quick release. Drain and set aside the cooked beans.
2. In the same Instant Pot, select the sauté function and heat the olive oil. Add the diced onion and garlic, cooking until the onion is translucent. Stir in the cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper.
3. Add the cooked kidney beans back into the pot and mix well, allowing the flavors to meld for about 5 minutes. Serve the spicy bean mixture in warmed tortillas and top with your favorite toppings.

Extra Tips:

When cooking kidney beans, it's important to soak them beforehand for a few hours or overnight if you have time; this can help reduce cooking time and guarantee even cooking.

If you're short on time, you can skip soaking, but remember to adjust the pressure cooking time accordingly. Experiment with different spices and toppings to find your desired flavor profile, and don't hesitate to make it your own!

Creamy Kidney Bean Salad

Creamy kidney bean salad is a delightful dish that combines the hearty texture of kidney beans with a creamy dressing and fresh vegetables. This salad isn't only delicious but also packed with protein and fiber, making it a great option for a nutritious meal or side dish. The Instant Pot makes cooking dried kidney beans a breeze, allowing you to enjoy this salad even on busy days.

To prepare this creamy kidney bean salad, you'll need to cook the dried kidney beans first, guaranteeing they're tender and ready to soak up the flavors of the dressing. The combination of crisp vegetables and a creamy dressing elevates this salad, making it suitable for picnics, potlucks, or simply as a satisfying lunch option.

Ingredients:

• 1 cup dried kidney beans
• 4 cups water
• ½ cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup diced cucumber
• 1 cup diced bell pepper (any color)
• ½ cup chopped red onion
• ¼ cup chopped fresh parsley

Cooking Instructions:

Start by rinsing the dried kidney beans under cold water and placing them in the Instant Pot with 4 cups of water. Seal the lid and set the pot to high pressure for 35 minutes. Once the cooking time is up, allow for a natural pressure release for 10 minutes before carefully releasing any remaining pressure.

Drain the cooked beans and let them cool while you prepare the dressing and vegetables.

In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth. Add the cooled kidney beans, diced cucumber, bell pepper, red onion, and parsley to the bowl.

Gently toss everything together until the beans and vegetables are well coated with the creamy dressing. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.

Extra Tips:

When cooking kidney beans, make sure to soak them overnight for better digestibility, though it's not necessary when using the Instant Pot. Always ascertain the beans are fully cooked and tender, as undercooked kidney beans can be toxic.

Feel free to customize the salad by adding other vegetables like corn, carrots, or even a sprinkle of cheese for extra flavor. This salad can be stored in the refrigerator for a few days, making it perfect for meal prep!

Instant Pot Rajma (Indian Kidney Bean Curry)

Instant Pot Rajma, or Indian Kidney Bean Curry, is a beloved dish that combines the earthy flavors of kidney beans with a rich and aromatic tomato-based sauce. This comforting meal isn't only delicious but also incredibly nutritious, packed with protein and fiber.

Cooking Rajma in the Instant Pot considerably reduces the cooking time while intensifying the flavors, making it a perfect weeknight dinner option.

To prepare Rajma, you'll need to soak the kidney beans beforehand. This step helps to soften the beans and guarantees they cook evenly. The Instant Pot takes care of the rest, combining spices, herbs, and ingredients to create a hearty dish that pairs beautifully with rice or naan. The result is a satisfying, homestyle meal that can be enjoyed by the whole family.

Ingredients:

• 1 cup dried kidney beans (rajma)
• 1 tablespoon oil (vegetable or ghee)
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt, to taste
• 2 cups water
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Begin by soaking the kidney beans in water for at least 6-8 hours or overnight. Once soaked, drain and rinse the beans.
2. Set your Instant Pot to the sauté function and heat the oil. Add cumin seeds and allow them to sizzle for a few seconds.
3. Next, add the chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and cook for an additional minute.
4. Add the pureed tomatoes, turmeric powder, red chili powder, and salt. Cook this mixture until the oil separates from the masala, about 5 minutes.
5. Add the soaked kidney beans and water, then mix well. Close the lid of the Instant Pot, ensuring the valve is set to sealing.
6. Cook on high pressure for 30 minutes. Once the cooking time is complete, let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure.
7. Stir in garam masala, adjust seasoning if needed, and garnish with fresh cilantro before serving.

Extra Tips:

For an even richer flavor, consider adding a tablespoon of dried fenugreek leaves (kasuri methi) when you stir in the garam masala.

If you prefer a thicker curry, you can mash some of the cooked beans against the side of the pot before serving.

Pair the Rajma with steamed basmati rice or warm naan for a complete meal. Enjoy this comforting dish with your favorite pickles and yogurt for a true Indian feast!

Bean and Rice Casserole

Bean and Rice Casserole is a hearty and nutritious dish that brings together the wholesome flavors of dried kidney beans and rice, all cooked to perfection in your Instant Pot. This one-pot meal isn't only easy to prepare but also offers a delightful combination of textures and tastes.

Perfect for a family dinner or meal prep, it's a satisfying dish that can be customized with your favorite spices and toppings. Prepare to be amazed by how quickly you can whip up this comforting casserole. The Instant Pot not only speeds up the cooking process but also enhances the flavors, allowing the beans to become tender and the rice to soak up all the deliciousness of the ingredients.

Serve it with a sprinkle of cheese, fresh herbs, or a dollop of sour cream for an extra touch.

Ingredients:

• 1 cup dried kidney beans, soaked overnight
• 1 cup long-grain rice
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth (or chicken broth)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheese (optional for topping)
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Start by rinsing the soaked kidney beans under cold water and draining them. Set your Instant Pot to the sauté function and add a splash of oil. Once hot, add the diced onion and garlic, cooking until the onion becomes translucent.
2. Next, add the bell pepper, chili powder, cumin, and a pinch of salt and pepper. Stir for about a minute to release the spices' aroma. Add the rinsed kidney beans, rice, diced tomatoes (with juice), and vegetable broth to the pot, ensuring everything is well combined.
3. Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes. Once done, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure.

Extra Tips:

For a more robust flavor, feel free to add additional spices such as smoked paprika or cayenne pepper for a kick. You can also incorporate vegetables like corn or zucchini for extra nutrition.

If you prefer a creamier texture, add a splash of coconut milk or a few tablespoons of cream cheese before serving. Finally, don't forget to adjust the seasoning to your taste preference and enjoy customizing this versatile dish!

Smoky BBQ Kidney Beans

Smoky BBQ Kidney Beans are a hearty and flavorful dish that brings together the rich taste of kidney beans with a smoky BBQ sauce. This recipe is perfect for a cozy dinner or as a side dish for your next backyard barbecue.

The Instant Pot makes cooking dried kidney beans a breeze, allowing you to enjoy this delicious dish in a fraction of the time it would take with traditional cooking methods. The combination of spices and sweetness from the BBQ sauce enhances the natural flavors of the beans, making this dish a crowd-pleaser.

This recipe isn't only simple to make, but it's also versatile. You can serve it as a main dish, over rice, or as a side to complement grilled meats. With just a few ingredients and minimal prep time, you'll have a scrumptious meal that can be enjoyed by everyone, even the pickiest of eaters.

Let's get started on this delightful Smoky BBQ Kidney Beans recipe!

Ingredients:

• 1 cup dried kidney beans
• 4 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup BBQ sauce (your favorite brand or homemade)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• Optional: chopped green onions or cilantro for garnish

Cooking Instructions:

1. Rinse the dried kidney beans under cold water to remove any impurities. Add the beans and water to the Instant Pot. Seal the lid and set it to cook on high pressure for 35 minutes.
2. Once the cooking time is complete, allow for a natural release of pressure for about 15 minutes, then carefully release any remaining pressure.
3. After the beans are cooked, drain and set them aside. In the same Instant Pot, heat the olive oil on sauté mode.
4. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Add the cooked kidney beans back to the pot, along with the BBQ sauce, smoked paprika, cumin, salt, and pepper. Stir well to combine, and continue to sauté for another 5-7 minutes until everything is heated through and flavors meld together.

Extra Tips:

For an extra kick, consider adding some diced jalapeños or a splash of hot sauce to the mix.

If you prefer a thicker consistency, you can mash a portion of the beans with a fork or potato masher before serving. This dish can also be made ahead of time and reheated, making it perfect for meal prep.

Enjoy your Smoky BBQ Kidney Beans!

Frequently Asked Questions

How Do I Soak Dried Kidney Beans Before Cooking?

To soak dried kidney beans, you can either use the overnight method—cover them with water and let them sit—or the quick soak method—boil them for a few minutes, then let them steep for an hour.

Can I Use Canned Kidney Beans Instead of Dried?

You can absolutely use canned kidney beans instead of dried; they're a culinary miracle! Just rinse them to reduce sodium, and you'll save tons of cooking time while still enjoying that delicious bean goodness.

What Is the Cooking Time for Kidney Beans in the Instant Pot?

When you cook kidney beans in the Instant Pot, set the timer for 35 to 40 minutes on high pressure. Don't forget to soak them beforehand for better texture and quicker cooking. Enjoy your meal!

Are Kidney Beans Safe to Eat Without Cooking?

Eating raw kidney beans is like playing with fire; it's dangerous. They contain toxins that can cause illness. Always cook them thoroughly to guarantee they're safe and enjoyable. Trust me, you don't want to risk it!

How Do I Store Leftover Cooked Kidney Beans?

To store leftover cooked kidney beans, let them cool completely, then transfer them to an airtight container. Refrigerate for up to five days or freeze for up to six months for later use.