Instant Pot Beans
Instant Pot beans are going to become your saving grace for quick and satisfying meals. Gently spiced with oregano, bay leaf, and jalapeño, they're a cinch to make.
Equipment
- Instant Pot or pressure cooker
Ingredients
- 2 cups dry Anasazi or pinto beans, picked over and rinsed
- 1 tablespoon (1/2 oz) unsalted butter
- 1 cup white or yellow onion, diced
- 4 cloves garlic, minced
- 3 cups store-bought or homemade low sodium chicken or low sodium beef stock
- 1 tablespoon diced jalapeño
- 1 bay leaf
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
Instructions
- Soak the beans in 4 cups (946 ml) of water for at least 6 hours or overnight. Drain the beans once soaked.
- Set the Instant Pot or pressure cooker to sauté mode. Add the butter, onion, and garlic. Sauté until softened, 3 to 5 minutes.
- Stir in the stock, jalapeño, bay leaf, garlic powder, oregano, salt, and the drained beans.
- Secure the lid and turn the valve to sealing. Cook on high pressure for 30 minutes. Manually release the pressure by carefully moving the valve to venting. Remove the bay leaf before serving.
Nutrition
Serving: 1portion | Calories: 301kcal | Carbohydrates: 48g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 957mg | Fiber: 11g | Sugar: 5g