Some people shy away from purchasing dry edible beans as they believe they are too time consuming to prepare. However, using an Instant Pot, or other type of pressure cooker, is a fast and fail-proof method to cook Michigan Dry Edible Beans. Here are the simple steps to follow:
- Combine the following ingredients in a 6 to 8-quart pressure cooker:
- 1-pound Michigan Dry Edible Beans (see cooking times below for specific beans)
- 8 cups water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1–2 teaspoons chopped garlic, optional
- 1 bay leaf, optional (Note: do not fill pressure cooker over half full)
- Secure the lid per the instructions: Make sure the pressure regulator valve is closed or set to the “sealing” position.
- Cook the unsoaked beans: Cook beans at high pressure for the recommended time below if using an Instant Pot. (If using a different type of pressure cooker, check your manual for exact cooking times). The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins.
- Adzuki or red beans: 25 to 30 minutes
- Black beans: 20 to 25 minutes
- Cranberry beans: 25 to 30 minutes
- Kidney beans: 40 to 45 minutes
- Navy beans: 25 to 30 minutes
- Pinto beans: 25 to 30 minutes
- Let the pressure release: Once cooking is complete, you can let the pressure release naturally on its own, which takes about 20 to 30 minutes. This helps the beans retain their shape.
- If your beans are not done: Put the lid back on the pressure cooker and make sure the release valve is set back to “sealing.” Cook at high pressure for another 5 to 10 minutes Check your beans after the extra cooking time and continue cooking for longer if needed.
- Using and storing your beans: The beans can be strained and used right away, or cooled and stored in their cooking liquid. They will keep for up to a week refrigerated or up to 3 months in the freezer.
These delicious, family-friendly recipes are made with Michigan Dry Edible Navy Beans cooked in the Instant Pot: