Description
Quick, soulful beans from scratch in the Instant Pot—Southern-inspired comfort food with endless flavor and minimal fuss.
Ingredients
1 pound dry beans (black, pinto, navy, kidney, or chickpeas)
6 cups water or broth
1 medium onion, quartered
4 garlic cloves, smashed
1 tablespoon olive oil
Salt (1–2 teaspoons, added after cooking)
Optional: bay leaf, cumin seeds, smoked paprika, chili powder, jalapeño slices
Instructions
1. Rinse beans thoroughly and discard debris.
2. Add beans to the Instant Pot with onion, garlic, and olive oil.
3. Pour in water or broth at a 1:3 bean-to-liquid ratio.
4. Seal lid and set pressure to high.
5. Cook according to bean type (30–42 mins) and allow natural pressure release.
6. Season with salt after cooking for best texture.
7. Serve or store as desired, pairing with rice, meats, or vegetables.
Notes
No soaking needed for most beans—soak for 4–6 hours if creamier texture is preferred.
Add a drop of oil to reduce foaming and ensure natural pressure release for best results.
Customize flavors with chipotle, cumin, or curry blends.
Refrigerate leftovers for up to 6 days; freeze for 3 months.
Perfect for grain bowls, chili, tacos, and more.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Instant Pot, beans, pressure cooker, southern comfort food, easy dinner