No-Soak Instant Pot Beans Recipe

Ingredients

• 1 lb dried beans (pinto, black, or kidney)
• 1 onion, minced
• 1 red bell pepper, minced
• 5 cups water or broth
• 1 tsp salt
• 1-2 tbsp white distilled vinegar (adjust to taste)
• 1-2 tbsp sugar (to taste)
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp oregano
• 1-2 tbsp oil for sautéing

Instructions

• 1. Prepare beans: Rinse and sort through the dried beans, removing any debris or damaged beans.
• 2. Sauté vegetables: Press the SAUTÉ button on your Instant Pot. Add the oil once hot, then add the minced onion and red bell pepper. Sauté for about 3-4 minutes until softened.
• 3. Add remaining ingredients: Add the rinsed beans to the pot with the sautéed vegetables. Pour in 5 cups of water or broth (enough to cover the beans by about 1.5 inches). Add 1 teaspoon of salt.
• 4. Pressure cook: Secure the lid, set the valve to "Sealing" position, and cook on HIGH pressure for:

* 35 minutes for black beans

* 40 minutes for pinto beans

* 45 minutes for kidney beans

• 5. Natural release: When cooking is complete, allow a natural pressure release for 20 minutes, then carefully release any remaining pressure.
• 6. Season: Stir in the white distilled vinegar, sugar, garlic powder, cumin, and oregano. Taste and adjust salt as needed.
• 7. Final simmer (optional): If the mixture seems too watery, select SAUTÉ function and simmer uncovered for 5-10 minutes to thicken the broth.

Notes

The long cooking time allows the onions and peppers to completely melt into the beans, creating a rich and flavorful base. The beans will absorb all those flavors as they cook!