Cooking Times Legumes (Instant Pot)

Instant Pot Cooking Times (Link)

Don't forget to rinse rinse ALL Legumes before cooking!

Red Lentils (no need to soak) ✓

Ratio = 1 part red lentils : 2 ½ parts water

Cook Time = 3 minutes

Release = Quick

If you’re looking for red lentils with more texture, it’s best to cook them on the stovetop.

Lentils (no need to soak)

Ratio = 1 part lentils : 3 parts water (or veg broth for more flavour)

Cook Time = 9-10 minutes

Release = 15 minute natural release, then release any remaining pressure

Mung Beans (no need to soak)

Ratio = 1 part green mung beans : 3 parts water

Cook Time = 3-5 minutes (3 minutes for al dente, 5 minutes for more tender)

Release = 10 minute natural release, then release any remaining pressure.

Black Eyed Peas (no need to soak)

Ratio = 1 part black eyed peas : 3 parts water

Cook Time = 15-17 minutes

Release = 15 minute natural release, then release any remaining pressure

Black Beans (no need to soak, but probably better if you do)

Add beans and water (or broth) to Instant Pot. We also like a little onion and salt for added flavor (optional).

Secure lid, press Pressure Cook — High, and set to 30 minutes. It will take ~8 minutes to pressurize and then the cooking will begin.

When the Instant Pot timer goes off, set a separate timer for 20 minutes and allow the steam to release naturally (that means don’t push any buttons!).

Carefully remove lid and enjoy perfectly cooked beans!

1 cup dry black beans, rinsed and sorted

1/4 medium white or yellow onion, skin on (NOT chopped — keep in a wedge // optional)

1/2 tsp sea salt

1 cup vegetable broth (or sub water)

2 cups water

Add beans, onion (optional), salt, vegetable broth, and water to the Instant Pot. Pressure cook on high for 30 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Then let the beans rest in the pot for 20 minutes so the steam can dissipate naturally (this means you don't push any buttons — we recommend setting another timer so you’ll remember to remove the lid after 20 minutes).

Carefully remove lid once steam has fully escaped. Remove onion and strain off any excess cooking liquid. Enjoy immediately, or store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.

-

Old beans, too much salt, hard water, altitude all effect cooking time, you may need to add time. Add broth near the end? Or leave them almost cooked then add them to other dishes where they will cook some more. Soaked beans would need 10 miutes? Teaspoon baking soda helps with hard water. 

Tips: 

Squeeze the juice of one large orange into your beans.

I did not at the onion, but seasoned with sauteed garlic at the end. Just personal preference. That’s how my grandma use to make beans.

I added two cloves of garlic (which I removed after the beans were cooked and drained. I then mashed them with a fork and gently stirred them back in with the beans). It was divine! 

I threw in some garlic and cumin and it came out divine.