I have not used my instant pot as much as I could. It is still a new tool for me, and I am used to stove cooking, letting a pot of beans or a soup slowly simmer on the stove, as the smells waft throughout the house.
Utilizing the Instant Pot only makes sense since I live in Florida. Right now it is extremely hot and humid in this southern state. I thought I would give it a whirl and try to make basic black beans in the Instant Pot. I purposely left out the seasoning so that I could divided them into 1 1/2 c servings and use them any way I so desired. Something like brownies or tacos. Each of these has completely different flavor profiles. Thus, different seasonings, and that is why these are not seasoned.
Sometimes I am amazed at how easy and quick the Instant Pot makes batch cooking. Batch cooking is one of my favorite ways to put a meal on the table in minutes. Make a pot of rice or quinoa. Roast a couple of sheet pans of assorted vegetables in the oven. And, make an instant pot of beans. You have the makings of a tasty and nutritious Buddha Bowl.
- 1 c dried black (turtle) beans, soaked overnight
- 3 c water
- 1 Kombu, thumb size
Combine all ingredients into the Instant Pot. Secure lid and make sure pressure valve is set.
My Instant Pot directions call for 20 minutes of cooking time. Do a 7 bean tenderness check. The beans are done when all seven beans are tender to eat. If they are not tender, just cook them a little longer in 5-10 minute increments. You do not want them to turn out mushy. Mine took 30 minutes to be done.
Note: Kombu is great for infusing foods with alkalinizing minerals. It also tenderizes legumes helping with digestion.