Quick Start Guide

Instant Pot Electric Pressure Cooker Recipes

Not Re-Fried Beans! By Laura Pazzaglia

ress [Saute] to pre-heat the cooker. When the words “Hot” appear on the

display add the oil and saute the onion, cilantro stems, chipotle and cumin

until the onions just begin to soften. Add the beans and water.

Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or

[-] button to choose 10 minutes pressure cooking time.

When time is up, open the cooker using Natural Pressure Release (see page 5).

Remove a heaping spoonful of beans (for garnish) and sprinkle the rest in the cooker

with salt, and mash using a potato masher to the desired consistency.

Serve sprinkled with whole beans, parsley and an optional dollop of sour cream.

Serves 6-8.

1 tbsp vegetable oil

1 onion, chopped

1 bunch cilantro (or parsley),

stems and leaves divided

and chopped

¼ tsp chipotle powder

1/2 tsp cumin

2 cups dry borlotti, pinto or

kidney beans, soaked

2 cups water

1 tsp salt

INSTANT TIP: Forget to soak beans?

Get the same benefits of an overnight soak (less gas and better looking

beans) by quickly pre-cooking the beans.

Put rinsed dry beans in the Instant Pot. For each cup of beans add four of

water and one tsp of salt. Pressure cook in manual mode for 4 minutes

and then do not open until the "keep warm" timer has reached 10

minutes. Strain and rinse the beans (discard the liquid). They may look a

little wrinkled but can be used in recipes calling for "soaked" beans.

Laura writes recipes that can be used both in stove top and electric pressure cook-

ers. Find more recipes at