Instant Pot Navy Beans Recipe
Servings: 6 cups
Cost: $1.34 per recipe/ $0.22 per cup
Ingredients
- 1 pound (16 ounces) dry navy beans
- 8 cups water
- ½ teaspoon kosher salt optional
Instructions
- Pour dry navy beans into a fine mesh strainer. Rinse under cold water and remove any foreign debris.
- Add dry beans, water, and salt, if using, to the instant pot.
- Set the valve to the “sealing” position. Pressure cook on high pressure for 25 minutes. When the timer beeps, carefully switch the valve to the “venting” position and manually release the pressure.
- Strain the beans to drain out the remaining water.
Notes
- For soaked beans: Place the beans in a large bowl and cover with 3 inches of water for 8 to 12 hours, or overnight. Strain before cooking. Follow step 2 and 3, but instead of cooking for 25 minutes, cook for 10 minutes. Follow step 4.
Nutrition
Calories: 255kcal | Carbohydrates: 46g | Protein: 17g | Fat: 1g | Sodium: 213mg | Fiber: 18g | Sugar: 3g