1 cup kidney beans
3½ cups water, or vegetable broth for more flavor
Add kidney beans and water to the instant pot and stir to prevent sticking.
Pressure cook on High for 38 to 40 minutes. Instant pot will take about 8 minutes to pressurize before cooking begins.
Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
Enjoy immediately in stews, soups, chili, pasta, salads, or alongside steamed or sautéed greens.
Sugar: 1g
:
Calcium: 19mg
Calories: 56kcal
Carbohydrates: 10g
Fat: 1g
Fiber: 3g
Iron: 1mg
Potassium: 178mg
Protein: 4g
Saturated Fat: 1g
Sodium: 11mg
Vitamin C: 1mg
