Instant Pot Beans/ Rice /Grain/Tots

Brown rice  

1 cup rice
1 1/4 cup broth
Put in instant pot set on high. Cook for 12 minutes. Let set for 10 mins. Then release pressure. Fluff. Store in a ziplock bag to keep moist.

Red rice  

2 cups red rice

2 1/2 cups water

INSTRUCTIONS

 

• Add the rice and water to your Instant Pot. Cook on high pressure for 20 minutes.Allow the pressure to release naturally for at least 10 minutes. You can then manually release the rest of the pressure or allow it to continue to release naturally.

• 
  
• Farro
• 1 ½ cups farro
• 2 ¼ cups water
• ½ teaspoon  salt
• Seasons if desired
• Cook on High for 7 minutes. Allow natural release for 7 minutes, then vent.

Refried Beans 

Refried:

 Instant Pot Vegan Refried Beans. Easy method that requires no soaking and no draining of the beans

Author: Nora Taylor

Ingredients

CAN BE DOUBLED!

1 medium onion, chopped

4 cloves garlic, minced

1 pound dry pinto beans

6 cups water

2 teaspoon chili powder

2 teaspoon cumin

OR a couple tablespoons taco seasoning 

2 teaspoons salt, or to taste

OPTION for when you are scrambling the beans after they are cooked:milk / almond milk

Instructions

In the Instant Pot, add the onion, garlic, the dry pinto beans, water, spices and salt to the pot. Give it a little stir.

Place the lid on the Instant Pot and make sure the valve is set to "sealing". Set to manual, high pressure for 60 minutes.

Once the timer goes off, allow the pressure to release naturally for at least 10 minutes. Then, you may manually release the rest of the pressure.

Drain about 2 cups of the liquid, but reserve it in a bowl.

Use mixer and beat beans will mashed, Adding in more of the cooking liquid if you need it.OR THE MILK TO DESIRED CONSISTENCY ! This makes a richer texture bean. The beans will appear runny at first, but will thicken considerably as they cool.

Recipe Notes

The beans freeze well. Freeze in containers (glass or plastic), leaving a little room on top for expansion. 

If you want thicker refried beans, drain even more liquid before blending, but reserve it so you can add more if they are too thick.

White/Cannelloni and Navy Beans 

Instant Pot White Beans. Easy method that requires no soaking and no draining of the beans

Ingredients:

1 (1-lb.) bag white Beans, rinsed and sorted

1 tablespoon onion powder

2 teaspoons garlic powder

1-2 teaspoons salt

1 bay leaf

6 cups unsalted vegetable broth, chicken broth, or water

Directions:

Add all ingredients to the Instant Pot.

Cover, twist to lock the lid, and turn the valve to sealing. Set to 45 Minutes.

When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.

Enjoy cooked beans over rice, or use as you would canned beans. If not using right away, store beans along with any excess liquid, in an airtight container in the refrigerator up to one week, or freeze for up to 6 months.

Instant Pot Tips for cooking beans and saving even more time:

 

Black Beans
Easy method that requires no soaking and no draining of the beans. Recipe includes options to make the black beans Cuban, or keep them plain and use for any recipe that calls for canned black beans.

INGREDIENTS

1 pound dried black beans  — about 2 cups, no need to soak

1 small yellow onion — diced

1 teaspoon salt

2 teaspoon ground cumin

2 teaspoon dried oregano

2 bay leaves

3 cloves garlic — minced (about 1 tablespoon)

3 cups water

Optional for serving: diced avocados — jalapeno, red onion, cilantro, cherry tomatoes

INSTRUCTIONS

Rinse and drain the beans and pick out any stones or bad, cracked-looking beans. Set aside.

Set the Instant Pot to SAUTE, add the onion, bell pepper, and salt. Cook until the vegetables soften, about 4 to 6 minutes. Stir in the cumin, oregano, bay leaves, and garlic and cook until the spices are very fragrant, about 30 seconds.

Add the water and beans and stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 45 minutes. When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid. Remove the bay leaves and discard them. Enjoy warm or let cool completely and store in individual containers.

Garbanzo Beans

Ingredients

•  2 1/2 cup chickpeas/garbanzo beans
• 1 whole head garlic , crushed
•  3 bay leaves
•  1  onion, halved
•  1 teaspoon salt 
•  6 cups (1L) water or stock

Instant Pot Pressure Cooker

Instructions

 Pressure Cook Chickpeas: Add  chickpeas, 3 bay leaves, 1 whole head garlic, salt, and 1 onion to the Instant Pot. 

Pour in 6 cups (1L) cold water or stock, then give it a quick mix. 

High Pressure 42 minutes Natural Release 20 minutes

Remove & discard onions and bay leaves. Taste the chickpeas to ensure they are fully cooked. 

  1.5 cups equals 1 can. 

Grain Cooking times (stove top)

ONE cup grain to:

                         Water or Broth    Cooking time       Yield

Barley, hulled       3 cups            45-55 min.         3½ cups

Brown rice            2½ cups          45-50 min.         3½ cups

Farro                      3 cups            25-40 min.         2½ cups

Millet                     3 cups            20 min.             3½ cups

Oats, rolled           2 cups            5-15 min.           2 cups

Oats, steel-cut      4 cups            20-30 min.         4 cups

Quinoa                  2 cups            15 min.             2½ cups

Wild rice               3 cups            45 min.             3½ cups

Potatoes

Wash 5-7 potatoes (enought for one layer of potatoes). 

Put in triviet. 

Add 1 cup water. 

Cook on High pressure for 14 minutes, with natural release.