Month: June 2023

How to Cook Dried Beans in a Pressure Cooker with No Pre-Soaking Required 

Prep Time2minutes mins

Cook Time30minutes mins

Pressure Time40minutes mins

Total Time1hour hr 12minutes mins

Course: Side Dish

Cuisine: American

Servings: 24

Calories: 63kcal

Author: Kristen Chidsey

Equipment

• Electric Pressure Cooker (6 or 8 quart)

Ingredients

• 1 pound dried beans rinsed and sorted (this is equal to 2 measuring cups full of dried beans)
• 8 cups water
• 1 bay leaf optional
• 1 onion, sliced optional
• 2 teaspoons kosher salt
• 1/2 teaspoon apple cider vinegar optional

Instructions

• Place beans, water, onion, and bay leaf if using in the inner pot of a pressure cooker.
• Place lid on Instant Pot and close valve to “seal.”
• Cook on High Pressure for Following Times:Black Beans–30 Minutes on High PressureChickpeas–40 Minutes on High PressureKidney Beans–35 Minutes on High PressurePinto Beans–25 Minutes on High PressureNavy Beans**–25 Minutes on High PressureButter Beans--40 Minutes on High PressureGreat Northern Beans— on 35 Minutes High Pressure
• Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
• Once beans have finished cooking, stir in salt and vinegar if using. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested. 

Notes

• For incredibly soft beans without much structure left, add 10 minutes to cook time. 
• For pre-soaked beans, decrease cook time by 10 minutes and decrease the water to 5 cups.
• For every additional pound of dried beans, add 2 cups of water for pressure cooking.
• Note on Navy Beans: Navy beans can get mushy if not pre-soaked. So if preparing them for baked beans or something you want to hold its shape, it is best to soak them for 8-12 hours in cold water and then drain and cook for 15 minutes on high pressure with natural pressure release. 
• For cooking in your pressure cooker at a higher altitude, keep in mind these Instant Pot Altitude Conversions.  

Nutrition

Calories: 63kcal | Carbohydrates: 11g | Protein: 4g | Sodium: 200mg | Potassium: 256mg | Fiber: 2g | Vitamin C: 0.8mg | Calcium: 18mg | Iron: 1.3mg

https://amindfullmom.com/instant-pot-beans/#recipe

The full recipe for all 3 WFPBNO recipes below. Enjoy!

POACHED VEGAN EGG BITES

INGREDIENTS:
* 1/2 cup yellow split mung beans soaked over night, rinsed and drained
* 1/4 cup unsweetened plant based milk
* 1/4 cup aqua faba (chickpea liquid)
* 1/2 tsp each salt, onion powder, garlic powder, turmeric
* 1 tsp baking powder
* 2 T nutritional yeast
* Black salt to taste
* 3 T chopped bell pepper
* 3 T onion
* 1 cup finely chopped spinach

INSTRUCTIONS:
* Add the first 7 ingredients to a blender or bullet and blend till smooth.
* Then stir in veggies and mix well.
* Preheat your egg poacher on medium high heat.
* Fill each one with the vegan egg mixture.
* Cover and cook till set.
* Do not over cook or they will be very dry.
* You can add any combo of veggies you like.
* These are delicious on their own or as a sandwich or eggs benedict.

*************

CHICK PEA NOODLE SOUP

INGREDIENTS:
* 4 T water
* 1 med onion diced
* 1 carrot diced
* 1 stalk celery diced
* 1/2 chopped zucchini
* 2 tsp minced garlic
* 1 tsp each: onion powder, salt, garlic powder, Italian seasoning
* 1/2 c red lentils rinsed and drained

INSTRUCTIONS:
* Heat the water in a large pot.
* I used my Dutch oven to saute the onions, carrots, celery, zucchini over medium heat for 7 minutes until softened.
* Add more water if needed.
* Add the garlic and seasoning and cook for another minute or two.
* Add the water and bouillon cubes and bring to a simmer.
* Add chickpeas and pasta and simmer for 10 to 12 minutes, or until al dente (stir occasionally).
* Add the spinach and simmer for the last couple of minutes of the cooking time.

AIR FRYER PIZZA

INGREDIENTS:
* Any pizza dough you like. You will need enough to make an 8″ -9″ round pizza
* Sauce of your choice
* Veggies of your choice
* Plant based cheese sauce
* Pizza seasonings

INSTRUCTIONS:
* Make sure your dough is at room temp.
* Place dough on parchment paper, press out the dough to form a round 8 to 9 inch pizza, it should be 1/4 inch thick.
* Add sauce and some plant based cheese, then add veggies and more plant based cheese.
* Pre heat air fryer @ 400 degrees for one to two minutes.
* Place the pizza into the air fryer basket and air fry @ 400 degrees for 5 minutes.

The pizza will be soft, this is not a crispy pizza, do not cook for more that 5 to 6 minutes or dough will become hard. If you want to crisp up the bottom the add to a hot skillet and cook till bottom is crispy.

LINK TO PIZZA DOUGH VIDEO    • Easy Vegan Gluten…  

LINK TO PIZZA SEASONING https://amzn.to/3XaqKQE

CHEESE SAUCE RECIPE

INGREDIENTS:

1 Yukon gold potato

1 carrot

1 to 1 1/2 cups cauliflower

1 tsp each salt, onion powder, garlic powder

1 T lemon juice

4 to 5 T nutritional yeast

1/4 cup soy milk or any unsweetened plant milk

1 to 1 1/2 cup cooking water

INSTRUCTIONS:

* Chop potato, carrot and cauliflower

*Add to a pot of water, bring to boil and simmer for 15 minutes or until fork tender

* Scoop out the veggies and add to a blender, retain the cooking water in case you need more water to thin sauce

* Add the rest of the ingredients and blend well