Low Sodium No Soak Beans (Instant Pot)
These low sodium no soak beans are the easiest, fastest way to make your own beans right at home! Once you try them, you may never buy canned beans again.
- 1 pound dried beans (rinsed)
- 5 cups vegetable broth, chicken stock, or water
- 1 tablespoon olive oil (extra-virgin)
Combine 1 pound of dried beans with 5 cups of broth in the electric pressure cooker.
Drizzle 1 tablespoon of olive oil on top.
Close and lock the lid of the pressure cooker. Set the valve to “Sealing.”
Set the pressure cooker to HIGH pressure. Set the timer to 25 minutes for black beans; 30 minutes for garbanzo, pinto, navy, or great northern beans; or 40 for cannellini beans.
Once the timer is done, hit CANCEL. Let the pressure cooker sit for 20 minutes to allow it to naturally release.
After 20 minutes, turn the valve to “Venting” to release any remaining pressure.
Once the pressure pin drops, unlock and remove the lid.
This recipe is for 6 servings of beans. Each serving is half a cup of cooked beans.
Beans can be stored covered in the refrigerator for up to a week.
You can also freeze cooked beans for longer storage. Separate them into 1½ cup portions and use them whenever a recipe calls for a 15-ounce can of beans.
Serving: 0.5cups | Calories: 157kcal | Carbohydrates: 24g | Protein: 8.3g | Fat: 2.1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 12.4g | Sugar: 0.4g | Net carbs: 11.6g