Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of cranberry beans, with a head of garlic and another bowl of dried cranberry beans in the background

Instant Pot Cranberry Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: Mike Vrobel
  • Total Time: 55 minutes
  • Yield: 6 cups cooked beans 1x

Description

Instant Pot Cranberry Beans. Dried cranberry beans are so much better than canned, especially when pressure cooking has them ready in about an hour.

Ingredients

Scale
  • 1 pound dried cranberry beans (aka borlotti beans), sorted and rinsed
  • 8 cups water
  • 1 teaspoon fine sea salt
  • 1 sprig Rosemary (or a bay leaf)
  • 2 cloves garlic, peeled

Instructions

  1. Sort and rinse the beans: Sort the cranberry beans, removing broken beans, stones, and any other non-bean material. Put the beans in a strainer, rinse the beans, and set them aside to drain.
  2. Everything in the pot: Pour the beans into an Instant Pot or other pressure cooker. Stir in 8 cups of water and 1 teaspoon of fine sea salt, then add the rosemary sprig and peeled cloves of garlic
  3. Pressure Cook for 40 minutes with a quick release: Pressure cook on high pressure for 40 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or 35 minutes in a stovetop PC. Quick release the pressure in the pot.
  4. Serve or Save: Remove the rosemary and garlic cloves and discard. Serve the beans as-is in their broth, freeze in their broth for later (see notes for freezing details), or drain and use them as directed in another recipe.

Equipment

Notes

Soaking the beans: I don’t soak my beans, but if you want to, go right ahead. After sorting the beans, cover them with water overnight, then drain and rinse. Continue with the “everything in the pot” step, but only pressure cook soaked cranberry beans for 20 minutes with a quick release.

Simmer to thicken: If you have the time, and want thicker bean liquid, simmer the beans for 20 minutes after pressure cooking. I set my Instant Pot to Sauté mode adjusted to low, set the timer to 20 minutes, and leave the lid off to let the broth evaporate.

Storing for later: I love freezer beans. They’re so much better than canned, and ready to go in about 5 minutes with a microwave. Store the beans in their cooking liquid in 2-cup containers, and when a recipe calls for a can of beans, I pull one out of the freezer. They’ll last for about 6 months in the freezer.

Tools

6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: American

Find it online: https://www.dadcooksdinner.com/instant-pot-cranberry-beans/