Ingredients
Scale
- 1 pound dry Red Kidney beans, sorted and rinsed (about 2 cups of beans)
- 8 cups water for soaking
- 2 teaspoons fine sea salt for soaking
- 6 cups water
- 1 teaspoon fine sea salt (for cooking the beans)
- ½ teaspoon baking soda (optional)
- 1 small to medium onion, peeled and halved
- 2 bay leaves
Instructions
- Sort and rinse the kidney beans: Sort the kidney beans, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
- Overnight soak: Cover the kidney beans with 8 cups of water, and sprinkle with 2 teaspoons of salt. Leave the beans to soak at least 8 hours, or overnight. Drain and discard the soaking liquid.
- OR: Pressure Quick Soak for 1 minute with a 30 minute rest: Put the kidney beans and 8 cups of water in an Instant Pot or other pressure cooker. Sprinkle with 2 teaspoons of salt. Pressure cook at high pressure for 1 minute (“Manual”, “Pressure Cook”, or "Pressure Cook - Custom" mode in an Instant Pot). Let the beans soak in the pot for 30 minutes, then quick release any remaining pressure. Drain the beans and discard the soaking liquid.
- Everything in the pot: Put the soaked beans in an Instant Pot (or other pressure cooker). Pour in the 6 cups of water, then stir in 1 teaspoon of salt, ½ teaspoon of baking soda, the onion halves, and the bay leaves.
- Pressure cook the beans for 15 minutes with a quick pressure release: Lock the lid on the pressure cooker. Cook on high pressure for 15 minutes in an Instant Pot or other electric pressure cooker, or for 12 minutes in a stovetop PC. (In an Instant Pot, use “Manual” or “Pressure Cook” mode set for 15 minutes). Quick release the pressure in the pot.
- Serve: Remove the pressure cooker lid – open it away from you to protect yourself from the hot steam. Discard the onion and bay leaves. Ladle the beans into bowls and serve, or store for later.
- Prep Time: 8 hours
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American