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    Home » Recipes » Instant Pot Bean Recipes

    Instant Pot Royal Corona Beans

    Published: Apr 16, 2019 · Modified: Oct 4, 2021 by Mike Vrobel · This post may contain affiliate links · 20 Comments

    Jump to Recipe
    A bowl of cooked royal corona beans with a sprig of rosemary on top and on the table next to them

    Looking for extra-large, extra-creamy beans? Pressure cook a batch of Royal Coronas, and serve them in their broth, or drained and tossed with olive oil and some fresh herbs.

    Go big or go home

    It's time to bring out the big beans. Rancho Gordo's Royal Corona beans are huge white beans, each about the size of my thumb. Here's how I pressure cook a big batch of Instant Pot Royal Corona Beans.

    A bowl of cooked royal corona beans with a sprig of rosemary on top and on the table next to them
    Instant Pot Royal Corona Beans
    Jump to:
    • Go big or go home
    • 🥫Ingredients
    • 🥘 Substitutions
    • 🛠 Equipment
    • 📏Scaling
    • 🤨 Soaking Royal Corona beans
    • 💡Tips and Tricks
    • Instant Pot Royal Corona Beans
    • ☃️ Storage
    • 🤝 Related Posts
    • 💬 Comments

    🥫Ingredients

    This is a simple dried bean recipe, so the ingredients list is pretty basic

    • Dried Royal Corona beans (Marcella beans are particularly good)
    • Onion
    • A sprig of rosemary

    🥘 Substitutions

    Don’t have rosemary or onion? You can substitute a bay leaf for the rosemary (or skip it), or a couple of unpeeled garlic cloves for the onion. And, as I said above, Rancho Gordo’s Marcella beans are my favorite variety of cannellini beans, but they’re not the only cannellini bean out there - dried beans from any source with good turnover will work.

    🛠 Equipment

    A 6-quart pressure cooker. Pressure cooker dried beans are one of the reasons I became a pressure cooker convert. Try them - you’ll never go back to canned beans. (OK, maybe you will, for convenience - but see the Storage section for tips on make ahead freezer beans.)

    📏Scaling

    This recipe scales down easily - cut everything in half if you don’t need as many beans, or have a 3-quart pressure cooker. Scaling up runs into space issues; if you have an 8-quart pressure cooker, you can double this recipe, but it’s too much to fit in a 6-quart pressure cooker.

    🤨 Soaking Royal Corona beans

    Royal Corona beans are so big that they need a soak to cook evenly in a pressure cooker. I do an overnight soak - when I remember - and a quick soak when I don’t remember. (Which, unfortunately, is most of the time. I’m an enthusiastic home cook, but not that good at planning ahead.)

    💡Tips and Tricks

    • Salt your bean water! “Salt toughens beans” is a myth. Salting before cooking helps season the beans all the way through as they cook.
    • If your beans are still tough when the cooking time is over, especially any “floaters” at the top of the pot, give the beans a stir, lock the lid, and pressure cook for another five minutes. Older beans take longer to cook, and if the beans have been sitting in the shelf at your store for a while, they may need extra time.
    • 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.
    Print
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    A bowl of cooked royal corona beans with a sprig of rosemary on top and on the table next to them.

    Instant Pot Royal Corona Beans


    ★★★★★

    5 from 8 reviews

    • Author: Mike Vrobel
    • Total Time: 1 hour 50 minutes
    • Yield: 6 cups of beans 1x
    Print Recipe
    Pin Recipe

    Description

    Instant Pot Royal Corona Beans. Talking about big beans in the pressure cooker.


    Ingredients

    Scale
    • 1 pound Royal Corona Beans (aka corona runner beans), sorted and rinsed
    • 8 cups of water for soaking (see instructions)
    • 2 teaspoons fine sea salt for soaking
    • 5 cups water
    • 1 teaspoon fine sea salt
    • ½ an onion, peeled
    • 1 sprig fresh rosemary (or 2 bay leaves)

    Instructions

    1. Sort and rinse the beans: First sort the beans, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
    2. Overnight soak: Cover the beans by an inch with water. Leave the beans to soak at least 8 hours, or overnight.
    3. OR: Pressure Quick Soak for 1 minute with a 30 minute rest: Put the beans and 8 cups of water in the pressure cooker pot. Pressure cook at high pressure for 1 minute ("Manual" or "Pressure Cook" mode in an Instant Pot for 1 minute), then let the beans sit for 30 minutes. Quick release any remaining pressure.
    4. Pressure Cook for 20 minutes with a Natural Pressure Release: Drain the beans, discarding the soaking liquid. Put the beans in the pressure cooker, add 5 cups of water, sprinkle with the teaspoon of salt, then add the onion half and the sprig of rosemary. Lock the lid and pressure cook at high pressure for 20 minutes in an Instant Pot or other electric pressure cooker, or for 16 minutes in a stovetop pressure cooker. (Use "Manual" or "Pressure Cook" mode in an Instant Pot.) Let the pressure come down naturally, about 30 minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes of natural pressure release.)
    5. Serve: Discard the onion and rosemary - they've given their all to the beans. Serve the beans with their broth, or drain the beans and serve. (I like to toss the drained beans with olive oil and serve them with a pinch of minced fresh rosemary.)

    Equipment

    6-Quart Pressure Cooker

    Buy Now →

    Fine Mesh Strainer

    Buy Now →

    Notes

    You don't need to overnight soak AND the quick soak - do one or the other.

    Can you skip the soak? Yes, if you pressure cook for 45 minutes with a Natural Pressure Release...and then check the beans. If they're not cooked through, give them another 5 minutes under pressure to finish cooking.

    Tools

    6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)

    • Prep Time: 1 hour
    • Cook Time: 50 minutes
    • Category: Side dish
    • Method: Pressure Cooker
    • Cuisine: American

    Keywords: Instant Pot Royal Corona Beans, Pressure Cooker Royal Corona Beans

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    ☃️ Storage

    A 2-cup container of beans, with cooking liquid, replaces a 15-ounce can of beans from the grocery store. They’ll last in the refrigerator for a few days, and freeze for up to 6 months. I always make extra beans, and freeze the leftovers for use in other recipes. Freezer beans are ready to use with about 5 minutes in the microwave, and are so much better than canned.

    🤝 Related Posts

    Instant Pot Pinto Beans
    Pressure Cooker Santa Maria Pinquito Beans
    Pressure Cooker Vaquero Beans in Broth
    My other Instant Pot Pressure Cooker Recipes

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

    More Instant Pot Bean Recipes

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      Instant Pot Mexican Black Beans (no soaking needed!)
    • A bowl of cooked snowcap beans with a smaller bowl of uncooked snowcap beans
      Instant Pot Snowcap Beans
    • A red bowl of refried pinto beans, with a few cilantro leaves on top
      Instant Pot Refried Beans
    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)

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    Reader Interactions

    Comments

    1. Maura in LA says

      March 07, 2023 at 3:21 pm

      Excellent recipe! I did one pound of rather old Royal Corona Beans, presoaking them as you describe in the Instant Pot (mine is an 8 Qt model). They turned out perfectly! The addition of the rosemary is brilliant. Many thanks -- I've never used a pressure cooker before, and it is so much quicker than cooking this huge beans on the stovetop (I've had them take 3 1/2 hours on the stovetop). We love these big beans in salads, and your recipe makes them much easier for me to cook.

      ★★★★★

      Reply
      • Mike Vrobel says

        March 08, 2023 at 10:53 am

        Thank you, I'm glad it works so well for you!

        Reply
    2. Jaimie says

      May 22, 2022 at 3:15 pm

      Thank you for such great guidance for using the instapot and Rancho Gordo’s wonderful beans. Recipe turned out great with two additional minutes of pressure. My beans were last years.

      ★★★★★

      Reply
      • Mike Vrobel says

        May 24, 2022 at 7:21 am

        You're welcome!

        Reply
    3. Linda Noble Brown says

      July 14, 2021 at 6:26 pm

      I rarely leave comments, but I just have to tell you how helpful your Instant Pot bean recipes have been - particularly since you reference the specific type of Rancho Gordo beans! I've used your advice on many a bean, and just had to leave a word of thanks. I used the IP soaking method and lunch was on the table in about 2 hours. Thanks so much!!

      ★★★★★

      Reply
      • Mike Vrobel says

        July 15, 2021 at 6:33 am

        You're welcome!

        Reply
    4. Ingrid says

      July 01, 2021 at 2:21 pm

      The beans came out perfectly, rey texture, thank you. To note, I did soak overnight.

      ★★★★★

      Reply
      • Mike Vrobel says

        July 01, 2021 at 5:30 pm

        You’re welcome!

        Reply
    5. Joe M. says

      May 29, 2021 at 5:27 pm

      Absolutely the right information at the right time. Thank you very much for taking the time to post, Mike. The beans are soaking……..readying for your recipe for instapoting them tomorrow. Getting ready for Memorial Day, and Rancho Gordo Royal Corona Beans into a Corona Bean Salad (replacing potato salad).

      Reply
    6. KitaC says

      April 12, 2021 at 1:18 pm

      SO GOOD. Following a tip from a much more complicated Bon Appetit recipe, I also threw in a charred lemon half and I thought it was a good addition. For the big Royal Corona beans in a stovetop pressure cooker it took 25 min. I had planned to use them in a soup, but they are so good right out of the pressure cooker I think I’ll just add some garlic chili oil and grab a big spoon....

      ★★★★★

      Reply
    7. Mike says

      April 08, 2021 at 11:35 am

      Wow this process worked wonders. I make a Greek “Gigantes” dish and used your process to pre-cook the beans before baking with the traditional sauce. The beans were perfectly tender and creamy. Thank you.

      Reply
      • Mike Vrobel says

        April 08, 2021 at 3:27 pm

        You’re welcome!

        Reply
    8. Deb K says

      January 09, 2021 at 4:13 pm

      Great and complete directions. Thank you so much for the detail in cooking the beans. Your recipe came up because I first checked Rancho Gordo for a recipe and also looking for instruction on how long to cook their humongous Corona Beans. They are meaty!

      Reply
    9. Lisa says

      November 01, 2020 at 2:42 pm

      These came out perfectly. I used Rancho Gordo beans. Ate them as-is and also threw them into salads. So simple. They were so creamy and delicious. Not sure why I waited so long to get on the Instant Pot beans bandwagon!

      ★★★★★

      Reply
      • Mike Vrobel says

        November 02, 2020 at 5:02 pm

        I know, right? Rancho Gordo beans and an Instant Pot are a great pairing.

        Reply
    10. lolo says

      January 17, 2020 at 2:07 pm

      These turned out great, thanks so much for the recipe and the pressure cooker quick soak instructions! I used Rancho Gordo Coronas.

      Some notes:
      After the pressure cooker quick soak, I had about 7 beans that floated to the top with greyish and puckered skins. The rest were smooth and nice after the soak. I kept the defect beans in for the full cook, but ended up discarding them. Next time I'll just throw them away after the quick soak.

      I used 4 cups bone broth and 1 cup water and added some aromatics like lemon peel, garlic, bay leaves.

      And to the commenter above who asked about broken beans, make sure both your soaking liquid and cooking liquid are salted to help with that. I'd say maybe adjust the time under pressure a little bit and finish simmering if you're worried too, but this recipe turned out great for me 🙂

      ★★★★★

      Reply
    11. Alison says

      November 26, 2019 at 11:19 am

      Did you find a lot of breakage after cooking? I always get a lot of breakage when I pressure cook beans.

      Reply
      • Mike Vrobel says

        November 26, 2019 at 12:29 pm

        No, I didn’t. I get a few broken beans, but not what I would call “a lot”.

        Reply
    12. Shari says

      May 20, 2019 at 9:34 am

      Hey, Mike, thanks for this! I love your IP recipes. So just 20 minutes for these after soaking, despite the size? I did the vaquero beans for 15 and they were just right, but they're a good deal smaller.

      Reply
      • Mike Vrobel says

        May 20, 2019 at 1:41 pm

        Yes, 20 minutes.

        ★★★★★

        Reply

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