Pressure cooker, Side dish
Leave a comment

Instant Pot Scarlet Runner Beans

A bowl of cooked scarlet runner beans on a white table

Talking ‘bout big beans…again! It’s time to cook Instant Pot Scarlet Runner Beans.

(Talking ‘bout big big big big big big beans.)

Scarlet Runner Beans are huge black beans with streaks of brick red color. They have big flavor, too – a creamy, almost meaty flavor. I soak these beans before cooking; I don’t trust large beans to pressure cook evenly. (I don’t soak smaller beans before I pressure cook them, like black beans. Kidney beans are the tipping point where the size makes me soak them before cooking.)

I’m a simple beans in broth kind of guy, and these beans are fantastic served straight up. (I got these beans from Rancho Gordo, and I followed his suggestion to cook them with “slightly too much garlic”.) They are great in salads, adding a meaty texture. Or, I freeze them in 2-quart containers to replace canned beans, and use them where I would use kidney beans. (The big beans are particularly impressive in quick chili).

Recipe: Instant Pot Scarlet Runner Beans

Print
A bowl of cooked scarlet runner beans on a white table

Instant Pot Scarlet Runner Beans


  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 6 cups of beans 1x

Description

Instant Pot Scarlet Runner Beans. Big beans pressure cooked in under an hour (after an overnight soak), with a big creamy, meaty flavor.


Scale

Ingredients

  • 1 pound dried Scarlet Runner Beans, sorted and rinsed
  • 8 cups of water for soaking (see instructions)
  • 5 cups water
  • 1 teaspoon fine sea salt
  • 4 cloves of garlic
  • 2 bay leaves

Instructions

  1. Sort and rinse the beans: Sort the beans, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or quick soak.
  2. Overnight soak: Cover the beans with water, with the water level at least an inch above the beans. Leave the beans to soak at least 8 hours, or overnight.
  3. OR: Pressure Quick Soak for 1 minute with a 1 hour 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 1 hour.
  4. Pressure Cook for 20 minutes with a Quick 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 garlic cloves and bay leaves. 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.) Quick release the pressure
  5. Serve: Discard the bay leaves and any garlic cloves you can find. (The garlic tends to dissolve under pressure – that’s OK.) To use as a side dish, serve the beans with their broth; to add to another recipe, drain the beans. Enjoy!

Notes

  • I save leftover beans by freezing them with their broth in 2-cup containers.
  • Regular readers will notice the similarity to my Instant Pot Royal Corona Beans recipe– these beans are a close cousin, and cook the same way.
  • As always, thank you to Rancho Gordo for the fantastic Scarlet Runner Beans

Tools

  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Scarlet Runner Beans, Pressure Cooker Scarlet Runner Beans

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker 15 Bean Chili
Instant Pot Cannellini Beans with Tomatoes and Pancetta
Instant Pot Pinto Beans
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.

Sharing is caring!

Filed under: Pressure cooker, Side dish

by

Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.