Instant Pot Whipple Beans. Dried beans from the Willamette Valley in Oregon, home cooked in under an hour thanks to pressure cooking.
- 1 pound dried Whipple beans (aka Whipple Bush beans), sorted and rinsed
- 6 cups water
- 1 teaspoon fine sea salt
- 1 small onion, peeled
- 1 bay leaf
- Sort and rinse the beans: Sort the Whipple 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.
- Everything in the pot: Pour the beans into an Instant Pot or other pressure cooker. Stir in 6 cups of water and 1 teaspoon of fine sea salt, then add the onion and bay leaf.
- Pressure Cook for 35 minutes with a Natural Release: Pressure cook on high pressure for 35 minutes in an electric pressure cooker ("Manual" or "Pressure Cook" mode in an Instant Pot), or 30 minutes in a stovetop PC. Let the pressure come down naturally; you can quick release any remaining pressure after 15 minutes if you’re in a hurry.
- Serve or Save: Remove the onion and bay leaves and discard. Serve the beans as-is in their broth, freeze in their broth for later (see Storage for freezing details), or drain and use them as directed in another recipe.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Whipple Beans, Pressure Cooker Whipple Beans