This post was sponsored in part by Pulses USA and Pulses USA Canada and Mom It Forward. As always, all opinions are honest and my own.
Do you guys have an Instant Pot? (BE SURE TO SCROLL DOWN TO BOTTOM OF POST FOR A GIVE-AWAY!)
No?!!! Well, you need to get on it and get one ASAP!! I mean, like yesterday! I myself was skeptical of these magical pots, but my I figured that since I am looked to for answers on all things food related, I owed it to you all to get one and see if the all the buzz was true.
These pressure cookers are the BEST thing ever in a person who is busy but wants to cook home cooked meals. I was hooked the first time I used it–which by the way was when I tried to make my 5 Ingredient Pot Roast with a frozen chuck roast and it was ready in less than an hour!! Crazy–right?!!
My latest obsession is making my dried beans in the Instant Pot. I use beans in so many dishes weekly–they are the most affordable way for me to add fiber and plant protein to my diet, that by being able to make them quickly without pre-soaking, is a dream come true for me. And in seriously a matter of 5 minutes prep and less than an hour, I have the beans that are ready to use. Not to mention, pressure cooking the beans results in the most tender beans I have EVER had!
However, I like to add a little flavor to my beans–so I add water, onions, bay leaf and salt. That little bit extra really pumps up the flavor of the beans. And if I know I am using the beans for southwestern dishes, I sometimes add in my homemade taco seasoning.
A Few Hints For Cooking Beans in the Instant Pot
- Almost all dried beans take 30 minutes to cook. I have found that black beans are ready in 25 minutes and chick peas are softer at 40 minutes.
- It is best to let the pressure release naturally for beans to retain shape. However, you may do a rapid release by putting on oven mits and pushing steam valve to release. Just be careful not to burn stand too close–that steam can burn your face!
- If you find beans to be hard on your stomach or make you gassy, either pre-soak beans overnight first and/or add in 1 tablespoon apple cider vinegar while cooking.
Beans are a part of the Pulses family–delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils and beans. Pulses are extremely versatile, making them an easy addition to your diet and are one of the most cost-effective plant-protein sources available. Bottom line is that for me, they are a great way for me to add protein, fiber into my diet. Whether it be as a substitute for meat, or to help stretch meat, like I do in my Healthified Sloppy Joes.
In fact, I think you should take the Pledge to include more pulses into YOUR diet, just like I did. It is one simple step to help you attain your goals of healthier eating and saving money on groceries.
Follow along with Pulses USA and Pulses Canada for healthy, easy, affordable inspiration to help you incorporate more dried beans, lentils, and peas into your diet!
Recipes that feature Pulses:
- Black Bean Burritos
- Sloppy Joes
- Chicken Chili
- Wine and Mustard Chili
- White Chicken Chili
- Black Bean Burgers
- Sweet Potato Nachos
- Southwestern Cobb Salad
And NOW for the REALLY exciting part–A GIVEAWAY FOR AN INSTANT POT!!!
How do you enter?
2 Simple Steps:
- Subscribe to my Newsletter.
- Leave a comment, telling me what dish you want to see me make in the Instant Pot.
Winner will be randomly selected on March 21, 2017 and notified by e-mail. Good Luck!
Featured on Meal Plan Monday.