Instant Pot Red Kidney Beans (No Soak)

Instant Pot Red Kidney Beans are a very filling way to make a dump and go pleasing meal. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. A nice bowl of warm beans are deliciously simple and can be enjoyed almost anytime of the day. Thanks for visiting and see you again soon

Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

Rinse and drain beans. Discard any debris. Add dried beans, water & salt to the pot.

Optional: add onion, garlic or bay leaves. Place the lid on.

Pressure cook on high for 40 minutes followed by a 10 minute natural release. Read the manufacture instructions for a quick release prior to execution. Drain and rinse.

Enjoy!

More Instant Pot Recipes

More Side Dish Recipes

Recent Posts

Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Instant Pot Red Kidney Beans (Dried)

Quick and easy Instant Pot Red Kidney Beans are deliciously filling.
No ratings yet
Cook Time 40 mins
Total Time 40 mins
Course Appetizer, Side Dish
Cuisine Hispanic
Servings 6 cups
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 1 lb dried red kidney bean about 2 cups
  • 6 cups water
  • ½ tsp salt
  • ½ onion optional
  • 2 garlic cloves optional
  • 1 bay leaves optional

Instructions
 

  • Rinse and drain beans. Discard any debris.
  • Add dried beans, water & salt to the pot. Optional: add onion, garlic or bay leaves. Place the lid on.
  • Pressure cook on high for 40 minutes followed by a 10 minute natural release. Read the manufacture instructions for a quick release prior to execution. Drain and rinse.
  • Overnight soak: soak dried beans for as least 8 hours or overnight. Drain liquid. Place soaked beans, water, salt & onion in the cooker. Pressure cook on high for 15 minutes followed by a quick release. Read the manufacture instructions for a quick release prior to execution. Drain and rinse.

Enjoy!

    Video

    Keyword best instant pot no soak red kidney beans, easy instant pot no soak red kidney beans, instant pot red kidney beans, pressure cook no soak red kidney beans, pressure cook red kidney beans
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Dill Sauce

    Delicious mouthwatering and lip puckering homemade Dill Sauce that the entire family will enjoy. This affordable and easy to make selection is perfect on any occasion.  Simple to make and highly versatile, this Dill Sauce is perfect with Pita Chips, Cucumbers, corn chips or as a spread across a sandwich. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

    Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

    Chopped dill

    In a bowl: combine all the ingredients together and mix well.

    Season with salt & pepper to taste.

    Recent Posts

    Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Dill Sauce

    Simple and easy Dill Sauce is full of naturally zesty flavors.
    No ratings yet
    Prep Time 5 mins
    Total Time 5 mins
    Course Appetizer, Condiment, Dip
    Cuisine American
    Servings 1 cup
    Calories

    Ingredients
      

    • 1 cup mayonnaise vegan or regular
    • ¼ cup chopped dill
    • 2 tbsp lemon juice
    • ½ tsp salt

    Instructions
     

    • In a bowl: combine all the ingredients together and mix well. Season with salt & pepper to taste.

    Serve with chips, vegetables, seafood, sandwiches or salad. Enjoy!

      Can be refrigerated for up to 2 weeks.

        Video

        Keyword best dill sauce, dill sauce, easy dill sauce, homemade dill sauce, vegan dill sauce
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        More Condiment & Dip Recipes

        More Appetizer Recipes

        Instant Pot Refried Beans

        Simple and easy way to make Refried Beans that is delicious, tasty and good to the last bite. This affordable selection is perfect with your favorite Latin inspired dish. We enjoy these as a side item with our tacos and burritos. But make no mistake this is great as a dip on your favorite tortilla chip. This is also a great filler item to help stretch that budget. Full of flavor, textures and at a budget price, this is perfect for meal planning.

        Watch the video and follow the instructions below to have these wonderfully tasting Refried Beans today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you try these wonderfully authentic Refried Beans on your next food adventure. Thanks for visiting and see you again soon.

        Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

        Press the sauté button on high.

        Add oil and wait for 30 seconds. Add chopped onions and cook for 2-3 minutes or until translucent. Add garlic and cook for 1 minute. Press the cancel button.

        Add dried beans

        Add broth, water, salt, pepper, oregano, chili, cumin, bay leaves and stir.

        Place the lid on. Pressure cook on high for 45 minutes, followed by a 30 minutes natural release . 

        Drain the beans and reserve the liquid.

        Return the beans to the pot. Pour about ½ cup of reserved liquid in with the beans. Use a hand held blender or potato masher, blend/smash until smooth or to your liking. If the refried beans are too thick add more reserved liquid.

        Serve as a dip or side dish. Enjoy!

        Recent Posts

        Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Instant Pot Refried Bean

        Simple and easy way to make Refried Beans that is fun of natural flavors and textures.
        No ratings yet
        Prep Time 5 mins
        Cook Time 45 mins
        Total Time 50 mins
        Course Appetizer, Dip, Side Dish
        Cuisine Hispanic, Mexican
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 1 lb dry pinto beans about 2 cups
        • 4 cups low- sodium chicken broth or vegetable broth
        • 3 cups water
        • 2 tbsp cooking oil
        • 2 tsp ground cumin
        • 2 tsp dried oregano
        • 2 tsp chili powder
        • 1 tsp salt
        • ½ tsp pepper
        • 4 garlic cloves minced
        • 2 bay leaves
        • ½ onion chopped

        Instructions
         

        • Press the sauté button on high. Add oil and wait for 30 seconds. Add chopped onions and cook for 2-3 minutes or until translucent. Add garlic and cook for 1 minute. Press the cancel button.
        • Add dried beans, broth, water, salt, pepper, oregano, chili, cumin, bay leaves and stir.
        • Place the lid on. Pressure cook on high for 45 minutes, followed by a 30 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
        • Drain the beans and reserve the liquid. Return the beans to the pot. Pour about ½ cup of reserved liquid in with the beans. Use a hand held blender or potato masher, blend/smash until smooth or to your liking. If the refried beans are too thick add more reserved liquid.

        Serve as a dip or side dish. Enjoy!

          Video

          Keyword best instant pot refried beans, easy instant pot refried beans, instant pot refried beans, no soaked refried beans, pressure cook no soaked refried beans, pressure cook refried beans
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          More Instant Pot Recipes

          More Appetizer & Snack Recipes

          Cucumber Avocado Salad

          Light and fresh Cucumber Salad is an interesting and very enjoyable dish. Like most of you I am sure, my cravings are all over the place. I love a good salad and very much recommend this combination for an unlikely yet perfect marriage of textures and flavors that are health and heart wise. I alway s have cucumbers around because we enjoy them in a variety of ways. Cucumbers are very common, easy to grow and go great with a variety of dishes. I enjoyed this salad and recommend you try it at least once.

          Watch the video and follow the instructions below to have this delicious salad today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

          Slice the cucumbers.

          Mince the shallot.

          Slice the avocado in half. Remove the core and skin, then dice.

          In a large bowl: combine cucumbers, shallots, avocados, salt, pepper, red pepper flakes, & olive oil.

          Mix everything together.

          Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

          More Salad Recipes

          Recent Posts

          Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Cucumber Avocado Salad

          Refreshing hunger satisfying cucumber avocado salad is a simple dish that goes great as a side or as a very tasty low carb meal.
          No ratings yet
          Prep Time 5 mins
          Total Time 5 mins
          Course Salad, Side Dish
          Cuisine American
          Servings 2
          Calories

          Ingredients
            

          • 1 English cucumber
          • 2 ripe avocado
          • 1 lemon juice only
          • 2 tbsp extra virgin olive oil
          • 2 tbsp shallot
          • ½ tsp salt
          • ¼ tsp black pepper
          • ½ tsp red pepper flakes

          Instructions
           

          • Slice the cucumbers.
          • Slice the avocado in half. Remove the core and skin, then dice.
          • Mince the shallot.
          • In a large bowl: combine cucumbers, shallots, avocados, salt, pepper, red pepper flakes, lemon juice, olive oil and mix everything together.

          Serve immediately & enjoy!

            Video

            Keyword best cucumber avocado salad, Cucumber avocado 5 minutes, Cucumber avocado salad, easy cucumber avocado salad
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            More Plant Based Recipes

            Overnight No Knead Focaccia Bread

            Overnight No Knead Focaccia Bread is full of deliciously fresh baked flavors that go great with any main entree. The bread is soft in the middle to give that extra ohh my goodness feeling when you sink your teeth in for a much anticipated first bite. The only problem you will have is making enough of this to make it though the first meal. The first batch I made was gone before I knew it. Succulent fresh made bread that is to die for.

            Watch the video and follow the instructions below to be on your way to overnight No Knead Focaccia Bread first crunch adventure. Like and share this or any of my recipes you find interesting form the growing catalogue of menu suggestions. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this savory succulent homemade bread recipe. Feel free to leave a comment and let me know what you enjoyed your Focaccia Bread with and how this recipe turned out for you.

            Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

            In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it’s going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). 

            Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.

            Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.

            Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan.

            Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.

            Preheat the oven to 425°F. Remove the cloth or towel. Pour ½ cup olive oil on top of the dough.

            Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface.

            Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.

            Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden &crisp. Remove the pan from oven and let cool in the pan for 10 minutes.

            Then transfer the focaccia to a cooking rack, let rest until cool to touch. 

            Slice and serve warm.

            More Italian Recipes