Maybe the Best Beans Ever (made in an Electric Pressure Cooker). Great recipe for Maybe the Best Beans Ever (made in an Electric Pressure Cooker). Playing with the pressure cooker feature of my Express Crock again, and came out with some of the most delicious beans I've ever made. The warning about not cooking beans in a pressure cooker is very valid for a jiggle top cooker.

The Instant Pot, an electric pressure cooker with somewhat of a cult-following, has lead the charge in modern-day pressure cooking. But with all the new models being released by different brands every day. Rock hard beans perfectly tender in about an hour with zero babysitting. You can have Maybe the Best Beans Ever (made in an Electric Pressure Cooker) using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Maybe the Best Beans Ever (made in an Electric Pressure Cooker)

It's 1 lb of dried pinto beans.
You need 2 of smoked ham hocks.
Prepare 1 tbs of olive oil.
You need 1 of small onion - chopped.
Prepare 1 tbs of minced garlic.
You need 2 tbs of powdered chicken bullion.
It's 6 cups of water + more for prep soak.
Prepare to taste of salt and pepper.

Now you can justify that second (or maybe third) pressure cooker! This will be the BEST chili you will have in your entire life - I PROMISE! And it is so stinking easy with such minimal effort with the help of your pressure cooker. Simply throw everything right in and let it do all the work for you!

Maybe the Best Beans Ever (made in an Electric Pressure Cooker) instructions

Prep your beans: Several hours ahead of time sort beans to remove any broken/bad beans and dirt clumps. Rinse beans in a colander under cold running water. Transfer to a bowl. Add enough hot water to cover beans by about 2 inches. Allow to soak 2-4hrs..
When ready to cook: drain beans in colander (discard soaking water) and rinse under cold running water. Set beans aside..
Turn on your pressure cooker to brown/saute. When heated add 1 tbs olive oil. Add onion and garlic. Cook 2 minutes, stirring with a non-metal spoon often. Add chicken bullion. Stir to coat onions and garlic. Do NOT add salt/pepper before cooking..
Add beans to pot. Stir to combine. Nestle ham hocks into beans and pour 6 cups water over everything. Lock lid in place. Ensure steam valve is in the sealed position. Switch cooker over to the chili/bean setting. Set time to 50 minutes..
When time is up let rest 15 minutes. Carefully open steam valve to quick release pressure (use a kitchen utensil for safety). When pressure is fully released (steaming stops) carefully remove lid..
Use tongs to remove ham hocks to a plate. Use a slotted spoon to transfer about 1 cup of beans to a medium bowl. Mash beans into a paste. Stir bean paste back into beans in pot to help thicken..
If desired, de-bone and chop up ham hocks (meat, fat, skin and all) and stir back in to beans. We do this for added flavor and richness. Stir in desired amounts of salt and pepper. Serve with cornbread and enjoy!.
See notes below ⤵.
Note: If beans still seem to "soupy" for your liking after stirring in the mashed beans (and possibly ham hocks) turn cooker back onto brown/saute to bring beans back to a simmer. Simmer with lid off until desired thickness is achieved..
Note: For a tasty cornbread to go along with these beans see one of the 2 recipes on my page!.

But if any food gives risotto a run for pressure cooker glory, it's beans. You'll save at least an hour or two of cooking time, and you don't even need to worry about soaking. (Instant Pot) Pressure Cooker Baked Beans are a popular side dish for summer BBQs. Dried navy beans are cooked until tender in the pressure cooker and coated in a classic sweet, smoky, sticky sauce. Cecilia, a Pressure Cooking Today reader, asked me if I would post a pressure cooker baked beans recipe. Pressure cook the beans: Put the beans, whole garlic cloves, bay leaf, and water in the pressure cooker.