Instant Pot Navy Beans
How to make perfect navy beans in the Instant pot every time! Budget friendly, made in under an hour, no soaking required.
Servings: 8
Calories: 191kcal
Equipment
Ingredients
- 1 lb dried navy beans
- 8 cups water or chicken broth 1.9 L
- 2 Tablespoons chicken bouillon
Instructions
- Wash beans in water and remove any shriveled beans or rocks, then drain.
- Put beans, clean water (8 cups), and chicken bouillon into the Instant Pot.
- Set the Instant Pot to cook on high pressure for 40 minutes, making sure the valve is set to “seal”.
- After the beans cook, let the pot natural release for 20-30 minutes. This will help prevent the beans from bursting. Drain as much liquid off of the beans as you’d like, and use, refrigerate, or freeze.
Notes
NOTE: If you use chicken broth in place of water, make sure to half the amount of chicken bouillon.
Refrigerate: 5-7 days, longer when stored in cooking liquid.
Freeze: up to 3 months. I portion them into 2 cup freezer bags to use for recipes later!
Meal Prep - Making 1 pound of beans allows me to use them for 2-3 recipes,
Nutrition
Calories: 191kcal | Carbohydrates: 34g | Protein: 13g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 18mg | Potassium: 672mg | Fiber: 14g | Sugar: 2g | Calcium: 84mg | Iron: 3mg
