YIELD: 6-8 SERVINGS | PREP: 5 Min | COOK: 15 Min | TOTAL TIME: 20 Min
When pressure cooking beans, never exceed the ½ full capacity of the pressure cooker (this includes the beans and cooking liquid) and always add 1 tablespoon of fat per cup of beans to reduce foaming – tiny bubbles that can block or spray out of the valve.
- 1 tbs vegetable oil
- 1 onion, chopped
- 1 bunch cilantro (or parsley), stems and leaves divided and chopped
- ¼ tsp chipotle powder
- ½ teaspoon cumin
- 2 c dry borlotti, pinto or kidney beans, soaked overnight
- 2 c water
- 1 tsp salt
- Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is selected in the menu. Then, add the oil and sauté the onion, cilantro stems chipotle and cumin until the onions just begin to soften. Add the beans and water.
- Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 10 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and set a timer to count 10 minutes – the beans are still cooking in the residual heat of the cooker. Then, slowly twist the valve on the lid to the “Steam Exhaust” position to release any remaining pressure.
- Mash the using a potato masher to the desired consistency – they will thicken as they cool.