I have been cooking pinto beans/charro beans. So delicious and healthy.
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I’ve been wanting to try an instapot — any reason not to get one at the thrift store? They seem to have a lot of them. Any tips on testing them? What functions tend to break easily, if any?
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I think the thing most likely to fail is the sealing ring. Replacements are easily obtained. But first take it out, clean it well, and replace it carefully. Often that’s enough.
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The sealing ring needs routine maintenance and replacement. The little plastic liquid collection cup is easy to get knocked off in transit. The pressure release valve can go.
So check that it heats when you plug it in, and that the lid buts don’t look broken.
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Hello–reviving this thread with a question re: cooking beans in my intsant pot. I got it at a thrift store and it’s definitely an older model (Lux60, six quart).
Has anyone found a recipe that works reliably for pinto beans, and if so, can you share? I’ve been using this one and have not been thrilled with it.
Rambling on what my issue might be
My machine doesn’t have “high” or “low” pressure; it just has pressure or no pressure. Usually when I follow this recipe, what happens is that it’s not done cooking after 30 minutes (even with natural release). So then I add more liquid and add 5 or 10 minutes. Then it dries out and then I add more liquid and cook more and it’s edible, but not great. The beans taste unevenly cooked, like some of them are dried out or not cooked enough. I suspect that my issue is that I need to add more liquid, more time, or both, and I just don’t feel up to conducting a multi-day science experiment where I chart all the different variables.
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My husband has good luck with the Rancho Gordo recommended times. Note that those beans are super fresh compared to whatever you can get at the supermarket so you might need to up the times.
Are you adding enough liquid to fully submerge the beans? I wouldn’t think more liquid would be necessary partway through.
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It submerges the beans, but not fully. Just now realizing that it’s better to have too much liquid than not enough. Like, if there’s still liquid left but they’re fully cooked, that’s a much better outcome.
Thanks for the resource!
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I find with beans I buy at the store here (not super fresh) I have to soak them for them to come out well. Once they are soaked they only take like 6-7 min in the instant pot, natural release all the way. Always more water than you think, even if they were pre-soaked, you can always drain it after
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Yep that’s the call I make too—more liquid is better, and you can drain (or use it!) later
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I do use my instant pot for beans, but I also find that they can cook unevenly. I have better results with soaked beans and extra liquid. How fresh they are does make a huge difference. I start with Amy&Jacky times and will sometimes need to go longer. Instant Pot Pinto Beans | Tested by Amy + Jacky (as an example; this website generally is very well tested)
(Cross-posted with mm29!)
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Thank you all! How long constitutes a proper soak? (I’m still a novice at this)
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I love to make really brothy pintos with cumin, red chile powder, garlic, smoked paprika, Mexican oregano, and the knorr chicken + tomato broth powder. OMG good
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I do them overnight! Just set them out in a big measuring bowl and cover with triple the amount of water (to be safe). Then rinse and cook!
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I am so excited to eat beans postpartum lol
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I wish I lived close by, I’d bring you a huge pot to enjoy postpartum!
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I usually do the quick soak method, because I don’t plan ahead well, lol. Cover the beans with water in a pot and bring them to a good rolling boil, then turn the heat off and let them sit at least an hour. Drain, put them in the instant pot with fresh water, and go from there. But otherwise, you can just cover them with water in a bowl and let them sit overnight. Anywhere from 6-12 hours will work. As an example, unsoaked beans might take 35-45 minutes (depending on the size of bean and how old they are); soaked beans would take 15-20 minutes.
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Thank you so much! Helpful info.
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Good luck!! I hope there are many well-cooked beans in your future!
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I do 1:4 beans or lentils to water unless I know those exact ones can handle 1:3. I never soak because no. I do usually use all or mostly hot water (boil a kettle) instead of cold. I’ll add a few things to the cooking water but generally cook to season afterwards for most uses (chili I’m comfortable cooking the beans in)
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Lol same… I will soak if I happen to be in a night-before planning mood, but let’s be honest
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