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How to Cook Dried Beans in the Instant Pot {Soaked or Unsoaked!}

Do you know how to cook Instant Pot Beans? Beans are tricky in the Instant Pot, but this post will teach you how to cook both soaked and unsoaked beans in the Instant Pot. Both ways are totally doable with these useful tips.

How to Cook Dried Beans in the Instant Pot {Soaked or Unsoaked!}

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How to Cook Dried Beans in the Instant Pot

One of the things I love the most about my Instant Pot is the ability to cook unsoaked dried beans relatively quickly. My Instant Pot has transformed the way I cook dried beans. I never remember to soak beans the night before and the ability to simply omit that step is so lovely!

We eat a lot of beans here at SimplifyLiveLove. I add them to taco meat to stretch the meat, they’re a staple in my kids’ favorite taco soup, and we make a lot of refried beans for bean burritos, nachos, and more. Dried beans are frugal, healthy, and easy to make and we love them!

how to cook unsoaked dried beans in the instant pot

Cooking Time for Dried Beans in the Instant Pot

I primarily cook three different types of beans: pinto beans, black beans, and kidney beans. But I have all types of beans in my pantry and so I’m sharing this handy chart of cooking times for nine different types of beans. Soak them, or don’t soak them. That’s your call.

Bean Type Soaked Unsoaked
Black Beans 10-15 minutes 22-27 minutes
Black-Eyed Peas 5-10 minutes 10-15 minutes
Cannellini Beans 10-15 minutes 30-35 minutes
Garbanzo Beans 15-20 minutes 35-40 minutes
Kidney Beans 10-15 minutes 25-30 minutes
Lentils 12-17 minutes
Navy Beans 10-15 minutes 20-25 minutes
Pinto Beans 10-15 minutes 25-30 minutes
Split Peas 5-10 minutes

How to choose a cooking time for unsoaked dried beans

How I choose a cooking time depends primarily on my end goal for the beans. If I plan to use the beans in another recipe, meaning they will continue cooking after I take them out of the Instant Pot, I will cook them for fewer minutes. For instance, if I’m using black beans in my taco meat, I’ll cook them for around 22 minutes instead of 27. But if I’m not putting them in another recipe, I will cook them for longer in the Instant Pot so they come out softer instead of al dente. I cook pinto beans for 28 minutes, for instance, instead of 25 if I’m making refried beans.



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In addition to the beans, you’ll also need a good quality oil and salt as well. I prefer to cook with unrefined salt as regular ole table salt has been bleached and has a lot of additives that I’d rather avoid. My favorite type of salt is REAL Salt from the Great Salt Lake in Utah. I love its pretty colors and it has a nice taste and lots of healthy qualities too. There are so many different types of salt. We only use table salt for crafts.

how to cook soaked or unsoaked dried beans in the instant pot

Some things to be careful about when cooking Instant Pot beans

Make sure you do not over fill your IP when cooking beans or it will foam and boil over. While the oil helps reduce foaming, one pound of beans (2 cups) is the maximum you can cook in a 6 quart Instant Pot. I know, that saddens me too, but it’s not worth the mess to cook more. 🙁 Also, use high pressure and a natural release for best results.

How to Cook Dried Beans in the Instant Pot

How to Cook Dried Beans in the Instant Pot

Ingredients

  • 1 pound dried beans, rinsed and sorted
  • 8 cups water
  • 3 TBS oil
  • 1 tsp salt

Instructions

  1. Add ingredients to instant pot.
  2. Seal the lid and cook on high pressure for the time specified in the chart.
  3. Manually release pressure and enjoy.

Nutrition Information:

Serving Size:

1

Amount Per Serving: Calories: 859 Total Fat: 44g Saturated Fat: 6g Sodium: 2405mg Carbohydrates: 89g Sugar: 8g Protein: 34g

And that’s it, my friends, how to cook dried beans in the Instant Pot! It’s totally worth the price of the Instant Pot to me, just for the ability to cook dried beans in a relatively short amount of time! Do you cook beans in your Instant Pot? I’d love to hear if you soak them, or skip it!

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Here are the secrets to Instant Pot Beans. Cook dried beans, both soaked and unsoaked, with this handy time chart that will help you get perfect instant pot beans every time! #InstantPot #DriedBeans #InstantPotRecipes

 

Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

This recipe for Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese is simply delicious! It’s the perfect addition to any holiday meal and it makes a nice side dish for week night dinners as well. It’s not to hard to make and it’s definitely one of my favorite ways to eat brussel sprouts.
Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

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Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

If you’ve never seen brussel sprouts growing, this is what they look like. They’re basically little cabbages growing up a stalk. The picture above shows very small sprouts, and they normally grow a bit bigger.

In addition to tasting great, brussel sprouts are incredibly nutritious. They look a little like a cabbage, but taste much better in my opinion. According to Nutrition and You, they are a great source of Vitamins A, K, and C, are rich in B Complex vitamins, full of anti-oxidants, and are also a rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus. Nutrition and You mentions all kinds of  cancer fighting properties that brussel sprouts have and claim that these vegetables should be eaten on weight loss programs because they have a low glycemic value and are low in calories.

If you’d like to try brussel sprouts, I highly recommend cooking them in the following manner. NOTE – this recipe is likely NOT low in calories…because of the BACON. But truly, bacon is the key to many a person’s heart. Don’t leave it out! {But do source a high quality bacon.}

Let’s make this delicious brussel sprout side dish recipe!

First, fry up some bacon – 3-4 pieces is plenty. I use nitrate free bacon I buy at Costco. It’s YUMMY! I just use my kitchen scissors to cut up a few pieces and then cook them over medium high heat in a nice cast iron skillet.

Then, clean the brussel sprouts. Make sure you check your bacon! Don’t want to burn it…

Cut the sprouts in half and remove any outer leaves that look bad. Your bacon should be done by now. Remove it from the pan so it doesn’t burn. Reserve half the bacon grease and leave the rest in the pan.

Now, take those little brussel sprouts and put them cut side down right in all of that delicious bacon grease. And leave them alone. Let them cook like this {medium heat} for about 5 minutes.

After 5 minutes, stir up the sprouts and add a handful of pine nuts. If the pan looks a little dry, add a bit of the reserved bacon grease. After the pine nuts look nice and toasty, add the bacon bits back in and top everything off with freshly grated parmesan cheese.

 

Yield: 4-6 side dish servings

Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3-4 pieces nitrate free bacon, cut into bite sized pieces
  • 1 lb brussel sprouts, washed and halved
  • 1/4 cup pine nuts
  • 1/4 cup Parmesan cheese
  • salt & pepper to taste

Instructions

  1. Cut bacon and fry until crispy in a cast iron skillet. Drain half the bacon grease and reserve.
  2. Place halved brussel sprouts cut side down and fry in the bacon grease for about 5 minutes. Do not stir the sprouts during these first 5 minutes.
  3. Then, stir sprouts and add pine nuts. Cook 5-7 more minutes.
  4. Garnish with shredded Parmesan cheese, salt & freshly ground pepper, and enjoy!

Nutrition Information:


Amount Per Serving: Calories: 744 Total Fat: 63g Carbohydrates: 19g Protein: 39g

Would you eat these Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese? Share another favorite way to eat brussel sprouts, if you have one!

For more delicious side dish recipes, check out these posts:

Baked Camembert with Pomegranate & Hazelnuts

Easy Buttery Carrots

Green Beans w/ Garlic & Toasted Almonds

Cream Cheese & Parmesan Asparagus Spears

Pepper Jack Mashed Potatoes

 

This recipe for brussel sprouts with bacon, pine nuts & parmesan cheese is a delicious side dish - perfect for holiday meals or serving on a busy weeknight!

Salmon Street Tacos Approved by 5/6 of My Family

Salmon Street Tacos are one of my newest favorite meals. This meal can be on the table in 15 minutes and is seriously delicious!! Make sure to add it to your menu plan right now!Quick and easy recipe for delicious heart healthy salmon street tacos served with red slaw and lime cream sauce, on the table in 15 minutes!

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Salmon Street Tacos Approved by 5/6 of My Family

I’m always looking for ways to incorporate more heart healthy salmon into my family’s diet, and this recipe for salmon street tacos is approved by five out of six of us. My middle daughter, Cora, has proven to be my pickiest eater and claims she doesn’t like salmon (or anything healthy really). Honestly, I think she just won’t give it a chance. But as long as I serve it with beans, she’ll add a tiny bit of salmon to her bean burrito in an attempt to make me happy.

Salmon Street Tacos with red cabbage slaw and lime cream sauce

The rest of the family, however, thinks these salmon street tacos are delicious! These tacos are a great way to stretch salmon and are so qiuck to make. Check out the recipe below.

How to Make Salmon Street Tacos

The really great thing about this meal is that not only is it delicious, but it’s also quick to make. Seriously, in the ten minutes it takes to cook the salmon, you can have the red cabbage slaw and the lime cream sauce finished for a complete meal. It’s possible to make everything ahead of time for a quick reheat at dinner time too and the slaw actually tastes better if you give it time to absorb the flavors!

salmon street tacos

So let’s get started, shall we?

Saute the salmon in butter over medium high heat

Melt butter in your favorite skillet over medium high heat. Cover salmon with blackened seasoning mix (you can make your own with my recipe here) – only one side if the skin is still on the bottom of the fish. Place salmon skin side down in melted butter and saute for 5 minutes. Flip salmon and saute for 5 more minutes. If you want, remove the skin after you flip it and add more blackened seasoning. Remove salmon from pan, allow to cool for a few minutes, then shred with a fork and set aside.

Make the red cabbage slaw to go with the salmon street tacos
While the fish is cooking, combine all ingredients to make the red cabbage slaw. Place the slaw in the fridge to let the ingredients mingle.

make the lime cream sauce to go with the salmon street tacos
Last, make the lime cream sauce by simply combining all ingredients. If you don’t have one of these microplanes, you need one! It makes zesting citrus and grating hard cheeses a snap! Place cream sauce in the fridge so its flavors can come together too.

serve salmon street tacos with lime wedges, chopped jalapeno, and cilantro
If you have time, heat up the tortillas to make them taste even better! If you want, you can even make your own flour tortillas pretty easily with my recipe here. Serve these yummy salmon street tacos with lime wedges, chopped jalapeno, and cilantro. Enjoy!

These products make this recipe for Salmon Street Tacos a snap!

Salmon Street Tacos Approved by 5/6 of My Family

Salmon Street Tacos Approved by 5/6 of My Family

Ingredients

Salmon

Red Cabbage Slaw

  • 1/2 head small red cabbage, finely chopped
  • 1/4 cup cilantro, chopped
  • 3/4 cup thinly sliced red onion
  • 1 1/2 TBS fresh lime juice
  • 1 TBS EVOO
  • finely chopped jalapeno, to taste
  • 1/2 - 1 tsp REAL Salt

Lime Cream Sauce

  • 1/2 cup sour cream
  • 1/2 tsp finely grated lime zest
  • 2 tsp fresh lime juice

Instructions

  1. Melt butter over medium high heat. Cover salmon with blackening seasoning - only one side if the skin is still on the bottom of the fish.
  2. Place salmon skin side down in melted butter and saute for 5 minutes. Flip salmon and saute for 5 more minutes. If you want, remove the skin after you flip it and add more blackening seasoning.
  3. While the fish is cooking, combine all ingredients to make the red cabbage slaw. Place the slaw in the fridge to let the ingredients mingle.
  4. Last, make the lime cream sauce by simply combining all ingredients. Place cream sauce in the fridge so its flavors can come together too.
  5. To assemble the salmon street tacos, simply add a bit of everything to a tortilla of your choice and enjoy!

Nutrition Information:


Amount Per Serving: Calories: 1419 Total Fat: 83g Carbohydrates: 28g Protein: 133g

Yes, tacos? or No, tacos? What’s your call on street tacos? 🙂

You might also like these recipes:

Large Batch Ground Beef Taco Meat – perfect for the freezer

Homemade Blackened Seasoning

Greek Salmon Sheet Pan Dinner

Cheesy Salmon Pasta w/ Spinach & Mushrooms

Quick and easy recipe for delicious heart healthy salmon street tacos served with red slaw and lime cream sauce, on the table in 15 minutes!

Overnight Breakfast Casserole That’s Not Mushy – Perfect for Christmas Morning

Looking for an easy breakfast casserole that’s not mushy but is still delicious? I think you will like this great recipe. Because it’s prepared the night before, it’s perfect for Christmas Morning, any brunch or even breakfast for dinner!
Breakfast casserole that's not mushy

Overnight Breakfast Casserole That’s Not Mushy!

I love the ease of breakfast casseroles, but was never satisfied with them before because I think they are “mushy.” You know what I mean, right? I’m a texture gal. I can’t stand mushy textured food.

I think anything that resembles oatmeal is gross…and I have really tried to like it because I know it is so healthy and frugal – but I. Just. Can’t. Mushy stuff just doesn’t go down right. 

make ahead breakfast casserole that's not mushy

Normally, I am not a fan of the breakfast casserole because of the texture. But, I attended a baby shower where this egg casserole was served and I loved it. I’m convinced that the difference is using potatoes instead of white bread. 

Have you had those breakfast casseroles made with bread? I always find them too mushy. I was originally skeptical about trying a new breakfast casserole, but potatoes make all the difference.

Overnight Breakfast Casserole with Hash Browns

Yes, potatoes! Every time I’ve used potatoes instead of bread, I am so happy with the resulting egg bake! So if you want an easy overnight breakfast casserole that’s not mushy, this recipe is for you!

Using potatoes instead of bread was a huge aha moment for me, and I haven’t looked back.

Here’s how to make a breakfast casserole that’s not mushy. It’s perfect for Christmas morning, brunch, or quick weeknight dinner!

cook sausage for the make ahead breakfast casserole

Brown sausage and spread in lightly greased 9 X 13 dish. I use my Le Creuset 5 qt braiser. It’s nonstick, oven safe, and so pretty!

add potatoes to the breakfast casserole

Spread potatoes over sausage. Put the shredded cheddar cheese on top of the potatoes. Then, combine eggs, milk, salt, pepper in a large bowl, and pour over hash browns, sausage, and cheese.

add cheese before baking

At this point, cover and refrigerate overnight. The next morning, preheat the oven to 350 degrees. Sprinkle a little extra cheese on top, and bake uncovered at 350 degrees for 35 minutes or up to 45 minutes. Or, you can go ahead and cook it immediately too! Your call.

breakfast casserole

These tools make this breakfast casserole a snap!


Questions about this Overnight Breakfast Casserole

Can I use ham or bacon instead of the sausage?

Absolutely! You can use any type of meat you want. We prefer sausage, but cooked crumbled bacon or 2 cups of leftover ham are also delicious in this egg casserole.

Do I have to refrigerate it overnight?

No, you don’t. You can make it up and cook it right away, if you want. I like to have it made in advance, but you certainly don’t have to.

Do I have to thaw the hash browns?

This comes down to personal preference. If you thaw your hash browns first, they won’t be as soggy. If you’d like them to be even more crispy, you can cook them a little bit prior to adding the other ingredients, but I almost never do this. 

How should I thaw the hash browns?

Ideally, you will thaw the hash browns by leaving them in your fridge overnight. The day you make up this casserole, dry them off a little bit with kitchen towels before adding them to the casserole dish. You can use paper towels if you prefer, but I eliminated paper towels from my kitchen years ago and haven’t looked back. Kitchen towels work just fine. 

Why don’t you mix the cheese in with the eggs?

Adding the cheese to the casserole separate from the egg mixture helps insure a more equal distribution of cheese throughout the casserole. You can mix the cheese in with your eggs if you don’t care about that. 🙂

What type of potatoes should I use in this easy breakfast casserole?

You can buy the pre-shredded bags of potatoes –  plain potatoes or potatoes with peppers and onions are also delicious. Remember to thaw frozen hash brown potatoes before making this recipe. You can also shred your own potatoes to use in this recipe if you want. Since I grow a lot of potatoes in my garden I am always looking

for ways to use them. If you shred your own potatoes, I recommend rinsing them and squeezing as much water out of them as you can.

Grab your printable breakfast casserole recipe.

Yield: 12 servings

Egg Casserole that’s not too Mushy

Egg Casserole that’s not too Mushy

Quick and easy overnight egg casserole perfect for Christmas morning or when you have company. Made with sausage, hash browns, and farm fresh eggs, this egg bake is always a hit!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 lb. regular sausage
  • 1 lb. frozen cubed or shredded frozen potatoes
  • 6 eggs
  • 1 1/4 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 - 3 cups grated cheddar cheese

Instructions

  1. Cook the sausage in an oven proof pan and drain the fat.
  2. Combine the eggs, milk, salt, and pepper, and whisk well.
  3. When the sausage is cooked, cover with the frozen potatoes, add 2 cups cheese, then pour the egg mixture on top. Stir well.
  4. Cover the casserole and place in the fridge over night to cook in the morning.
  5. Preheat the oven to 350 the morning you want to bake it.
  6. Before you bake, add an additional cup shredded cheese, if desired.
  7. Bake for 35-45 minutes.
  8. Or, cook it immediately and enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 429 Total Fat: 32g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 174mg Sodium: 928mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 22g
Nutritional information is not always correct.

Want more delicious make-ahead breakfast recipes? Try these.

 
 
 
 Make Ahead Breakfast Casserole That's Not Mushy - 10 minute prep, 5 easy ingredients a must have recipe for brunch or breakfast for dinner.