Instant Pot | Camellia Brand

Easy Crawfish & Red Bean Dip

user-submission — Tue, 18 Feb 2025 22:20:26 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Red Beans , soaked overnight & drained
1 box Camellia Red Bean Flavor Infusion Seasoning Mix
4 cups water
1 pound crawfish tails
2 cups shredded mozzarella
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup diced green onions, plus extra for garnish
1/2 cup diced bell peppers (red or green)
1/2 cup diced celery
1/2 small onion, finely diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
1/2 teaspoon cayenne (optional, for extra spice)
1/2 teaspoon black pepper
1 tablespoon hot sauce (like Crystal or Louisiana Hot Sauce)
1 tablespoon Worcestershire sauce
1 tablespoon butter
Juice of 1/2 a lemon

Directions:

Instant Pot Instructions: Cooking the Beans

Add soaked and drained red beans, Red Bean Flavor Infusion pack, and 4 cups of water to the Instant Pot.
Cook on HIGH pressure for 30 minutes, then natural release for 15 minutes.
Drain excess liquid, reserving ½ cup bean broth for later.

Oven Instructions: Making the Dip

Preheat oven to 350°F.
In a skillet over medium heat, melt butter and sauté onions, bell peppers, celery, crawfish, and garlic until softened (about 5 minutes).
In a food processor or blender, combine cooked beans, softened cream cheese, sour cream, mayonnaise, and the reserved bean broth. Blend until smooth.
In a large bowl, mix the blended bean mixture with sautéed veggies and crawfish, cheeses, Worcestershire sauce, Creole seasoning, hot sauce, smoked paprika, black pepper, and cayenne (if using).
Squeeze in lemon juice.
Pour into a greased baking dish and bake for 20 minutes, or until bubbly.
Garnish with green onions and serve warm with tortilla chips, French bread, or crackers.

Community Servant & Chef, Jayda Atkinson, has made her mark across various platforms, including television, books, and kitchens, all while nourishing both the hearts and stomachs of those she serves, particularly in impoverished communities. Since 2007, she has been committed to providing food and essential resources worldwide through her organization, Heartful Giving. Jayda has been featured on national platforms such as Dr. Oz, Essence Magazine, and the Food Network’s Chopped, among others. A passionate advocate for addressing food insecurity and promoting wellness, she is also the author of two books: ABCs: Feeding the Body and Spirit and the inspirational The Storm Chaser. Learn more about her efforts at JaydaAtkinson.com.

The post Easy Crawfish & Red Bean Dip first appeared on Camellia Brand.

Creole Baked White Beans

user-submission — Tue, 18 Feb 2025 20:54:23 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Great Northern Beans, soaked overnight & drained
1 box Camellia White Bean Flavor Infusion Seasoning Mix
4 cups water
1 pound ground, hot, Creole-style sausage
1 medium onion, diced
1/2 cup diced bell peppers (red & green mix)
1/2 cup diced celery
3 cloves garlic, minced
1 (15-oz.) can tomato sauce
1/2 cup dark brown sugar
1/4 cup molasses
1/4 cup yellow mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
1/2 teaspoon black pepper
1/2 teaspoon cayenne (optional)
1 tablespoon apple cider vinegar
1 cup reserved bean broth

Directions:

Instant Pot Instructions: Cooking the Beans

Add soaked and drained white beans, White Bean Flavor Infusion pack, and 4 cups of water to the Instant Pot.
Cook on HIGH pressure for 30 minutes, then natural release for 15 minutes.
Drain, reserving 1 cup of bean broth for later.

Oven Instructions: Baking the Beans

Preheat oven to 350°F.
In a large skillet, cook the ground sausage over medium heat until browned. Drain excess grease, and set cooked sausage aside.
In the sausage drippings, sauté onions, bell peppers, celery, and garlic until softened (about 5 minutes).
In a large bowl, whisk together tomato sauce, brown sugar, molasses, mustard, ketchup, Worcestershire sauce, smoked paprika, Creole seasoning, black pepper, cayenne (if using), and apple cider vinegar.
In a large baking dish, mix together the cooked beans, reserved bean broth, cooked hot sausage, sautéed veggies, and sauce.
Cover dish with foil and bake for 45 minutes; then uncover, and bake for an additional 15-20 minutes until thick and bubbly.
Let cool slightly and serve warm as a side dish or over rice.

*These beans taste even better the next day, so consider making them ahead for the best flavor!

The post Creole Baked White Beans first appeared on Camellia Brand.

Instant Pot Red Bean Soup

user-submission — Tue, 01 Oct 2024 22:58:40 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Red Kidney Beans
1 tablespoon olive oil
1 large onion, chopped
1/2 mediumgreen bell pepper, chopped
2 stalks celery, chopped
3 large cloves garlic, minced
1 (1-lb.) package Andouille sausage, sliced into 1/2″ thick rounds
4 bay leaves
1 box Camellia Red Bean Flavor Infusion seasoning mix
1 ham hock
8 cups chicken stock (or water)

For Serving:

2 cups cooked white rice, warm
3 green onions, chopped

Directions:

Soak Camellia Brand Red Kidney Beans in water overnight. Rinse, drain, and set aside.
Set a 7.5 qt. Instant Pot to the “Sauté” function, and add olive oil.
Add onion, bell pepper, celery, and garlic to the pot. Cook for about 3-4 minutes, until vegetables are softened.
Add sausage to pot, and continue to cook for an additional 2-3 minutes, until sausage is lightly browned.
Add bay leaves, Red Bean Flavor Infusion seasoning mix, and ham hock to the pot.
Stir in red beans. Add chicken stock, ensuring the beans and ham hock are fully submerged.
Lock the lid on the Instant Pot, and set the valve to the “Sealing” position. Select “Pressure Cook” and set to 30 minutes, or select the “Soup” setting (which defaults to 30 minutes of cook time).
When cook time is complete, allow the pressure to release naturally for about 15 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open Instant Pot, and check the consistency of the beans. If not yet tender, cook for an additional 5-10 minutes on high pressure. Remove ham hock if desired and shred meat, adding the meat back to the pot.
Ladle soup into bowls, and garnish each serving with a few tablespoons of cooked rice and chopped green onions.

The post Instant Pot Red Bean Soup first appeared on Camellia Brand.

Instant Pot White Bean, Cauliflower & Broccoli Soup

user-submission — Tue, 01 Oct 2024 22:57:41 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Great Northern Beans, soaked overnight and drained
1 package Camellia White Bean Flavor Infusion seasoning mix
½ cup finely chopped vegetables (a mixture of onion, bell pepper, and celery)
2 ½ cups shredded carrots, setting aside ½ cup for garnish
2 pounds potatoes (about 4-5 small russet potatoes), peeled & diced
6 cups vegetable broth
1/2 cup nutritional yeast
1 (12-oz.) bag frozen broccoli
1 (12-oz.) bag frozen cauliflower florets
2 teaspoons turmeric powder
1 cup full-fat coconut milk (unsweetened)
Extra virgin olive oil

Directions:

Set Instant Pot to the “Sauté” function, and add 1-2 tablespoons olive oil to the pot. Add the chopped vegetables and 2 cups shredded carrots. Sauté for about 2 minutes, until vegetables are slightly softened.
Add diced potatoes, white beans, vegetable broth, White Bean Flavor Infusion seasoning mix, and nutritional yeast to the Instant Pot. Stir well to combine.
Lock the lid on the Instant Pot, and set the valve to the “Sealing” position. Select “Pressure Cook” and set to 10 minutes, or select the “Soup” setting and set to 10 minutes.
When cook time is complete, quickly release pressure by carefully turning the valve to “Venting”. Make sure all pressure is released.
Remove lid and add frozen broccoli and cauliflower florets to pot. Lock the lid again, and select “Pressure Cook” for an additional 2 minutes. Quickly release pressure by carefully turning the valve to “Venting”.
Remove lid and stir in coconut milk. Turn off Instant Pot.
Serve hot, garnished with additional shredded carrots.

The post Instant Pot White Bean, Cauliflower & Broccoli Soup first appeared on Camellia Brand.

Kid-Friendly Instant Pot Pasta Fagioli

user-submission — Tue, 20 Sep 2022 16:07:56 +0000

Ingredients:

1 cup dried Camellia Brand Great Northern Beans
1 cup dried Camellia Brand Red Kidney Beans, diced
1 pound cloves mild ground Italian sausage
1 yellow onion, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth, cooled
1/2 jar Smooth Tomato Sauce
3 celery ribs, chopped
1 cup carrots, chopped
1 tablespoon kosher salt, plus more to taste
2 teaspoons Italian seasoning
2 cups cooked Dagostino Fleur de Lis Shaped Pasta
Fresh chopped basil, for garnish (optional)
Shaved Parmesan cheese, for garnish (optional)

Directions:

Rinse and sort beans. Cover and soak beans in water for at least 4 hours or overnight.
Preheat the inner pot of an electric pressure cooker using the Sauté setting on Normal.
Add ground sausage and break up the meat with a spatula, stirring occasionally. Continue cooking until sausage is browned, about 6-8 minutes.
Add onions and garlic and continue cooking until the onions are softened and translucent, about 5 minutes more.
Drain water off soaked beans and add beans to the pressure cooker.
Add chicken broth, tomato sauce, celery, carrots, salt, and Italian seasoning.
Lock the lid of the pressure cooker in place, and set the steam vent to Seal.
Select Pressure Cook (Manual), and cook for 15 minutes on High Pressure.
Press Cancel and allow pressure to release naturally before carefully removing the lid.
Stir cooked pasta into soup.
Season to taste, and top with fresh chopped basil and Parmesan cheese, if preferred.

Krysten is a Maryland-based recipe developer and photographer. She is also one-half of the popular food blog, Cooks with Soul, where she and her husband, Marrekus, publish recipes and digital content. When she’s not busy with her food blog and photography business, she works part-time as a behavior analyst with kids who have autism and related disorders. Krysten is a mom of three and a self-proclaimed cheer mom, football mom, and special needs parent.

The post Kid-Friendly Instant Pot Pasta Fagioli first appeared on Camellia Brand.

Pinto Bean Chili Nachos

Julie Koppman — Thu, 25 Aug 2022 19:42:58 +0000

Ingredients:

1 large bag tortilla chips
1-2 cups prepared Instant Pot Pinto Bean Chili, warmed
1-2 cups shredded Cheddar cheese
1 cup halved grape tomatoes
½ cup chopped fresh cilantro
½ cup chopped green onions
1 avocado, pitted and diced
sour cream

Directions:

Preheat oven to broil.
Spread a single layer of tortilla chips on a sheet pan, and top evenly with dollops of prepared chili and a layer of shredded cheese.
Add another layer of tortilla chips, more dollops of chili, and more cheese.
Place sheet pan under broiler and cook for a minute or two, until cheese is melted and bubbly. Watch carefully, so as not to burn.
Remove nachos from oven, and sprinkle with grape tomatoes, cilantro, green onions, and avocado.
Add a few generous dollops of sour cream, so that nachos can be pulled apart and dipped into the sour cream.

The post Pinto Bean Chili Nachos first appeared on Camellia Brand.

Pinto Bean Chili Burrito Bowl

Julie Koppman — Thu, 25 Aug 2022 19:39:45 +0000

Ingredients:

Prepared Instant Pot Pinto Bean Chili, warmed
Hot cooked rice or quinoa
Grape tomatoes
Avocado slices
Chopped green onions
Prepared Buttermilk Cornbread, warmed

Directions:

For each bowl, ladle warm chili over rice.
Serve with grape tomatoes, avocado slices, a sprinkling of chopped green onions, and a side of cornbread.

The post Pinto Bean Chili Burrito Bowl first appeared on Camellia Brand.

Pinto Bean Chili with Buttermilk Cornbread

Julie Koppman — Thu, 25 Aug 2022 19:38:57 +0000

Ingredients:

Prepared Instant Pot Pinto Bean Chili
Prepared Buttermilk Cornbread

Directions:

Serve chili and cornbread together for a delicious weeknight meal or at a Gameday gathering.

The post Pinto Bean Chili with Buttermilk Cornbread first appeared on Camellia Brand.

Instant Pot Creole Red Beans

Aimee Bussells — Wed, 27 Oct 2021 18:47:59 +0000

Ingredients:

1 package Camellia Brand Red Bean Flavor Infusion
1 (1-pound) package Camellia Brand Red Kidney Beans, rinsed and sorted
3-5 cups water
Cooked rice

Directions:

Add 1 pound Camellia Brand Red Kidney Beans, rinsed and sorted, to the Instant Pot.
Stir in Red Bean Flavor Infusion and enough water to cover beans (about 3-5 cups).
Set to 40 minutes at high pressure.
Allow the pressure to release naturally for 20 minutes.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the Red Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Instant Pot Creole Red Beans first appeared on Camellia Brand.

Texas Honey Air Fryer Chickpeas

Amanda Ladner — Mon, 21 Jun 2021 15:42:49 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzos Beans
Cooking spray oil
5-7 cups water
1 tablespoon sugar
1 tablespoon cinnamon
1 tablespoon honey

Directions:

Rinse garbanzo beans, also know as chickepeas, thoroughly. Add water and beans to Air Fryer or Instant Pot.
Set Instant Pot on high pressure for 35 minutes, close valve and start.
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to vent.
Allow chickpeas to cool, then drain. Set aside 2 cups of the cooked garbanzos. (Store the remainder in a sealed container in the fridge for up to 4 days or freeze for up to 6 months.)
In a bowl, combine the 2 cups of cooked garbanzos with the sugar, cinnamon and honey. Mix well.
Heat the air fryer to 400ºF, add the 2 cups cooked garbanzos and set timer to cook for 12 minutes.
Halfway through, at 6 minutes, open the air fryer, spray beans with cooking spray, and shake.
Close and resume cooking for remaining 6 minutes.
Transfer to bowl and enjoy them on their own or use them as toppings on your favorite ice cream

The post Texas Honey Air Fryer Chickpeas first appeared on Camellia Brand.

Spicy New Orleans Air Fryer Chickpeas

Amanda Ladner — Mon, 21 Jun 2021 15:42:39 +0000

Ingredients:

1 (1-pound) package Camellia Garbanzos
Cooking spray oil
5-7 cups water
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon thyme

Directions:

Rinse garbanzo beans, also called chickpeas, thoroughly. Add water & garbanzos to Instant Pot or Air Fryer.
Set Instant Pot on high pressure for 35 minutes, close valve and start.
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to vent.
Allow the beans to cool, then drain. Set aside 2 cups of the cooked garbanzos. (Store the remainder in a sealed container in the fridge for up to 4 days or freeze for up to 6 months.)
Make seasoning mixture: In a small bowl, combine paprika, salt, cayenne pepper, thyme and garlic powder.
Heat the air fryer to 400ºF, add the 2 cups cooked garbanzos and set timer to cook for 12 minutes.
Halfway through, at 6 minutes, open the air fryer, spray beans with cooking spray, and shake.
Close and resume cooking for remaining 6 minutes.
Transfer garbanzo beans to a bowl and sprinkle with half of the seasoning mixture, mixing to coat completely.
Transfer back to air fryer and cook for an additional 3 minutes at 400ºF.
Transfer back to bowl and mix in the remaining seasoning mixture while the beans are still hot.
Serve as a snack or use as a crunchy topping for salads

The post Spicy New Orleans Air Fryer Chickpeas first appeared on Camellia Brand.

Instant Pot Pinto Bean Chili

Amanda Ladner — Mon, 26 Apr 2021 22:01:12 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
4 cups water
2 tablespoons oil
1 large onion, diced
1 orange bell pepper, diced
3 cloves garlic, chopped
1 pound ground turkey or beef
1/2 teaspoon kosher salt
2 tablespoons chili powder
1 teaspoon cumin
1-2 teaspoons smoked paprika
1 teaspoon oregano
1 (14-ounce) can fire-roasted diced tomatoes
2 tablespoons tomato paste
3 1/2 cups chicken broth
Hot sauce

Optional toppings:

shredded cheddar cheese, sour cream or Greek yogurt, green onions, jalapenos, and avocado

Directions:

Rinse and sort beans.
Add beans and 4 cups water to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Use the Manual mode, and set to 5 minutes at high pressure. (While beans are quick-soaking, chop veggies and measure spices.)
When the timer beeps, allow pressure to release naturally for 12 minutes. Then, carefully turn the valve to venting. Uncover, drain beans, and set aside. Wipe clean the bottom of the Instant Pot, and put it back into place.
Press the Sauté button and add oil. Add chopped onion and bell pepper, and cook till soft. Stir in chopped garlic.
Add ground turkey or beef and sauté, breaking up the meat with a spoon and cooking until no longer pink. Scrape up any browned bits at the bottom of the pot. Press cancel to turn off the Sauté function.
Add salt and spices, and stir well.
Add drained beans, diced tomatoes, tomato paste, and chicken broth. Stir well.
Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode, and set to 20 minutes at high pressure.
When the timer beeps, allow pressure to release naturally for 20 minutes. Then carefully turn the valve to venting.
Uncover and stir. Season to taste, and add hot sauce if desired.
Serve hot with optional toppings.

The post Instant Pot Pinto Bean Chili first appeared on Camellia Brand.

Red Kidney Rajma

user-submission — Tue, 12 Jan 2021 17:50:23 +0000

Ingredients:

1 1/2 cups Camellia Brand Red Kidney Beans, rinsed and drained (no soaking required)
3 cups water
1 medium onion, chopped
1 cup coarsely chopped tomato
2 pitted whole dates
5 cloves garlic, chopped
1 tablespoon ground coriander
1 teaspoon salt (kosher or sea salt)
1 (1 inch) knob of ginger, minced or grated
2 teaspoons cumin
1 teaspoon tumeric
1 teaspoon garam masala
1 serrano or jalapeno peper, whole optional
1/2 cup honey cream (or a non dairy option such as coconut cream)
1 lime, juiced
1/4 cup chopped cilantro
Hot cooked rice, for serving
Pita or naan bread, for serving

Directions:

In a pressure cooker, add beans, water, onion, tomato, dates, garlic, coriander, salt, ginger, cumin, turmeric, garam masala and whole pepper and stir well.
Set to high pressure for 45 minutes (or use the BEANS setting if available) and press START.
After cooking, allow cooker to remain sealed until pressure comes down naturally.
Carefully remove lid and remove the pepper, if using.  Stir in the cream, lime juice and cilantro. Turn on the KEEP WARM setting for 10 minutes, then stir well. For a thicker dal, turn on the SIMMER or SAUTE feature and heat until desired thickness is reached. For a creamier consistency, mash some beans with a spoon against the side of the pot.
Serve over cooked rice with pita or naan.

Cooking Tips:

Leave out the pepper if you don’t want any extra heat. It’s just floating in there and is removed after the cook time, so it doesn’t really make it fiery.
I mentioned Camellia red beans because they’re the perfect bean. Camellia beans are rated higher than the top governmental standard for beans. The growers set aside the best beans for Camellia. I’ve eaten them all my life and they are always creamy, never old and hard. You almost don’t even have to rinse them they’re so clean. I have never found a rock or stone in any Camellia brand beans. So just saying, if you can find them at your local store, buy them.

Jaxx Drinkwater, The Bearded Hiker, is a native of the Gulf Coast. He spends his time laying on the sands of the coast beaches, traipsing through wooded trails and creating delicious recipes on YouTube, jaxx drinkwater, and his blog, thebeardedhiker.com

The post Red Kidney Rajma first appeared on Camellia Brand.

Instant Pot New Orleans-Style White Beans

Aimee Bussells — Wed, 01 Apr 2020 21:04:50 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
1/2 pound ham or seasoning meat, chopped
5 cups water or broth
Salt and pepper to taste

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add oil to pot. Add onion and garlic, and sauté for 2 minutes. Add chopped ham or seasoning meat, and sauté another 1-2 minutes.
Add beans and water or broth to the pot. Stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button (or use Manual mode and set to 30 Minutes).
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt and pepper to taste.
Serve with hot cooked rice.

Tips:

If after cooking, beans are soft but there’s too much liquid remaining, use Sauté mode and cook, mashing beans in pot, till thickened.
If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot New Orleans-Style White Beans first appeared on Camellia Brand.

Pantry Red Beans & Rice

Julie Koppman — Thu, 26 Mar 2020 21:12:20 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 tablespoon onion powder or dried minced onion
3 teaspoons garlic powder or dried minced garlic
2 bay leaves
2 teaspoons dried thyme
6 cups chicken broth, or 6 cups boiling water blended with 6 bouillon cubes
1 tablespoon smoked paprika
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
1-3 tablespoons oil
Hot cooked rice

Directions:

Rinse and sort beans.
Add first 7 ingredients to the Instant Pot, and stir well. Twist to lock the lid, and turn the valve to sealing.
Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid.
Add oil, stir well, and mash some beans against the side of the pot. This will help make the beans creamy.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.
* If there’s too much liquid left in the pot after cooking, turn on Sauté mode and simmer for a few minutes so that excess liquid evaporates.

The post Pantry Red Beans & Rice first appeared on Camellia Brand.

Instant Pot White Bean Chili

Aimee Bussells — Tue, 10 Mar 2020 17:08:34 +0000

Ingredients:

1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1 (4.5-ounce) can chopped green chiles
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
½ teaspoon Kosher salt
1 (1-pound) package Camellia Brand Great Northern Beans
6 cups chicken broth
1 pound boneless, skinless chicken thighs
1 ½ cups frozen corn kernels
Salt and pepper to taste
Optional toppings: chopped fresh cilantro, green onions, avocado and shredded cheddar cheese

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add oil. Add chopped onion and sauté till soft. Stir in garlic, green chiles, cumin, smoked paprika, and chipotle chili powder.
Add beans, broth, and chicken. Stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 40 minutes at high pressure.
When the timer beeps, allow pressure to release naturally for at least 20 minutes. Then, carefully turn the valve to venting.
Remove lid. Stir well and remove any large chunks of chicken. Shred chicken and add back into the pot.
Stir in frozen corn. Add salt and pepper to taste.
Serve hot with optional toppings.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.

The post Instant Pot White Bean Chili first appeared on Camellia Brand.

Easy Instant Pot Red Beans & Rice

Aimee Bussells — Tue, 10 Dec 2019 17:54:03 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 smoked ham hock or ½ pound chopped ham or your favorite seasoning meat
2 cups pre-chopped trinity (onions, celery, bell pepper)
2 teaspoons garlic powder
6 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning to taste
Hot cooked rice

Directions:

Rinse and sort beans.
Put the beans, ham hock or seasoning meat, pre-chopped trinity, garlic powder, and water or broth in the Instant Pot. Twist to lock the lid, and turn the valve to sealing.
Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
Add salt, pepper, and Creole seasoning to taste.
Serve over hot cooked rice.

The post Easy Instant Pot Red Beans & Rice first appeared on Camellia Brand.

Instant Pot Butter Beans & Hog Jowls

user-submission — Mon, 01 Apr 2019 21:05:52 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
1 ham bone
1 (4-ounce) hog jowl, diced
1 yellow onion, chopped
2 cloves garlic, minced
1 dried red chili pepper
5 cups water
1 teaspoon salt, to taste
1/4 teaspoon freshly ground black pepper, to taste

Directions:

Rinse and sort beans.
Put the beans, ham bone, hog jowl, onion, garlic, dried red chili pepper and water in the Instant Pot. Stir. Twist to lock the lid, and turn the valve to sealing.
Use Manual mode to cook at high pressure for 30 minutes. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. Salt and pepper to taste.
Serve hot.

Tips:

If after cooking, beans are soft but there’s too much liquid remaining, use Sauté mode and cook till thickened.
If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to “sealing.” Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

Note from the author:

Hog jowl comes from the cheek area of the hog and is usually found in the pork section of your grocery, next to the ham, or at a butcher shop. Although it tastes similar to bacon, it has a texture that remains firm during long cooking times. You can use it fresh, cured, or smoked to add richness and flavor to any pot of beans, peas, or greens.

The post Instant Pot Butter Beans & Hog Jowls first appeared on Camellia Brand.

Instant Pot New Orleans-Style Blackeye Peas

Aimee Bussells — Mon, 01 Apr 2019 21:05:19 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
2 tablespoons vegetable oil
1 pound pickled pork, cubed to ½ inch
1 large onion, chopped
1 large green bell pepper
3 stalks celery, chopped
4 cloves garlic, chopped
1 tablespoon tomato paste
5 cups lightly salted water or chicken broth
2 bay leaves
Salt, pepper and/or hot sauce, to taste
Hot cooked rice
Cornbread or hot buttered French bread
1 bunch green onions, sliced

Directions:

Rinse and sort peas.
Press the Sauté button on the Instant Pot, and add the oil. Add pickled pork and sauté 5 minutes or until browned. Remove pickled pork to a paper-towel lined plate and reserve.
Add onions, bell pepper, celery, garlic and tomato paste to Instant Pot, and sauté until vegetables are soft.
Add pickled pork back to the pot, along with blackeye peas, water or broth, and bay leaves. Stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button, or use the Manual mode and set to 30 Minutes.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. If a creamier texture is desired, and use the back of a spoon or potato masher to mash peas to desired consistency. Adjust seasonings to taste.
Serve over hot cooked rice with cornbread or hot buttered French bread. Garnish with chopped green onions.

Tips:

If after cooking, peas are soft but there’s too much liquid remaining, use Sauté mode and cook till thickened.
If peas are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot New Orleans-Style Blackeye Peas first appeared on Camellia Brand.

Instant Pot Lima Beans & Greens Soup

Aimee Bussells — Mon, 01 Apr 2019 21:05:05 +0000

Ingredients:

1 (1-pound) package Camellia Brand Large Lima Beans
2 tablespoons olive oil
2 cups chopped onion (options: white, red, leeks, shallot or any combination)
2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
3 cloves garlic, chopped
8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
1/4 teaspoon crushed red pepper flakes
3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
1 teaspoon salt or to taste
1/4 teaspoon pepper

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add the oil. Add chopped onion and vegetables, and sauté until soft. Add garlic, and sauté 1 minute more.
Add broth, beans and red pepper flakes; stir well.
Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 30 Minutes.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. Set to Sauté mode, and stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
Serve hot.

Tips:

If after Step 5, beans are not soft enough, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Then continue with Step 6.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot Lima Beans & Greens Soup first appeared on Camellia Brand.

Instant Pot Refried Beans

Aimee Bussells — Mon, 01 Apr 2019 21:04:28 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
1 tablespoon olive oil
1 yellow onion, roughly chopped
1/2 jalapeño, seeded and chopped
2 tablespoons finely chopped garlic
1/4 teaspoon ground cumin
6 cups water or no-sodium broth
Salt, pepper, and ground cumin to taste
Shredded Mexican-blend cheese (optional)

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add the oil. Add onion and jalapeño, and sauté for 1-2 minutes. Add garlic and sauté for 1 minute.
Add the beans, cumin, and water or broth to the Instant Pot. Stir well. Twist to lock the lid, and turn the valve to sealing.
Use Manual mode to cook at high pressure for 45 minutes. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid and stir well. Add salt, pepper and additional cumin to taste.
Strain beans and reserve excess liquid. Mash or process the beans, adding the reserved liquid as needed to attain desired consistency.
Serve hot, topped with cheese.

Tips:

If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot Refried Beans first appeared on Camellia Brand.

Instant Pot South-Louisiana Style White Beans & Rice

Aimee Bussells — Mon, 01 Apr 2019 21:04:10 +0000

Ingredients:

2 tablespoons olive oil, separated
1 pound smoked or Andouille sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 large stalk celery, chopped
2 cloves garlic, minced
1 (1-pound) package Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
5 cups water
1/4 teaspoon cayenne
1 bay leaf
Salt & pepper, to taste
Creole seasoning, to taste
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped green onions, plus extra for garnish
Hot cooked rice

Directions:

Rinse and sort beans.
Press the Sauté button on the Instant Pot, and add 1 tablespoon oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add another tablespoon of oil to the Instant Pot. Add onions, bell pepper, celery, and garlic to pot. Sauté till soft and translucent.
Add cooked sausage back to the pot, along with the beans, water, cayenne, and bay leaf. Stir well.
Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button, (or use Manual mode and set to 30 Minutes).
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, pepper, and Cajun seasoning to taste.
Just before serving, remove bay leaf and stir in fresh parsley and green onions. Serve over hot cooked rice, with additional fresh parsley and green onions as garnish.

Tips:

If after cooking, beans are soft but have too much liquid remaining, use Sauté mode and cook, mashing beans in pot, till thickened.
Firm sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking. Then use Sauté mode, cooking for a few minutes more, so the flavors blend.
If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot South-Louisiana Style White Beans & Rice first appeared on Camellia Brand.

Instant Pot White Beans

Aimee Bussells — Thu, 10 May 2018 20:29:50 +0000

Ingredients:

1 (1-lb.) bag Camellia Brand Great Northern Beans, rinsed and sorted
1 tablespoon onion powder
2 teaspoons garlic powder
1-2 teaspoons salt
1 bay leaf
6 cups unsalted vegetable broth, chicken broth, or water

Directions:

Add all ingredients to the Instant Pot.
Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button (or set to 30 Minutes).
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.
Enjoy cooked beans over rice, or use as you would canned beans. If not using right away, store beans along with any excess liquid, in an airtight container in the refrigerator up to one week, or freeze for up to 6 months.

Instant Pot Beans Cooking Tips:

Just as with the stovetop, there’s no need to soak beans before cooking them in the Instant Pot.
As you’re preparing your ingredients, plug in the Instant Pot, and press the Sauté button. This will allow it to pre-heat, helping it to come to full pressure faster once you’ve selected Beans/Chili mode. After you’ve added your ingredients and locked the lid, press Off to end Sauté mode. Then, select Beans/Chili mode.
If you prefer a slightly firmer bean texture, use the Manual mode and set the timer for anywhere from 25-27 minutes. Choosing the Beans/Chili mode cooks the beans for 30 minutes and is a no-brainer, but finding your perfect cooking time/texture is a personal preference that benefits from some experimenting.
The general rule of thumb is 4 cups of liquid for every 1 cup of beans, but again, you can experiment for personal preference. As long as your beans are covered by at least 1 inch of liquid, you’re good.
When cooking beans, never fill the Instant Pot more than halfway full. Beans and grains expand and need the space to do so.
As noted in the recipe, it’s important to allow the pressure to release naturally for at least 20 minutes before turning the valve to venting.

The post Instant Pot White Beans first appeared on Camellia Brand.

Instant Pot New Orleans-Style Red Beans and Rice

Aimee Bussells — Mon, 16 Apr 2018 20:42:21 +0000

Ingredients:

1 tablespoon oil
1 pound smoked sausage, sliced
1/4 stick of butter
2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
1 clove garlic, chopped
1 (1-pound) package Camellia Brand Red Kidney Beans
6 cups water
1 bay leaf
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice

Directions:

Rinse and sort red kidney beans.
Press the Sauté button on the Instant Pot, and add oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add 1/4 stick butter to Instant Pot, along with chopped seasoning blend and garlic, and cook until onions turn soft and clear.
Add the kidney beans into the Instant Pot along with the cooked sausage, water, and bay leaf. Stir.
Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Manual button and set to 40 minutes at high pressure.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, pepper, and Cajun seasoning to taste.
Serve over hot cooked rice.

Instant Pot Red Beans & Rice Tips:

Firm smoked sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking.
No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

The post Instant Pot New Orleans-Style Red Beans and Rice first appeared on Camellia Brand.

Instant Pot Pinto Beans & Ham Hocks

Aimee Bussells — Mon, 16 Apr 2018 20:41:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Pinto Beans
1 large smoked ham hock
1 large yellow onion, finely chopped
2 large cloves garlic, minced
2 dried red chile peppers, or ¼ teaspoon red chile flakes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups water or chicken broth
1 bunch green onions, chopped

Directions:

Rinse and sort pinto beans.
Add ham hock & beans to Instant Pot with onion, garlic, chiles, salt, pepper, and water or broth. Twist to lock the lid, and turn the valve to sealing.
Cook at high pressure 40 minutes, and then let the pressure release naturally for 20 minutes.
Turn the valve to venting. Unlock lid, and remove ham hocks with tongs. Discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
If desired, to make beans creamier, put a ladle or two into a small bowl, and mash with a potato masher or fork. Stir back into the pot. Serve sprinkled with green onions.

Instant Pot Pinto Beans Cooking Tips:

Refrigerate beans overnight. The next day, the liquid will have thickened, and fat can be removed from the surface.
Reheat beans by the bowlful in the microwave, or in a saucepan on top of the stove over medium heat until steaming.
Freezes well.

Recipe adapted from the stovetop version featured in the cookbook Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

The post Instant Pot Pinto Beans & Ham Hocks first appeared on Camellia Brand.

Instant Pot Baby Lima Bean Soup

user-submission — Mon, 15 Jan 2018 23:52:10 +0000

Ingredients:

1 lb Camellia Baby Lima Beans
1/2 butternut squash, cubed
1 cup pearl barley
1/4 cup avocado oil
3-6 cups vegetable broth
1 yellow onion, diced
salt to taste
pepper to taste
lemon pepper to taste

Directions:

Sauté squash and onion in oil until lightly browned. Add squash, onion, and remaining ingredients to an Instant Pot for 45 minutes. Release pressure and stir until smooth consistency.

Victoria Alvarez is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Instant Pot Baby Lima Bean Soup first appeared on Camellia Brand.

White Bean, Sausage and Tortellini Soup

Aimee Bussells — Tue, 14 Nov 2017 15:50:11 +0000

Ingredients:

2 teaspoons olive oil
1 pound Italian turkey sausage, removed from casing
1 onion, chopped (about 1 cup)
1 cup chopped fennel
1 (1-pound) package Camellia Brand Great Northern Beans
4 cups vegetable broth
6 cups water
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 (9-ounce) package fresh cheese tortellini
1/2 cup grated Parmesan cheese
1/4 cup lemon juice
5 ounces baby arugula
Fresh basil, chopped

Directions:

Rinse and sort beans.
Press sauté on your Instant Pot or multi cooker, and add olive oil. Add the sausage and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
Add the onion and fennel, and sauté for 2 minutes.
Add the beans, broth, water, oregano and pepper. Place the lid on the pot and lock.
Turn off sauté, and put on high pressure; cook for 30 minutes. Release steam and remove the cover.
Turn on sauté, and bring the mixture to a slight boil. Return the sausage to the pot, add the tortellini and cook, stirring occasionally until just cooked through, about 5 minutes.
Turn off the heat. Stir in the Parmesan and lemon juice.
Place a handful of arugula in a soup bowl. Ladle in 1 1/2 cups soup. Top with fresh chopped basil.

The post White Bean, Sausage and Tortellini Soup first appeared on Camellia Brand.

Instant Pot Chicken Tinga & Black Bean Tacos

Aimee Bussells — Mon, 16 Oct 2017 22:00:23 +0000

Ingredients:

1 (14 ounce) can whole tomatoes
1/2 cup jarred salsa verde
1-2 tablespoons Tabasco chipotle pepper sauce
1/4-1/2 onion, roughly chopped
3 garlic cloves, roughly chopped
1/2 teaspoon cumin
1/2 teaspoon dried oregano
Pinch of salt
2 pounds chicken tenderloins
Salt and pepper to taste
1 bay leaf
Cooked Instant Pot Camellia Brand Black Beans
Small corn or flour tortillas
Chopped white onion
Chopped fresh cilantro
Chopped radishes
Lime wedges

Directions:

Add the first 8 ingredients to a blender or food processor and blend until mixture is smooth.
Place the chicken in bottom of Instant Pot, sprinkle with salt and pepper, and pour tomato mixture over chicken. Add bay leaf and stir to combine.
Cover, twist to lock the lid, and turn the valve to sealing. Select Manual mode for high pressure and set for 10 minutes. Once time is up, let the pressure release naturally for 5 minutes, then turn valve to venting.
Open lid and remove bay leaf. Use two forks to shred the chicken in the pot.
Warm tortillas by wrapping in aluminum foil and heating in a 350° oven for 15-20 minutes (while chicken is cooking in the Instant Pot). Or, heat individual tortillas over a gas burner flame, using tongs to flip and slightly char each side.
Add shredded chicken and cooked black beans to warm tortillas, along with additional chopped onion, cilantro, radishes and fresh squeezed lime juice.

Recipe adapted from paleOMG.

The post Instant Pot Chicken Tinga & Black Bean Tacos first appeared on Camellia Brand.

Instant Pot Navy Beans

Amanda Ladner — Sun, 20 Aug 2017 16:36:17 +0000

Ingredients:

2 tablespoons olive oil
3 links smoked sausage, (cut into bite size pieces)
¼ onion, diced
½ green bell pepper, diced
1 (1-pound) package Camellia Navy Beans

1 handful parsley, roughly chopped
4 cups water
1 quart organic chicken stock
Slap Ya Mama seasoning, to taste
Smoked paprika, to taste
Garlic powder, to taste

Directions:

Press the SAUTE button on Instant Pot and add olive oil.
Once heated, add sausage and brown on both sides, stirring often, about 10 minutes/
Push browned sausage to one side and add onion and bell pepper. Stir and cook until glistening, about 5-8 minutes, then stir sausage, onions and bell peppers together.
Add beans, chicken stock and water and stir.
Place lid on and lock and seal.
Set PRESSURE COOKER option on high for 1 hour and 5 minutes.
When done, carefully unlock seal valve to remove pressure, then open lid and stir contents.
Add smoked paprika, Slap Ya Mama seasoning and garlic powder to taste.
Cook, uncovered, on BEANS/CHILI setting for an additional 15-20 minutes, stirring often to avoid sticking. (Temperatures may vary with different brands of pressure cooker.)
Serve over rice with a side of cornbread.

Angie Dumas is a Lifestyle & Food Blogger and Recipe Developer. Angie started out as a food writer doing restaurant reviews and now develops recipes for brands on her website. She loves creating new recipes, reviewing products, spending time with family, traveling and seeing the world!

The post Instant Pot Navy Beans first appeared on Camellia Brand.

Instant Pot Black Beans

Aimee Bussells — Wed, 07 Jun 2017 15:16:28 +0000

Ingredients:

1 (1-lb.) bag Camellia Brand Black Beans, rinsed and sorted
1 tablespoon onion powder
2 teaspoons garlic powder
1-2 teaspoons salt
1 bay leaf
6 cups unsalted vegetable broth, chicken broth, or water

Directions:

Add all ingredients to the Instant Pot.
Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button.
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.
Enjoy cooked beans over rice, or use as you would canned beans. If not using right away, store beans along with any excess liquid, in an airtight container in the refrigerator up to one week, or freeze for up to 6 months.

Instant Pot Tips for cooking beans and saving even more time:

Just as with the stovetop, there’s no need to soak beans before cooking them in the Instant Pot.
As you’re preparing your ingredients, plug in the Instant Pot, and press the Sauté button. This will allow it to pre-heat, helping it to come to full pressure faster once you’ve selected Beans/Chili mode. After you’ve added your ingredients and locked the lid, press Off to end Sauté mode. Then, select Beans/Chili mode.
If you prefer a slightly firmer bean texture, use the Manual mode and set the timer for anywhere from 25-27 minutes. Choosing the Beans/Chili mode cooks the beans for 30 minutes and is a no-brainer, but finding your perfect cooking time/texture is a personal preference that benefits from some experimenting.
The general rule of thumb is 4 cups of liquid for every 1 cup of beans, but again, you can experiment for personal preference. As long as your beans are covered by at least 1 inch of liquid, you’re good.
When cooking beans, never fill the Instant Pot more than halfway full. Beans and grains expand and need the space to do so.
As noted in the recipe, it’s important to allow the pressure to release naturally for at least 20 minutes before turning the valve to venting.

The post Instant Pot Black Beans first appeared on Camellia Brand.