I made beans today.
I threw 1/2 an onion, a double handful of chopped celery, some olive oil, butter, chopped garlic, salt and pepper into my instant pot and hit sauté until it started to sizzle and smelled nice. Then added roughly 4 cups of dried beans and slightly less than twice as much stock. I usually use homemade stock and a mix of black, white, small red, and pinto beans but it works with bouillon and one kind of bean too... They are currently cooking at high pressure for 120 minutes.
Notes:
1) For beans of refried consistency its necessary to cook for an extra 30-60 minutes.
2) Make sure the seal of the instant pot is clean if you do a second round of cooking. Even a slow pressure leak can result in the beans burning to the bottom of the pot.
3) It's been a long time since I've measured the oil and butter, maybe 1/2 a tablespoon of each per cup of beans... 6 cups of beans is about the max in my instant pot.
