I always have canned beans in my pantry, but if you want beans with the most flavor, you want to cook them yourself. Making beans from scratch requires a little more time and prep work, but thanks to the instant pot they will cook in minutes instead of hours with maximum flavor. I like to serve these instant pot braised beans with kale alongside some crusty bread for the perfect simple meal, but they’re also a great side dish. For my kids I wrap the beans into a tortilla and add some cheese for a little bean burrito. I’ve learned that my kids will eat just about anything wrapped in a tortilla with cheese!
How to Make Beans in the Instant Pot:
- The first step is that you’ll need to soak your beans for 8 hours or overnight. I know this requires a little bit of prior planning, but it’s worth it!
- Add your aromatics to the instant pot. Since you’re cooking your beans from scratch, this is the perfect opportunity to infuse them with flavor. Shallots and garlic are sautéed in olive oil or butter before adding thyme, rosemary, lemon zestand bay leaves for maximum flavor
- Let your instant pot do the work! Beans normally have to simmer for at least an hour on the stove, but in the instant pot they are ready in just 12 minutes.
- After cooking, switch to the sauté function and add kale and a squeeze of lemon juice.
- Serve with some crusty bread or as a side dish for a larger meal. For me, I like these braised beans all by themselves!
These braised beans with kale are the perfect Lenten friendly meal, and perfect for anyone who wants to enjoy a hearty, protein-packed meal that doesn’t have any meat. Sometimes I also like to add some sautéed mushrooms or caramlized onions to the top of this dish, but truly it’s perfect as is. Don’t be intimidated by making beans from scratch, they are so easy to make and are so flavorful, you’ll have this recipe on repeat in your house too.
- 1 lb. navy beans
- 2 tbsp. butter or olive oil
- 2 shallots, finely chopped
- 5 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp. dried ground thyme
- 2 tsp. chopped fresh rosemary
- 2 bay leaves
- Zest and juice of 1 lemon
- 1 tsp. salt
- ¼ tsp. freshly ground black pepper
- 1 large bunch kale, stems removed, chopped
- Place beans in a large bowl and cover with water. Ensure you have some extra space as the beans will expand, and ensure they are covered by about 2 inches of water. Let soak for 8 hours or overnight.
- After soaking, rinse and drain the beans. Set aside.
- Turn your instant pot onto the sauté function. Heat olive oil or butter, then add shallots and garlic, cooking until fragrant and translucent. Add beans, broth, thyme, rosemary, bay leaves, lemon zest (reserving juice for later), bay leaves, salt, and pepper. Stir to combine.
- Place lid on the instant pot and set to high pressure for 12 minutes. Once it's done cooking, allow to naturally release for 15 minutes before manually releasing the rest of the pressure.
- Set the instant pot to sauté again, and add kale and lemon juice. Cook until kale is wilted.
- Serve with crusty bread.
- Enjoy!
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This looks delicious! I think you might have fogotten to mention adding the beans in step three? Thank you and have a great day!
Good catch! The recipe has been updated!
Can I sub garbanzo beans for the navy beans?