Instant Pot Peruvian Beans

Ingredients

• 16 ounce Peruvian Beans ((also known as Peruano, Canary, or Mayocaba.))
• 6 Cups Water ((this is for an 8 qt Instant Pot. Use 3 cups of water for every 1 cup of dried beans.))
• 2 tablespoon Avocado Oil
• 1 teaspoon Salt ((taste after beans are cooked and add more if needed.))
• Any additional seasoning or spices you like

Instructions

1. 1

   Rinse Peruvian beans in a colander and check for any debris or broken beans.

2. 2

   Place rinsed beans in the Instant Pot, and add water and oil. You can add salt now or after the beans are cooked. Lock lid on, have valve on sealing, and cook on High Pressure for 30 minutes (if beans are old do 35-40 min).

3. 3

   Once timer goes off, allow pressure to release naturally for an additional 20 minutes. Just leave the instant pot alone and allow it to stay on keep warm for 20 minutes.

4. 4

   Open lid, stir, taste, and add more salt if needed. At this point you can add additional seasoning if you like.

5. 5

   If beans are still hard, place lid back on, turn valve to sealing, and cook on high for 5 more minutes. Then rest for 10 minutes before releasing pressure valve.

6. 6

   See How to Freeze Beans Here

7. 7

   --- Re-fried Peruvian Beans ---

8. 8

   Leave enough cooking liquid in the pot to cover the beans. If you want some whole beans, then remove them now.

9. 9

   Turn the Instant Pot to Saute and allow the beans to reach a low boil. Continue to have the beans simmer for about 2 minutes, stirring occasionally so they don’t burn on the bottom of the pot. Once the beans have simmered for a couple minutes, turn off the instant pot, and start mashing them with a masher. Keep mashing until you reach your desired consistency.

10. 10

    If you like them extra creamy you can run them through a blender. Taste and season if needed.