🥙Soaking Kidney Beans and Cooking in Instant Pot

🍄Ingredients:
2 cups dried red kidney beans
1 liter of water
1/2 tsp of baking soda (1/4 tsp for each cup of beans)
Update: pressure cook for 16 minutes instead of 8 minutes.
I am measuring 1 cup of red kidney beans for each container. If you see broken beans, take them away. Okay, none so far. Wash the beans. I wash them twice. I will wash the other container twice as well. Fill them up with water. Double the amount as the beans will expand. Then, add 1/4 tsp of baking soda for each cup of beans. Baking soda is used to soak kidney shaped beans to reduce phytic acid.
Previously, I tried addimg a lot and the beans were so soft after soaking. After cooking in the instant pot, the beans were so mashed. So, I have tried 1/4 tsp of baking soda. This is just right. Cover this and soak for 12-24 hours. After 12 hours, drain and rinse the beans. I will continue rinsing the other one. Place everything into the instant pot. Pour enough water to cover the beans. Here, I use 1 liter of water. Cover with lid. Cook it at high pressure for 8 minutes.(update: cook for 16 minutes instead) Wait for it to beep before it will turn On. Move the steam release handle to sealing position.
It took about 16 minutes for the pressure to come up and start cooking. Then after cooking, it took 33 minutes for the floating valve to drop. Ready to use for cooking. Two cups dried kidney beans makes 5 cups cooked kidney beans. I freeze the extra beans for later use. All done! I will drain the rest and let them cool before I put them in the freezer.
🍡Note: For kidney shape beans, use baking soda for soaking. For non-kidney shape beans, use apple cider vinegar for soaking.
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