Until not so long ago, I'd never heard of the instant pot, but the moment I did and conducted my research on it, I knew I had to try it out. If you know me well, then you probably might have picked up that I love multitasking and doing things pretty fast. Since an instant pot can offer me the privilege to multitask while cooking, as well as cook my meals pretty faster, then owning one is a no-brainer. In fact, how could I not? In case you are wondering, the instant pot is a multifunctional pot that has several cooking programs, thereby allowing you to cook assorted types of dishes with it.
But don't get it twisted! Even if you don't own an instant pot, you can still cook this delicious beans and potatoes dish with your regular pot and cooker. But if you own an instant pot, just go ahead and try this instant pot beans and potatoes recipe. You will surely be glad you did. Since I wanted something simple but highly nutritious, this recipe came to the rescue. Promising, delicious, nutritious, affordable ingredients without special add-ins. So I just paired them up all together in a few minutes and lunch was served. Yes, this dish was really easy to prepare, and it was ready to feast on in less than an hour, which is a win-win for me. The dish came out so colourful because I cooked it with the "mixed sweet pepper, bell pepper" pulp and juice, which I'd already prepared and frozen ahead of time. You can check out how to make the bell peppers and sweet peppers juice for cooking here.
This approach makes it pretty easy and handy for me once I'm cooking any meal that requires some sort of colouration. Both the peppers' juice and pulp added lovely colour to this dish thereby leading to a beautiful, palatable and nutritious outcome. Besides, the dish cooked up so fast, of which I am so happy about.
Let me also highlight that the purpose of pre-cooking the beans and getting rid of the initial "cooking-water" is to reduce the acidity in the beans. Peradventure you are unaware, due to the high fibre content of beans, they can cause bloating in sensitive people who are not used to eating a lot of fibre. Yes, some people complain of bloatedness after eating beans, however, this method of cooking helps to minimize the tendency of being bloated as a result of beans consumption. Watch the video in this post to learn more on how to pre-cook beans so as to avoid bloating. I don't feel bloated as a result of beans consumption but I went the extra mile to reveal this tip so that you can benefit from it if you are in dire need of a solution for this issue. Long story short, at the end of it all, this instant pot beans and potatoes dish came out so yummy and fulfilling, which is what really matters. So expect lots of different instant pot beans dishes from this blog, this is just the beginning. N:B - The Instant pot cook time does not include the heat up or release times.
Before you read further, Watch this video on how to cook beans and potatoes with an instant pot!
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But don't get it twisted! Even if you don't own an instant pot, you can still cook this delicious beans and potatoes dish with your regular pot and cooker. But if you own an instant pot, just go ahead and try this instant pot beans and potatoes recipe. You will surely be glad you did. Since I wanted something simple but highly nutritious, this recipe came to the rescue. Promising, delicious, nutritious, affordable ingredients without special add-ins. So I just paired them up all together in a few minutes and lunch was served. Yes, this dish was really easy to prepare, and it was ready to feast on in less than an hour, which is a win-win for me. The dish came out so colourful because I cooked it with the "mixed sweet pepper, bell pepper" pulp and juice, which I'd already prepared and frozen ahead of time. You can check out how to make the bell peppers and sweet peppers juice for cooking here.
This approach makes it pretty easy and handy for me once I'm cooking any meal that requires some sort of colouration. Both the peppers' juice and pulp added lovely colour to this dish thereby leading to a beautiful, palatable and nutritious outcome. Besides, the dish cooked up so fast, of which I am so happy about.
Let me also highlight that the purpose of pre-cooking the beans and getting rid of the initial "cooking-water" is to reduce the acidity in the beans. Peradventure you are unaware, due to the high fibre content of beans, they can cause bloating in sensitive people who are not used to eating a lot of fibre. Yes, some people complain of bloatedness after eating beans, however, this method of cooking helps to minimize the tendency of being bloated as a result of beans consumption. Watch the video in this post to learn more on how to pre-cook beans so as to avoid bloating. I don't feel bloated as a result of beans consumption but I went the extra mile to reveal this tip so that you can benefit from it if you are in dire need of a solution for this issue. Long story short, at the end of it all, this instant pot beans and potatoes dish came out so yummy and fulfilling, which is what really matters. So expect lots of different instant pot beans dishes from this blog, this is just the beginning. N:B - The Instant pot cook time does not include the heat up or release times.
Ingredients:
- 1 onion
- 1 tsp salt
- 1½ cups beans
- 5 sweet potatoes
- 125ml coconut oil
- 1 red bell pepper
- 1 Knorr stock cube
- 1 tsp ground pepper
- 1 cup mixed sweet peppers & bell peppers pulp
- 300ml mixed sweet peppers & bell peppers juice
- 1 ltr water (for pre-cooking the beans)
Instructions:
- Wash and dice the bell pepper then set aside.
- Peel, cut and wash the sweet potatoes then set aside.
- Add the beans in a clean bowl, pour hot water and wash thoroughly.
- Add the clean beans in the instant pot, pour a litre of water into the pot and add onions.
- Set the pressure cooker timer to 3 mins to pre-cook the beans.
- Release the Quick Release Button of the instant pot for the hot steam to escape before opening the instant pot.
- Get rid of the water from the beans.
- Set the sauté program to 10mins.
- Add coconut oil into the instant pot, add potatoes, salt, pepper and knorr cubes then stir.
- Sauté the potatoes for few minutes then add the mixed pepper pulp.
- Stir, pour in the mixed pepper juice and sauté for few more minutes then add the beans and stir.
- Secure the instant pot lid and set the pressure cooker timer to 1 min.
- Release the Quick Release Button of the instant pot for the hot steam to escape before opening the instant pot.
- Add the diced red bell pepper, stir and serve warm.
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