Recipe of Instant Pot Sorghum Porridge

Instant Pot&Reg; Black Beans

Here is a listing of the programs which may be available depending on your model.

Recipe Summary Instant Pot&Reg; Black Beans

You can use your pressure cooker to cook dried black beans from scratch in under an hour (way faster than soaking them overnight and cooking them on the stove!) And, you can skip buying them canned. If you do decide to soak, check your appliance manual because cooking time will be even shorter.

Ingredients | Instant Pot Sorghum Porridge

1 ¼ cups dry black beans

Directions

Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 21 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Cook time can range from 20 to 25 minutes based on the consistency you prefer. Choose a shorter time if the beans are going into a soup, because they will continue cooking. Cook longer if the beans are for salads or other side dishes.

Cooked beans freeze well! Pour cooled beans into an airtight container with some of the cooking liquid. Leave room at the top for expansion; cover with the lid and freeze. Or pour into a heavy-duty zip-top bag with some of the cooking liquid. Seal and place on a plate to freeze flat. Once frozen, the flat bags are easier to store.

Info | Instant Pot Sorghum Porridge

prep: 5 mins cook: 35 mins additional: 10 mins total: 50 mins Servings: 7 Yield: 3 1/2 cups

TAG : Instant Pot&Reg; Black Beans

Side Dish, Beans and Peas,

Images of Instant Pot Sorghum Porridge

Instant Pot Sorghum Porridge - Carefully remove bowl of instant pot cornmeal porridge, decant into serving dishes and add top with maple syrup and nuts.