I have a confession to make. I thought pressure cookers were only something that pioneer-women, hippie types used. Every time someone in my nutritarian group would talk about how easy it was to cook with dried beans, I thought they were crazy. I would never give up the convenience of canned beans, I told myself.
A few considerations changed my mind:
– Dried beans are a lot cheaper than canned beans
– Dried beans are salt-free
– Dried beans lack the risk of BPA contamination
We eat a lot of beans in my household–kidney beans, pinto beans, garbanzo beans, black beans, great northern beans. The most economical, healthy way to prepare them should be preferable. So when my nutritarian support group got a great deal on a group buy for the 6.33 qt Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, I jumped on it.
I was pretty intimidated by all the buttons and everything when it arrived; it took me forever just to put the lid on and close it! It was a steep learning curve, but once I looked over the manual, I got it figured out. I haven’t used all the functions yet, but I will say it makes the perfect pot of rice (I will never shy away from making brown rice again!) and does pre-soaked beans and chili beautifully.