I’m excited to share with you my recipe for authentic Honduran red beans made in the Instant Pot. They are easy to make and take so much less time in your electric pressure cooker. No-soak and dump and start, doesn’t get better than that!
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What Beans Should I Buy?
My recipe is for red beans so you can purchase any small red beans you prefer. If you want to make authentic Honduran red beans then I recommend getting Salvadorean or Central American Red Beans. You can find these beans in the international section of most supermarkets.
Salvadorean Red Beans are slightly smaller and darker than regular red kidney beans. They are inexpensive as well and will allow you to make true Honduran dishes! I hope you’ll find them and give them a try.
How to Cook Red Beans in the Instant Pot
Making red beans in the Instant Pot couldn’t be easier! You will not have to soak the beans for this recipe, but you will spend a few minutes rinsing them and taking out the few bad ones that come in the bag plus any small rocks or debris. After doing that, it’s a dump-and-start recipe.
You’ll need water, a yellow onion, a green bell pepper, garlic cloves, cilantro, salt, and olive oil. You can rough cut the onion and the bell pepper, so no dicing is required. You will add everything to the pot and cook the beans for 35 minutes on High Pressure. Once they’re finished cooking, you will allow for a full natural pressure release. If you’re short on time, you can do a 30-minute natural pressure release instead.
Here are some essential prep tools, utensils, and appliances I used to make this recipe.
Appliances & Cookware
These are the appliances and cookware that I used to make this recipe:
Prep Tools & Utensils
Here are the prep tools and utensils that you’ll need:
Here is the perfect storage solution:
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Next, you’ll want to remove the vegetables from the pot using a slotted spoon and put them in a blender with 1 cup of the bean broth. Let it cool before you blend it. You can also remove the beans from the pot using a slotted spoon and save them in containers, Ziploc bags, or mason jars. You can refrigerate them for up to 5 days or freeze them for up to 3 months.
Now blend the veggies with a cup of broth. Once blended add it back to the pot of broth. This bean broth is delicious and can be used for Bean Soup, Stewed Beans, Refried Beans, Red Beans and Rice, and more.
The bean broth also freezes well. I just pour it into freezer bags for freezing. I’ll use gallon, quart, or pint-sized bags depending on what I have planned for the broth. I will lay the bags on their sides until they freeze and then stack them vertically to save space in the freezer.
What Can I Make With Red Beans?
Ok, this is where things get fun and really delicious! Sure, you can eat your Pressure Cooker Red Beans as they came out, but you can also use them for so many delicious Honduran recipes. So many possibilities!
One of my favorite things about making beans is eating bean soup! You can use the broth left from cooking the beans and make a savory Honduran Bean Soup. It is amazing!
You can also use the whole beans you just cooked, and make Honduran Red Beans and Rice. We call this Casamiento, or “Marriage” and it is delicious!
One thing we always make when we cook red beans in the Instant Pot is refried beans. Refried beans can be used for so much! As a side, in a burrito, on tacos, Honduran Bean Tostadas, and so much more! Refried beans were a staple in my home growing up.
Another Honduran favorite is “Baleadas”. These are flour tortillas with refried beans and Honduran cream. These are easy to make and are perfect for busy weeknight dinners.
We also love using refried beans on bread. In Honduras, we eat “pan con frijoles”. It’s similar to a baleada but with bread. Oh so yummy! As you can see, the possibilities are endless!
I know you’ll love how easy it is to make red beans in the Pressure Cooker. Let me know in the comments what delicious creation you make with your red beans!
Instant Pot Red Beans
SALVADORAN RED BEANS AND VEGETABLES
- 1 lbs dry small red beans I use Goya Salvadorean or Central American beans
- 10 cups water
- ½ yellow onion rough cut
- ½ green bell pepper(s) rough cut
- 2 cloves garlic
- 1 handful cilantro mostly leaves with stems removed
- 1 ½ tbsps kosher salt
- 1 tbsp extra virgin olive oil
prepare theRed Beans
- Sort Beans: First, sort through the beans to remove any visible debris like loose dirt, small rocks, and beans that look shriveled, have holes in them, or are broken.
- Rinse Beans: Now place the beans in a colander and give them a thorough rinse to remove any stuck-on dirt or debris.
- Add Everything to Pot: Add the beans, water, onion, green pepper, garlic, cilantro, salt, and olive oil to the pot.
set the Cook Time
- 35-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing' and cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 35 minutes.
- FULL NPR: Once the cooking time has completed, allow for a Full Natural Pressure Release, which can range from 30 to 50 minutes. If you are in a hurry, you can release any remaining pressure at 30 minutes if you wish. After the NPR has finished and the pin has fallen, open the pot.
store the Beans & Broth
- Remove Vegetables: Remove the cooked vegetables from the pot (onion, green pepper, garlic, and cilantro) using a slotted spoon and place in a blender with 1 cup of the bean broth to blend. Allow the broth to cool before blending.
- Remove & Store Beans: Remove the beans from the pot using a slotted spoon and store in a sealable food container, gallon-sized freezer bag, or mason jars for use with other recipes. The beans freeze well and will last 3 to 5 days in the refrigerator.
- Blend Vegetables: Once the broth in the blender has cooled for at least 5 minutes, blend everything until smooth. Add the blended vegetables back to the bean broth in the pot and give a stir.
- Remove & Store Bean Broth: Reserve the bean broth for bean soup and other recipes by storing in a sealable food container, freezer bags, or mason jars. The broth freezes well and will last 3 to 5 days in the refrigerator.
33 thoughts on “Instant Pot Red Beans (Authentic Honduran Recipe)”
Thank you SO MUCH for posting your Honduran recipes. My new husband enjoyed my New Orleans style red beans for a while before he asked me to make something more like “home.” Thankfully, I searched and found you! I have made him the beans and the refried beans (MY FAVE) and will be making him the bean soup today. You’re my go-to for whatever Honduran recipes he asks for and I’ll definitely be following for any new ones posted! Thank you for helping make my husband happy! ❤️❤️❤️❤️❤️❤️❤️❤️
Hi Lauren! Thank you for this awesome comment! I’m so happy you and your husband are enjoying my Honduran recipes! I hope to publish some more this coming year! I appreciate you stopping by the blog!
I soaked my beans overnight…should I reduce the cooking time?
Hi Nora! You would simply skip the quick soak part of making the beans. As for the cooking part, the time would remain the same. The quick soak takes the place of soaking overnight. Hope this helps.
A question for you.
In the recipe there’s no mention of an overnight soak or a quick soak.
Put in the comment above you had responding to the question about a person who had already soak the beans you said if that’s the case then you just skip the quick soak, which isn’t in the instructions.
Can you solve this confusion for me?
Thank you so much!
Hi Anne! I apologize for the confusion. This recipe does not need the quick or “power soak” as I called it. It cooks the beans for the full amount of time. I mistakenly was referring to another recipe where you power soak the beans first and then proceed with the recipe. Hope this clears it up!
Hi! I just got back from Honduras and everywhere I ate they put coconut milk in the beans and rice.
Hi Laura! The use of coconut milk is only prominent in the north coast. They make the best coconut bread! Thanks for stopping by the blog!
How do you cook them stove top style?
Hi Ashley! You can follow the same recipe as far as ingredients but you’ll cook them for a long time on the stove. Probably about 4 hours but I couldn’t give you an exact time. You cook them until tender. Hope this helps!
My boyfriend is Honduran and one of the first things he taught me was how to make these beans on the stovetop. Knowing my Instant Pot would speed up the process, I did a Google search and came across your recipe. He loves them just the same and now I don’t have to worry about leaving them unattended. He loves how fast they can be made now! Thanks for posting!
Hi Krystin! Your comment makes my day! So happy you guys enjoyed the beans. I appreciate you stopping by!