Instant Pot Electric Pressure Cooker Recipes
11
Italian Cannellini & Mint Salad
By
Laura Pazzaglia
T
o the pressure cooker add the soaked beans, water, garlic clove and bay leaf.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [-]
button to choose 8 minutes pressure cooking time.
When time is up, open the cooker using Natural Pressure Release (see page 5).
Strain the beans and mix with mint, vinegar, olive Oli, salt and pepper.
1 cup dry Cannellini Beans,
soaked
4 cups water
1 Garlic clove, smashed
1 Bay Laurel Leaf
1 sprig Fresh Mint,
1 dash Vinegar
1 generous swirl of Olive Oil
Salt and Pepper
INSTANT TIP: Half full for Beans and Grains!
Never fill the Instant-pot more than half-way with beans or
grains and their cooking liquid—they need room to expand!
INSTANT TIP: Don’t Spray Foam—go Natural
Whenever possible, use the natural release when pressure cooking
beans and grains—they generate lots of foam, and releasing pressure
through the valve may spray that foam out! If you’re in a hurry use
Quick release but do it slowly and stop immediately when foam exits
the pressure release valve—then begin again after waiting 30
seconds.
Laura writes recipes that can be used both in stove top and electric pressure cook-
ers. Find more recipes at
www.HipPressureCooking.com
