Instant Pot Lectin Free Beans

I purchased an Instant Pot early last year after hearing all sorts of rave about it. I love cooking, and before I had kids I would spend a lot of time in the kitchen, playing around with herb & spice combos, and experimenting with new recipes.

After kids, ain’t nobody got time for that.

Just kidding. We do have time. You have to make the time. Actually, when really reflecting on the time it takes to get everyone ready to go out to eat, get to the restaurant, order, and come home; cooking at home almost always trumps the restaurant as far as time goes. Plus, it is healthier to cook at home.

A lot healthier.

An Investment In Your Health

Any apparatus that makes cooking easier, faster, or healthier is an great investment. I was not sure if the Instant Pot was just another gimmick. After all, pressure cookers are not “new”. Pressure cookers date way back to the 1600’s. Our parents used them, their parents used them. However, nowadays with our advanced technology, you can be rest assured the pressure cooker won’t blow up in your face. If safety concerns are preventing you from purchasing a pressure cooker, I hope I can put that to rest for you. It will not burn your face off.

As long as you follow directions.

Learn Your Apparatus

If you are new to the pressure cooker world, please do yourself a huge favor and read every instruction in the manual. The Instant Pot seems really overwhelming upon first glance, however after watching YouTube tutorials and reading the directions I was able to master it, so I know you can too. I have heard people say they purchased an Instant Pot but never use it. Mostly, this is because they never took the time to learn how to use it.

The Instant Pot is not a “be all end all” kitchen apparatus that you will use for everything. I still love my slow cooker, my cast iron cookware, and my oven. However, some things are PERFECT when made in the Instant Pot.

Such as beans.

Lectins and High Pressure Cooking

My favorite thing to make in my Instant Pot is beans. High pressure cooking destroys the lectins that naturally occur in beans. Lectins are proteins found in some plant foods which help the plant defend itself against its enemies.

Often referred to as “anti-nutrients”, lectins can wreak havoc on our the lining of our gut tissues by binding to carbohydrates and interrupting important messages between cells. In turn the messages are not “delivered” appropriately. Over time this can cause the cellular barrier in the gut to become permeable, which allows molecules of food and toxins to pass through when they should not pass through. While lectins are harmful for consumption for this reason, they cannot solely be the blame for intestinal permeability. There are MANY other ways this harmful process occurs including (but not limited to): Other trigger foods, toxic environmental chemicals, improper sleep, lack of self-care, chronic disease, and unhealthy fitness levels.

You do not need to “shun” lectin containing foods. Once you are aware of the problem, you can fix it by cooking the foods appropriately to “disengage” the lectins. Beans, for example, are legumes that contain many beneficial amino acids as well as fiber. You can destroy the lectins in the beans by cooking them appropriately.

Meal Prep for Months

I tend to pick a weekend day to meal prep all my legumes (beans) at once. I stop by my favorite store in the world, Whole Foods, and grab a pound or two of the following:

  • Organic garbanzos
  • Organic black beans
  • Organic fava beans
  • Organic Pinto beans, and
  • Organic cannellini beans

Next I bring the beans home to meal prep using the process I am about the share with you.

The whole process start to finish takes about 4-5 hours.

In the end I spend very little actual time cooking the beans, it is more of a “fix it and forget it” method.

In the end – I have about 20-25 courses of beans prepped and stocked in my freezer!

It’s awesome.

Let’s Get To It!

First, pick which beans you will cook. Rinse your beans well in a colander.

beans, instant pot, insta pot, legumes, lectin free, Instant Pot Lectin Free BeansWhile the beans are draining in the sink. Grab your Instant Pot and a bottle of olive oil. Avocado, or sunflower oil would work for this as well. I like to add a tablespoon or so of olive oil to the bottom of the pot before adding the beans. It helps keep the beans moist (there is that gross word again).

Instant Pot, beans, legumes, lectin free, meal prep, Instant Pot Lectin Free BeansNext we will add the beans! Add the beans directly to the Instant Pot. The beauty of this recipe is that there is no need to soak the beans! Soaking beans is another way to remove lectins. However, since we are going to heat the beans at high heat, we can skip that step – saving us precious time! Woot woot!

Once you add the beans, add water. You want the water to cover the beans completely plus a few inches. I add a few pinches of salt after this step. Another way to give the beans some flavor. Some folks say to wait until the end to add salt but I have found it works better if added before cooking. I am always happy with how these beans turn out!

Instant Pot Lectin Free Beans, salt, pressure cooker, meal prep, lectin free, beans

Now for the final step!

Fix it and forget it!

  • Plug in your Instant Pot
  • Check to make sure the switch at the top is set to steaming (NOT VENTING). Remember my promise to not burn your face off? The truth to this lies within this step. We are not going to switch this knob to venting at any time during the process.
  • Next, hit manual
  • Set the time to 35 minutes
  • Make sure the Instant Pot is set to high heat

Instant Pot Lectin Free Beans

Now you can hang out and read a book!

Just kidding – your a mom – you will probably clean your kitchen, throw a load of laundry in, scrub toilets and sweep the floors.

Or, you could complete one of my workouts – which always take less than 35 minutes. Hint- hint.

Perfect, Lectin free beans

After 35 minutes, when the Instant Pot beeps, do NOT vent (remember that little button you can switch over? – don’t).

Let the beans sit there until they cool, usually about 10 minutes. I do not vent at all. However, if you ARE going to vent, wait at least 5 minutes. In my opinion, adding on the last 5 minutes where the beans are sitting in the pot but the pot is not actually on, adds to the “perfectness” of the beans.

Perfectness. That’s a word right?

instant pot, insta pot, lectin free beans, beans, meal prep, Instant Pot Lectin Free BeansNOW IT’S TIME TO

a. Eat the beans, or 

b. Save the beans for later. 

Once the beans are cooled you can store them in sandwich bags. Make sure they are cooled, as you don’t want any chemicals to leach from the plastic onto the beans. Heat releases these chemicals from the plastic so proper cooling is essential.

To store in sandwich bags – scoop 2 cups of beans (unless you have another quantity preference) into each bag. Stack the bags of beans flat on top of each other and lay them in the freezer. After they are frozen you can line them up all in a row neatly organized.

After prepping all the beans I get in one day, I usually end up with around 20 bags of beans! 

When you want to make a recipe that calls for beans, such as a quick and easy rice and bean Mexican side dish – all you have to do is grab a bag of beans from the freezer and either thaw them under cool water or break them up into a dish and microwave.

Instant Pot Lectin Free Beans, No soak, beans, lectin free, perfect, instant pot, beans, prep, and, store

Voila!

Instant Pot Lectin Free Beans

Mommy meal prep at it’s finest.

I hope you enjoy! Please share with another mommy who could use this easy life hack!


Print Recipe
Instant Pot Lectin Free Beans (No Soak & Ready For Meal Prep)
Lectin free, beans, instant pot, no soak, pressure cooker, bean recipe
Course Sides
Prep Time 10 minutes
Cook Time 35 minutes
Passive Time 35 minutes
Servings
people
Ingredients
  • 1 Tbsp olive oil
  • 1 lb beans Your choice.
  • 1 pinch salt
  • 2-4 cups water This varies on quantity of beans. You want to cover the beans in water 2-3" from the top of the beans
Course Sides
Prep Time 10 minutes
Cook Time 35 minutes
Passive Time 35 minutes
Servings
people
Ingredients
  • 1 Tbsp olive oil
  • 1 lb beans Your choice.
  • 1 pinch salt
  • 2-4 cups water This varies on quantity of beans. You want to cover the beans in water 2-3" from the top of the beans
Lectin free, beans, instant pot, no soak, pressure cooker, bean recipe
Instructions
  1. Add olive oil to the Instant Pot
  2. Add beans to the Instant Pot
  3. Cover beans completely with water, plus 2-3" over the top
  4. Add a pinch of salt
  5. Seal the Instant Pot and turn knob to "steaming"
  6. Set the Instant Pot to 35 minutes on high pressure
  7. Let the Instant Pot cool completely
  8. Uncover beans. Drain any water that is remaining (if any). Make sure you taste the beans to check texture. They should be soft
  9. If storing for the future - scoop two cups of beans into a each sandwich bag
  10. Repeat until all the beans are gone
  11. Label the beans with a permanent marker.
  12. Store in the freezer stacked on top of each other
  13. This will store for 4-5 months
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6 thoughts on “Instant Pot Lectin Free Beans

  1. Karen says:

    I added onion and garlic to the water, which made a delicious broth. Can I use the broth in soups or does it contain lectins?

    • AJ Anderson | WellFitMommy says:

      Great question!

      Unfortunately it would contain lectins, the anti-nutrients from legumes. If you want to make a great broth – I highly suggest adding onion, garlic, and herbs to a rotisserie chicken in a crock pot. Save that broth for bone broth. It contains collagen, an important structural component to many of the cells in our body. You can freeze the broth in ice cube trays to add to soups and veggies later on. The more you doctor it up, the better it tastes.

  2. Nicks says:

    Thanks for this! I’m asking my mom in law to help me pressure cook some beans and sweet potato 😉 I’ll buy one when I see if its works for me…

    Few questions please? Can I use canned drained beans or must they be dry? Secondly if I’m doing a dish with say beans and sweet potato, eggplant and other veggies, some of which require pressure cooking to remove lectins do I need to first do this with each of them then rinse and make the dish? I know someone asked about the broth before so I’m assuming you’re going to say I need to but just checking:) VERY NEW to all this stuff… Thanks again, Nicks

    • AJ Anderson | WellFitMommy says:

      Few questions please? Can I use canned drained beans or must they be dry? Secondly if I’m doing a dish with say beans and sweet potato, eggplant and other veggies, some of which require pressure cooking to remove lectins do I need to first do this with each of them then rinse and make the dish? I know someone asked about the broth before so I’m assuming you’re going to say I need to but just checking:) VERY NEW to all this stuff… Thanks again, Nicks

      You are welcome! This is super easy. Hope you enjoy! You can use canned beans for recipes but there would not be a need to soak or pressure cook those. I prefer to do the instant pot method with dry beans because you can get much cheaper and organic beans without worrying about BPA in the lining of canned beans. Also, it is really so easy to make big batches and freeze them for ready to use options for lunch/dinner. As far as your second question – only the eggplant would have lectins (aside from beans). If you were pressure cooking the whole dish that would remove the lectins from all the ingredients, so that would be the best (and easiest) bet! If you were making a dish and had these beans on-hand from the freezer you could add the other ingredients and reduce the lectin load of the eggplant by deseeding it and taking the peel off. I hope that helps! 🙂
      -AJ

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