Soaked rajma, also known as kidney beans, are a popular legume used in a variety of cuisines around the world. When properly cooked, soaked rajma becomes tender and creamy, making it the perfect addition to soups, stews, and curries. One of the easiest and quickest ways to cook soaked rajma is by using an Instant Pot.

With its ability to cook food faster than traditional stovetop methods, the Instant Pot has become a favorite kitchen appliance for many home cooks. When it comes to cooking soaked rajma in an Instant Pot, the cooking time can vary depending on factors such as the age of the beans and personal preference for tenderness.

A general rule of thumb is to cook soaked rajma on high pressure for 25-30 minutes in the Instant Pot. However, some recipes suggest cooking for up to 45 minutes to ensure that the beans are fully cooked and to achieve a smoother texture. It’s important to note that the cooking time may need to be adjusted based on the specific brand and model of your Instant Pot.

Before cooking soaked rajma in the Instant Pot, it’s recommended to rinse the beans thoroughly and soak them in water for at least 4-6 hours or overnight. This helps to reduce the cooking time and improve the digestibility of the beans. Once the beans are soaked and rinsed, they can be added to the Instant Pot along with water or broth and any additional seasonings or ingredients.

How to Cook Soaked Rajma in Instant Pot

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Soaked rajma, also known as kidney beans, is a popular legume in Indian cuisine. Cooking soaked rajma in an instant pot can save you time and effort while still resulting in a delicious and flavorful dish. Here’s a step-by-step guide on how to cook soaked rajma in an instant pot:

Ingredients:

  • 1 cup soaked rajma (kidney beans)
  • 3 cups water
  • 1 medium-sized onion, finely chopped
  • 2 medium-sized tomatoes, pureed
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil

Instructions:

  1. Plug in your instant pot and press the “Saute” button. Once the display shows “Hot,” add oil and cumin seeds.
  2. When the cumin seeds start to splutter, add minced garlic and grated ginger. Saute for a minute until the raw smell disappears.
  3. Add the finely chopped onion and saute until it turns translucent and slightly golden brown.
  4. Now, add the pureed tomatoes and saute until the oil starts to separate from the masala.
  5. Add turmeric powder, red chili powder, and garam masala. Saute for a minute to let the spices release their flavors.
  6. Drain the soaked rajma and add it to the instant pot. Mix well with the masala.
  7. Pour in the water and season with salt.
  8. Close the instant pot with its lid and make sure the pressure valve is set to “Sealing.”
  9. Press the “Pressure Cook” button, set the timer to 30 minutes, and let the rajma cook under high pressure.
  10. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully release the remaining pressure by turning the pressure valve to “Venting.”
  11. Open the instant pot and give the rajma a gentle stir.
  12. Your soaked rajma is now ready to be served as a curry or with rice.
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Soaking the rajma beforehand is important to reduce the cooking time. By using an instant pot, you can easily cook soaked rajma to perfection, making it a delectable addition to your meals. Enjoy!

Choosing the Right Rajma Variety

Rajma, also known as kidney beans, is a versatile ingredient that can be used in various Indian dishes. When cooking rajma in an instant pot, it is important to choose the right variety to ensure the best results. There are different types of rajma available, each with its own unique characteristics:

1. Dark Red Kidney Beans: This variety of rajma is the most common and widely available. It has a dark red color and a hearty flavor. These beans hold their shape well when cooked and are perfect for dishes like rajma masala.

2. Light Red Kidney Beans: These kidney beans are lighter in color compared to the dark red variety. They have a milder flavor and slightly softer texture. These beans are ideal for recipes where you want a softer consistency, such as rajma soup.

3. Small Red Kidney Beans: These beans are smaller in size compared to other varieties and have a light, pale red color. They have a tender texture and a slightly nutty flavor. Due to their small size, they cook faster and are great for dishes that require a shorter cooking time.

4. Speckled Kidney Beans: As the name suggests, these kidney beans have a mottled appearance with speckles of red and white on the skin. They have a creamy texture and a mild flavor. These beans are perfect for dishes that require a smooth consistency, such as rajma curry.

When choosing the right rajma variety for your recipe, consider the texture, flavor, and cooking time required. Experiment with different varieties to find the one that suits your taste and preferences.

Soaking Rajma for Optimal Results

Soaking rajma before cooking is crucial to achieving optimal results. The process of soaking helps to soften the beans and reduce the cooking time. Here are the steps to properly soak rajma:

1. Rinse the rajma beans under running water to remove any dirt or impurities.

2. Place the beans in a large bowl and add enough water to cover them completely.

3. Allow the rajma beans to soak for at least 8 hours or overnight. This extended soaking time helps to break down the complex sugars in the beans, making them easier to digest.

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4. After soaking, drain the water and rinse the rajma beans again.

By soaking rajma before cooking, you will ensure that the beans are properly hydrated and will cook more evenly. This will result in tender, flavorful rajma that is delicious and easy to digest. Soaking is an essential step in preparing rajma in an instant pot.

Preparing the Instant Pot

Before cooking soaked rajma in the Instant Pot, it’s important to properly prepare the appliance. Follow these steps to ensure a successful cooking experience:

1. Clean and Inspect the Instant Pot

Before using the Instant Pot, make sure it is clean and free from any dirt or debris. Inspect the pot and all its accessories to ensure they are in good condition.

2. Assemble the Instant Pot

Assemble the Instant Pot by attaching the lid securely to the pot. Make sure the sealing ring is properly in place and there are no obstructions around the steam release valve.

3. Add Water to the Instant Pot

When cooking soaked rajma, it’s important to add enough water to the Instant Pot to ensure proper pressure cooking. As a general rule, add enough water to cover the rajma beans by at least 1-2 inches.

4. Place the Soaked Rajma in the Instant Pot

After adding the required amount of water, carefully place the soaked rajma beans into the Instant Pot. Make sure the rajma beans are evenly distributed and not packed too tightly.

5. Secure the Lid of the Instant Pot

Once the soaked rajma beans are in the pot, secure the lid onto the Instant Pot. Ensure that it is properly aligned and locked in place. This will help create a tight seal during the cooking process.

6. Set the Cooking Time and Pressure Level

After securing the lid, set the desired cooking time and pressure level on the Instant Pot. The cooking time for soaked rajma in an Instant Pot is typically around 20-25 minutes on high pressure.

Tip: To enhance the flavor of the rajma beans, consider adding spices such as cumin, coriander, and turmeric to the Instant Pot before cooking.

7. Start Cooking

Once the cooking time and pressure level are set, press the “Start” button on the Instant Pot to begin the cooking process. The Instant Pot will take some time to come up to pressure, and then the cooking timer will start.

8. Natural Pressure Release

After the cooking time is complete, allow the Instant Pot to naturally release pressure for at least 10-15 minutes. This helps to ensure that the rajma beans are fully cooked and tender.

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9. Venting and Opening the Instant Pot

After the natural pressure release, you can release any remaining pressure by carefully turning the steam release valve to the “Venting” position. Once all the pressure is released, the float valve will drop, indicating that it is safe to open the Instant Pot.

Note: Follow the specific instructions provided with your Instant Pot model for more detailed information on operating and safety procedures.

Cooking the Soaked Rajma

Once you have soaked the rajma overnight or for at least 6-8 hours, you can proceed to cook it in the instant pot.

1. Drain the soaked rajma and rinse it thoroughly with water.

2. Place the rinsed rajma in the instant pot along with enough water to cover it. For every cup of soaked rajma, add 3 cups of water.

3. Close the lid of the instant pot and set the vent to the sealing position.

4. Select the “Pressure Cook” or “Manual” setting, and adjust the time to 15 minutes. Make sure the pressure level is set to high.

5. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes. Then, carefully turn the vent to the venting position to release any remaining pressure.

6. Open the lid of the instant pot and check if the rajma is cooked to your desired tenderness. If it’s still firm, you can pressure cook for an additional 2-3 minutes.

7. Drain any excess water from the cooked rajma and it is ready to be used in your favorite recipes!

Note: Cooking time may vary depending on the type and quality of the rajma, as well as personal preferences for tenderness. It is always recommended to check for doneness before serving.

Q&A

How long should I cook soaked rajma in an instant pot?

You should cook soaked rajma in an instant pot for about 12-15 minutes on high pressure.

What is the recommended cooking time for soaked rajma in an instant pot?

The recommended cooking time for soaked rajma in an instant pot is 12-15 minutes on high pressure.

Can I cook soaked rajma in an instant pot for less than 12 minutes?

While it is possible to cook soaked rajma in an instant pot for less than 12 minutes, it may not result in fully cooked rajma. It is recommended to cook for 12-15 minutes to ensure the rajma is tender and cooked through.

What happens if I cook soaked rajma in an instant pot for more than 15 minutes?

If you cook soaked rajma in an instant pot for more than 15 minutes, it may become mushy and lose its shape. It is best to stick to the recommended cooking time of 12-15 minutes.