Absolutely! Canned kidney beans work well in the rajma recipe, and there is no difference in flavor. However, using dry beans is healthier, contains less sodium, has no preservatives, and is cheaper. Drain the canned beans and rinse them before using them. For Rajma with canned beans in Instant Pot, PRESSURE COOK/MANUAL for 6-8 minutes (HIGH PRESSURE) and 2 whistles if using an Indian stovetop pressure cooker. Reduce the amount of water while cooking accordingly. If cooking with canned beans, use white rice for pot-in-pot cooking.