Instant Pot Beans

Instant Pot Beans: How to Cook Dried Beans in a Pressure Cooker with No Pre-Soaking Required: The EASIEST, FASTEST way to cook dried beans with success.

Do you guys have an Instant Pot?

No?!!!

Well, you need to get on it and get one ASAP!! I mean, like yesterday! I myself was skeptical of these magical pressure cooking pots, but my I figured that since I am looked to for answers on all things food related, I owed it to you all to get one and see if the all the buzz was true.

It was.

Number one reason to fall in love with your pressure cooker is when you make Instant Pot Dried Beans!

If beans aren’t your thing, check out my collection of Easy Healthy Instant Pot Recipes. 

These pressure cookers are the BEST thing ever in a person who is busy but wants to cook home cooked meals. I was hooked the first time I used my Instant Pot–which by the way was when I tried to make my 5 Ingredient Pot Roast with a frozen chuck roast and it was ready in less than an hour!! Crazy–right?!!

My latest obsession is making my dried beans in the Instant Pot.

I use beans in so many dishes like Black Bean Tacos, Minestrone, and Tex Mex Stuffed Peppers, that to be able to make beans quickly without pre-soaking, is a dream come true for me.

And in seriously a matter of 5 minutes prep and less than an hour, I have cooked dried beans that are ready to use. Not to mention, pressure cooking the beans results in the most tender beans I have EVER had! They have better texture than canned beans.

Instant Pot Beans

Okay, let’s break cooking dried beans without soaking down for you.

YES, you can cook dried beans WITHOUT soaking first. I know, mind blowing!

How To Make Instant Pot Beans

• Rinse and sort your dried beans–just look over your dried beans to be sure there are no rocks that have snuck in!
• Place 1 pound dried beans with 8 cups water in your Instant Pot.
• Cook on high pressure for directed time.
• Once cook time has released, let pressure release naturally for at least 20 minutes before trying to do a quick release of pressure.
• Once beans have finished cooking, add in a splash of apple cider vinegar and salt. The salt flavors the beans, the vinegar helps make the beans easier to digest.
• I do like to store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in the fridge, this is not necessary, but suggested.

Instant Pot Bean Cook Time

• Black Beans–30 Minutes on High Pressure
• Chickpeas–40 Minutes on High Pressure
• Kidney Beans–35 Minutes on High Pressure
• Pinto Beans–25 Minutes on High Pressure
• Navy Beans–30 Minutes on High Pressure
• Great Northern Beans– on 35 Minutes High Pressure

How to Flavor Beans

Instead of just cooking dried beans in water alone, I like to add a little flavor to my beans. This step of course is optional, but highly encouraged.

• Along with beans and water, add a half an onion and bay leaf.
• You will want to add salt or homemade taco seasoning AFTER your beans have been cooked. Adding salt BEFORE cooking dried beans can make it harder for your beans to break down and soften properly.

How do I know how much dried beans to cook for a recipe?

• First of all, let me start by saying that one pound of dried beans is equivalent to about 2 cups of measured dried beans. Therefore, if you don’t have a one pound bag of dried beans, just measure out 2 cups of beans for this recipe.
• Dried beans will triple in quantity when cooked. So for 1 pound, or 2 cups, of dried beans, you will have 6 cups cooked beans.
• Most recipes call for 15 ounce cans of beans. This is about 2 cups COOKED beans.
• Therefore this recipe for dried beans makes 6 cups cooked beans, or the equivalent to 3 cans of beans.

How do I store leftover cooked beans?

You can cook extra beans in your pressure cooker to have on hand for recipes.

• Store leftover cooked beans in the refrigerator for 5 days. I keep the beans with a bit of the cooking liquid (much like you see in canned beans to keep them moist.) Just drain before serving.
• Or freeze prepared beans in 1 to 2 cup portions in freezer safe bags/containers in the freezer for up to 3 months. You can add a bit of cooking liquid to the beans you plan to freeze as well.

A Few Hints For Cooking Instant Pot Dried Beans

• If you like your beans SUPER soft, without a bite left to them, cook for an additional 10 minutes on high pressure.
• If you have pre-soaked your beans, reduce cook time by 10 minutes.
• Never fill your inner pot of your pressure cooker more than 1/2 full when cooking beans.
• It is best to let the pressure release naturally for beans to retain shape. However, you may do a rapid release after 10 minutes, by putting on oven mits and pushing steam valve to release. Just be careful not to burn stand too close–that steam can burn your face!
• If you find beans to be hard on your stomach or make you gassy, either pre-soak beans overnight first and/or add in 1/2 teaspoon apple cider vinegar after cooking.
• You will most likely have liquid left after cooking the beans in the instant pot, just drain off the liquid before using in recipes.

Recipes to Use Cooked Beans

• Healthy Black Bean Baked Tacos
•  Sweet Potato Black Bean Burritos 
• Slow Cooker Minestrone Soup
• Vegetarian Lentil Chili
• Vegetarian Butternut Squash Chili

Let’s Make Instant Pot Beans

Instant Pot Dried Beans

How to Cook Dried Beans in a Pressure Cooker with No Pre-Soaking Required 

4.63 from 35 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 2 minutes

Cook Time: 30 minutes

Pressure Time: 40 minutes

Total Time: 1 hour 12 minutes

Servings: 24

Calories: 63kcal

Author: Kristen Chidsey

Ingredients

• 1 pound dried beans rinsed and sorted (this is equal to 2 measuring cups full of dried beans)
• 8 cups water
• 1 bay leaf optional
• 1 onion, sliced optional
• 2 teaspoons kosher salt
• 1/2 teaspoon apple cider vinegar optional

Instructions

• Place beans, water and onion and bay leaf if using in pressure cooker.
• Place lid on Instant Pot and close valve to "seal."
• Cook on High Pressure for Following Times:

  Black Beans--30 Minutes on High Pressure
  Chickpeas--40 Minutes on High Pressure
  Kidney Beans--35 Minutes on High Pressure
  Pinto Beans--25 Minutes on High Pressure
  Navy Beans--30 Minutes on High Pressure

  Butter Beans--40 Minutes on High Pressure
  Great Northern Beans-- on 35 Minutes High Pressure
  
• Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
• Once beans have finished cooking, stir in salt and vinegar if using. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested. 

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

• For incredibly soft beans without much structure left, and 10 minutes to cook time. 
• For pre-soaked beans, decrease cook time by 10 minutes. 
• For cooking in your pressure cooker at higher altitude, keep in mind these Instant Pot Altitude Conversions.  

Nutrition Facts

Instant Pot Dried Beans

Amount Per Serving

Calories 63

% Daily Value*

Sodium 200mg9%

Potassium 256mg7%

Carbohydrates 11g4%

Fiber 2g8%

Protein 4g8%

Vitamin C 0.8mg1%

Calcium 18mg2%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!

My Must Have Instant Pot Accessories for Making Dried Beans

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