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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 was skeptical of these magical pressure cooking pots, but I figured that since I am looking for answers on all things food-related, I owed it to you all to get one and see if all the buzz was true.
It was.
The 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 for 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 Tuscan White Bean Pasta, 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 a better texture than canned beans.
Instant Pot Beans
Okay, let's break cooking dried beans without soaking them 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 of dried beans with 8 cups water in your Instant Pot.
- Cook on high pressure for the directed time.
- Once cook time has released, let the pressure release naturally for at least 20 minutes before trying to do a quick release of pressure.
- Once the beans have finished cooking, add in a splash of apple cider vinegar and salt. The salt flavors the beans and 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--25 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 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 of cooked beans.
- Most recipes call for 15-ounce cans of beans. This is about 2 cups of 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 under high pressure.
- If you have pre-soaked your beans, reduce the cooking time by 10 minutes.
- Never fill the inner pot of your pressure cooker more than ½ 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 mitts and pushing the steam valve to release. Just be careful not to 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 ½ 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 it 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
Video
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 medium onion, sliced, optional
- 2 teaspoons kosher salt
- ½ teaspoon apple cider vinegar, optional
Instructions
- Place beans, water, onion, and bay leaf if using in the inner pot of a 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**--25 Minutes on High Pressure Butter Beans--40 Minutes on High Pressure Great Northern Beans --35 Minutes on High PressureCannellini Beans --35 Minutes on High PressureLarge Lima Beans -- 22 Minutes on High PressureBaby Lima Beans -- 18 Minutes High PressureRed Beans: -- 30 Minutes on High Pressure
- Allow pressure to naturally release until pressure subsides, or at least 20 minutes before doing a quick release of the remaining pressure.
- 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
- Electric Pressure Cooker (6 or 8 quart) (this is the least expensive, most reliable model)
Notes
- For pre-soaked beans, decrease cook time by 10 minutes and decrease the water to 5 cups.
- For every additional pound of dried beans, add 2 cups of water for pressure cooking.
- Note on Navy Beans: Navy beans can get mushy if not pre-soaked. So if preparing them for baked beans or something you want to hold its shape, it is best to soak them for 8-12 hours in cold water and then drain and cook for 15 minutes on high pressure with natural pressure release.
- For cooking in your pressure cooker at a higher altitude, keep in mind these Instant Pot Altitude Conversions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Need to cook the beans for one hour minimum. Thirty five minutes they were like bb’s
Can I ask what variety of beans you used? And did you add salt or cook in stock or just water. Adding flavoring can interfere with cook time.
These are pinto beans. Most of the time I cook "red beans" (we call them red beans, but they are kidney beans), but I had these pinto beans left from a long time ago.
I found that they cook quite nicely if I do 50 minutes twice and then a natural depressurization. I've cooked them together with tasso, pickled pork, turkey legs, neck bones, and smoked hocks. All have come out well.
I used 1lb of Great Northern beans, did not soak them. To get the perfect texture I had on high pressure for 40 mins. 25-30 was still top hard. Also I used 7 cups of a mixture of beef stock and water to give extra flavor. (6qt pot)
Hi Ceecee! Keep in mind when you use stock, it has added salt. If salt is added prior to cooking, some of beans may not be able to soften--especially if they are older. In the future, only cook with water and season afterwards--that will make a huge difference 🙂
when i cook stove top dry beans i like to add a piece of smoked neck bones is that possible to do in the insta pot?
Yes, absolutely! Enjoy!
Question! If I wanted to cut the beans in half (1 cup beans, 4 cups water), would I cut the cook time as well? I'm new to Instant Pots and don't want to over or undercook them.
Hi Deidre! The cook time remains the same for this recipe even if you cut the amounts in half 🙂
If I want to make 2lbs does the cook time change? I’m making pinto beans.
Hi Cristina! The cook time will remain the same but because the volume of water and beans increase, it will take longer to come to pressure and to release.
I usually just bloom some veggies with some Easy Beansy spice mix and then add some black beans & broth. It really doesn't take a long time. But I recently got an instapot (I've always wanted one) and wasn't sure how to make the beans because they're all very different. Thank you for posting the instapot timing.
You are so welcome! I hope you fall in love with this method!
Hi Kristen. I noticed you mention discarding the cooking liquid before consuming the beans. I enjoy cooking beans for my salads in chicken broth, onion and garlic. I use the liquid right along with the beans since it has lots of flavor and I don't use salad dressing. However, I'm wondering if there is a negative to doing this? Does something undesirable leech out into the liquid? (Insert bug-eyed face emoji!)
Hi Karen! Absolutely nothing to worry about if you would like to use the cooking liquid. I say to discard due to lack of flavor. With that said, I would only recommend cooking unsoaked beans in unsalted broth, as salt can interfere with the cooking of dried beans.