How to Cook Beans in the Instant Pot
Once you try this simple, foolproof method for cooking beans from scratch in the Instant Pot, you’ll never go back to canned beans! Use this recipe as a guide (and refer to the cook-time chart in the post for more specifics) and treat yourself to the tender, flavorful beans you deserve.
Servings: 7 cups
Equipment
- Instant Pot
Ingredients
- 1 pound beans of choice (such as chickpeas, cannellini beans, pinto beans, black beans)
- 5-6 cups water or vegetable broth
- 2 - 2 1/2 teaspoons kosher salt (or 1 1/4 - 1 1/2 teaspoons sea salt)
- Other seasonings as desired (bay leaves, black pepper, fresh or dried herbs, whole spices, chopped onions, garlic cloves, etc.)
Instructions
- Optional: add the beans to a large bowl or the Instant Pot inner pot and cover with cold water (about 6 cups). Soak for 8 hours or overnight. Then drain and rinse.
- Add the beans and water or broth to the inner pot of the Instant Pot. Add salt any other seasonings of choice. Stir to combine.
- Secure the lid and select the Pressure Cook setting. For soaked beans, cook for 7-9 minutes for cooked but firm beans, or 10-12 minutes for softer beans. For unsoaked beans, cook for 30 to 40 minutes.
- When the timer beeps, allow a natural pressure release for at least 10 minutes (or 15-20 minutes). Perform a manual pressure release to vent any remaining steam. Open the pot, discard any aromatics, and transfer the beans to your glass tupperware. I like to store the beans in the cooking liquid, as it keeps them moist and is flavorful.
- Store cooked beans in an airtight container in the fridge for up to 5 days, or freeze in 1 1/2 to 2 cup increments for 6 to 8 months.
Video
HOW TO COOK BEANS IN THE INSTANT POT
Nutrition
Calories: 236kcal | Carbohydrates: 39g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 567mg | Fiber: 11g | Sugar: 7g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 4mg