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How to Cook Beans in the Instant Pot

Prep Time2 mins
Cook Time1 hr
Total Time1 hr 2 mins
Servings: 7 cups
Calories: 236kcal
Author: Nisha Vora


  • Instant Pot


  • 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.)


  • 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.