Learn how to make Instant Pot beans in less than an hour. This is the quickest way to make beans without having to soak- it works with black, pinto, garbanzo, and white beans. Pair with Instant Pot white rice and make extras to use in delicious black bean brownies.
In my never-ending quest to put healthy food on the table without going broke, I’m always looking for easy ways to cut corners without sacrificing quality. A perfect example – get my kids to eat more beans.
Beans are healthy and cheap and we need to eat more of them, more often. That’s how cookie dough hummus, chocolate hummus, and cake batter hummus were born.
Oh yeah – and black bean brownies!
For years I’ve been making slow cooker beans. A few hours in the slow cooker (or up to 8 hours for my famous slow cooker refried beans), and you have a big batch of beans ready to go. I’m looking for something faster. That’s where the Instant Pot comes in.
For me, Instant Pot beans are super easy, fast, and practical for our busy lifestyle.
Reasons to Make Instant Pot Beans
- They’re hands-off. You don’t have to be home or you can sleep while it cooks.
- Frugal. They’re cheaper than canned beans (even more so when you buy dry beans in bulk!)
- Fast. You’ll have tasty beans within an hour.
- Bean variety. You can use this recipe for all types of beans like chickpeas, black beans, pinto beans, chili beans, kidney beans, etc.
- Batch cooking. I can easily batch cook lots of different beans in one day and be ready for the whole month, rather than taking a week or longer to soak on the stove-top (since I only have so many pots big enough to soak AND I still need some to cook meals) and then to cook in the slow cooker (I just have one slow cooker).
Here’s What You Need
Notes on Ingredients
Canned beans vs dried beans:
- After crunching the numbers to see if dry beans were cheaper than cooked beans (and they are – here’s the proof), I’ll never go back to canned beans.
- I’ll always have a can or two on hand for those “just in case moments,” but I’ll only buy them when they’re on clearance or on some crazy cheap sale for 50¢ or less per can (here’s how I got that number).
- I also like cooking them myself because it means less flatulence going on after our meals. Here’s our method to de-gas beans, but I’ve found that when I make Instant Pot beans, I don’t have to soak them beforehand!
Step by Step Instructions
Step 1. Place beans and water in the Instant Pot.
Step 2. Seal the Instant Pot and make sure the pressure value is set to “sealing.”
Step 3. Press the “manual” or “pressure cook” button so that it is set to high pressure and use the “-” and “+” buttons to adjust the timer to 12 minutes.
Note: Check for other cooking times under Recipe Tips.
Step 4. When the timer goes off and the beans are done cooking, use the natural pressure release (i.e. do nothing).
Note: DO NOT use quick release when making more than one pound of beans.
Step 5. Once the valve indicator has gone down, it is safe to open the Instant Pot.
Step 6. Drain the beans and use them in your favorite recipes!
- For Natural Pressure Release (NPR):
- Firm Beans: 12 mins with NPR
- Soft Beans: 15 mins with NPR
- For Quick Pressure Release (QPR):
Note: If you make more than 1lb of beans at a time, do not use Quick Pressure Release.
- Firm Beans: 20 mins with QPR
- Medium Firm Beans: 22 mins with QPR
- Soft Beans: 24 mins with QPR
- You’ll notice that my recipe calls for a 35 minute cooking time. That’s the average. I ALWAYS cook my beans for 35 minutes when I need them to be firm yet perfectly cooked.
- You can certainly cook them longer if you want to. When I make my refried bean recipe in the Instant Pot, I cook them for 45 minutes because a) they’re going to get mashed anyway, and b) I want as much of those flavorful juices to be in the beans as possible.
- You can also cook them for a shorter amount of time. I’ve made many batches that come out wonderfully in just 20 minutes. I wouldn’t recommend cooking them for any less than 20 minutes though, to ensure they are well cooked. What I am confident in is that 35 minutes will give you perfect beans, every time.
When you cook beans in the Instant Pot you do not need to soak them. Simply rinse the beans and add them to your Instant Pot with your cooking liquid and you’re ready to go!
You can find all my Instant Pot recipes HERE.
Even when you include the time to come to pressure and the pressure release, I have a full pound – or more – of dry beans cooked to perfection in less than 60 minutes!
I have the 8-quart DUO 7 in 1 Instant Pot. I choose the larger Instant Pot for a few reasons.
1. My slow cooker is 6 quarts and can barely fit some of my favorite recipes.
2. Having the larger Instant Pot gives me more room to double recipes.
3. Cooking once and eating twice is key to saving time in the kitchen.
4. I’d rather have the extra room, than not enough!
You also have to leave a certain amount of space in the pressure cooker when using it. There is a max fill line for liquids. And the general rule is to not fill the Instant Pot more than 2/3 full. The 8 quart gives me more room to cook.
One Instant Pot hack I learned is to use a 6-quart pot on top of an 8-quart pot to cook two elements of one meal. You can read how that works HERE.
Instant Pot beans would go perfectly in these recipes:
- Southwestern salad
- Pumpkin chili
- Black bean and corn salsa tacos
- Pumpkin swirl black bean brownies
- Black bean brownies
- Our favorite hummus recipe
Note: You can also spice up your beans by adding a few dashes of kosher salt, paprika, cayenne, oregano, cumin, chili powder, garlic cloves, or black pepper.
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)
More Instant Pot Recipes
- Instant Pot Lentils
- Easy Instant Pot Vegetarian Chili
- Instant Pot White Rice
- How to Cook Spaghetti Squash in the Instant Pot
Hands-Free CookingLearn the secrets to getting dinner done faster by hacking your kitchen appliances, plus 30+ recipes to fuel your family!
Instant Pot Beans
How to make pressure cooker Instant Pot beans without having to soak. Works with black, pinto, garbanzo and white beans. The quickest way to make beans!
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 6 cups of cooked beans 1x
- Category: Sides
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
- 1 pound of beans, rinsed and picked over to remove debris
- 9 cups of water
- Place beans and water in the Instant Pot.
- Seal the Instant Pot and make sure the pressure value is set to “sealing.”
- Press the “manual” or “pressure cook” button so that it is set to high pressure and use the “-” and “+” buttons to adjust the timer to 12 minutes.
- When the timer goes off and the beans are done cooking, use the natural pressure release (i.e. do nothing).
Note: DO NOT use quick release when making more than one pound of beans.
- Once the valve indicator has gone down, it is safe to open the Instant Pot.
- Drain the beans and use them in your favorite recipes!
Anytime I make plain beans, I leave them absolutely plain. That allows me to use the beans in both sweet and savory recipes without a problem. Unless you are making a big pot of beans for one particular recipe, I suggest you make them plain as well.
- Calories: 16
Keywords: Instant Pot beans
Trying to add more beans to our diet and wanting to do more dry beans instead of canned to be healthier. I’ve seen many people say they add apple cider vinegar or baking soda when cooking beans. Can you please tell me why this is? Is there any benefits to it? Beans cause me & my daughter to bloat so she refuses to eat them. So hoping to not have to play around to much to figure out the best way to cook them for us if that makes sense. Thanks!
Karen @ Team Crumbs
Both options may help reduce gas when consuming beans. Using a bit of baking soda reduces the gas-causing oligosaccharides. If you opt for ACV, it does the same thing, but also brightens the flavor of the beans so you may then use less salt for seasoning. I hope this helps. 🙂