Make Instant Pot beans to cook dried beans in less than an hour from start to finish (no soaking required)! Whether you make Instant Pot black beans, pinto beans, garbanzo beans, or white beans, this method works for them all!
In my never-ending quest to put nourishing, delicious 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 full of fiber, they’re 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. I like that they’re hands-off, but they can take up to 8 hours, and when I have a big batch of dried 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
Making Instant Pot beans is part of my regular meal prep now. Here’s why:
- They’re hands-off. You don’t have to be in the kitchen (or even home!) while they cook. You can even cook them overnight while you sleep!
- Frugal. Dry beans are cheaper than cans of beans (and 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 pressure cooker beans method for all types of beans like chickpeas, black beans, pinto beans, chili beans, and kidney beans.
- 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 stovetop (since I only have so many pots big enough to soak AND I still need some to cook meals) and then to cook them in the slow cooker (I just have one slow cooker).
- No pre-soaking required! I also like cooking Instant Pot dried beans 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 pressure cooker beans, I don’t have to soak them beforehand!
PRESSURE COOKER BEANS INGREDIENTS
- Beans
- Water
Note: You can also increase the flavor of your beans by adding spices like kosher salt, paprika, cayenne, oregano, cumin, chili powder, garlic cloves, or black pepper. Or cook them with a ham bone for a pot of ham and beans. This is nice if you plan on serving beans as a side dish.
Since I typically batch cook my Instant Pot 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.
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 free 8oz. bag of sea salt (just pay shipping and handling!)
HOW TO COOK INSTANT POT BLACK BEANS
Follow these simple instructions to cook Instant Pot black beans, pinto beans, or whatever type you choose!
Step 1. Place beans and cups of water in the Instant Pot.
Step 2. Seal the Instant Pot lid 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 25-40 minutes, depending on the type of bean. See below for cooking times.
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. Because you need a larger amount of liquid to cook dry beans in Instant Pots, releasing the pressure quickly can cause the liquid to squirt out of the valve and make a big mess! Not to mention, it is HOT!
Step 5. Once the steam 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!
Store cooked Instant Pot beans in an airtight container in the refrigerator for up to 1 week or freezer for up to 6 months. I like to freeze them in 1-cup portions so they’re easy to pull out to thaw for using in my favorite recipes. For reference, one standard 15-oz can of cooked beans contains around 1 ½ cups of beans.
INSTANT POT DRIED BEANS COOKING TIMES
- Instant Pot Beans Cooking Times on High Pressure with Natural Pressure Release
- Black Beans: 30 Minutes
- Chickpeas: 40 Minutes
- Kidney Beans: 35 Minutes
- Pinto Beans: 25 Minutes
- Navy Beans: 25 Minutes
- Great Northern Beans: 35 Minutes
- You’ll notice that my Instant Pot dried beans recipe calls for a 35-minute cooking time. That’s the average for a better texture. I almost always cook my beans for 35 minutes when I need them to be firm yet perfectly cooked. If you don’t want to remember all of the different cooking times, 35 minutes is the way to go.
- You can certainly cook them longer if you want to. When I make my Refried Beans 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 with a wonderful al dente firmness in just 20 minutes. I wouldn’t recommend cooking them for any less than 20 minutes, though, to ensure they are well-cooked. This works especially well if you’re going to use them in recipes where there will be additional cooking, like White Chicken Chili.
SERVE WITH BEANS INSTANT POT
Instant Pot beans work perfectly in so many recipes beyond soup! Try some of these favorites:
- Southwestern Salad
- Pumpkin Chili
- Black Bean and Corn Salsa Tacos
- Spicy Citrus Black Beans
- Tamale Pie
- Pumpkin Swirl Black Bean Brownies
- Black Bean Brownies
- Our Favorite Hummus Recipe
INCLUDING INSTANT POT BEANS IN MACRO TRACKING
Instant Pot beans are a great option to add protein, carbohydrates, and fiber to your meal. They’re also one of my favorite ways to boost protein in smoothies – you can’t even taste the beans!
However you choose to include Instant Pot beans, make sure you have a balanced plate. Serve Instant Pot beans with a lean protein, like chicken breast, boneless skinless chicken thighs, or lean ground beef. Then fill the bulk of your plate with low-carb produce like broccoli, asparagus, or a delicious salad.
INSTANT POT PINTO BEANS FAQS
Should you soak beans before cooking in the Instant Pot?
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!
How long does it take to cook beans in the Instant Pot?
Even when you include the time to come to pressure and the pressure release, you can make a full pound – or more – of Instant Pot pinto beans cooked to perfection in less than 60 minutes!
What is the maximum amount of dried beans that can be cooked in the Instant Pot at one time?
It depends on the size of your Instant Pot. You have to leave a certain amount of space, and there is a max fill line for liquids. I’ve been able to easily fit one pound in a 6-quart Instant Pot, and you can do an even larger batch in an 8-quart Instant Pot!
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
- Perfect Instant Pot Sweet Potatoes
- Instant Pot Mashed Potatoes
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Instant Pot Beans
Make Instant Pot beans to cook dried beans in less than an hour from start to finish (no soaking required)! Whether you make Instant Pot black beans, pinto beans, garbanzo beans, or white beans, this method works for them all!
- Prep Time: 3 minutes
- Pressure Release: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 cups of cooked beans 1x
- Category: Sides
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound of beans, rinsed and picked over to remove debris (454g)
- 9 cups of water (2133
Instructions
- 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 25-40 minutes, depending on the type of bean.
- 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!
Notes
Cook Times on High Pressure with Natural Pressure Release:
- Black Beans: 30 Minutes
- Chickpeas: 40 Minutes
- Kidney Beans: 35 Minutes
- Pinto Beans: 25 Minutes
- Navy Beans: 25 Minutes
- Great Northern Beans: 35 Minutes
You’ll notice that my Instant Pot dried beans recipe calls for a 35-minute cooking time. That’s the average. I almost always cook my beans for 35 minutes when I need them to be firm yet perfectly cooked. If you don’t want to remember all of the different cooking times, 35 minutes is the way to go.
I’m a little confused on the cook times as I am new to using my instant pot. You said cooking for 35 minutes- does that include the time it takes to build pressure and the 12 minute countdown once pressure has been reached?
TIA!
Hi Destinee,
The 35 minute cook time does not include the time it takes the Instant Pot to come to pressure, or the time for the release. Hope this helps! 🙂
Ok if I use the instant pot for 20 minutes then I don’t have to pre- soak to get the lectins off and I do need to rinse. Is this correct. Cause if I don’t rinse where do the lectins go.
There’s no need to presoak beans when you use the IP, but if beans cause digestive distress for you, soaking is a must. You would still soak, but greatly reduce the cooking time of the beans. I’m still testing for exact times, but I’m thinking in the 3-5 minute range.
Would a lower pressure cooked for a longer cook time make for a non-mushy fuller flavor refried beans (from pre-soaked Pinto beans) do you think?
For firm beans using natural pressure release do 12 minutes. For firm beans using quick pressure release do 20 minutes.
I’ve been using my Instant Pot for several years and have learned that when beans are soaked the pressure time to cook them is very small! With black beans I put 0 minutes of pressure. For pinto beans I’ve found 2 minutes is plenty. For the small red beans 9 minutes work about perfectly for us. For some reason smaller beans take more time which seems counter-intuitive! Hope this helps!
Hello
Cooking with instant pot sounds great! Thank you for all the tips. I also read your article “HOW TO SOAK, DE-GAS AND COOK BEANS FROM SCRATCH”. If cooking with IP, how should i do the de-gas?
Hi EChieh! Honestly, I’m still working on that. I soaked beans last week and then cooked and it came out mush, LOL. I’m testing cook times, so as soon as I have a reliable method, I’ll let you know!
Hello,
to make chocolate hummus, do you still need to peel the skin off
Hi Khady! All the details for the chocolate hummus recipe are in the recipe here: https://dontwastethecrumbs.com/chocolate-hummus/
I just found your blog searching for “soaking beans benefits” and since I have an IP, decided to try the recipe. I just decided to eat a more nutritional mostly plant based diet and bought dry beans to my grocery list. Looking forward to your recipes esp IP ones. I love that you give so many tips too.
Welcome to Crumbs, Susan! ♥
In your statement above you say you wouldn’t feel confident telling us to cook the beans for only 20 minutes and that you cook them for 35 minutes. Then in the recipe it says to cook them for 20 minutes. Which is it? Please clarify.
I’m sorry about the confusion Christine! I’ve made MANY batches of beans since posting this and they come out fine at 20 minutes. I’ll clarify that in the post!
My biggest problem with garbanzo beans is getting the skins soft enough to puree and make creamy hummus. When you’ve made yours did you have any issues with tough outer skins? Maybe I didnt use enough water.
Hi Debbie! I have a Blendtec blender, which pulverizes the outer skins so it’s not an issue. If you can’t get the skins off easily, I’d suggest cooking a little bit more. Lately I’ve been cooking beans at 20 min with natural release (which is required when making more than one pound at a time), but if you cook for 25-30 min w/natural release, I’m pretty sure those skins will come off easily!
I have read that adding a teaspoon of baking soda when cooking the beans helps the skins to disintegrate during cooking. I tried it once and it did help, but not completely. Anyone else tried that?
Thank you! I am highly inspired to get my Instapot out and USE IT! No more intimidation!!
YES! Go for it!
As a sequel to my first writing: all your pictures exhibit garbanzo beans. Where can one find dried ones?
Thanks again, John.
I get dried garbanzo beans from Walmart or any grocery store.
Hi Tiffany!
I am a kidney patient, so special attention is needed for my diet. In my case, I NEED to leach the pinto beans used for the delicious chili I make with the Instant Pot (bought when there was no 8 quart pot.) Problem is, no one can answer how much potassium is lost in the leaching process, and whether repeating the process, additional leaching would result. I went to all kinds of health sites. Yes they all advise leaching, but none would say how much potassium is leached out. As a tip for those who make chili (from pinto beans), I add a bit of red wine, about a tsp of sour cream (low fat) and some smoke spice, all at serving time. Absolutely delicious! Thanks for your answer and, if possible, send me an email duplicate. John.
Hi John! Exact numbers are hard to come by, but my friend Katie has done significant research on this topic. Start here: https://www.kitchenstewardship.com/soaking-grains-an-exploration/ and feel free to explore her site!
Since I was a little girl; we ate pinto beans in the juice they were cooked in. We would smash them just a bit to get flavor into the water. Is this a bad thing or not so healthy thing to do? Never ate beans drained. The juice was so good.
Some people don’t have issues eating the water, but it causes digestive issues for some. If you enjoy the flavor, go for it!
Hi is this recipe for pinto beans? And if so can I put ham or bacon in with the beans?
This recipe will work for pinto beans Brenda, and you can put anything you want in with it!
Great post, does this work for any beans? I’ve recently purchased an instant pot but haven’t cooked beans from scratch and I’m quite new to using beans in my WFPB recipes. I have only so far used canned red kidney beans since they don’t give me, ya know.
This works for any beans except kidney beans. Kidney beans have an enzyme that can be disruptive to the digestive system, so it’s best to buy those. But every other bean is fair game!
I’m confused, what’s different about kidney beans? Are you saying you don’t recommend home cooking them, and to buy them canned instead?
Thanks in advance for clarification!
Hi Donna – yes! The enzymes in kidney beans are different than other beans, and so for safety and digestive concerns, I recommend buying them instead of making them.
on brown beans when the recipe says to let it depressurize naturally, is that hard and fast or do I loose some cook time by relieving the pressure manually?
You can’t reduce cooking time unfortunately, but the way you release pressure effects the food in the end. 🙂
how long do you cook soaked beans in the instant pot and how much water
Do you freeze them in their cooking liquid or drained?
I freeze them drained. 🙂
do you can or freeze beans when you batch cook a large amount? any tips for freezing and then thawing and using and not loosing the texture?
I freeze them Anna, and if you cook them “al dente” (i.e. just until their done), they won’t lose shape. I’ve actually overcooked them and if as long as you don’t mash them or over-stir, they’ll be fine! To thaw, I either put it in the sink overnight, or in the microwave for a minute or two.
Have you ever done 5 year old beans? Would you cook differently?
Made a lb of Great Northern beans today using these instructions. I think I will reduce the cooking time for that type bean next time. Mine were rather mushy. It was nice to have such an easy method, though, that’s for sure!
Do you need to drain the beans to prevent stinky toots?
I would 🙂
I was given an instant pot for Christmas and have been a touch intimidated by it… But this I can do! Thanks!
You’re very welcome!