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!

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

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

WATCH HOW TO MAKE INSTANT POT BEANS