About this recipe
I’ll admit it, cooking dry beans used to intimidate me, and I often forgot to soak them the night before or even cook them. Also, the whole process is too much. The soaking, simmering, and the endless waiting. However, once I tried cooking beans in the Instant Pot, it was a total game-changer. There’s no soaking and no babysitting required. I can have perfectly cooked beans in under an hour, ready for everything from tacos to soups to burritos.
Why you’ll love this recipe
- No soaking needed: Go straight from dry beans to dinner-ready.
- Hands-off cooking: The Instant Pot does all the work for you.
- Flavorful every time: Add aromatics or cook them plain—your choice.
- Freezer-friendly: Make a big batch and freeze in portions.
- Perfect texture: No mushy beans here, just tender and creamy centers.
Ingredient Notes
- Dry beans: Black beans, pinto beans, kidney beans, chickpeas—this method works for almost any variety.
- Water or broth: Use 3 cups of liquid for every 1 cup of beans.
- Salt: Add after cooking to prevent tough skins.
- Aromatics (optional): Garlic, onion, bay or avocado leaf, a piece of kombu, or herbs for extra flavor.
How to make beans in the Instant Pot
- Rinse the beans and remove any debris or broken pieces.
- Add to Instant Pot: Combine 1 cup of dry beans with 3 cups of water or broth.
- Cook on High Pressure:
- Black beans, pinto, navy: 30–35 minutes
- Kidney beans: 35–40 minutes
- Natural Release: Let pressure release naturally for 15–20 minutes, then release any remaining pressure.
- Taste and season: Add salt to taste and store or use immediately.
Variations
- For firmer beans: Reduce cook time by 5 minutes.
- For soup or stew: Add more water (4 cups per 1 cup of beans) and extra aromatics.
- Meal prep: Cook large batches and freeze in jars or bags with the cooking liquid.
Home cook to home cook tips
- Always let beans naturally release pressure for at least 15 minutes, preventing split skins.
- Add a pinch of baking soda if your water is hard—it helps soften the beans.
- Cook a double batch and freeze in 1.5-cup portions (about one can of beans).
- If beans are still firm after cooking, seal the pot and cook for 5–10 more minutes.
How to Cook Beans in the Instant Pot (No Soak Needed)
Equipment
Ingredients
- 1 cup dry beans black, pinto, etc.
- 3 cups water or low-sodium vegetable broth
- Optional: 1 garlic clove 1/4 onion, bay leaf, or a small piece of kombu
- Salt to taste after cooking
Instructions
- Rinse the beans under cold water. Pick out any debris or broken beans.
- Add the beans and 3 cups of water or broth to the Instant Pot.
- If using, add aromatics like garlic, onion, or bay leaf.
- Lock the lid and set the valve to “Sealing.”
Pressure cook on HIGH:
- – Black/pinto/white/navy beans: 30–35 minutes
- – Kidney beans: 35–40 minutes
- Let the pressure release naturally for at least 20 minutes.
- Carefully open the lid. Taste and add salt as needed.
- Store in the fridge with cooking liquid for up to 5 days or freeze in portions.
Notes
– For softer beans: Add 5 minutes of pressure cooking time.
– Beans not soft enough? Seal and cook for another 5–10 minutes.
– Freeze cooked beans (with liquid) in mason jars or freezer-safe bags.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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