What to CookSaladsSummerBeans, BeansEasiest, Fastest, Best Week

How to Cook Beans in an Instant Pot (& Turn Them Into Colorful Salads)

6 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

With an effusive fanbase—The New York Times and Food52 itself have sung praises—the Instant Pot has seized the spotlight and is not letting go. But if you find the Instant Pot a little mystifying, you’re not alone. It rewards those who unravel its mysteries, but its control panel isn’t exactly inviting or transparent (thanks, “Porridge” button). I’m here to help: I wrote a cookbook for the Instant Pot to make the machine’s learning curve more of a gentle slope—and to feed you as you get the hang of it.

Let’s talk beans. Can you just open a can? Of course. But dried beans are more economical, and they emerge from the Instant Pot with a satisfying al dente texture. Beans are nourishing and quick, making them a summertime go-to for turning a salad into a satisfying meal. In the Instant Pot, they cook without pre-soaking and without heating up the kitchen, springing from the back of your pantry to center stage.

Advertisement

Start Here

Bd2c86e7 d109 4ace 84bc ec63e9925716  2017 0816 instant pot bean salads julia gartland 519

Instant Pot Beans

8c35b02c 3f6c 43e0 9182 b5278ffee859  danielshumski 2bw Daniel Shumski
22 Save
Makes about 2 1/2 cups
  • 1 cup dried black beans or white kidney beans (rinsed, drained, and picked over to remove debris)
  • 1/2 teaspoon salt
  • 6 cups water
Go to Recipe

While the Instant Pot is an appliance of many talents (slow cooker, rice maker, sauté pan, yogurt maker), it’s the pressure-cooker function that shines for salads such as these. Follow the master recipe to make the beans, stash them in the refrigerator for a few days if you’d like, and then turn them into the salad of your choice.

Send Help: I'm (Kind Of) Falling in Love With the Instant Pot

Send Help: I'm (Kind Of) Falling in Love With the Instant... by Sarah Jampel

+
40 Inexpensive Meals That'll Keep You (And Your Wallet) Full

40 Inexpensive Meals That'll Keep You (And Your Wallet) Full by Katie Macdonald

+

Salad Time

Black Bean with Melon and Feta Salad hovers satisfyingly between sweet and savory. Local melons shine in late summer, with produce stands piled high with fresh watermelons and cantaloupe. Serving watermelon with a shake of salt is an old trick for accenting its flavor. Here, the salty tang of feta revisits that technique, which works equally well to highlight cantaloupe’s sweetness.

B580ba19 9a3f 4d5f acf8 73378f503a10  2017 0816 black bean salad with melon and feta julia gartland 533

Black Bean with Melon(s) and Feta Salad

8c35b02c 3f6c 43e0 9182 b5278ffee859  danielshumski 2bw Daniel Shumski
6 Save Go To Recipe
Serves 6 to 8 people
  • 2 cups seedless watermelon or cantaloupe, in small cubes or balls
  • 2 cups English cucumber, cut into quarters lengthwise and then into 1/2-inch slices
  • 2 1/2 cups cooked black beans
  • 3/4 cup cubed feta cheese (approximately 1/4-inch cubes)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey (see Tips, above)
  • 1 tablespoon freshly squeezed lime juice, plus more for serving
  • 1 large handful basil leaves, cut into ribbons (see Tips)
  • Salt and freshly ground black pepper, to taste
Go to Recipe
Show More

White Bean with Cucumber and Sumac Salad gets a citrusy lift from fresh tangerines. The crisp, cooling texture and flavor of the cucumber make this a great salad for sharing at a late-summer barbecue, where it can serve as a side dish or main. Sumac—a spice often featured in Middle Eastern cuisine—provides a delicious, almost sneaky zing.

Advertisement
0a58aa85 85f6 4a3f b08c 81a654a4a169  2017 0816 white bean salad with cucumber and sumac julia gartland 548

White Bean with Cucumber and Sumac Salad

8c35b02c 3f6c 43e0 9182 b5278ffee859  danielshumski 2bw Daniel Shumski
41 Save Go To Recipe
Serves 4 to 6 people
  • 2 cups English cucumber, cut into quarters lengthwise and then into 1/2-inch slices
  • 2 1/2 cups cooked white kidney beans
  • 1 1/2 teaspoons ground sumac
  • 1/4 cup extra-virgin olive oil
  • Freshly squeezed juice of 1 tangerine (about 2 tablespoons)
  • 1 large handful fresh flat-leaf parsley, stems removed, coarsely chopped
  • 2 tangerines, cut into segments
  • Salt and freshly ground black pepper, to taste
Go to Recipe
Show More

Black Bean with Mango and Chile Powder Salad combines tropical sweetness with a little heat. As much as I love to celebrate the local summer bounty, mangoes don’t grow in most North Americans’ backyards. But the rich, almost floral complexity of a perfectly ripe mango is enough to tempt me to stray from the farmers market. This salad builds on the classic Mexican street food of mango and chile powder, rounding it out with beans to produce a satisfying late-summer meal.

45543599 8e7a 444e 9678 83d62972b3ff  2017 0816 black bean salad with mango and chili powder julia gartland 567

Black Bean with Mango and Chile Powder Salad

8c35b02c 3f6c 43e0 9182 b5278ffee859  danielshumski 2bw Daniel Shumski
35 Save Go To Recipe
Serves 4-6 people
  • 2 cups cubed mango, about 3 mangoes, preferably the Ataulfo variety (see Notes)
  • 2 1/2 cups cooked black beans
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon freshly squeezed lime juice, plus more for serving
  • 1 teaspoon chile powder
  • 1 large handful fresh cilantro, stems removed, chopped (see Notes)
  • Salt and freshly ground black pepper, to taste
Go to Recipe
Show More

What do you like to make in your Instant Pot (or pressure cooker)? Let us know in the comments!


See more of our easiest, fastest, best week

Tags: instant pot, bean salad, late summer, pressure cooker