Instant Pot

Instant Pot Beans

August 22, 2017
4 Ratings
Photo by Julia Gartland
Author Notes

Let’s talk beans. Can you just open a can? Of course. But dried beans are more economical and 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.

For more on Instant Pot Bean Salads (and the recipes pictured above), go here. —Daniel Shumski

  • Cook time 2 hours
  • 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
In This Recipe
  1. Place the beans, salt, and water in the inner pot. Close and lock the lid. Set the valve on the lid to Sealing. Select the Pressure Cook function with High Pressure. Set the time to 25 minutes for black beans or 40 minutes for white kidney beans.
  2. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 30 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
  3. Remove the lid. Bite into a bean. It should offer a slight resistance to the tooth but should have no hard spots. If it is not soft enough, press Sauté and select the middle temperature (“Normal”). Cook with the lid off and allow the liquid to come to a boil, about 
5 minutes. After the liquid has boiled, taste a bean every 5 minutes until cooked, and then press Cancel.
  4. Wearing oven mitts, remove the inner pot (be careful—it’s hot!) and drain the beans through a colander. Keep the beans in the colander and rinse them with cold water before storing them or using them in the recipes listed here.
  5. The beans will keep, in an airtight container in the refrigerator for up to 5 days.

See what other Food52ers are saying.

  • Donna Wampner Simmonds
    Donna Wampner Simmonds
  • Michele Kim Pendergast
    Michele Kim Pendergast
  • NYNCtg
  • Uncle Jess
    Uncle Jess
  • Daniel Shumski
    Daniel Shumski
I'm the author of "How to Instant Pot," the delicious guide to demystifying and mastering this incredibly useful and sometimes baffling appliance.

7 Reviews

Donna W. March 3, 2020
Don't discard the broth from cooking the beans. If it has no place in your current recope, freeze the Bean broth for another recipe or a vegan soup otherwise you're throwing out nutrients from the beans
Michele K. October 8, 2019
I always thought you soaked the beans to reduce phytic acid, lectins, and enzyme inhibitors that cause gastrointestinal distress (aka gas and the like). Does pressure cooking like this still achieve the same effect w/o pre-soaking?
Christal November 19, 2017
I have 2 cups of beans. Can I double this recipe, or would that overload the Instant Pot? Thank you!
Author Comment
Daniel S. November 19, 2017
The idea when pressure-cooking cooking grains and beans is not to fill the inner pot more than halfway. For a 6-quart Instant Pot, doubling this recipe would break that guideline. (If you have an 8-quart Instant Pot, you're fine doubling it.)

I see two ways around this: Do a 1.75x recipe. (That would be *just* over halfway, but close enough that it should be fine.) Or cook with less water (say, 2 cups of beans and 10 cups of water) and know that you may have to finish off the beans on the Sauté setting with the lid open, adding more water as necessary to cook them fully. (Whether the beans cook well with less water will depend on the beans.)

Hope that helps.
NYNCtg August 29, 2017
50% of my instant pot usage is for making beans this way.
Uncle J. August 24, 2017
Great idea. Would love to see more instapot recipes here. Haven't used mine as much as I thought I would.
Miss V. January 6, 2018
yes, More Instant Pot recipes, please. Just got one a Christmas - a 3 quart mini Duo.