Learn how to make the easiest and most tender beans using an Instant Pot, whether you soak them or not! Great in soups, curries, salads, or sides, once you learn how to use a pressure cooker for your beans, you will never want to cook them any other way.
Jump to:
- Why Cook Beans in the Instant Pot
- How to Make Instant Pot Beans
- How to Store Cooked Beans
- Health Benefits of Beans
- Beans Conversion- Dried to Cooked and Canned
- Do I need to soak beans before pressure cooking?
- Cooking Times for Different Beans
- Bean Cooking Tips & Notes
- Frequently Asked Questions
- Easy Instant Pot Beans Recipes
- 📖 Recipe
Beans and chickpeas are an inexpensive pantry staple filled with plant-based protein, fiber, and other vitamins, they are an easy way to add nutrients to your family's diet.
In this post, I show you how easy and convenient it is to cook beans using the Instant Pot.
Once you've made beans from scratch, you'll agree with me that dried beans taste much better than canned ones. They are more creamy, have more flavor and the best part is, you know exactly what went into making them.
Why Cook Beans in the Instant Pot
I prefer to cook my beans and chickpeas in the Instant Pot rather than using other methods because:
- It's quick and easy! Rather than hovering over a stovetop for long periods of time, using a pressure cooker allows you to cook your beans virtually hands-free.
- Your beans and chickpeas can be cooked with or without soaking them first. Both dry and pre-soaked beans work well in the Instant Pot.
- The beans always end up perfectly tender.
- You get to control the salt and add other flavors in the beans.
Check out these easy and delicious 15+ Instant Pot Bean Recipes!
You Might Also Like: Complete Guide on Instant Pot Lentils
How to Make Instant Pot Beans
Rinse beans well: Rinse your beans over cool water in a strainer, removing any particles or pebbles.
Add beans and water: Add beans and water to the Instant Pot, as well as any seasonings or additional vegetables. (2 cups water for 1 cup soaked beans, or 3 cups water for 1 cup unsoaked beans)
Set cooking time: Close the lid and set the steam valve in the sealing position. Using the above cheat sheet, set the cooking time at High Pressure.
Let Instant Pot naturally release: Allow the pressure cooker to natural pressure release (NPR). Open the lid once the pin drops. If in a rush, wait for at least 10 minutes, then perform a quick release.
How to Store Cooked Beans
You may find that you have leftovers after cooking beans in the Instant Pot. You can store your beans using one of the following methods:
- Refrigerate: Keep your Instant Pot beans in an airtight container or bag in the fridge for 5-7 days.
- Freeze: Cooked beans can be frozen for up to 6 months.
Health Benefits of Beans
Beans have a variety of health benefits, including:
- Excellent source of plant-based protein: Beans are a great way to get protein, especially for vegans, vegetarians, and people looking for protein sources not from animals.
- Full of antioxidants: Antioxidants fight free radicals, which are chemicals that can cause various diseases.
- Good for heart health: Beans lower cholesterol, which can be a cause of heart disease.
- High in fiber: High fiber diets may help lower glucose levels in people with diabetes, as well creating a feeling of fullness and aiding in weight loss.
As always, if you're following any diet for medical reasons, do check with your physician first.
Beans Conversion- Dried to Cooked and Canned
Dried beans double in volume after cooking. This easy and simple conversion chart will show you how many dried beans you need to make enough cooked ones, as well as how many cans you need if you're going with that option.
| Dried Beans | Cooked Beans | Canned Beans |
| 2 cups | 6 cups | about 3 (15.5-ounce) cans |
| ¾ cup | 1.5 cups | 1 (15.5-ounce) can |
Do I need to soak beans before pressure cooking?
I grew up watching my mom and grandma soak the beans overnight before pressure cooking them. I followed the same practice but always wondered if there was really a need to do so.
So, a few years ago, I did some research and tried a few recipes without soaking them beforehand. Here's what I found out:
- Soaking the beans prior to cooking cuts down on the cooking time since they have already been rehydrated during the process of soaking.
- Beans contain sugars that the body cannot digest and cause flatulence. Soaking helps to remove some of those sugars. It also allows them to release some of their gases, making digestion easier.
- Reduces the phytate content in beans. Beans contain Phytic acid, which prevents the absorption of key minerals like iron, zinc, and calcium in the body. Soaking the beans gets rid of that, making nutrient absorption easy.
How to soak beans?
To soak your beans, rinse them first. Add them to a large bowl and cover them with water by 2 inches. Let them sit for 8-12 hours, or overnight, before rinsing again and cooking.
However, sometimes you simply don't have time to allow your beans to soak. The Instant Pot is great for those times, because, while cooking does take a bit longer, this method is still set-it-and-forget-it.
Cooking Times for Different Beans
If you're wondering how long it takes to cook beans in Instant Pot, refer to this easy cheat sheet for cook times. For each type of bean, they were soaked overnight, cooked at High Pressure, then the Instant Pot was naturally released.
Keep in mind that while you will set your cook time to the amount noted, actual cooking will take longer since the pressure cooker takes about 10 minutes to reach pressure.
| Beans | Pressure Cook Time – Soaked | Pressure Cook Time – No Soak |
|---|---|---|
| Chickpeas (Garbanzo) | 15 minutes | 40 minutes |
| Kidney Beans | 25 minutes | 45 minutes |
| Black Beans | 22 minutes | 35 minutes |
| Pinto Beans | 15 minutes | 30 minutes |
| Lobia (Black Eyed Peas) | 15 minutes | 30 minutes |
| Black Chickpeas (Kala Chana) | 20 minutes | 40 minutes |
Cooking Note: Beans take longer to cook when cooked with acidic ingredients, like tomatoes, vinegar, or lemon juice. For example, Chickpeas cooked in seasoned water are done in 15 minutes, but in a recipe like Chana masala, which contains tomato and other acidic ingredients, they take 45 minutes.
Bean Cooking Tips & Notes
- Soak - Soaking your beans dramatically cuts down on cook time, as well as making them easier on your stomach.
- Salt - Beans soaked and cooked in saltwater are more flavorful and tender, without bursting out of their skins.
- Add enough water for soaking - Make sure you cover your beans by 2" when soaking them. This allows the beans to re-hydrate and becomes more tender.
- Add more water for cooking unsoaked beans: Add an extra cup of water while cooking the beans that haven't been soaked.
- Add a pinch of baking soda while cooking - Baking soda creates an alkaline environment, which allows the beans to cook more quickly and turn soft and creamy from within.
Frequently Asked Questions
It depends on the size of your Instant Pot, but for 2 cups (1 pound of dried beans), you will make 6 cups of cooked beans. A 6-quart Instant Pot will hold up to 24 cups of cooked beans at maximum.
Dried unsoaked beans take much longer to cook than soaked beans. Sometimes, if the beans are too old, they take longer to become tender. In that case, it is better to toss those beans.
The acidic properties of certain foods, such as tomatoes, can keep beans from softening. Avoid adding foods such as tomatoes, wine, or lemon juice to your beans until they have already become tender.
Soaking gets rid of flatulence causing sugars and phytic acid in the beans. It is best to discard that water and use fresh water for cooking. And trust me, you don't lose any of that flavor.
Yes. Creating an alkaline environment by adding a pinch of baking soda causes beans to soften more quickly, allowing them to cook faster.
You don't have to. That cooking liquid is well seasoned and can be used up as stock to make curries or soups.
Check out more Instant Pot Bean Recipes & a similar detailed post on how to cook Instant Pot Chickpeas!
Easy Instant Pot Beans Recipes
- Creamy Black Beans Recipe
- Rajma in Instant Pot (Kidney Beans Curry)
- Instant Pot Chana Masala
- Bean Burrito • Instant Pot Burrito Bowl
- Moroccan Chickpeas Soup
- Black Bean Chili in Instant Pot
★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram, Pinterest and Youtube.
📖 Recipe
Instant Pot Beans (Soaked & Unsoaked)
Equipment
Ingredients
- 1 cup dried beans
- 2-3 cups water or broth (2 cup for soaked; 3 cups for unsoaked)
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 bay leaf optional
- 1 pinch baking soda
Instructions
- Rinse beans well: Rinse your beans in a strainer, removing any particles or pebbles. Cover the beans by 2 inches water and soak them for 8 to 12 hours or overnight. Strain before cooking.
- Add beans and water: Add beans and water to the Instant Pot, as well as any seasonings or additional vegetables. Note: 2 cups water for 1 cup soaked; 3 cups water for 1 cup unsoaked)
- Set cooking time: Close the lid on sealing position. Using the above cheat-sheet, set the cooking time on High Pressure.
- Let Instant Pot naturally release: Allow the pressure cooker to natural pressure release (NPR). Open the lid once the pin drops.
Notes
- Soak - Soaking your beans dramatically cuts down on cook time, as well as makes them easier on your stomach
- Salt - Beans soaked and cooked in salted water are more flavorful and tender, without bursting out of their skins
- Add enough water for soaking - Make sure you cover your beans by 2" when soaking them. This allows the beans to re-hydrate and becomes more tender.
- Add more water for cooking unsoaked beans: Add an extra cup of water while cooking unsoaked beans.
- Add a pinch of baking soda while cooking - Baking soda creates an alkaline environment, which allows the beans to cook more quickly and turn soft and creamy from within.
Shosh says
Thanks so much!
You helped me out for lack of planning/ soaking black soy beans.
It worked over 45 min. Previously, I have IP’d these over and over again to soften!
TY!
Aneesha says
Hi Shosh, you're welcome! I'm glad this recipe worked out for you. Thanks for taking the time to rate the recipe 🙏🏼
Aneesha says
You're welcome, Shosh, I'm glad to hear that. Thanks for taking the time to rate this recipe 🙏🏼
Shannon Oconnery says
Not great, my beans were so mushy and I skipped the natural release! Maybe because I soaked my beans overnight, the recipe could be updated with soaking times to cooking time.
Aneesha says
Hi Shannon, sorry to hear that. Can you please let me know the variety of beans you cooked, and for how long? I may be able to provide a solution for next time.
Paul Hansen says
What a waste of time and food!
I followed the directions exactly, and my beans are a pile of overcooked bean mush! I was hoping for an easy dinner after a long day, but now it’s 9:30, I’m starving, and I have a ruined dinner.
Aneesha says
Hi Paul, I'm sorry to hear that. Did you follow the cooking time corresponding to the variety of the bean? I cook all kinds of beans on a regular basis and these times work great every time.
Alison says
Beans turned to mush!
Aneesha says
Hi Alison, may I know what kind of beans you used?
dee says
Love this recipe. I have some very old beans that would not cook up no matter how many times I pressured them. I just couldn't bring myself to throw away so looked on the Mormon website. After all they have been storing beans for years! This is what I read and it has worked no matter how old my beans are and some are probably 5 to 10 years old. Bring soaking water to boil, Turn off heat, add about 1/4 C soda to water, then add beans. Soak overnight. Do not boil the beans as this sets some enzyme that won't allow the beans to soften. I hope this might save people some money! We can't afford these days to throw out edible food! 🙂
Aneesha says
That's good to know. Thanks for sharing this Dee!
Nancy says
No time s are indicated
Aneesha says
Hi Nancy, please refer to the time chart that lists the times for all kinds of beans. Hope this helps.
Wst2 says
The water for presoaked beans still isn't clear. If I measure out 4c of dry beans and then soak them I end up with 8 cups of soaked beans. Are you saying to add 8c of water to cook (2x original 4c) or 16c (2x soaked qty)? If it is the second, then that is more than you would use with 4c of unsoaked beans (12c).
Aneesha says
Hi there, for presoaked beans simply follow a 1:2 ratio- For every 1 cup of soaked and drained beans, add 2 cups of water. Hope that helps.
Rich M says
Wait. Two cups of water or four cups of water? Maybe it's me, but I see both sets of commands.
Wait. For presoaked beans or non soaked Beans?
Maybe it's me, but I see no commands referring to this?
But I could be wrong.
Aneesha says
Hi Rich, you see two sets of commands - one for soaked beans, and the other for unsoaked beans. I've added further clarification to the content, hopefully, that helps.
Rebecca says
I followed the instructions and I ended up with a bunch of mushed up garbanzo beans. I did presoak them. Is it possible I used too much water? Your instructions are not clear as to how much soaked beans to water.
Aneesha says
Hi Rebecca, The quantity of water is mentioned clearly in the recipe card below. I typically follow a 1:2 ratio (beans: water). In 15 minutes your beans shouldn't have turned to mush- how much baking soda did you use?
Technogeek says
According to the USDA, changing the water a few times while soaking is even better at reducing flatulence. They have a whole writeup on it, including exciting charts and graphs for geeks! 😆
https://naldc.nal.usda.gov/download/IND43940829/PDF
Aneesha says
That's great information, thanks!
Kelly says
This is a great reference article. Thank you!
Aneesha says
Thank you Kelly! Glad you found it useful.
Joel Pointon says
I don't see recommended cooling time for high pressure setting with presoaked beans.
Aneesha says
Hi Joel, as for cooling time, you can always wait for natural pressure release, or wait 15 minutes and then manually release pressure.
Carole Palmer says
“Add enough water - Make sure you cover your beans by 2" when soaking them and 4 cups water to 1 cup beans when cooking. This allows the beans to re-hydrate and become more tender.“
Thx for the recipe! I’m confused about the amount of water. An earlier reply to a comment says 2c. water for 1c. beans, but in the notes, (above), it says otherwise. Thx!
Aneesha says
HI Carole, the ratio is 1 cup beans to 2 cups water, sorry about the confusion. Thanks for pointing it out.
Erin Brackbill says
Your recipe says 2 cups of beans to 4 cups of water or broth. But then when you go down to your itemized directions it says 2 cups of beans to 8 cups of water. What is correct?
Aneesha says
Hi Erin, My apologies for the confusion. I have fixed the typo. For every 1 cup of beans, you can add 2 cups of liquid.
Jen says
Once cooked do you store with the cooked liquid?
Aneesha says
Hi Jen, yes I store it with the liquid.
Tim Enos says
Hyping the ability of the Instant Pot to cook harder varieties of beans without soaking is misleading. The Instant Pot is the only way to go for beans but the fact still remains that most dried beans you buy are a mix of old harder beans and younger fresh beans with different hydration levels. If you cook dried unsoaked beans, often you will find that the fresh beans overcook and the older beans may be undercooked. They are not uniformly cooked and that detracts from the appeal of the dish. Soaking is still the only way to deal with that problem.
Aneesha says
Hi Tim, That's a great point, and I also highlight the advantages of soaking the beans in this post. But for people who don't have the time to soak or simply forget, it does offer them an option. Thanks for sharing your thoughts!