No Soak Instant Pot Beans

Instant pot beans require no prep time or soaking. You can easily make dried beans in your instant pot and use them in different meals including salads, chili, and stews. 

If you are a relatively new instant pot owner, check out our basic IP recipes like hard boiled eggs, yogurt, brown rice and white rice. Today I’m going to show you how to make various beans in your instant pot including pinto beans, black beans and red kidney beans. It’s so easy to make these beans and you can make large batches to use in different recipes. 

Pressure cooker beans

Cooking dried beans can be a time consuming task. From soaking them overnight to simmering them for hours and hours in a pot, it can easily leave you wanting to get into your car, drive to the closest supermarket and just get a can of beans, right? But with this easy tutorial, you can make any kind of beans in your instant pot in a short time without overcooking them.  

Soaking or no soaking? 

While traditionally it’s strongly advised to soak dried beans before cooking them, when it comes to cooking beans in the instant pot this step can be optional. 

Some people feel better about soaking the beans overnight because it helps with digestion (I haven’t noticed a difference) and sometimes the beans keep their shape better when cooked if they’re soaked in advance. If you feel strongly about soaking the beams prior to cooking, you can definitely do so. There will be no change in the cooking method or timing. 

How to make instant pot beans

• Place the beans in the instant pot. Add water and seasoning (if desired). 
• Secure the lid and make sure the valve is on “sealing.”
• Press the “manual” or “pressure cook” button (depending on your IP model) and make sure it’s on high pressure. Set the timer for 20-30 minutes depending on the beans you’re cooking. 
• Once the cooking time is up, let the pressure release naturally for at least 25 minutes. 
• Open the lid and use the beans as desired. 

How long to cook beans in instant pot

The timing mentioned here will give you beans that are soft enough for soups and stews yet firm enough for salads. You can add or reduce the cooking time by 5 minutes if you would like the beans to be softer or firmer. 

• Pinto beans: 20 minutes plus 25 minutes natural pressure release
• Black beans: 25 minutes plus 25 minutes natural pressure release
• Red kidney beans: 30 minutes plus 25 minutes natural pressure release
• Navy beans: 30 minutes plus 25 minutes natural pressure release

What to make with cooked beans

There are so many recipes you can make using cooked beans. Our Mediterranean three bean salad is a great choice since it’s packed with veggies and herbs and has a delicious dressing. This simple Turkish white bean salad is another favorite of ours. You can also go down the Persian route and try Persian noodle soup using a few types of beans: it’s vegetarian and is a great recipe to make if you’re interested in trying Persian cuisine. 

Tips for making beans in your instant pot

• Flavoring: I added garlic and bay leaf to the beans before cooking them but didn’t feel the need to add salt. You can add salt if needed. 
• Water: As mentioned in the recipe, we need about 8 cups of water to cook the beans. Make sure the beans are covered by 2 inches of water but don’t fill the pot more than half way with water. 
• The amount of beans: Whenever I make instant pot beans, I make a one pound (16 oz.) bag of beans and either use all of it during the week or freeze half to use later. One pound of dried beans makes about 5 cups cooked beans. 
• Freeze: To freeze cooked beans, let them cool completely and then place them in a freezer bag. Freeze for up to three months. When you’re ready to use, it’s best to thaw them in the fridge overnight. 

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No Soak Instant Pot Beans

Instant pot beans require no prep time or soaking. You can easily make dried beans in your instant pot and use them in different meals such as salads, chili and stews. 

Course Basic, Main Course

Cuisine Mediterranean

Prep Time 2 minutes

Cook Time 30 minutes

Servings 5 cups

Calories 308kcal

Ingredients

• 1 pound dried beans specific beans and cooking time are mentioned in the recipe
• 8 cups water see notes
• 1 bay leaf
• 2 cloves garlic

Instructions

• Place the dried beans in the instant pot. Add the water, bay leaf and garlic to the beans.
• Secure the lid and make sure the valve on the pressure cooker is on "sealing".
• Press the "manual" or "pressure cook" button and make sure it's on high pressure.
• Set the timer depending on what kind of beans you're using:

  Pinto beans: 20 minutes

  Red kidney beans: 30 minutes

  Black beans: 25 minutes

  Navy beans: 30 minutes
• The pressure cooker will take about 15 minutes to come to pressure and then it will start cooking.
• Once the cooking time is up, let the pressure release naturally at least for 25 minutes. If you have time, let the pressure release naturally for as long as you can.
• Strain the beans and use them in your favorite recipes such as salads, soups and stews.

Notes

• I added garlic and bay leaf to the beans before cooking them but didn't feel the need for adding salt. You can also add salt if needed. 
• As mentioned in the recipe, we need about 8 cups of water to cook the beans. Make sure the beans are covered by 2 inches of water but don't feel the pot more than half way with water. 
• Whenever I make instant pot beans, I make a one pound (16 oz.) bag of beans and either use all of it during the week or freeze half to use later. One pound of dried beans makes about 5 cups cooked beans. 
• To freeze cooked beans, let them cool completely and then place them in a freezer bag. Freeze for up to three months. When you're ready to use, it's best to thaw them in the fridge overnight. 

Nutrition

Calories: 308kcal | Carbohydrates: 56g | Protein: 21g | Fat: 1g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 1233mg | Fiber: 14g | Sugar: 2g | Vitamin C: 4mg | Calcium: 89mg | Iron: 6mg