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.
Servings: 5 cups
- 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
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 minutesRed kidney beans: 30 minutesBlack beans: 25 minutesNavy 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.
- 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.
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