If I only used my instant pot to cook dried beans, I would still consider the purchase 100% worth it.

For years, I used my slow cooker to cook dried beans. Then I got an Instant Pot, and now that's all I use.
Most of the time I use this super quick method to take beans from rock hard to soft and buttery in about an hour. But, sometimes I use my Instant Pot's slow cooker setting to cook a pot of beans low and slow. It really just depends on the day's schedule.
Either way, the hands on time to prepare a flavorful pot of beans is about 5 minutes, making this one of the easiest, most accessible recipes in my toolbox. 🙌
Jump to:
- 3 Reasons Why Cooked Dried Beans are Better than Canned
- Do I Need to Pre-Soak Beans Before Cooking them in the Instant Pot?
- 6 Simple Steps to Cooking Beans in an Instant Pot
- Cook Times for Different Kinds of Beans
- How to Add Flavor To Your Beans
- How Many Dried Beans Do You Need to Cook for a Recipe?
- How to Store Cooked Beans
- Instant Pot Beans FAQs
- Recipes that use Cooked Beans:
- 📖 Recipe
- 💬 Comments
3 Reasons Why Cooked Dried Beans are Better than Canned
I've got nothing against canned beans and keep a small stockpile in my pantry at all times. They are essential to those nights when you need a tasty, nutritious meal lickety-split.
But, cooked dried beans are unquestionably better in pretty much every way. Here are three reasons why I generally prefer cooked dried beans over canned:
#1. Cooked, dried beans have better flavor than canned beans.
Cooked, dried beans have a deep, complex flavor you'll never get from a can. on the other hand, canned beans can sometimes have a slight metallic flavor. Also, certain brands somehow manage to be both too salty and bland.
But the best reason to use dried beans is that you can season and flavor them however you wish, adapting their flavor profile to whatever dish you plan to use them in.
#2. Cooked, dried beans have a better texture than canned beans.
While canned beans can be on the mushy side, the consistency of cooked, dried beans is tender and creamy. Almost buttery.
Cooking with dried beans also allows you to control how long you cook them. If you're making tacos and want your beans to be on the firm side, cook them less. If you're making something like hummus, refried beans, or soup, cook them a bit longer.
#3. Cooked, dried beans are more economical than canned beans.
Granted, canned beans are not exactly expensive. Still, cooked, dried beans cost a fraction of what you'll spend on the same amount of canned beans. And, I mean... how many other times in life do you get a superior product for less money???
Do I Need to Pre-Soak Beans Before Cooking them in the Instant Pot?
Nope. There is no need to presoak beans before cooking them in the Instant Pot. You can pull the package of beans from your pantry, dump them into your instant pot, and be eating deliciously flavorful and tender beans in about an hour.
Having said that... there are a few reasons you might want to pre-soak dried beans. Soaking beans in water for about 12 hours before cooking them in the instant pot does three things:
- It reduces the cooking time
- Creates a slightly better texture, with fewer split-open and burst beans
- It makes them a bit more digestible
Really, it's that third reason that is the most important one. If you have a particularly difficult time digesting beans, soaking them for a few hours before cooking them can make a difference.
To pre-soak your beans simply dump them into a large bowl and cover them with water. Leave them to soak for about 12 hours, then rinse well and proceed with the recipe.
6 Simple Steps to Cooking Beans in an Instant Pot
- Rinse. Put the beans into a strainer and set it in the sink. Run some water over the beans to rinse and look for any little pebbles that might have snuck their way in there when the beans were collected and packaged.
- Just add water. Dump the beans into your Instant Pot and add 4-6 cups of water. The amount of water depends on how you intend to use them. Using less water will result in a thick, starchy sauce with a strong flavor. Using more water will result in less starchy beans with a more mild flavor. (You'll find more tips for how much water to use below and in the recipe card.)
- Flavor! Add salt, dried herbs and spices, and a touch of baking soda.
- Cook. Cook the beans on high pressure for the directed time. (You'll find the cook times for different kinds of beans below and in the recipe card.)
- Let the pressure release naturally. Once cook time has released, let the pressure release naturally for at least 20 minutes. After that, you can continue to let the pressure release naturally or press the top steam valve to release the remaining pressure. When using the steam valve, please protect your hands and face with oven mitts or by loosely wrapping a kitchen towel around the steam valve to catch splatters.
- Optional: Once beans have finished cooking, add in a splash of apple cider vinegar which can help make the beans easier to digest.
Cook Times for Different Kinds of Beans
This is a general recipe that works for pretty much any kind of dried bean except for split peas and lentils.
It's important to think of the cook times below as a general guideline. Use them as a guideline and then adjust future batches to your personal tastes.
If you are planning to use the beans in dishes that require firmer beans, like salads or tacos, use the lower end of the time range. If you're planning to use them in dishes that require soft beans, like hummus, refried beans, or soup, use the higher end of the time range.
- Pinto beans: 40-45 minutes
- Black Beans: 30-35 minutes
- Garbanzo Beans: 40-45 minutes
- Great Northern Beans: 35-40 minutes
- Kidney Beans: 40-45 minutes
- Cannellini Beans: 30-35 minutes
How to Add Flavor To Your Beans
Besides beans and water, there are three other flavor ingredients to add to any pot of instant pot beans:
- About 1 tablespoon of oil. This can be any kind of oil you like. The little bit of fat will help reduce the amount of foam the beans create as they cook and create a slightly creamier texture.
- Add some salt. Some recipes call for adding salt after beans are done cooking but I much prefer to add it at the beginning. Adding salt at the end will only flavor the outside of the beans. Adding it to the cooking water means that the beans will absorb the salt, flavoring the beans from the inside out. The amount of salt that you use is up to you. I almost always use 2 teaspoons. If you are sensitive to salt or on a low-salt diet, you can start with as little as ½ teaspoon and then sprinkle in a bit more if you like after the beans are cooked.
- Add whatever herbs and spices you like! I like to add a bit of garlic and onion powder to pretty much any kind of beans I'm cooking. After that, I try to add herbs and spices that match the flavor profile of the dishes I plan to use the beans in.
Planning to make some chili, tostadas, nachos, or burritos this week? Add some chili power, cumin, and oregano.
Perhaps you're in the mood for Italian or Mediterranean flavors. Add some rosemary, thyme, oregano, basil, and crushed red pepper.
Making some middle eastern or Indian dishes? Toss in some allspice, cardamom, cinnamon, cloves, coriander, cumin, and dried chilies.
How Many Dried Beans Do You Need to Cook for a Recipe?
One pound of dried beans is equal to about 2 cups.
As they cook, the dried beans will absorb the cooking liquid and triple in size. So, 1 pound (2 cups) of dried beans will give you 6 cups of cooked beans.
Many recipes call for 15 ounce cans of beans. This is about 2 cups cooked beans.
- 1 pound of dried beans = 2 cups of dried beans = 6 cups of cooked beans
- ½ cup dried beans = 1 ½ cups cooked beans = one 15 ounce can of beans
How to Store Cooked Beans
The recipe makes about 6 cups of cooked beans. You can cut the recipe in half if you don't need that many. But, I've found that it's not that difficult to use 6 cups of beans in different dishes throughout the week.
You can also freeze leftover cooked beans. And having cooked beans in your freezer is almost as convenient as having cans of beans in your pantry.
You have two options when storing cooked beans in the refrigerator or freezer:
- Store cooked beans in some of the cooking liquid. This will keep them moist and tender. Plus, the cooking liquid contains a lot of flavor. So, if you're planning to use the beans in soups or stews, adding the cooking liquid along with the beans can give the whole dish a flavor boost.
- Rinse and dry the beans before adding them to a storage container. This is a good option if you're planning to freeze the beans and don't have a particular use in mind. When beans are frozen after being rinsed and dried, you can add them straight into a recipe without thawing.
How long will cooked beans keep in the refrigerator or freezer?
Cooked beans will keep well in the refrigerator for up to 1 week. I like to store them in their cooking liquid to keep them from drying out. Then, depending on what recipe I'm using them in, I'll either add the cooking liquid with the beans or rinse the beans before using.
Cooked beans will keep well in the freezer for up to 3 months. Beans can be frozen in some of their cooking liquid or rinsed and dried before freezing.
I usually freeze beans in 1 ½ cup portions which is equal to one 15 ounce can of beans. Freeze beans in ziptop bags or another airtight storage container.
Instant Pot Beans FAQs
If you want beans that are super soft and falling apart, cook them for an additional 10 minutes on high pressure.
If you've soaked your beans in water for at least 12 hours, reduce the cook time by 10 minutes.
This depends entirely on the capacity of your Instant Pot, but a good rule of thumb is to never fill your Instant Pot more than ½ full -this includes beans PLUS liquid. As the beans cook, there will be some foaming and filling the instant pot more than halfway can cause overflow.
Choosing the natural release option for your instant pot ensures the best texture and helps the beans retain their shape. The foam that is created while beans cook can come through the pressure release knob, clogging it and creating a mess.
In general, you want to allow at least 20 minutes of natural release time. However, if you're in a hurry, you can cut the natural release time down to 10 minutes before pressing the top steam valve to release the remaining pressure. If you do this, please protect your hands and face with oven mits or by loosely wrapping a kitchen towel around the steam valve to catch splatters.
If your beans aren't quite done after cooking for the recommended time, here's what to do:
Put the lid back on the instant pot and make sure the release valve is set to the "sealed" position. Cook at high pressure for another 5 - 10 minutes. Because the contents are already hot, the instant pot will come back up to pressure and begin cooking much faster than the first time around. Check the beans and repeat if necessary.
Beans that are old can take longer to cook than fresh beans.
All legumes and most grains have high amounts of a natural compound called lectins, which can be toxic in high doses and red kidney beans have the highest amount of it.
The great news is that cooking beans at high temperatures kills lectins. So cooking kidney beans on high pressure in your instant pot will raise the temperatures hight enough to kill any toxicity.
Recipes that use Cooked Beans:
One of my favorite ways to use cooked beans, especially when I have some leftover from another recipe, is to toss them into a pot of 30-minute rotisserie chicken soup. The soup is a great way to use up all kinds of leftovers or those random veggies rolling around in your crisper.
📖 Recipe
How to Cook Any Kind of Beans in an Instant Pot
With an Instant Pot, you can take a bag of rock hard dried beans to tender, creamy, and flavorful in about an hour. Hands on time? About 5 minutes.
Would you rather cook beans in a slow cooker? Here's how to cook any kind of beans in a slow cooker.
If you're making black beans this recipe for cooking black beans in the slow cooker or on the stovetop has some good suggestions for what spices to use.
Ingredients
- 4-6 cups water (*See note)
- 1 pound dried beans, rinsed and sorted
- 1 tablespoon oil (any kind)
- 1 teaspoon onion powder (or more, to taste)
- 1 teaspoon garlic powder (or more, to taste)
- 2 teaspoons kosher salt (use less if you are salt sensitive or on a low salt diet)
- Up to 3 tablespoons of dried herbs in an combination (see note)
- ½ teaspoon apple cider vinegar (optional; can aid in digestion)
Instructions
- Add the water, beans, oil, onion, garlic powder, salt, and any other dried herbs you're using to the bowl of an Instant Pot.
- Lock the lid onto the Instant Pot and close valve to seal.
- Cook on High Pressure for the following times: (*See note)
Pinto Beans: 40-45 minutes
Black Beans: 30-35 minutes
Garbanzo Beans: 40-45 minutes
Great Northern Beans: 35-40 minutes
Kidney Beans: 40-45 minutes
Cannellini Beans: 30-35 minutes - Allow the Instant Pot to naturally release the pressure for at least 20 minutes before using the quick-release valve to release any remaining pressure.
- Taste the beans and add more salt if desired. Stir in the vinegar, if using. The beans are now ready to serve, use in any recipe, or store in the refrigerator or freezer. (See notes below for storing instructions.)
Notes
How much water or broth should you use?
- Use 4 cups liquid to 1 pound of beans for dishes that require a thicker, more starchy, and stronger flavored sauce. For example, pinto or black beans you are serving as a side dish.
- 5 cups liquid to 1 pound of beans for dishes that require a less starchy, thinner sauce such as tacos, salads, and salsas. Strain some of the liquid from the beans before using.
- 6 cups liquid to 1 pound of beans for beans that are mildly seasoned and low in starch. Stain before using. These are especially good for freezing.
Add whatever herbs and spices you like.
I like to add a bit of garlic and onion powder to pretty much any kind of beans I'm cooking. After that, I try to add herbs and spices that match the flavor profile of the recipe for which I plan to use the beans. Scroll up for a list of spice combinations and ideas for flavoring your beans.
How long should you cook your beans?
If you are planning to use the beans in dishes that require firmer beans, like salads or tacos, use the lower end of the time range. If you're planning to use them in dishes that require soft beans, like hummus, refried beans, or soup, use the higher end of the time range
How to store cooked beans:
Cooked beans will keep well in the refrigerator for up to 1 week. I like to store them in their cooking liquid to keep them from drying out.
You can also store cooked beans in the freezer for up to 3 months. Beans can be frozen in some of their cooking liquid or rinsed and dried before freezing. Freeze beans in 1 ½ cup portions which are equal to one 15-ounce can of beans.
If you have trouble digesting beans, consider pre-soaking them:
To pre-soak your beans simply dump them into a large bowl and cover them with water. Leave them to soak for about 12 hours, then rinse well and proceed with the recipe.
Reduce the cooking time by 5 minutes for beans that have been soaked.
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Nutrition Information:
Yield:
12Serving Size:
½ cupAmount Per Serving: Calories: 50Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 359mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 2g
Hesther Bate says
When using a slow cooker, is it necessary to bring the beans and water to a boil before putting them into the slow cooker?
Do red kidney beans need any special preparation, due to the possibly harmful enzymes?
Thankyou.
RebeccaBlackwell says
Hi Hesther! Great questions. There's no need to bring the beans and water to a boil before putting them in the slow cooker. Red kidney beans are toxic if eaten raw, but if you soak them before cooking, discard the soaking water, give them a rinse, then cook them, they should be safe. Cooking beans at higher temperatures kills lectin in kidney beans, so if you're concerned about ensuring they cook at a high enough temperature, set the slow cooker temperature to high. Please let me know if you have any other questions! xo
RebeccaBlackwell says
One more clarification - my answer to your question pertains to cooking kidney beans in a slow cooker. If cooking them in an Instant Pot on high pressure, there's no need to soak the beans or be concerned about toxicity. Cooking beans in an instant pot will raise temperatures high enough to remove any risk.