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 tbsp oil (any kind)
- 1 tsp onion powder (or more, to taste)
- 1 tsp 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 1/2 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.
Nutrition Information:
Yield:
12Serving Size:
1/2 cupAmount Per Serving: Calories: 50Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 359mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 2g