How to Cook Beans in an Instant Pot — Soaked, Pre-Soaked & Dry (Complete Guide)
By Rossi Voss | November 15, 2024 | Skill: Beginner-Friendly | Prep: 5 mins | Cook: 20–45 mins | Servings: 6 | Cost: $0.35/serving
Cooking dried beans in an Instant Pot is one of the best shortcuts in a cook's toolkit. You get tender beans fast, no babysitting, and huge flexibility for meal prep. As someone who’s written 100 Beginner’s Instant Pot Bean and Grain Cookbook (only $0.99!), I’ve tested every method—soaked, pre-soaked, and dry—so you don’t have to.
This guide covers exact time ranges, water ratios, flavor tips, and troubleshooting pointers so your beans always turn out right.
Why Use an Instant Pot for Beans?
- Speed: Pressure cooking cuts traditional stovetop time by half or more.
- Hands-off: Set it and walk away — no simmering or watching for foam.
- Consistency: More reliable texture once you dial in timing for your beans.
Which Beans Are Best Cooked in the Instant Pot?
Common beans that work great: black beans, pinto beans, navy (white) beans, cannellini, kidney beans, and chickpeas (garbanzo). Lentils and split peas cook much faster and usually don’t need soaking.
Soaked vs. Unsoaked vs. Pre-Soaked — Quick Summary
Here’s the quick difference and why you might choose each method:
- Soaked (overnight): Shorter pressure time, more even cooking, easier to digest. Good when you plan ahead.
- Pre-soaked (few hours): Useful if you remember a couple hours beforehand. Cuts some cook time and improves texture.
- Dry / No-soak: Most convenient — put dried beans straight in the pot. It takes longer, but it’s still much faster than stovetop long-simmering.
Instant Pot Bean Time & Water Guide (Practical Ranges)
Use these as starting points. Beans can vary by age and brand — test a small batch and adjust.
| Bean Type | Soaked (Pressure Cook) | Unsoaked (Pressure Cook) | Water Ratio (cups water per 1 cup beans) |
|---|---|---|---|
| Black / Pinto / Navy | 6–10 minutes | 20–25 minutes | 2 to 2.5 cups |
| Cannellini / Kidney | 8–12 minutes | 25–30 minutes | 2 to 2.5 cups |
| Chickpeas (Garbanzo) | 12–20 minutes | 35–45 minutes | 3 cups |
| Lentils (brown/green) | — (no soak needed) | 6–9 minutes | 2 cups |
Notes: These times are pressure cook minutes on High. Allow for natural pressure release (NPR) of 5–20 minutes depending on bean and how soft you want them. Add a few extra minutes if you prefer very soft beans.
Step-by-Step: How to Cook Beans in the Instant Pot
1) Rinse & Sort
Pour beans into a bowl or colander and pick out stones or shriveled beans. Rinse under cold water.
2) Soak (Optional)
Overnight soak: Cover beans with 3–4 inches of water and leave 8–12 hours. Drain and rinse before cooking.
Quick soak: Cover with water, bring to a simmer for 2 minutes, turn off heat, cover and let sit for 1 hour. Drain and rinse.
3) Add to Instant Pot
Place beans in the inner pot. Add fresh water or broth using the ratios above. Add a bay leaf, a smashed garlic clove, or onion for flavor if you like. Do not add acidic ingredients (vinegar, tomatoes, lemon) yet — they can slow softening.
4) Pressure Cook
Set to Manual/Pressure Cook — High for the time in the table. When done, allow a natural release for 5–20 minutes (longer for larger beans), then finish with a quick release.
5) Finish & Season
After pressure releases, open the lid and test. Add salt, acid (lemon, vinegar, tomatoes), or herbs. If tender, use as desired. If undercooked, seal and pressure cook 5–10 minutes more.
Flavoring & Recipe Ideas
Once you have cooked beans, they are a base for many dishes:
- Black beans: tacos, burrito bowls, Cuban black beans.
- Chickpeas: hummus, salads, chickpea curry.
- Pinto: refried beans, chilis, southwestern bowls.
- Cannellini: soups, stews, Italian bean salads.
Troubleshooting
Beans Are Still Hard
If beans are hard after cooking: first, make sure you used enough water. Age of beans matters — older beans take longer. Add 10 minutes of pressure cook and extended natural release. Avoid adding acidic ingredients until beans are softened.
Beans Are Mushy
Shorten pressure time next batch or use less natural release time. Also, reduce stirring if you plan to make whole-bean salads.
Foamy or Sputtering While Sealing
Add 1 tablespoon oil to reduce foam. Use the pot’s recommended maximum fill line for beans (they expand).
Storage & Freezing
- Fridge: Store cooked beans in their cooking liquid for up to 4–5 days.
- Freeze: Portion beans with a cup of cooking liquid into freezer bags — freeze up to 3 months. Thaw and reheat in a pot or microwave.
Quick Recipe: Simple Instant Pot Beans for Meal Prep
Make a big batch and use it all week.
- 1 cup dried beans (rinsed)
- 2–3 cups water or low-sodium broth
- 1 bay leaf, 1 smashed garlic clove
- Pressure cook using the times above (unsoaked times if you didn't soak).
- Natural release 10 minutes, quick release remaining pressure.
- Season with salt and lemon or vinegar to taste.
Internal Links & Resources
Cookbook Pick: Want more simple one-pot ideas? Get 100 Beginner’s Instant Pot Bean and Grain Cookbook — jump to ready-made recipes and meal plans.
Final Tips
- Always rinse and sort dried beans — it avoids surprises.
- Test one cup first if you're trying a new bean or a very old bag of beans.
- Add acidic flavors after cooking so beans soften properly.
Frequently Asked Questions
Do I have to soak beans before cooking in an Instant Pot?
No. You can cook many dried beans in an Instant Pot without soaking. Soaking shortens cook time and can improve evenness, but quick cooking without soaking is a common, convenient method.
How long do I cook soaked versus dry beans in the Instant Pot?
Cook times vary by bean type. As a rule of thumb: soaked small beans (navy, black, pinto) often take 6–10 minutes under high pressure; unsoaked they usually take 20–30 minutes. Chickpeas and larger beans need longer: soaked 12–20 minutes; unsoaked 30–45 minutes. Use the time ranges in the guide and test for texture.
Can I add salt or acidic ingredients before pressure cooking?
Avoid adding large amounts of salt, vinegar, lemon juice, or tomatoes before pressure cooking — acids can slow or prevent beans from softening. Add them after the beans are cooked, or add a small pinch of salt early and finish seasoning later.
What water ratio should I use for Instant Pot beans?
Use about 2 to 3 cups of water or broth per 1 cup of dried beans depending on the bean type and whether you want a soupier result. For firm beans (salads), use less water; for soups or stews, use more.
Final Thoughts
Once you master Instant Pot beans, you’ll never go back to canned. With the right ratio, timing, and pro tips, you get perfect beans every time.
Want more bean mastery? Try my 100 Beginner’s Instant Pot Bean and Grain Cookbook — packed with 100+ tested recipes for soups, stews, and grain bowls.
Which beans will you try first? Share your creations with #RossiVossBeans.
Happy Cooking!
Rossi Voss