Here’s a secret:
You don’t need to soak beans before cooking them in the Instant Pot.
I repeat:
👉 No soaking. No planning ahead. No waiting.
You can go from dry beans in the bag to tender, creamy, ready-to-eat in under 45 minutes.
And I’m going to show you how.
🥣 Why This Matters
Soaked beans are traditional.
But let’s be honest — most of us forget.
You plan to cook lentils on Tuesday…
But it’s Monday night and you didn’t soak anything.
So you order takeout. Again.
With this method, your Instant Pot does the work — no soaking, no babysitting, no stress.
🔧 How to Cook Dried Beans (No Soak)
Works for black beans, pinto, kidney, cannellini, and more
Ingredients:
- 1 cup dried beans (any kind)
- 3 cups water or broth
- 1 tsp salt (add after cooking)
- Optional: garlic, onion, bay leaf
Steps:
- Rinse beans and add to Instant Pot.
- Add liquid (use 3:1 ratio — 3 cups liquid per 1 cup beans).
- No need to soak — just seal and cook!
- Manual (High Pressure): 25–30 minutes
(25 for smaller beans, 30 for large/kidney) - Natural release for 10–15 minutes, then quick release.
- Drain, season, and use!
✅ Beans are tender, creamy, and perfect for soups, salads, tacos, or meal prep.
💡 Pro Tips
- No “Burn” warning: Always deglaze after sautéing (wipe the bottom with a cloth).
- Freeze extras: Portion and freeze for up to 3 months.
- Use broth: Adds flavor without salt.
- Skip the salt until after: It can toughen beans during cooking.
📚 Want More Bean Recipes?
I’ve written a whole book:
📘 100 Beginner’s Instant Pot Bean and Grain Cookbook — only $0.99
Includes:
- Lentil soup
- Black beans & rice
- Chickpea curry
- Steel-cut oats
- And 96 more!
- “Love this tip? Get 99 more in my $0.99 bean cookbook!”