Instant Pot Beans Perfection Guide: Cooking Times for Every Bean
By Rossi Voss | September 2, 2025 | Prep: 5 mins | Cook: 5–40 mins | Servings: 6 | Cost: $0.35/serving
Cooking beans in the Instant Pot is simple—but only if you know the right timing. Undercook them, and they’re tough. Overcook them, and they turn to mush. This guide gives you the exact cooking times for the most popular beans, so you’ll get tender, flavorful results every time.
Once you master this method, you’ll never go back to canned. This is your go-to reference for perfect beans—no soaking required. I use this chart daily in my kitchen and in my 100 Beginner’s Instant Pot Bean and Grain Cookbook ($0.99 Kindle).
How to Use This Chart
- Ratio: Use 3 cups liquid per 1 cup dry beans (water or low-sodium broth).
- Salt: Add after cooking for best texture—prevents tough skins.
- Natural Release: Always allow at least 10–15 minutes before quick-releasing. This prevents splitting.
- No soak needed: Times listed are for unsoaked beans. Soaking is optional but can reduce cook time slightly.
Instant Pot Bean Cooking Times
These times are tested for a 6-quart Instant Pot with fresh, unsoaked dried beans. Adjust slightly for older beans or different models.
| Bean Type | Cook Time (High Pressure) | Natural Release | Texture Result |
|---|---|---|---|
| Black Beans | 25–30 minutes | 15 minutes | Tender but not mushy |
| Pinto Beans | 25–30 minutes | 15 minutes | Creamy |
| Kidney Beans | 35–40 minutes | 15 minutes | Firm, hold shape |
| Chickpeas (Garbanzo) | 35–40 minutes | 15 minutes | Nutty, firm |
| Lentils (Brown/Green) | 8–10 minutes | 10 minutes | Soft, quick-cooking |
| Red Lentils | 5 minutes | 10 minutes | Very soft, soup-friendly |
| Navy Beans | 30–35 minutes | 15 minutes | Soft, great for baked beans |
| Great Northern Beans | 30 minutes | 15 minutes | Light, delicate texture |
Pro Tips for Perfect Beans
- Add a splash of oil to reduce foam while cooking.
- Cook beans plain, then season after—they’ll be more versatile for meal prep.
- Add aromatics: 1 bay leaf, 1 halved onion, or a strip of kombu for digestion.
- If beans are still firm, seal the lid and cook for 5–10 more minutes.
- For older beans: Try a 10-minute salt brine (1 tbsp salt per quart) before cooking.
Serving, Storage & Meal Prep
Use your perfectly cooked beans in soups, salads, tacos, or meal prep bowls.
Storage:
- Refrigerate in cooking liquid for 4–5 days.
- Freeze in 1–2 cup portions for up to 3 months.
Frequently Asked Questions
Do I need to soak beans for the Instant Pot?
No! Soaking is optional. The Instant Pot’s high pressure softens beans efficiently without soaking. Unsoaked beans turn out just as creamy.
Why are my beans still hard after cooking?
Old beans (over 1 year) can remain tough. Buy from high-turnover stores. If beans are very old, try soaking or adding ¼ tsp baking soda to the pot.
Can I use broth instead of water?
Yes! But use low-sodium broth so you can control the seasoning. Broth adds rich flavor without making beans too salty.
Can I double the recipe?
Yes, but do not exceed the 2/3 fill line. Cooking time remains the same.
Final Thoughts
With this chart, you’ll never have to guess your bean times again. Save it, print it, and keep it handy in your kitchen. Once you master Instant Pot beans, you’ll never go back to canned.
Want more bean recipes? My 100 Beginner’s Instant Pot Bean and Grain Cookbook is packed with easy, no-soak bean recipes—soups, stews, bowls, and more. Kindle: $0.99 | Paperback: $13.99