After pounds and pounds of bean pressure cooking I got it right. Here is your fail-proof guide for Instant Pot Beans. Instant Pot black beans, Instant Pot pinto beans, instant pot kidney beans, and many more, basically an encyclopedia about cooking beans in the instant pot.
After seeing the same question popping up over and over again in several Facebook groups: “how to cook beans in the instant pot”, and after reading answers that couldn’t differ any more, I felt the urge to find out timings for myself. Just like back when I saw the same happening for Instant Pot Rice.
I’ve read people recommending cook times anywhere from 10 minutes all the way up to 60 minutes. How can that be? Why do the recommended times differ SO MUCH?!? I had to get to the bottom of it.
Well, first of all, many times it isn’t even specified what kind of beans. There are soooooo many kinds and they all cook in different times. Asking “how to cook beans in the instant pot” is basically an incomplete question and often results in incomplete answers.
Second of all, it is never specified what the beans are meant for. Depending on if you want them for a salad or a soup makes a huge difference. For a salad you want them barely cooked so they hold their shape, stay dry and don’t become mushy. For a soup you want them super cooked and falling apart by themselves so you can blend them and create a creamy soup.
And lastly,it is rarely specified if the cooking time is requested or suggested for soaked or dry beans. This also plays a huge role in timing.
Which brings us to the first question and answer in our Instant Pot Beans Encyclopedia.
Soaking or No Soaking for Instant Pot Beans
Let me answer one important thing first: yes, you CAN cook both, soaked and unsoaked beans in the pressure cooker. So if you desperately want to skip the soaking process you absolutely CAN.
The question, however, should not be if you CAN cook no soak beans. The question is: do you really want to skip the step?
I never (literally never!) skip soaking. Why? Because it eases digestion A LOT. I, for one, don’t love feeling bloated and passing wind. If you enjoy that, by all means, go ahead and skip the step ;)
If you’re more like me and like eating healthy and yummy food without bloating and farting (high five my friend) then soak your beans for 8-12 hours before pressure cooking.
Generations and generations before us already knew about this trick and I rely a lot on their experience. A pressure cooker doesn’t break down the beans to a point where soaking isn’t necessary anymore to ease digestion. Maybe one day someone will invent a magical machine that can but for now, there isn’t one on the market that I know.
What the instant pot does it cook beans faster to reach the same consistency a regular pot with water does. That’s the advantage of pressure cooking. The soaking is still necessary.
There are other tricks to ease digestion such as adding “epazote” during the cooking process and/or removing the foam that forms on top. The most important and most effective is soaking though. Don’t skip the soaking even if you add epazote and remove the foam.
Sooooo, all experiments run for this post are for beans soaked for 12 hours at room temperature using filtered water. Then drained and rinsed and cooked in just plain, fresh, unsalted water.
Ok, now that we’ve had have that discussion let’s get to the next point.
Instant Pot Black Beans
My fist tests were run with Black Beans and that’s how I found out that the discrepancies of timing are often times likely due to what the beans are meant for.
After cooking for 30 minutes + complete natural pressure release the beans were nice and soft and perfect to use for a soup. They were cooked to the necessary consistency to blend into a smooth black bean soup.
However, they were way too soft to drain and use for a salad. They were much much softer than the black beans you’d find in a can for example.
The canned black beans are pretty firm and after draining ideal for a salad for example.
So the next goal was to find the best pressure cook timing to achieve firm beans for salad AND a consistency somewhere in between for Instant Pot Beans and Rice. Not too firm and not too soft.
After 20 minutes of high pressure cooking and full natural pressure release the Instant Pot Black Beans were thoroghly cooked through but still firm. I was able to drain them and use them in a salad.
After 25 minutes they had that perfect consistency for Instant Pot Beans and Rice.
Instant Pot Pinto Beans
I thought all beans the same size would cook in the same time but no. It seems different beans have a different composition and cook differently.
Pinto Beans cooked faster in my experiment compared to black beans. I was very surprised actually. So much so, that I will have to rerun this experiment. Pinto Beans were the last beans I experimented with and I’m wondering if my Instant Pots (<– yes, plural, I have several because I’m obsessed, haha) were maybe overheating and cooking stuff faster?
Anyway, the Adzuki Beans definitely confirmed the fact that different beans cook at different times regardless of size.
The Instant Pot Pinto Beans were perfect for draining and using in salads after just 15 minutes high pressure and full natural pressure release.
Perfect for rice and beans after 20 minutes high pressure cooking + NPR. And suitable for soups after 25 minutes HP + NPR.
Flavoring Instant Pot Beans (salt while or after cooking)
Depending on what you want your Instant Pot Beans for you may or may not want to flavor them.
If you want your beans for a salad which will have a salad dressing it’s probably best to simply cook them in filtered water and nothing else. Drain the water and use the unflavored beans for your salad.
For Instant Pot Beans and Rice or for soup you’ll probably want to flavor while cooking. There is a couple simple rules to follow. Add onion, garlic, spices (except salt) before or during cooking but salt after cooking. Salt can keep beans from softening up so you want to avoid adding while they are cooking but rather once they’re already soft.
What I love to do is to prepare a “sofrita” first. You hit the sautée button first and while the pot heats you peel and finely chop onion and garlic. Once hot, add a splash of oil, the chopped onion and garlic and sauté until nice and brown. Then add beans and water and cook as instructed in the recipe card below.
And here the printable fool-proof timing guide for Instant Pot Beans:
Instant Pot Beans
Ingredients
- 1-3 cups beans - (black beans, pinto beans, adzuki beans, kidney beans, navy beans, or mung beans)
- water
Instructions
- Add beans to a large bowl and cover with abundant filtered water. At least 4 times as much water as beans. Cover with a clean dish towel. Soak for 8-12 hours on the kitchen counter. (If you soak them longer timings will differ!)
- Drain beans and rinse really really well.
- Add beans to instant pot and cover with fresh water to about 2 inches above the beans (two thumbs thick).
- Put on the lid and turn the knob to the sealing position.
- Press manual (or pressure cook on newer models) set to high pressure and adjust timing follows depending on if you need the beans for salad/rice and beans/soup:Black Beans: 20/25/30 minutes + 20 mins NPRPinto Beans: 15/20/25 + 20 mins NPRNavy Beans: 25/30/35 + 20 mins NPRKidney Beans: 25/30/35 + 20 mins NPRAdzuki Beans: 5/10/15 + 20 mins NPRMung Beans: 0 + 10 min NPR / 0 + 15 min NPR / 1 + 20 mins NPR
- Let pressure release naturally for specified time above, then, if safety pin hasn't dropped on its own yet, release remaining pressure manually.
Herb Quark Dip
30-Minute One Pot Lentils and Rice
How To Bake Sweet Potatoes
Shellrae says
I think one huge factor that may be causing the big discrepancies in times is Altitude.It would be interesting to see if those with shorter cooking times live at similar altitudeS. altitude affects baking and canning times so why not pressure cooking times? just a thought.
I have not tested your time yet, but will soon.
Lorena says
Altitude does affect high-pressure cooking time but only minimal. 5% for every 1,000 feet AFTER 2,000 feet. So that would be a minute here or there, not the timings some people report. After hundreds of comments, I came to the conclusion that it is bean age and unfortunately something that is very very very hard to determine unless someone grows and harvests their own beans. :(
Lee Brothers says
I was told if I used the pressure cooker on the Insta pot that it would take the lechins from the beans. Which is why I wanted an Insta pot. No soaking just put them in the pressure cooker for 30 minutes and you wouldn’t have any problem eating them. I did that today so I guess I’ll see.
Judy Maldonado says
I wanted to know if pinto beans can be ‘too’ old? I have some beans that are several years old that didn’t soften when cooked on the stovetop. Should I try with the Instant Pot with the filtered water before tossing them? Thanks for this post, it is informative and I’m saving it for future use.
Lorena says
Did you soak them overnight? I would try and soak them 12 hours first. If they absorb water they should be fine. If they don’t then, toss them.
Terri says
Use them for weights for blind bake pie crust. If they are too old they will not soften. Just my opinion from experience.
alyr says
LOL I think I’d spring for a new package of beans if they were several years old. They lose moisture after even one year. Google it.
caesar espinosa says
Ay! Dejame que te cuente Limenha…
It is very pleasant to find you corrected all the details of the recipe for beans, you are very smart !! Thank you for your contribution to the healthy cooking.
Lorena says
Jajaja. De nada.
Breezy says
What about red beans, not kidney, just small red beans? Thank you for assistance!
Lorena says
I’m sorry, I haven’t tested them. I don’t know.
Brandi says
Please advise on Fava beans
Lora says
My husband’s grandma made the most amazing baked beans. I used to make them for holidays, but they got to be too much when I worked full time, they are an all-day process between the overnight soaking and the hours of baking in her bean pot which I now own. I’m wondering if I can figure out how to do them in the Instant Pot … do you think I can just add all the ingredients at the start with the water, after soaking & rinsing? It’s things like molasses, brown sugar, pork, etc. BTW, she swore by dried mustard in her baked beans to prevent gas … and it works!
Lorena says
I’m sure it’ll work perfectly fine. You will have to add a lot less water/broth though since there won’t be water evaporation during the cooking process as opposed to slow-cooking in a pot where steam releases. Try and add all ingredients and then add broth or water and then stop adding once you are about 2 inches above all ingredients.
Hope says
After you try your grandma’s recipe, would you please give us a report… and the recipe? Thanks!!
Linda Teders says
Hi Lora, how did it go? Because I’m thinking about doing the same thing
Michelle says
For the record, I’m a mile high in Las Vegas. I soaked 3 cups dried black beans for 12 hours. I cooked in plain water after rinsing. I did manual release after 20 minutes. They were undercooked, and I suspect, old. I added 10 more minutes, and they were perfect. The age of the bean is really key here.
I thank you for your website!
Lorena says
Thanks for the feedback, Michelle. I really appreciate it. Bean age is most definitely the key factor for timing. I’m glad you were able to get them to perfect consistency in the end.
Anna says
Are you supposed to turn the Insta nt Pot off during the NPR period? I believe my pot switches to warm, so there’s still heat produced in there?
Lorena says
I always leave it on keep warm function. The difference in pressure release time is minimal, so it doesn’t really matter if you leave it on or turn it off.
Anna says
My pinto beans turned out great. Next Im going to try the Instant Pot brown rice. Thank you!
Lorena says
YAY! I’m so happy to read you were successful :D
Vicki says
Any ideas/suggestion regarding high altitude
Nola says
Older beans will take longer than fresh
Flower Woman says
Thank you! Appreciate it your information as I have wondered before why my beans have been tough when I thought they should be done!
Leigh says
I’m not even sure what to say about these cooking times, are you using an old Instant Pot? My Instant Pot cooks beans to salad recipe consistency in just 9-10 minutes, if I cook them for 20 minutes, especially after a pre-soak, they are literally the texture of refried beans. Just a heads up to anyone reading these recommendations, these times may need to be cut down by half.
Lorena says
Dear Leigh, I have extensively tested the times over a couple of years and yes, it might be my old instant pot, it might be the old beans I get, it might be the weather and/or the water here in Montreal or maybe even 10 other things I’m not aware of but those are the times that ALWAYS work for me and many many others. There have most definitely been a few people that have not had success with my times and unfortunately, there is nothing I can do about that :( I wish I could! There are, unfortunately, too many variables that come into play. I was considering deleting the whole post when I heard from several that they experience what you experience with your instant pot but then going through all the comments I realized MOST people are very successful with my times so I believe my post is still helpful for the majority of Instant Pot owners and this is why I’m leaving it published. I’m really sorry this post wasn’t helpful for you. I hope you can find a better guide that fits your specific Instant Pot and your beans better.
Lilianne Labbe-Babin says
The guide that came with my 6 quart LUX Instant pot calls for cooking soaked kidney beans for 7 minutes.
Lorena says
Yes, my guide calls for extremely short cooking times, too and if I use those times my beans are completely uncooked and hard.
Jill, The Veggie Queen says
I am guessing that you have hard water. It will affect bean cooking, as much, if not more, than having older beans. Both have to do with hydration. Older beans lose their liquid and dry out. And hard water often contains minerals that do not penetrate the bean.
These two things have to enter the equation. To see if it is the water, I suggest that people cook their beans in filtered water and see if that changes things.
Lorena says
I have very soft water. Hardly any calcium in it. My beans must most definitely always be old though.
Flower Woman says
So glad you didn’t delete your post as it is helpful.
I believe a person has to take into account the age of beans being used.
I just read another recipe regarding instant pot beans and they suggested making to small instant pot beans rather than a larger pot.
This makes sense as too much liquid and ingredients isn’t good. One thing beans tend to foam up a bit when thier cooking.
So I plan on soaking my enough Pinto beans for 2 pots. As my beans are old and have been stored in a glass jar exposed to light; I will soak for 12 hours.
I will cook half of the beans at a time. The remaining batch of Pinto beans will continue to soak while the first batch of beans cook! When first batch of Pinto beans are done I will place the first batch in a crock pot to stay warm.
My recipe differs in that I will use meat. I will add 1/2 the ground elk meat to 1/2 of the onions, garlic , oil mixture browning meat on both sides. Then I’ll add a small amount of water to saute pan so all the ingredients that browned in pan will turn loose. Than I’ll add all ingredients except salt.
So next I’ll place first batch of beans into crock pot. I’ll wash the stainless steel pan and start again. At that time I’ll adjust cook time if needed. I will cook onions, garlic, oil and meat mixture the same way as the first batch of beans!
So if some of you wonder if the 2nd batch of beans may end up soft I’ll assure you I don’t think this will be a problem. The reason why is I like a brown broth in my pinto beans. I’ve noticed before when cooking Instant Pot beans the broth was clear and lacked a lot of flavor. This may have been because I added salt to the beans while soaking. At those times the beans were hard and more cook time was needed!
So again I want to say I appreciate this post as it’s helped me greatly to know what direction to take in cooking my Pinto Beans!
I hope to write another post to describe how my beans turn out tomorrow!
Flower Woman says
For got to add that to my big pot of Pinto Beans that I soak , I will ad baking soda to cut down on gas. I’ve heard fennel is good to cut down on gas. BUT BEFORE YOU USE FENNEL CHECK IT OUT. I CAN’T USE IT AS BY WHAT I’VE READ IT WOULD CAUSE MY HUSBAND PROBLEMS!
Viktor says
It must be the new IP model… I’ve also simply halved the times and that worked just great. Thanks again for this useful overview and all your hard work.
John Lee says
I had the same results, really mushy beans.
I will cut time in half and try again.
Thanks
Deanna says
Hi Lorena,
I really appreciate your post on bean cook times! I wonder if the differences in cook time that people are finding their beans need are due to where they live. I’ve moved around Canada over my life and have found that things that usually have a prescribed cook time take longer the more inland I am. Eggs would be one example. I found it takes longer to boil an egg in the middle provinces (Canada) – whether going for soft or hard. I suspect elevation is generally higher the more inland you go and I’ve figured that was why the times were longer. I’ve never sought out a definitive answer or proof to that, I just cook my eggs longer. LOL… Anyway, it would be interesting to compare the times you get relative to where you are with other people having issues and where they are. Maybe it’s a factor?
Hope this helps…. oh…and I just put a pot of kidney beans in the IP that soaked forever…well 2 days ’cause of my schedule this week. Here’s hoping all goes well! I’m trying 35 minutes….
Okay…update.. I let them NPR for about 12 minutes because I have to go to work soon. The beans are done. Some are slightly firmish and some are softer. All in all, though, I think they’ll be perfect for the chili I’m making later! I’m quite certain if I’d done the shortest time suggested, they wouldn’t have been done enough. But I’m in the middle of the continent just north of the Minnesota boarder in Canada.
Thanks for your post on bean cook times! I came here for the reminder when I was getting this pot of kidney beans ready.
Cheers, Deanna
Lorena says
Absolutely Deanna, elevation does play a role but just a small one. 5% cooking time addition for every 1000 feet AFTER 2000 ft elevation. So if you live at 3000ft you’d have to add 5% cooking time. If you live at 4000ft you’d have to add 10% cooking time etc. etc. On top of that water quality plays a role. Water has a different ph everywhere. Instant Pot size plays a role and the biggest role of all is bean age. The older the beans, the longer they need to cook. Unfortunately, there are soooo many variables that I can’t take them all into consideration :( I wish I could. I’m so happy you found the perfect timing for your kindey beans. Enjoy you chili :D
Yvie Van de Vegte says
I came across a way of cooking beans in a tempeh recipe that suggested placing beans in a steamer basket ,placing 2 cups of water in IP and pressing “BEAN/CHILLI ” function (30mins at high pressure) then NR. It basically pressure cooks beans out of the water rather than stewing them. I have found this to consistently give me a well cooked firm shape beans and no mush as beans are never in the water. I always soak my beans first for at least 12 hours. Seems to work well with all bean types so far. Just another idea to have a go with if your having problems. If you need to tweek just use a manual setting but same principal.
Lorena says
That’s super interesting!! I will definitely give this a try. Thank you for sharing this method!
Alex says
Thank you so much for the information in this post. I have a new instant pot, used once for the easiest rice ever.
There is a middle eastern breakfast called ful medames, often just refered to as ful (pronounced fool) which is made with fava beans. Fava beans are very hard to find in the north east US so I have substitutes all different kinds of canned beans and even mixed a couple of different kinds. I can tell you ful is just yummy no matter what kind of beans go in.
Anyway, I found a bag of something called 16 bean soup beans. I recognized many of the bean varieties but some I have no clue what they are. Does not matter, tomorrow they get soaked all day and tomorrow night I make ful.
Reading your guideline I decided on the 30 min cook time with the 20 min slow pressure release. When I did the math the average cook time was 28 min and since the beans are mashed after cooking I figure the extra couple of minuets wont hurt.
If this works out I’m calling it American Ful because that name tickles my funny bone. I will let you know how it works.
Thanks again for the information.
-Alex-
Lorena says
I’m so happy you found the article useful :)
Alex says
Well, it was a major fail. Here are the mistakes I identified
First and foremost, way too much stuff in the pot. I soaked all the beans, dumped them all in the pot and then added 2 inches of water more than the beans. When I released the pressure mashed bean chunks came flying all over the kitchen.
Mistake 2 I think too much cooking time the beans were too mushy.
I need to do some thinking about how to change things but I’m going to start with just using 1 cup of dried beans.
Leah M says
We also loveeee ful mudummas! We’ve had great luck finding dried fava beans in natural food markets… or canned in international sections or markets. Good luck!
Rhonda Messer says
My Nana taught me to cook beans and to ALWAYS soak first with a teaspoon of baking soda to remove the (farts) gas.
Although it is not necessary to soak them to cook them, it does remove some of the gas.
We eat beans often, because we LOVE them. I use to keep a bowl of plain cooked pintos in the fridge at all times, perfect side dish with anything.
We are truck drivers, and use the IP in the truck daily for our meals. I can cook a whole meal at once, for two, in the 3qt, lux. I have the largest one at home and when we are in, it’s all I use. Pluse we are replacing our microwave with the IP Vortex next week.
Keep the encyclopedia coming, I’m loving it.
Lorena says
WOW!!! I would never have thought you can cook in a truck! You have plugs there for the Instant Pot? That’s brilliant!!!
Karen says
Successful black beans with only a few mushy ones (maybe because I let NPR go to 25 min?j. I needed some for a salad so used the 20 min guideline. Yeah!
Thank you Lorena for this posting, I look forward to trying some of your other recipes.
Lorena says
You have no idea how happy your comment makes me!!!