How to Cook Perfect Beans in the Instant Pot Quickly

Making Instant Pot beans at home is both economical and simple. With only about five minutes of prep and a bit of patience, you can cook dry beans that are flavorful, versatile, and far less expensive than canned options.

Cooked beans, stored in a glass jar for later use. some laying in a spoon on the table on the side of the jar.

A typical can of Great Northern beans can cost anywhere from $1.25 to $3.99 depending on brand. One pound of dry beans will yield roughly the equivalent of three cans and usually costs around $1.50, making home-cooked beans a clear money-saver.

Ingredients

The ingredient list is very short: dry beans, water, and salt. You’ll also need an electric pressure cooker (Instant Pot or similar). Below are general pressure-cooking times for a few popular beans; adjust slightly for your particular model and desired tenderness.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom to view the complete recipe card with ingredient measurements and step-by-step instructions.

Method

Cooking beans from dry in a pressure cooker is straightforward. I prefer to season the beans before cooking so they develop flavor during the process. While some people worry that salt can slow the softening of beans, I have not experienced that problem.

Combine the beans, water, and salt in the inner pot of an electric pressure cooker and cook on high pressure for the times listed below. After cooking, allow a natural pressure release.

Black Beans – 30 minutes
Great Northern Beans – 35 minutes
Kidney Beans – 35 minutes
Pinto Beans – 25 minutes

For the photos in this post I cooked Great Northern beans.

Beans, before pressure cooking in and electric pressure cooker or instant pot.

Beans, after pressure cooking in and electric pressure cooker or instant pot.

When storing cooked beans, keep them in a clean jar and cover with enough of the cooking liquid to submerge them. That helps prevent drying and keeps beans tender until you use them.

Notes & Tips

Soaking is optional when using a pressure cooker. If you choose to soak, reduce the pressure-cooking time by about 10 minutes. Soaking can help reduce the compounds that cause gas; a standard approach is a 12-hour soak in plain water, or a 6–8 hour soak with a teaspoon of baking soda, then rinse before cooking.

Pressure cooking itself breaks down some of the gas-producing sugars quickly, so many people find beans cooked without soaking are easier on digestion compared to stovetop methods. Another technique some home cooks use is adding a teaspoon of apple cider vinegar after cooking and letting the beans sit in the cooking liquid for at least 30 minutes before draining.

When preparing beans for dishes like refried beans or bean salads, you can drain and rinse them and use immediately. To store, refrigerate in a jar covered with cooking liquid for 3–7 days, or freeze for up to 3 months. Thaw in the refrigerator before using and rinse if desired.

Substitutions

This basic method works well with black beans, Great Northern beans, kidney beans, and pinto beans. If you want more depth of flavor, substitute chicken stock for water. I typically add salt before cooking, but you may salt afterward if preferred. Stronger spices and herbs can lose some brightness during pressure cooking, so consider adding delicate seasonings or acidic components (lime, vinegar) after the beans are cooked for fresher flavor.

Instant Pot Beans in a spoon laying on the counter with some scattered around.

Serving Ideas

Cooked beans are extremely versatile and pair well with salads, burgers, tacos, chilies, flautas, enchiladas, dips, and burrito bowls. Use them in soups, stews, or as a hearty side on Mexican or Southwestern-style nights.

If you tried this recipe, leave a comment or review to share how it turned out. I love seeing photos of your results.

📖 Recipe

Yield: = 3 cans of beans

Instant Pot Beans

Prep Time:
5 minutes

Cook Time:
35 minutes

Pressure Release:
20 minutes

Total Time:
1 hour

Homemade Instant Pot beans are an easy, economical pantry staple that you can flavor and use in many recipes.

Ingredients

1 pound dry beans
8 cups water
2 teaspoons kosher salt

Instructions

Black Beans – 30 Minutes

Great Northern Beans – 35 Minutes

Kidney Beans – 35 Minutes

Pinto Beans – 25 Minutes

Place the beans, water, and salt in the bowl of an electric pressure cooker.
Secure the lid and set the valve to sealing/pressure.
Cook on manual high pressure for the time indicated for your bean type.
When cooking completes, allow the pot to naturally release pressure (about 20 minutes).
Store cooked beans in a clean jar covered with enough cooking liquid to keep them moist.
Refrigerate for up to 3–7 days, or freeze for up to 3 months. Thaw in the fridge before using.
Drain and rinse before using in recipes if desired, just as you would with canned beans.

Notes

Soaking is optional with pressure cooking; if you soak, reduce cook time by about 10 minutes. To reduce gas, many cooks soak beans for 12 hours or 6–8 hours with a small amount of baking soda, then rinse before cooking. Some also stir in a teaspoon of apple cider vinegar after cooking and let beans sit 30 minutes in the liquid to help with digestion. For bolder flavor, cook beans in stock rather than water, and add delicate herbs or brighteners like lime juice after pressure cooking.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 36
Total Fat: 0g
Sodium: 346mg
Carbohydrates: 8g
Fiber: 2g
Protein: 2g

Estimated values; actual nutrition may vary with ingredients and portion sizes.