The problem with beans in the Instant Pot is the guess work. To soak or not to soak, how long to cook, how much water?! When I first got my instant pot, I actually didn’t like it because I didn’t understand how to make things. One of the things I struggled with the most was beans. With the wrong cook time, sometimes they turned out hard and undercooked. OR with a too long pressure cooking time, they cracked and overcooked.
We eat a lot of beans, but primarily black, kidney, and chickpeas that’s what I will share recipes for in this post and the video below.
The ratio of beans to water I've landed on to get the cooking process right is:
• 1 cup dried beans
• 4 cups water or vegetable broth
• 1 teaspoon salt
Here are 3 more jazzed up recipes to add to your rotation, and be sure to watch the video at the bottom of this post to learn even more tips and hacks when it comes to cooking beans in the Instant Pot. Download your FREE INSTANT POT BEANS COOK TIME GUIDE here.
PERFECTLY FLAVORED CHICKPEAS ✔ Cook time varies, see note ✔ Weight Loss Friendly ✔ Gluten Free ✔ Makes 3 cups
INGREDIENTS
• 1 cup dried chickpeas, soaked or unsoaked (see note)
• 4 cups water
• 1 teaspoon salt
• 1/2 medium onion, halved
• 1 bay leaf
1. See note regarding soaked or unsoaked chickpeas and plan accordingly.
2. Place all ingredients in the Instant Pot, seal and pressure cook on high for the appropriate amount of time (see note). Natural release for 15 minutes. Discard the onion and bay leaf. Reserve 1/2 a cup of the bean broth, and drain the chickpeas in a colander. Store in a glass container with lid, pouring the reserved 1/2 cup of bean broth into the storing container to retain flavor and avoid the beans drying out.
NOTE: If soaking your chickpeas, soak for 8 to 12 hours or overnight in a large bowl with cold water on the countertop. Drain and rinse before cooking. If not soaking, just give the chickpeas a quick rinse. Cook times are as follows:
For soaked chickpeas 15 to 20 minutes. For unsoaked chickpeas 35 to 40 minutes. Stores well in the fridge for 5 to 7 days, or you can freeze them for up to 6 months.
TENDER KIDNEY BEANS
✔ Cook time varies, see note ✔ Weight Loss Friendly ✔ Gluten Free ✔ Makes 3 cups
INGREDIENTS
• 1 cup dried kidney beans, soaked or unsoaked (see note)
• 4 cups vegetable broth
• 1/2 to 1 teaspoon salt, depending on how salty your vegetable broth is
• 1 bay leaf
1. See note regarding soaked or unsoaked kidney beans and plan accordingly.
2. Place all ingredients in the Instant Pot, seal and pressure cook on high for the appropriate amount of time (see note). Natural release for 15 minutes. Discard the bay leaf. Reserve 1/2 a cup of the bean broth, and drain the beans in a colander. Store in a glass container with lid, pouring the reserved 1/2 cup of bean broth into the storing container to retain flavor and avoid the beans drying out.
NOTE: If soaking your beans, soak for 8 to 12 hours or overnight in a large bowl with cold water on the countertop. Drain and rinse before cooking. If not soaking, just give the beans a quick rinse. Cook times are as follows:
For soaked kidney beans 10 to 15 minutes. For unsoaked kidney beans 25 to 30 minutes. Stores well in the fridge for 5 to 7 days, or you can freeze them for up to 6 months.
EASY INSTANT POT CUBAN BLACK BEANS (adapted from Eating Whole)
✔ Cook time varies, see note ✔ Weight Loss Friendly ✔ Gluten Free ✔ Makes 6 cups
INGREDIENTS
• 2 cups dried black beans
• 1/2 medium onion, diced
• 1/2 bell pepper, use green for most authentic taste
• 2 garlic cloves, minced
• 1 bay leaf
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly cracked black pepper
• 2 teaspoons salt
• 1 tablespoon white vinegar
• 1 tablespoon sherry, optional
• 1 tablespoon raw sugar OR monk fruit sweetener OR coconut sugar
1. See note regarding soaked or unsoaked beans and plan accordingly.
2. Chop the onion, bell pepper, and garlic. Place all ingredients in the Instant Pot, seal and pressure cook on high for the appropriate amount of time (see note). Natural release for 15 minutes. Discard the bay leaf. Reserve 1 cup of the bean broth, and drain the beans in a colander. Store in a glass container with lid, pouring the reserved cup of bean broth into the storing container to retain flavor and avoid the beans drying out.
NOTE: If soaking your beans, soak for 8 to 12 hours or overnight in a large bowl with cold water on the countertop. Drain and rinse before cooking. If not soaking, just give the beans a quick rinse. Cook times are as follows:
For soaked Cuban black beans 15 to 20 minutes. For unsoaked Cuban black beans 35 to 40 minutes. Stores well in the fridge for 5 to 7 days, or you can freeze them for up to 6 months.
Watch the video version here:
👉 Download your FREE INSTANT POT BEANS COOK TIME GUIDE here.
🌱 For more delicious, weight loss friendly recipes check out my cookbooks.
🌱 Work with me 1:1, I'd love to help you change your relationship with food, and reach your weight loss and wellness goals.
