Instant Pot Dried Beans are one of the greatest pressure cooking time savers! This post is loaded with all you need to know about eating, cooking, and storing your very own cooked beans and so much more!
Reason 524 why you need an Instant Pot Pressure Cooker in your life: Dried Beans.
Rock hard beans perfectly tender in about an hour with zero babysitting. BOOM! Now you can justify that second (or maybe third) pressure cooker!
Slow cooker beans take 10-12 hours to soften and make your house smell like a Mexican restaurant.
Stovetop beans take up to 4 hours and involve dedicated pot watching to make sure the water doesn't overflow or evaporate.
Who has time for that?!
Today is a Dried Beans 101 course on how to cook beans in the electric pressure cooker, AKA Instant Pot.
I'll be covering the following:
- Cooking liquid to bean ratios
- Pressure cooker cook times for our most commonly used dried beans
- Health benefits of beans
- Why homemade beans are better
- How many cups is in a 1 pound bag of dried beans (plus more helpful conversions)
- How to sort and clean beans
- Do you need to soak dried beans
- How to quick soak dried beans
- How to reduce gas caused by eating beans
- Best time to add salt when cooking dried beans
- Quick or Natural release for beans
- How full to fill the pressure cooker pot
- How to tell when beans are done
- How to store homemade beans
- Recipes for using your homemade beans
Let's get started!
AMOUNT OF WATER NEEDED FOR COOKING DRIED BEANS IN THE INSTANT POT
Water or broth can be used as the cooking liquid for dried beans. I use a range of liquid amounts depending on my purpose for the beans:
- 4 cups liquid to 1 pound of beans: Best for beans that you don't plan on straining, like the pinto bean side dishes you get at Mexican restaurants. Less water means a flavorful, thicker, and more starchy sauce
- 5 cups liquid to 1 pound of beans: Best for beans that you want to be less starchy and infused with flavor even after straining some of the extra liquid. This is perfect for Mexican food fillings, salads, salsas, and refried beans
- 6 cups liquid to 1 pound of beans: Best for beans that are hardly starchy and only mildly seasoned. These are perfect for bagging and freezing
INSTANT POT DRIED BEANS – COOKING TIMES
I will cover the most common beans seen in recipes:
- Pinto Beans
- Black Beans
- Garbanzo Beans AKA Chickpeas
- Great Northern Beans
- Kidney Beans
- Cannellini AKA White Kidney Beans
If you have a favorite that isn't included here, let me know and I will figure out the cook times.
Cooking times will vary depending on the texture you want for your bean. I will provide a range of cook times for the following:
- very soft – great for soups, mashed beans, baby food, refried beans, etc
- soft – great for a salad, salsa, filling for Mexican food (burrito, enchilada, quesadilla etc), side dish, or main dish topped with sour cream, salsa, and avocados
- firm – great for adding to foods that need to cook longer and you worry about the beans becoming too soft like enchiladas, chili, soup, etc.
For those who prefer to soak their beans (more on that below), I will also list a cook time for soft beans that have been soaked for 12 hours.
Note: I always use a full natural pressure release when cooking beans
Pinto Beans
- Very Soft: 50 minutes
- Soft: 45 minutes
- Firm: 40 minutes
- 12 Hour Soaked Beans: 20 minutes
Black Beans
- Very Soft: 40 minutes
- Soft: 35 minutes
- Firm: 30 minutes
- 12 Hour Soaked Beans: 15 minutes
Garbanzo Beans AKA Chickpeas
- Very Soft: 50 minutes
- Soft: 45 minutes
- Firm: 40 minutes
- 12 Hour Soaked Beans: 20 minutes
Great Northern Beans
- Very Soft: 45 minutes
- Soft: 40 minutes
- Firm: 35 minutes
- 12 Hour Soaked Beans: 20 minutes
Kidney Beans
- Very Soft: 50 minutes
- Soft: 45 minutes
- Firm: 40 minutes
- 12 Hour Soaked Beans: 25 minutes
Cannellini Beans AKA White Kidney Beans
- Very Soft: 40 minutes
- Soft: 35 minutes
- Firm: 30 minutes
- 12 Hour Soaked Beans: 15 minutes
ULTIMATE TIME CHART FOR INSTANT POT DRIED BEANS
My good friend Sandy took all that information and created this handy chart! Here is a printable version as well. The passcode for the printable can be found at the bottom of every newsletter I send out. If you're not already receiving my newsletter, GO HERE to sign up.
HEALTH BENEFITS OF BEANS
For an in-depth article on the health benefits of beans, visit 13 Impressive Health Benefits of Beans. I will provide you with the condensed version here.
HIGH IN FIBER
- Beans contain high amounts of fiber which means they will keep you full longer and promote a well functioning digestive tract. High fiber foods may also lower cholesterol and blood sugar levels
NUTRIENT RICH
- Beans are high in essential electrolytes, vitamins, and minerals such as folate, potassium, calcium, magnesium, iron, vitamin A, vitamin K, and more! These little beans are a powerhouse of nutrition!
MEGA PROTEIN
- A half cup of beans contains 8 grams of protein. This compares to one ounce of chicken and fish which makes it an excellent source of protein for vegans and vegetarians as well
LOW IN FAT
- Not only are beans filling and nutritious, they are also low in fat! This makes them ideal for a huge range of people, including those requiring specialty diets
WHY HOMEMADE BEANS ARE BETTER
LESS SODIUM
- Canned beans contain a lot of salt. When you make your own, you control the salt and you can add flavor with spices, herbs, and vegetables like onions, garlic, peppers, etc
PRESERVATIVE FREE
- Uncooked dried beans are naturally preservative free. Canned beans often times contain preservatives to keep them fresher longer
DRIED BEANS ARE CHEAPER
- Whether you buy them in a package or from bulk bins, dried beans are a HUGE savings compared to canned. At my Walmart a two-pound bag of pinto beans costs $2.57. Two pounds of dried pinto beans equals about 8 cans of canned beans which would cost over $6.00. That's more than double the price!
BETTER TASTE AND TEXTURE
- No “canned” taste here! As mentioned above, you can flavor them while they cook as well. The texture of homemade beans is noticeably superior!
EASY
- Using an electric pressure cooker makes cooking dried beans very easy. Also, once I rinse, bag, and freeze the cooked beans in 1 cup portions, I have rinsed beans ready to go right out of the freezer. Freeze them flat and they will thaw in no time or throw them in the microwave for 30 – 60 seconds to thaw
SHELF STABLE
- Dried beans are shelf stable for more than 10 years when stored properly, making them a perfect emergency food item to keep on hand
HOW MANY CUPS IN A 1 POUND BAG OF DRIED BEANS – PLUS MORE HELPFUL CONVERSIONS
- 1 pound of dried beans = 2 cups of dried beans = 6 cups of cooked beans
- 1/2 cup dried beans = 1 1/2 cups cooked beans = one 15 ounce can of beans
Translation, if a recipe calls for 1 can of rinsed beans, use 1 1/2 cups of your homemade beans
HOW TO SORT AND CLEAN BEANS
A bag of dried beans may contain rocks, debris, or old, shriveled beans that won't soften well when cooked. To properly sort through them, pour onto a sheet pan in one layer. This will keep them contained and make sorting easy. Place the sorted beans into a colander and rinse with cold, running water before cooking.
DO DRIED BEANS NEED TO BE SOAKED?
This is quite a hot debate. There are arguments for both sides.
The theory for soaking beans is that it decreases oligosaccharide, a poorly digested sugar that ferments and causes abdominal bloating and gas. Soaking also decreases the overall cook time.
Others state that soaking the beans results in little to no change in the “gas and bloating” category and that it might even reduce the overall nutrition and flavor of beans as well.
MARCI TIDBITS OFFICIAL STATEMENT ON THE MATTER:
If you have an especially sensitive gut, don't eat beans often, or if you feel like soaked beans cause you less abdominal distress, then by all means, soak your beans.
If you don't notice much difference either way and you don't plan ahead, throw the beans into the Instant Pot and let it work its magic. There is yet another theory that pressure cooking beans breaks down oligosaccharides so this may be the ideal solution.
HOW TO QUICK SOAK BEANS IN THE INSTANT POT
If you would like to soak the beans, but didn't plan ahead, there's good news! You can do a quick soak in the Instant Pot by placing 1 pound of beans and 6 cups of water in the pot. Cook them at high pressure for 2 minutes, Natural Pressure Release for 10 minutes, then release any remaining pressure. Rinse and drain the beans, then return them to the pot and cook them per “soaked beans” directions above.
HOW TO REDUCE GAS CAUSED BY EATING BEANS
Yep, I've got even more to say about gas, I am, after all, still a Nurse Practitioner at heart and belly problems are a regular topic of conversation for me.
- Soak the beans for at least 12 hours before cooking them
- Slowly increase your intake of beans over time. Your belly will learn to deal with the extra fiber better as you eat more of them
- Try different beans. Some people do better with certain beans than others so if one variety is causing you or your loved ones problems, try a different one
- Take a supplement like Beano with your meal. Beano contains enzymes that are better at breaking down the hard to digest sugars in beans which means less fermenting and gas production in your digestive track
WHEN TO ADD SALT TO DRIED BEANS
Adding salt too early in the cooking process can affect hydration and texture of the beans and prevent them from softening. There are arguments for this as well, but from my experience, the beans cook much more predictably when I add the salt after they are cooked.
QUICK VS NATURAL PRESSURE RELEASE FOR PRESSURE COOKED BEANS
I always use a natural pressure release when cooking with beans. Beans create a lot of foam when they cook and that can come through the pressure release knob with a quick release. A natural release is also more gentle on the beans where a quick release may result in many broken, less “pretty” beans.
PRESSURE COOKER FILL LINE FOR BEANS
Similar to other starchy foods like fruit and oats, only fill the pressure cooker pot half way when cooking beans to account for the foam that will be created. This includes the water and beans.
HOW TO KNOW WHEN BEANS ARE FULLY COOKED
After a natural pressure release, remove the lid and use a slotted spoon to stir the beans and remove a few to test. If you can squash them between your fingertips and they are tender to bite, they are done. If they are crunchy or impossible to flatten between your fingertips, pressure cook for another 5 – 10 minutes.
HOW TO STORE HOMEMADE BEANS
Cooked beans can be stored in a sealed container in the refrigerator for up to a week.
To freeze, portion 1 cup of beans into freezer safe ziplock bags (or use a FoodSaver). Press them flat to freeze – this will allow them to thaw more quickly.
You can store your beans in some of the cooking liquid or rinse and dry them prior to storage. Storing them in the cooking liquid will keep them a bit more moist. Storing them rinsed makes them very convenient to take from the freezer and add to a recipe without needing to thaw or rinse beforehand.
RECIPES FOR BEANS
There are endless recipes that use beans! Here are some of my favorites.
- Instant Pot Orange Chicken with Mango Black Bean Salsa
- Chickpea Cookie Dough Dip
- Instant Pot Chili
- Instant Pot Healthy Crack Chicken
- Instant Pot Taco Filling
- Instant Pot Tamales or Tamale Pie
- Instant Pot Green Chile Beef Burrito
BASIC DRIED BEAN RECIPES
I think that covers the most commonly asked questions about beans! If I missed any important details or you have your own tips and tricks when it comes to beans, let me know and I will update the post.
Now go plan a dream getaway with all the money you're saving by cooking your own beans! Enjoy!

Thank you for sharing useful information
Do you have instructions for blackeye peas?
Mary, I have not tried blackeyed peas, but I’m guessing they’d be similar to black beans. Give it a try!
i did black beans as described for soft, 35 mins, and they were perfect. I then tried blackeyed peas for 25 mins and I think 20 mins might have been enough since they are less firm and the skin is thinner to start. I mix both (1.5 c) bean types with prepared refried beans for a base for several different variations. My next try will be pinto beans and looking to make my own refried beans. Oh and when I store the remainder I use 1.5 c instead of 1 c since that is the same as one can.
I’m wanting to learn how to cook beans in my IP and appreciate all the information. You give three times and three different cooked results for non-soaked beans. You have just one time for soaked beans but don’t mention how “cooked” the beans will be. Are there three different times for the soaked beans as well?
Susan, I feel like the times I gave for the soaked are right in the middle of the 3 cook times for the non-soaked beans. I didn’t experiment as extensively with soaked beans because I rarely use that method. I’m glad it could be helpful for you! I love making my own beans in the pressure cooker.
I’m so excited with how well dry, unsoaked black beans came out using your method! As a mom of many I’m always looking for ways to add protein and veggies into my family’s diet while keeping within our grocery budget. This is the only time I’ve successfully cooked dry beans! The standby cans of beans can stay in the pantry and these will be used for tonight’s dinner!
Katie, They are so good right?! I get excited when I have a freezer stash of them 🙂
After I cook and strain the beans, is there something I can use the liquid for?
Rhonda, I’ve wondered that too. I think it might make a nice broth substitute but I’ve yet to try it! Let me know if you do please!
I just cooked 1 lb. of pinto beans to freeze in 1.5 c. Portions. I got 4 packages. I cooked them 45 min. In IP. Next time I will cook them 40 min. Can’t wait to use them when canned beans are called for. Thank you.
Barb, That’s fantastic, they are so great to have on hand and the taste is so much better than canned!
Thank you Marci! This is so helpful!
Which version of the instapot are you using?
I have had 2 different instapots and the cooking times are very different between them.
The new ultra cooking times is way less. For example, my previous instapot made lentils in 10 minutes while the new ultra cooks them in 6.
Also, what is the altitude at your location. I am at sea level.
Thank you again!
Maria
Maria, I’m at about 4600 feet. I also have a few different models of Instant Pots and other brands and I agree, it can be a bit frustrating when they don’t all cook the same. Trying to find a consistent time for eggs and lava cakes just about put me to tears, haha! For nit picky things like that, I have the newer model of IP that I use the most often, the one that says “pressure cook” instead of “manual.”
Marci:
I make a 15 bean soup from another website (see link). I buy the Hurst’s 15 bean soup package of dried beans. Can you please let me know the Instant Pot cook times for this?
https://www.365daysofcrockpot.com/instant-pot-slow-cooker-creamy-15-bean-soup/
Thank you, Suzanne Cam
Hi Suzanne, Are you asking the cook time for the package of mixed beans? I talk about them in to today’s new post for refried beans. If I’m planning on making refried beans out of them, I do 50 minutes, but 40-45 minutes will get you a firmer bean if that’s what you’re needing. Let me know if that didn’t address the right question!
Great info Marci, thanks for the time and effort required to provide us with this info.
Leslie, you’re so welcome! It’s been on my to do list for a long time.
Really appreciate this, Marci! I use beans all the time in my cooking and love how easy they are to cook in the Instant Pot. I am always looking for ways to cut back on the grocery bill so this is wonderful–keep ’em coming!
Karen, I use them a lot too. Lot’s of bean recipes to come this month!
awesome!
Thanks so much for the easy Cooking Time chart, Marci ! I always pre-soak my beans due to digestive issues, so thanks for including those IP cooking times.
I’ll try your great idea of cooking then freezing IP beans soon. How handy !
You are great—keep up the good work.
Diana, I’m glad it could help you! I love having them in the freezer. They thaw quickly and I don’t have to rinse them, it’s great!
Do you have any suggestions on what spices work well on different beans? I am going to throw a bunch of beans into the pot and would love some suggestions on spices.
Kate, I sure do! Those recipes are coming all month!
Wonderful article, I’m excited to try your technique. My mother spends hours each week tending to beans on the stove. I love the chart, but did I miss the temperature and pressure settings? Thank you you.
James, I always use high pressure, maybe I should have specified that on the chart! Give your mom a pressure cooker for mothers day!
Interesting read. I have been making bean in the instant pot for over a year now. I have found that I have to cook my beans for 90 minutes. I also have to add a lot of liquid per cup of beans. I am going to try to leave out the salt, maybe that’s why my beans are too hard at a lesser cook time? Who knows, but I’ll try it out.
Thanks Marci!
What about large limas or black eyed or lots of other beans
Sharon, I plan to add more as I experiment with the less common beans. As a rule of thumb, with different beans, I match them to the cook time of one that’s a similar size.
Nancy, Hmmm, that’s interesting, I’ve never cooked them that long. I do think the salt is a factor. Beans that are old will take longer as well. Are your beans old by chance?