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This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases. Insant Pot Beans: How to Cook Dried Beans with NO Soaking. Get canned bean texture in less than an hour using your instant pot. Works for black beans, kidney beans, chickpeas, pinto beans, white beans, etc. 2 ball jars filled with cooked pinto beans that have dried beans off the side.
Do you guys have an Instant Pot? Well, you need to get on it and get one ASAP! I myself was skeptical of these magical pressure cooking pots, but I figured that since I am looked to for answers on all things food-related, I owed it to you all to get one and see if all the buzz was true. The number one reason to fall in love with your pressure cooker is when you make Instant Pot Dried Beans! If beans aren’t your thing, check out my collection of Easy Healthy Instant Pot Recipes. These pressure cookers are the BEST thing ever in a person who is busy but wants to cook home-cooked meals.
I was hooked the first time I used my Instant Pot–which by the way was when I tried to make my 5 Ingredient Pot Roast with a frozen chuck roast and it was ready in less than an hour! My latest obsession is making my dried beans in the Instant Pot. I use beans in so many dishes like Black Bean Tacos, Minestrone, and Tuscan White Bean Pasta, that to be able to make beans quickly without pre-soaking, is a dream come true for me. And in seriously a matter of 5 minutes prep and less than an hour, I have cooked dried beans that are ready to use. Not to mention, pressure cooking the beans results in the most tender beans I have EVER had! They have a better texture than canned beans.
Instant Pot Beans Okay, let’s break cooking dried beans without soaking down for you. YES, you can cook dried beans WITHOUT soaking first. Place 1 pound dried beans with 8 cups water in your Instant Pot. Cook on high pressure for the directed time. Once cook time has released, let the pressure release naturally for at least 20 minutes before trying to do a quick release of pressure.
Once beans have finished cooking, add in a splash of apple cider vinegar and salt. The salt flavors the beans, the vinegar helps make the beans easier to digest. I do like to store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in the fridge, this is not necessary, but suggested. How to Flavor Beans Instead of just cooking dried beans in water alone, I like to add a little flavor to my beans. This step of course is optional but highly encouraged. Along with beans and water, add a half an onion and bay leaf.
You will want to add salt or homemade taco seasoning AFTER your beans have been cooked. Adding salt BEFORE cooking dried beans can make it harder for your beans to break down and soften properly. How do I know how much dried beans to cook for a recipe? First of all, let me start by saying that one pound of dried beans is equivalent to about 2 cups of measured dried beans.
Therefore, if you don’t have a one-pound bag of dried beans, just measure out 2 cups of beans for this recipe. Dried beans will triple in quantity when cooked. So for 1 pound, or 2 cups, of dried beans, you will have 6 cups cooked beans. Most recipes call for 15 ounce cans of beans. This is about 2 cups COOKED beans. Therefore this recipe for dried beans makes 6 cups cooked beans or the equivalent to 3 cans of beans. How do I store leftover cooked beans?
You can cook extra beans in your pressure cooker to have on hand for recipes. Store leftover cooked beans in the refrigerator for 5 days. You can add a bit of cooking liquid to the beans you plan to freeze as well. If you have pre-soaked your beans, reduce the cooking time by 10 minutes. It is best to let the pressure release naturally for beans to retain shape. However, you may do a rapid release after 10 minutes, by putting on oven mitts and pushing the steam valve to release. Just be careful not to stand too close–that steam can burn your face!