How To Cook Dry Beans In An Electric Pressure Cooker (Instant Pot)

Are you ready to cook dry beans from start to finish in an hour?  It took me several attempts but I finally made the perfect batch of cooked beans n my electric pressure cooker and I am happy to share how it’s done.  I use an Instant Pot, but any electric pressure cooker would work.  Cooking dry beans in an electric pressure cooker is super easy and will save you tons of time and money, whoo-hoo!

So I mentioned it took me several attempts.  If you are reading this you may have already tried the ‘recommended cook time’ in the Instant Pot manual and found yourself disappointed in the results.  Here is my story of failure & success…

I was so excited to make beans in my Instant Pot.  If you are unfamiliar with the Instant Pot you can read my post raving about it here.  You can purchase one over at Amazon if you desire, I promise you won’t regret it!  This is the one that I have:

I was thrilled that I was able to skip the soaking and just cut right to the cooking, super-fast cooking at that.  I followed the cooking time recommended in my Instant Pot manual and was very disappointed when I took off the lid of my pressure cooker and the beans were hard and undercooked, 25 minutes was obviously NOT enough time to cook the beans.  I headed to Google (of course) and was surprised when I couldn’t find any helpful tips so I headed to the kitchen to figure it out by myself!

After a few attempts I found the magic cook time that works for cooking dry beans in an electric pressure cooker and it is 55.  There you go.  Set your Instant Pot on the manual setting for 55 minutes and you will get wonderful results!

Here are my step by step directions for cooking dry beans in an electric pressure cooker.

First thing is first.  Rinse your beans and sort through them making sure that there are only beans there and remove any broken beans then pour them into your electric pressure cooker.

How to cook dry beans in an electric pressure cooker (Instant Pot)

Cover the beans with several inches of water.  It is okay if there is more water than needed, I use that water to add to the cooked beans when I store them.  It’s better to have too much than not enough!

How to cook dry beans in an electric pressure cooker (Instant Pot)

Set the Instant Pot, or whichever cooker you are using, on the manual setting for 55 minutes.

How to cook dry beans in an electric pressure cooker (Instant Pot)

Once the timer goes off and the cooking is done I turn my cooker off and let the pressure release on its own, I have not tried the quick-release method when cooking beans.  Once the pressure is released your beans are done and cooked perfectly!

How to cook dry beans in an electric pressure cooker (Instant Pot)


How to cook dry beans in an electric pressure cooker (Instant Pot)

I store my beans in jars.  I fill the jars with the beans…

How to cook dry beans in an electric pressure cooker (Instant Pot)

Next, I pour the remaining liquid over them until they are covered.

How to cook dry beans in an electric pressure cooker (Instant Pot)

You can store them for a while in the fridge or stick them in the freezer so you never have to buy canned beans again!

How to cook dry beans in an electric pressure cooker (Instant Pot)

This cooking technique has worked for me using dry black, kidney, garbanzo, lima, and pinto beans.  I am sure that I will make more soon but I just wanted to be clear on that!

Do you have any electric pressure cooker tips or recipes that you want to share?  If so, please do so in the comments.

To see my real-food recipes please click here.

40 thoughts on “How To Cook Dry Beans In An Electric Pressure Cooker (Instant Pot)

  1. Jane says:

    what about 13 bean soup? still 55 min? add everything at once? I’ve only had my pot a few weeks, still very new at it!

    • Angela says:

      Hi, I made bean soup using the same time but the only ingredient other than beans that I added was onion. If you are adding carrots, celery, or anything like that I would add towards the end so they aren’t just mush. Good luck, let me know how it goes!

  2. Linda says:

    Hi… I’m brand new to the IP – just received it for Christmas. I’m finding your site very informative and great ideas.
    I do have a question about the beans. My doctor wants me to eat more since I’m diabetic and he would like to see me eat more meatless meals. I was wondering about flavouring the beans while they cook, if that is possible.
    What I was thinking is something like a large can of Alymer Accent diced tomatoes (they come in various flavours) and the beans. Would this work?? If you also need to add water – how much?? Do you have other suggestions for flavours that don’t add sugar and lots of carbs?? Thanks and Happy New Year!

    • Shanda Braithwaite says:

      Tomatoes are not good while cooking beans. I have always been told they inhibit cooking and should be added once beans are done. I am not an expert, though. I would guess any other flavoring would be fine, though.

      • Lauren Whiteaker says:

        We make spicy pinto beans in Texas, and I’ve always added a can of Rotel tomatoes and green chiles to the beans before cooking. The flavor from the acidic tomatoes adds a wonderful flavor. We recently made a version of beans with canned roasted tomatoes and garlic. They were amazing. Be very careful with the amount of salt you use before cooking if you’re going to add canned tomatoes. Many canned versions have a lot of salt/sodium in them, to begin with. Also, if you’re going to add bacon or a ham hock, go easy on the salt there too. If you’re just adding dried spices like garlic, oregano, etc., please do use a little salt. You can always add more salt once they’ve cooked, and simmer for a few minutes.

  3. Jackie says:

    Hi, Thanks for the great tips! I was just wondering why you don’t have to soak the beans first. Are you sure you don’t have to?
    I also read that lectins (which beans are very high in lectins) can be completely destroyed only in a pressure cooker, which is very good news for those of us trying to avoid lectins.

  4. Beth says:

    I’m a homeschooling mom too, and I just got my IP on black Friday. I used to make my beans in the crock pot and I freeze them in ziplock bags (without liquid). I’m going to try black beans, pinto, and white northern today in the IP. Thanks for your insight on the timing. I’m cooking 1 lb of each. Here goes nothing!

  5. Pingback: How To Prepare dinner Dry Beans In An Electrical Strain Cooker (Prompt Pot) – – DIY & Home Decor Ideas
  6. Debbie says:

    I am looking forward to giving this a try. Two questions about storage. How long do the beans last in the refrigerator? And if you freeze them, does the texture change when defrosted? (Do they get mushy?) Thanks!

    • Angela says:

      For the refrigerator I have a 7 day cut-off, longer than that and it has to go. This is just me, not sure if it is correct. I really don’t notice a texture change after being frozen. My son is super sensitive to texture and hasn’t complained so far. I hope this helps!

    • Michael Harris says:

      If you put the beans in canning jars as pictured above and then boil them in a big pot for about 10 minutes they should keep for a looooooong time. You essentially just made your own ‘canned’ beans.

  7. Dulcie says:

    You can’t store beans with water in glass jars in the freezer. The glass will break. Water will expand and cause it.

    • Angela says:

      I have found (after many broken jars, oops!) that if I leave enough empty space for the expansion I can freeze them easily. Thank you for pointing out that issue!!

  8. John says:

    Nice post.

    >>> I use that water to add to the cooked beans when I store them
    One suggestion:
    Use clean water instead. It seems likely to me that would allow remaining oligosaccharides to continue to leech from the beans better than the used water.
    What do you think?

  9. Kristen says:

    Funny story. I am one of the sponsors for my school’s Spanish Honor Society and we are selling food for Relay for Life and asked members to donate food to make for participants and we asked for beans and all kids brought in bags of beans instead of cans. We needed something to make the beans soft so we can sautee them Hispanic style. This recipe was amazing. They came out perfectly soft and thanks for your trial and error for me to be able to cook bagged beans in the future. Will make these again.

  10. Becky says:

    Just used this info for my first experience with my new Instant Pot….
    Dry Lima beans…. Liquid was half water and half chicken broth, one cut up onion, 4 slices of bacon, garlic, salt and pepper.
    Thank you!!

  11. Tom says:

    I followed the your steps using dry, un-soaked garbanzo beans, only I quick vented which should actually reduce cooking time. The beans were extremely soft…overcooked I would say. 55 minutes was too long. Next time I’m trying 45 minutes.

  12. Pam says:

    In the South pintos are usually cooked with side meat or ham hocks and that’s the way I like them – can you use side meat in the cooking of the beans in the IP?

  13. Miss Conduct says:

    Thanks for doing the research! There is still not a lot of helpful info on the internet about cooking beans in the Instant Pot. I’m going to try pintos at 55 min. this afternoon. Some thin-skinned varieties, like black beans and cannelinis, I will probably start with a shorter time. The genius of the IP is that if they’re underdone I can just use the saute function to finish.

    I always store beans in their delicious cooking liquid. No method I have tried reduces the musicality of this magical fruit, so this bean-loving household just accepts the consequent tooting.

  14. Michael Harris says:

    I replied to someone with this but thought I’d make a comment as well. If you put them in canning jars as pictured above and then boil the jars for 10-15 minutes completely immersed in boiling water, they will last a looooong time as you essentially just ‘canned’ your own beans.

    • Clarice Kinzer says:

      Actually you are suppose to use a pressure canner to can beans. Are you saying because they have already been pressure cooked you can then place them in sterilized Jars and water bath?

      • Jeanne says:

        Yes you can cook beans, sterilize jars fill and do a water bath to seal them as long as you don’t add any meat. Anything with meat has to be pressurized.

  15. Diane says:

    I had to use 55-60 minutes for grocery-store pintos but my Rancho Gordo Christmas Limas got a 2 minute high-pressure presoak and 8 minutes on high with natural release and they were very soft. This is the same time found online. Dry would be 16-18. I’ve found the Rancho Gordo beans follow the shorter times pretty well. I think it has to do with the freshness of the beans.

  16. Patti Walsh says:

    This is so helpful. I have a sodium intolerance, and all the canned beans are way too much sodium. I love my instantpot and was getting ready to experiment!

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