Instant Pot Beans

The Simplest Homemade Cooked Beans
The Simplest Homemade Cooked Beans
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1 pound Dried beans
8 cups Water
1 tbsp Olive oil
1-2 tsp Salt
2-3 Garlic clove peeled, optional
1 Bay leaf optional

Nutritional information

5 cups of cooked beans
Serving Size

Instant Pot Beans


This Instant Pot Beans recipe gives detailed instructions to making the best, simplest, warm and cooked beans that require no preloading time and almost no preparation either.

I throw all the ingredients together, dried beans, olive oil, salt, garlic, and a bay leaf, into my instant pot and leave the cooking process to the sciences. The beans turn out soft, flavorful and ready to eat. I love them on a bed of white rice with an African inspired tomato sauce. You can also use the cooked beans to make different casseroles, stews and curries. 

To make Instant Pot Beans, you will need the following ingredients:

Ingridiens for Instant Pot Beans


Steps to make Instant Pot Beans


Combine ingredients


In an instant pot, combine 1 pound of dried beans of your choice with 8 cups of water, 1 tablespoon of olive oil, about 1-2 teaspoons of salt, 2-3 cloves of peeled, garlic, and 1 bay leaf if using. Take care not to fill the pot more than halfway. Seal the pot with the lid and ensure the pressure regulator valve is sealed too.


Cook beans


Cook the beans at a high pressure for the time recommended below. The pressure cooker will take about 15-20 minutes to reach the full pressure before cooking begins. If the below times do not cook the beans for long enough, you may reseal and continue cooking at a high pressure for another 5-10 minutes, or as needed.
Black beans: 20-25 minutes
Black-eyed peas : 20-25 minutes
Great Northern beans: 25-30 minutes
Navy beans: 25-30 minutes
Pinto beans: 25-30 minutes
Cannellini beans: 35-40 minutes
Chickpeas (garbanzo beans): 35-40 minutes
Red kidney beans: 25-30 minutes (may need to boil for 10 minutes before pressure cooking)


Release pressure

Once the beans are cooked according to the above times, release the pressure, naturally, for about 20-30 minutes. If you choose a rapid release, take care that the liquid from the beans don’t foam into the pressure valve.


Serve or Store

Drain the cooked beans from the liquid and use immediately or cool and store in their cooking liquid. Refrigerate for 1 week or freeze for 3 months.

I love pantry recipes, as you know, so it was fitting to add this Instant Pot Beans to our list. What is your favorite way to eat cooked beans? Share some of your cooking ideas with us and tag #cookmerecipes in your own posts and blogs, online!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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