How to cook beans in an Instant Pot
We've got a special guest today on Bean Tips. I've never used an Instant Pot, but have always been curious. They're big a time saver! Thanks so much, Danya! — Brian
I used to be afraid of beans. Not of eating them: I discovered beans during my extended stint as a teen vegetarian, back when plant protein was an exotic concept, and have relished their delicious versatility ever since. No, I was afraid of cooking them.
Because there’s just no getting around it. Though this blog has been nice to canned beans, cooked from dry is at least 10x better. At least.
Unlocking fresh-cooked beans happened for me via the Instant Pot. It makes the process so reliable. It’s not scary; it’s fast and delicious. And because there’s little cleanup, you won’t feel weird about cooking smaller amounts.
I do the process below at least once a week, maybe more.
Steps
Add beans
Decide how many beans you want to cook. 8 oz is the minimum I’d recommend, but 16 oz (or more) works too. Doesn’t matter, the recipe remains the same. Start by pouring the dry beans into the Instant Pot’s inner pot.
Rinse the beans
- Take the pot to the sink
- Add cold water from the faucet, swirl the beans with your hand
- Pick out any rocks or odd bits
- Pour out the water. To drain without losing beans, use your fingers to hold them back as you tilt the pot.
- Repeat this once more to rinse thoroughly
Season
While the pot is still in the sink (less mess!), add your seasonings. Try a few dashes (around 1/8 tsp) of:
- Salt, a must
- Black pepper
- Paprika
- Garlic powder or a whole clove of garlic
- Oregano
- Cumin
- A bay leaf, if you like
Add fats
Add a glug of olive oil, or use a small scoop of coconut oil or ghee or another rich oil of your choice
Add liquid
Pour in water until it reaches 1 to 2 inches above the beans. I recommend filtered water, or water that’s tasty, as this will become the bean broth. How much?
- 1 inch above beans = less broth
- 2 inches = more broth
Cook the beans
- Place the pot back in the Instant Pot
- Secure the lid and make sure the steam valve is set to “Sealing”
- Use the “Beans” setting if your model has it, or choose Manual/Pressure - Cook on High Pressure
- Set the time — 1 hr 5 min is a great all-purpose setting (Use less time for small or light-skinned beans, more for large or tough-skinned beans)
- Turn off “Keep Warm”
The Instant Pot will likely take about 30 minutes to come to pressure before the timer begins
Let the pressure release naturally
This is important! Don’t quick-release. The sudden pressure change will likely send a foam of starchy bean broth stuttering through the valve, and may also cause bean breakage. Instead, wait for the float valve to drop on its own — this may take another 25 to 30 minutes after cook time ends.
Finish up
Once the lid unlocks, open it, give the beans a stir, and enjoy your beautifully cooked beans and flavorful broth.
If the timing is right, I scoop a ladleful into a bowl and top with shredded cheese and hot sauce for an unbeatable snack. The rest I transfer into mason jars and vac seal, then let them cool for about 30 mins before putting in the fridge.
Cleanup is a snap: Run hot water over the upside-down top (with the valve open so it flows through). Shake and put in the dish rack to dry. Rinse the pot, and give it a quick scrub with dish soap. 3 minutes and you’re done.
About Danya Henninger
Danya is a Philadelphia journalist, photographer and entrepreneur who has never been more like she is today. She is a former food and beer writer who currently cooks from a tiny apartment with a great view. LinkedIn is the best place to find her these odd web days.