How to Cook Dry Beans with an Instapot

If you are used to soaking beans overnight – which requires planning and commitment – you will appreciate this time-saving solution for fresh cooked beans. With the pressure of an Instapot, you can go from dry beans to cooked beans in just 45 minutes. What a drastic change! For folks who find making beans from scratch intimidating – this is a real simple method to keep on hand. 

Cooking Dry Beans with an Instapot

Ingredients:
2 c. dry pinto beans, rinsed
8 c. water
1 t. salt

Directions:

Pour water, beans and salt into your instapot. Do a quick stir of the ingredients. Seal the instapot lid and cook on manual (high pressure) for 25 minutes and allow pressure to release naturally.

Strain cooked beans and rinse with cold water.

Yields 6 cups beans.

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Instapot Bean Conversions

You can also use any of the following beans from our bulk department with this instapot method with the noted time adjustments. These will make a great base that you can add into other recipes like our baked bean recipe below.

Grimm Family Black Beans – 30 minutes on High Pressure 

Pinto Beans – 25 minutes on High Pressure

Great Northern Beans – 35 minutes on High Pressure

Navy Beans – 30 minutes on High Pressure

Kidney Beans – 35 minutes on High Pressure

Garbanzo Beans (Chickpeas) – 35 minutes on High Pressure

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Slow-Cooked Baked Beans Recipe 

Yields 12 servings

Ingredients:

2 c. dry pinto beans, rinsed
8 c. water
1 t. salt

8 bacon strips, cooked and divided
1/2 green or red bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1/4 c. molasses
1/2 c. brown sugar
3/4 c. ketchup
1 T. Worchestershire sauce
1 T. yellow mustard
1/2 t. black pepper

Directions:

Pour water, beans and salt into your instapot. Do a quick stir of the ingredients. Seal the instapot lid and cook on manual (high pressure) for 30 minutes and allow pressure to release naturally.

While beans are cooking, dice bell pepper, onion and garlic. Next fry bacon in a skillet. Remove bacon and set aside. Crumble when cool.

Combine molasses, brown sugar, ketchup, Worchestershire, and mustard, then stir. Add in onions and peppers.

Once pressure has released fully from instapot, drain and rinse beans in cold water.

Preheat oven to 350 degrees.

Reserve half of the bacon crumbles, then combine all other ingredients.

Pour into a baking dish or pan, cover with lid or aluminum foil and bake for 45 to 60 minutes.

Remove from oven and stir in remaining bacon crumbles. Bake an additional 20 minutes uncovered. Dish up and serve.