Fast No-Soak Instant Pot Beans!

March 10, 2021

Fast No-Soak Instant Pot Beans
There is no need to soak your beans! You can make a fresh pot of chickpeas, black beans, navy beans, or white beans in the Instant Pot in about an hour. This recipe has everything you need to know for cooking tender beans every time, in the Instant Pot.

This recipe is written by EMMA CHRISTENSEN at simplyrecipes.com.

PREP TIME: 0 mins

COOK TIME: 30 mins

TOTAL TIME: 30 mins

YIELDS: 5 Cups

INGREDIENTS:

  • 1 pound dried beans (see below for cooking times for specific beans)
  • 8 cups water
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons salt
  • 2 o 3 cloves peeled garlic, optional
  • 1 bay leaf, optional

DIRECTIONS:

Combine all ingredients in the pressure cooker: Do not fill the pressure cooker more than half full.

  • Secure the lid: Make sure the pressure regulator valve is closed. (On an Instant Pot, this means it will be set to the the “sealing” position.).
  • Cook the beans: Here are the cooking times for unsoaked beans in the Instant Pot. Cooking times will be similar for other electric pressure cookers; cooking time will be slightly less for stovetop pressure cookers. Double-check the manual that came with your pressure cooker for more exact cooking times:
  • Black beans: 20 to 25 minutes
  • Black-eyed peas : 20 to 25 minutes
  • Great Northern beans: 25 to 30 minutes
  • Navy beans: 25 to 30 minutes
  • Pinto beans: 25 to 30 minutes.
  • Cannellini beans: 35 to 40 minutes.
  • Chickpeas (garbanzo beans) : 35 to 40 minutes.
  • Red kidney beans: 25-30 minutes (boil for 10 minutes before pressure cooking).
  • Cook beans at high pressure for the time recommended above. The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins.

Let the pressure release: Once cooking is complete, you can let the pressure release naturally on its own, which takes about 20 to 30 minutes, or you can do a “quick release” by opening the pressure valve on the top of the pressure cooker. If doing a rapid release, be careful because the bean liquid sometimes foams into the valve. I recommend letting the pressure release naturally for as long as you’re able before the beans are needed. This helps the beans retain their shape and avoids the bean liquid foaming.

If you decide to quick release the last part of the steam, carefully use a wooden spoon. Gently move the valve to venting, using the wooden spoon. Stand clear of the spout! Allow all of the steam to release, and do not open the lid until the safety valve is down!

Using and storing your beans: The beans can be strained and used right away, or cooled and stored in their cooking liquid. They will keep for up to a week refrigerated or up to 3 months in the freezer.

  • You may store them in mason jars, or other air tight containers. I like to freeze them in quart, or gallon freezer bags. Allow them to partially cool prior to pouring them into the bags. Lay the bags flat on a cookie sheet until they harden, and then you will be able to stack them. Don’t forget to label your freezer bags with the date you prepared them, and the name & quantity of each bean.

How to Use and Store Beans:

  • One 15-ounce can of beans holds about 1 3/4 cups cooked beans, so substitute accordingly in your recipes. For reference, one pound of dried beans makes about five cups of cooked beans.
  • Let beans cool completely, then store in their liquid in the refrigerator for up to 5 days. Beans also freeze beautifully. I usually freeze them in their liquid in ziplock bags (here’s how!), which take up less space in the freezer and thaw more quickly. Freeze for up to three months.

NOTES:

  • Don’t skip the olive oil. This helps reduce foam during cooking, which could clog the pressure valve on the pressure cooker. If cooking red kidney beans, I recommend boiling the beans for about 10 minutes first to break down the lectins.
  • What to do if your beans aren’t quite done: Put the lid back on the pressure cooker and make sure the release valve is set back to “sealing.” Cook at high pressure for another 5 to 10 minutes (depending on if you think your beans need just a little more time or a little more time to finish). The pot will quickly come back up to pressure because the contents are already hot. Check your beans after the extra cooking time and continue cooking for longer if needed.
  • Always use enough liquid to cover your beans by a few inches: Beans absorb a lot of liquid during cooking. For one pound of beans, eight cups of water is usually plenty. You can experiment with reducing the amount of liquid, if you like, but be careful of reducing it too much or your beans won’t cook properly.
  • Add a tablespoon of oil: This helps reduce foaming as the beans cook, which can sometimes clog up the pressure valve and interfere with cooking.
  • Add a teaspoon or two of salt: This is your only opportunity to season the beans on the inside, so be sure to add some salt to the pot. Start with one teaspoon with your first batch and see how you like the flavor. I usually add two teaspoons to my beans.
  • Add flavoring ingredients! Flavorful add-ins like garlic, onions, and bay leaves make beans even tastier. Add them at the start of cooking along with the oil and salt.
  • Why You Might Still Want to Soak Your Beans: This said, you do make a few concessions when you skip the soak. The biggest one is the beans’ appearance: You tend to get more split skins and “blow-out” beans (the ones that burst like popcorn) when they’re not pre-soaked.

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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