How To Cook Dried Beans in an Instant Pot
Here’s a SUPER EASY and important one for your kitchen-hack arsenal, that you’ll turn to for many years to come.
Dried beans are one of the world’s most nutrient-dense foods, while also being one of the most economical and budget-friendly (especially when buying in bulk)!
The sodium content of canned beans can be up to 100 times that of home-cooked dried beans. Wow. That’s substantial.
Canned beans cost roughly 3-4 times more than dried beans, but dried beans can take hours to cook (not to mention an overnight soak session). I often splurge on canned beans, so that
I’ll have something in the panty to throw together fast when needed.
THIS INSTANT POT METHOD IS THE BEST OF BOTH WORLDS
Just 20 minutes to home-cooked beans ready to be added to your favorite recipes.
Think of the money you’ll be able to save!
I’ll mention once again: This method is SO EASY!
Beans are excellent sources of fiber, folate, plant protein, plant iron, vitamin B1, and minerals such as magnesium, phosphorus, potassium, and copper, and naturally low in sodium.
➡️ A few of our FAVORITE CFC Recipes for your home-cooked beans:
➡️ Here’s a great guide to choosing plant-based proteins.
- 2 cups dry beans of choice (like Great Northern, Navy, Cannelini, Pinto, Black and Red beans)
- 6 cups water
Add the beans and water to your instant pot using a 1:3 bean to water ratio.
Seal the lid and close the valve.
Choose the high-pressure cook option and set the timer for 20-25 minutes.
Once the time is up, allow the pressure to naturally release.
Drain the beans, and use as desired.
If you want to keep them for a few days, then transfer to a clean jar together with enough water to cover the beans, and refrigerate for up to 5 days.
Add to your favorite recipes and enjoy!