edible ink

This recipe is geared toward the use of an Instant Pot. However, you can make dried beans on the stove as well (soaking will speed up this process).

Note: If you buy something using links in this post, we may receive a small commission. This helps support Edible Ink in our quest to bring you high-quality free recipes and foodie travel tips.

As meal prep became more of a fixture in my life, I began looking for ways to cook things economically and in large batches. Enter dried beans. Never before had I bought dried beans or thought twice passing them up in the grocery store. Armed with my Instant Pot, I scoured the internet for an easy, fool-proof way to turn dried beans into a delicious component of our weekly meals.

My favorites are black beans, chickpeas and recently, pinto beans. In a pinch, anything available at the store will do.

Typically, I cook the beans as directed below. I remove the beans from the instant pot, making sure to save the “bean juice” for later. It makes a great base for soups and stocks. (Throw your veggie scraps in the Instant Pot with the bean juice, a sprinkle of salt, bay leaves, and enough water to cover, pressure cook on high for 60 minutes, vent, pull out the scraps and voila ready to use stock.)

I like to fry up the cooked beans in my cast iron skillet with some EVOO and spices. They get a crispier exterior and an extra boost of flavor. Yum.

How to Cook Dried Beans in an Instant Pot

Easily cook dried beans without prior soaking by using an Instant Pot.

Print Recipe Pin Recipe Rate Recipe

Course: Main Course

Keyword: dried beans, how to cook dried beans, instant pot dried beans

Author: Lauren Harvey

Equipment

• Instant Pot

Ingredients

• 2 cups dried beans
• 8 cups cold water
• ½ tbsp basil
• 3 cloves peeled garlic
• 2 tsp salt
• ½ tsp apple cider vinegar
• ½ tbsp oregano
• 2 bay leaves

Instructions

• Rinse beans under cold water.
• Add beans, water, herbs and garlic or onion to the Instant Pot.
• Place lid and ensure valve is set to sealing.
• Cook on High Pressure for the following times:

  – Mung Beans: 6 minutes

  – Pinto Beans: 25 minutes

  – Navy Beans: 30 minutes

  – Black Beans: 30 minutes

  – Great Northern Bean: 35 minutes

  – Kidney Beans: 35 minutes

  – Garbanzo/Chickpea: 40 minutes
• Allow natural release until pressure subsides and pin drops OR let rest for 20 minutes before quick release.
• Stir in salt and apple cider vinegar. The salt adds flavor. Apple cider vinegar helps to neutralize gas that often comes with eating beans.
• Using a slotted spoon, remove beans from Instant Pot. Reserve some liquid for storing the beans. You can also use the bean liquid as a base for vegetable broth, stock or soups.

  Allow the beans to cool completely before storing.

Notes

Recipe adapted from A Mind Full Mom.

Tried this recipe?Let us know how it was!