- 1 pound of beans of choice (some examples to try are chickpeas, cannellini beans, pinto beans, or black beans)
- 5 to 6 cups of water or vegetable broth
- 2 to 2½ teaspoons of kosher salt (or 1¼ to 1½ teaspoons of sea salt)
- Other seasonings as desired (bay leaves, fresh or dried herbs, black pepper, garlic cloves, whole spices, chopped onions, etc.)
- Cover the beans with cold water (about 6 cups) inside a big bowl or in the inner pot of the Instant Pot. Soak the beans for at least eight hours or overnight. After that, drain and rinse.
- Inside the Instant pot’s inner pot, combine the beans with the water or broth. Season the mixture with salt and additional ingredients as desired. Stir everything together.
- Pick the Pressure Cook mode and secure the lid of the Instant Pot. Cook the beans for 7 to 9 minutes for done yet firm beans, or 10 to 12 minutes if you want softer beans (do this only if using soaked beans, unsoaked beans will take longer to cook).
- Allow at least 10 minutes (or between 15 and 20 minutes) for natural pressure release once the timer chimes. To evacuate any residual steam, use a manual pressure release. Remove the aromatics from the pot and move the beans into a bowl or glass Tupperware.
- It’s a good idea to keep the beans moist and tasty by storing them in the cooking liquid.
- Cooked beans can typically be preserved in an airtight storage container for up to 5 days in the fridge. You could also keep them frozen for 6 to 8 months in 1½ to 2-cup increments.
- If not stored, serve your cooked beans as you please and enjoy.
This recipe for soaked beans in the Instant Pot yields tender and delicious beans, and you should definitely try it out if you’re a fan of bean-based recipes. If you would like to see more helpful ideas for cooking soaked beans in an Instant Pot, check out this video recipe.