How to Quickly Cook Dry Beans in the Instant Pot

How to Quickly Cook Dry Beans in the Instant Pot

Are you scared of the Instant Pot?

I was at first! I remember my reactions being something like…

It seems intimidating. Pressure cooker?! Like, the thing that could blow up in your kitchen?

And how long do I cook anything? And what is with this letting out the steam?

But after I used it only one time, I was seriously in awe of how easy they are to use!

The Instant Pot is all the rage these days and for a VERY good reason. They save you SO MUCH TIME in the kitchen!

From the above picture you’ll see I don’t actually have the Instant Pot itself. Instant Pot is basically synonymous now with ‘pressure cooker’, just like Crock-pot is for ‘slow cooker’! I have a Cuisinart pressure cooker, which I think is cheaper but does the exact same thing as the Instant Pot.

No matter what the brand, it can save you lots of time cooking dinners for the fam. And lots of money if you’re looking to batch cook separate ingredients, like beans and rice!

Cooking dry beans in the Instant Pot was probably the bets discovery I ever had. (Next to a dairy-free version of a Crunchwrap from Taco Bell, but you can ask me about that later…)

I’m always looking forward to decrease waste, and of course, save money when I’m making recipes and prepping food. Beans and rice are two items you can buy in bulk bins and have a lot less waste. You can skip waste altogether buy using reusable bags at the bulk bins.

Dried black beans, lentils and chickpeas in measuring cups and reusable produce bags

Food Prep Tip

I also found this awesome tip for cooking beans and storing them for later. Toss them in a muffin tin, then freeze. Pop them out and store the in a Tupperware for serving size use in the future!

It’s perfect for taco night when you want a few black beans, of when you’re making chickpea curry and you want to portion out the chickpeas.

Cooked beans frozen in a muffin tin

Ingredients

Chickpeas

  • 1 cup chickpeas
  • 3 cups water

Black Beans

  • 1 cup black beans
  • 3 cups water

Lentils

  • 1 cup lentils
  • 1 3/4 cups water

Instructions

  • Chickpeas: Cook on high for 40 minutes with natural pressure release
  • Black Beans: Cook on high for 28-30 minutes with natural pressure release
  • Lentils: Cook on high for 10 minutes with natural pressure release
  • If you finish cooking any of these and they seem a little hard or crunchy, cook on high again for an extra 3-5 minutes.
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