This guide to how to cook dry beans covers everything you need to know about cooking beans from scratch in the Instant Pot. Read on for clear steps on preparing, soaking, seasoning, cooking, storing, and freezing cooked beans. With these tips you’ll be able to create your own perfect beans every time.
Beans from scratch – Seriously, why bother?
Cooking dry beans at home might seem unnecessary when canned beans are so convenient, but learning this skill pays off in flavor, cost, and flexibility. Once you get comfortable with the process, a single batch of beans will give you multiple meals’ worth of protein-rich, nutritious food.
- Convenient – A batch of homemade beans can be refrigerated or frozen, then quickly added to recipes in place of a can. Portion and freeze so you always have ready-to-use beans on hand.
- Economical – One pound of dry beans yields about 5 cups cooked, roughly the equivalent of 3–4 cans. Dry beans are much cheaper per serving and the cooking liquid is nutritious too.
- Delicious – Homemade beans offer superior texture and flavor. You control the seasonings and can avoid the additives sometimes found in canned beans.
- Versatile – Use them as a side dish, in rice and beans, refried, in dips, salads, bowls, wraps, and more.
- Nutritious – Beans are nutrient dense, high in plant protein, fiber, and low in calories, making them a great staple for healthy meals.
Images show cooked black beans and pantry/stove details to inspire your next batch.
How to cook beans fast
If you want to cook dry beans quickly, a pressure cooker or Instant Pot is your best option. Pressure cooking dramatically reduces cooking time compared to stovetop simmering. Electric pressure cookers retain more liquid than stovetop models, so you’ll often need slightly less added water with the Instant Pot. Soaking also shortens cook time, speeds hydration, and improves texture.
Soaking beans
Soaking is highly recommended. While you can cook beans without soaking, a short soak—at least 30 minutes—offers several benefits:
- Degassing – Soaking helps remove enzymes that can cause digestive discomfort.
- Even cooking – Pre-hydrated beans cook more evenly and hold their shape, especially under the high heat of pressure cooking.
- Reduced cooking time – Hydrated beans reach doneness faster than dry beans.
The soaking instructions below work for most varieties when you plan to use a pressure cooker.
How to soak beans
1. Sort
Spread the dry beans out and remove discolored, shriveled, or broken beans and any small stones or debris.
2. Rinse
Rinse thoroughly under cold water to remove dust or dirt.
3. The 1st soak
Cover the beans with cold water and soak at least 30 minutes. Discard any beans that float during this soak.
4. Drain and rinse
Drain and rinse the beans well after the first soak.
5. The 2nd soak
Soak again in fresh cold water for at least another 30 minutes if using a pressure cooker. If you prefer stovetop cooking, soak 8 hours to overnight for best results.
6. Drain and rinse
After the second soak, drain and discard the soak water and rinse the beans one final time. At this point the beans are hydrated and ready to cook.
Soaking is mostly wait time, but it pays off with faster, more even cooking and better digestion.
How to season beans
Seasoning is key to great-tasting beans. When using a pressure cooker, layer flavors thoughtfully because intense cooking can blunt delicate notes. Use at least one item from each of these components when possible:
1. Herbs – Bay leaves are classics with black or pinto beans. Thyme and oregano complement white beans. Dried herbs can go in at the start; fresh herbs are best added at the end.
2. Fat – Smoked sausage, ham hock, bacon, pancetta, or a drizzle of olive oil add richness. Add smoked meats at the start so they infuse the beans; rendered bacon or pancetta and olive oil can be added after cooking for texture and flavor.
3. Spices – Cumin, black pepper, and similar spices add depth. Most spices are best added after cooking.
4. Aromatics – Onion and garlic are essential. Sauté aromatics for a big flavor boost and add them to the beans after pressure cooking, or add them raw at the start for a softer, integrated taste.
5. Acid – A splash of vinegar or lemon juice brightens the flavor and helps create a creamy mouthfeel. Always add acid after the beans are fully cooked; adding acid too early can toughen the beans.
6. Heat (optional) – Smoked dried peppers can be added at the start; chipotle in adobo or fresh chiles are often best added after cooking or sautéed with the aromatics.
7. Salt – Salt is essential for flavor. Add salt after the beans are cooked and taste as you go, since salty ingredients (bacon, sausage) will affect the final amount needed.
Instant Pot beans cooking time
Cooking times vary with altitude and machine, but approximate pressure-cooker times for soaked beans are:
- Pinto Beans – 25 minutes
- Black Beans – 30 minutes
- Kidney Beans – 35 minutes
- Great Northern Beans – 35 minutes
- Chickpeas – 40 minutes
Freezing Beans
Freezing cooked beans is simple and convenient. Follow these steps:
- Portion – Measure cooked beans into freezer-safe containers. 1.5 cups of cooked beans equals a standard 15 oz can if you want easy swaps in recipes.
- Cool – Let beans cool to room temperature before sealing containers.
- Store – Refrigerate for 5–7 days or freeze for 3–6 months. Label containers with the date for best quality.
Now that you have the essentials for cooking dry beans in the Instant Pot, it’s time to try a batch and make them your own.
Try these delicious dry bean recipes
- Vegan Black Beans — a great replacement for canned beans
- Brazilian Black Beans — a hearty version with sausage and bacon
- Instant Pot Pinto Beans — a family-style take on feijão carioca
Other Instant Pot recipes
- Instant Pot Brown Rice
- Brazilian Chicken and Rice Soup
- Salpicao – Brazilian Chicken Salad
- Instant Pot Lentils
- Instant Pot Garlic Mashed Potatoes
- Instant Pot Turkey Stock
- Goat Cheese Pumpkin Risotto
For more Brazilian food inspiration, follow the author on social media.
How to Cook Dry Beans
Ingredients
- 16 oz dry beans
- Smoked animal product of choice (smoked sausage, ham hock, smoked ribs, etc) (optional)
- 1-2 bay leaves or other dried herbs
- 1-2 heat of choice (smoked peppers, chipotle, jalapeños) (optional)
- 1/2 tsp spices such as cumin
- 4 strips bacon, pancetta, or other rendered animal fat
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 tbsp sofrito or 6 cloves garlic, minced
- 1/2 tsp acid such as vinegar
- black pepper to taste
- 1 tsp salt Start with 1 tsp, then taste and adjust. Salt needs vary based on added salty ingredients.
Equipment
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Instant Pot or other pressure cooker
Notes: adjust seasonings and cooking time for different bean varieties and equipment.
Instructions
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Sort, rinse, then soak the beans in cold water for 30 minutes.
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Change the water and soak an additional 30 minutes.
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Drain and add the beans to the Instant Pot. Add dried herbs, dried or smoked peppers, and any smoked meat if using. Cover with 5 to 5 1/2 cups water for 16 oz beans.
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Close the Instant Pot and pressure cook. For black beans, 30 minutes at manual/high is a good starting point; adjust for other bean types as noted earlier.
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Release pressure safely and open the pot.
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Switch to sauté mode and let the beans simmer, stirring occasionally to reach your desired consistency.
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In a skillet, render bacon or pancetta, or heat olive oil. Sauté onions until translucent (2–3 minutes), then add garlic and cook until fragrant.
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Stir the sautéed aromatics and fats into the beans. Season with salt, pepper, spices, and add acid (vinegar or lemon) after the beans are cooked. Simmer until the beans and broth reach your preferred thickness.
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If freezing, portion the cooled beans into freezer-safe containers and store as described above.