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How long do you cook your kidney beans?
Hi, Erinn! I haven’t cooked kidney beans in the pressure cooker and from what I’ve read, there might be some potential hazards to doing so. I’d look up a recipe that’s specifically for cooking kidney beans and follow those instructions. Good luck!
This recipe turned out perfectly. Thanks for the detailed instructions!
Most authors I consult say that the pressure cooker is able to take care of the toxin in kidney beans. For example:
way too soupy, but not yet soup either. Am working on thickening on the Slow Cooker setting with corn starch slurry and crappy instant white rice for 4 hours.
Hi there! This is a recipe for cooking dried beans for use in other recipes (like salads or casseroles), not making a bean soup. You do end up with a fair amount of liquid at the end, which you can use in place of broth in a soup recipe if you like.
I read your article on the beans. I would like you to know that I enjoyed reading your descriptive words. It kept me entertained and I usually skim read. Thanks again, Sandy T.
Oops i forgot I also added a TBLSP of Chili Powder LOLI will be bragging about these beans for awhile. ;-) thanks again!!
Absolutely amazing. I cooked Navy Beans. Added 2 tsp. Ceyenne Pepper, TBLSP and a dash more each of Onion and Garlic Powder, tsp. Black Pepper and of course olive oil and Bay Leaf. When I tested for doneness at the end of 25 minutes and natural release, it was so good I ate a serving size spoonful and want more!! My main reason to make the beans is for White Creamy Chicken Chili… BUT I think I’ll make beans for a side with dinner or just for lunch some day. These were SO FLAVORFUL and the beans looked perfect! Thanks! :-)
@PJ If you soaked them overnight, then the beans already soaked up a bunch of water. So of course they would need less when cooking them.
8 cups of water for 2 cups (roughly 1 pound) of beans has worked well for me. I’ve found a lot depends on the beans though. One brand was pricier, but their dried beans were a lot smaller than the other (cheaper) brand. So the 8 cups of water left enough liquid that it wasn’t a problem. The cheaper brand however, left a lot of liquid since the beans weren’t as dry as dried as the others. They even stated on their packaging that each up needed one less cup of water than the more expensive brand. I think with each batch I’m going to try making it with 1/2 cup less of water until I find that sweet spot. Where they’re done just right, but have a slight bit extra liquid to them.
I highly recommend overnight soaking. It not only cuts down on blow out and crack beans but it lessons the time by half. It’s not that hard too add your beans to water the day before.
Also, 8 cups of water is WAY to much if you’re using northern or other small beans. The first time I made beans I used 4 cups of water and there was still a lot of liquid left in the pot. I cut my water down to 3 cups and they come out perfect. I would also recommend adding 2 tablespoons of butter. It makes for a creamier, tastier beans.
I’ve made navy beans in my instant pot three times now using this recipe. I’ve added 10 minutes to the cooking time because they were underdone but now it’s perfect. I add salt and Costco’s organic no-salt seasoning and they are Delicious!!!
I presoaked Peruvian beans for about 4 hours then set my instant pot to 15 min on high pressure (I went by the time suggestion for great northern beans on the chart and cut the time in half because I soaked). When I let it naturally release for about 45 min then checked them (really only because I had to run a quick errand). They were still a little crunchy so I added 8 minutes and did a quick release. After that they were PERFECT. I think a little trial and error is to be expected no matter what, but found these tips extremely helpful for trying dried beans in the instant pot for the first time.
Adriana, I have found Peruvian beans need to both soak and cook longer than, say, Pinto. They often feel “done” to the touch, but I always have to do a taste test. They taste a bit green/raw unless I let them cook at least 20 minutes more than Pinto, and I am talking about on the stove top. I would assume they would need a bit longer in the IP as well, whether they were soaked or not. I cooked my first IP batch of Peruvians today, but they had been soaked about 8-10 hours. 25 mins with 17 minutes NR, then QR. I was really pleased with the texture.
1 lb beans, 7 cups water, 1 tsp salt, 47 minutes, QR.
I don’t understand. The chart you provided for cooking times is from the manual which is a chart for soaked beans. The whole reason I wanted this recipe is because I thought you were going to provide the correct time for unsoaked beans. Presumably if I follow your directions and use the timing for soaked beans I’m going to end up with uncooked beans.
This is my very first time using any pressure cooker. Yes making a pot of Pinto beans. My doctor told me to eat legumes. So here am I on your nice website. Thanks
Just made cannellini beans in my instant pot ultra for the first time and did 35 min (not soaked) and the majority of them were overly mushy. I’ve never made beans before (only ever use cans) and they were much mushier than the canned counterparts (goya brand for both canned and the dried)…. any tips on how to avoid mushy beans next time?
Try cutting down the cooking time by about 10 minutes. See how they are after that. If they’re a bit hard, put them in for another 5, and do a quick-release of the pressure. Or alternately, you could try doing a quick-release of the pressure after the 35 minutes, and see how those turn out.
It’s mostly just a bit of experimenting with the cooking time, and how long you let it do the slow-release for.
This is the best, most realistic, recipe for instant pot beans. I allow about 1 hour and 30 minutes for unsoaked beans start to finish .I have learned that the Pressure cooker is a learning curve.A little humbling for a woman who has been cooking for 45 years! But learning is good at any age.PS, so glad there are no packets or cans of soup.
I am at a high altitude so I cooked my Pinto beans for 35 minutes and then did a natural release for 30 minutes. They turned out perfect. Thanks for all the tips!
Five cups will last you a week? I eat that much in two meals. LOL Thanks for the tips.
Love my Instant Pot for batch cooking grains and legumes for the week, or per recipe. I still tend to soak my beans at least overnight when possible though, Not so they cook faster, but because the nutrition of the beans increase as they prepare to germinate and they also become more digestible for those who have “beany” issues.
BTW, don’t be afraid to salt your cooking beans, it does not toughen the skins and makes them taste infinitely better! We did an elaborate test because of all the controversy, and a touch of alkalinity in the water actually softens the beans, where as acids (tomatoes, lemon juice, vinegar, etc) toughen the skins and slow absorption, so should ideally be added after the beans are at least partially cooked.
Awesome information! I never thought of soaking as pre-germination, but it is, isn’t it?
My new favorite way to make beans!