I always used to cook dried beans in the slow cooker, but I never liked how it made my house smell all day. The Instant Pot is my new favorite way to cook this healthy staple.
As a rule of thumb, I cook 1 lb. beans with 8 c. water and get about 4 cans of beans (1 1/2 c. each.) I divide them into little bags and freeze them for later use. This chart represents the beans I use most often. I found that about 3/4 of the cooking times online are accurate, which means there are a few that aren’t! If you want to cook a bean I haven’t tried, compare the size to the ones I have in the chart and cook accordingly.
Cooking times are for unsoaked beans. I never remember to soak beforehand and really don’t plan to since the Instant Pot is so quick.
I almost always use quick release and have had no problems with foaming, spitting, etc. Supposedly a natural release with keep the bean skins together better, but I don’t care enough to wait that long.
| Black beans | 20 – 25 minutes |
| Black-eyed peas | 15 – 20 minutes |
| Chickpeas | 35 – 40 minutes |
| Lentils | 10 – 15 minutes |
| Pinto beans | 25 – 30 minutes |
| Red beans | 15 – 20 minutes |
| Split peas | 10 – 15 minutes |
| White beans | 20 – 25 minutes |
Use the Instant Pot dried beans in any of your favorite recipes. Here are some of mine.