Instant Pot Dried Beans, No Soak
Unsoaked dried pinto beans pressure cooked for 45 minutes with a natural release for creamy beans ready for chili or burritos.
Instant Pot Dried Beans, No Soak
Course: Main CourseDifficulty: Easy8
servings5
minutes1
hour5
minutesUnsoaked dried pinto beans pressure cooked for 45 minutes with a natural release for creamy beans ready for chili or burritos.
Ingredients
1 lb dried pinto beans, rinsed and sorted
6 cups water
1 tbsp olive oil, to cut the foam
1 yellow onion, halved
4 garlic cloves, peeled
2 bay leaves
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
Directions
- Sort the beans and rinse them under cold water.
- Put the beans in the inner pot with the water and oil.
- Add the onion, garlic, bay leaves, cumin and paprika.
- Do not fill the pot more than halfway, because beans expand and foam.
- Seal the lid with the valve on Sealing.
- Pressure cook on high for 45 minutes.
- Let the pressure release naturally for at least 20 minutes.
- Open the lid, remove the onion and bay leaves and stir in the salt and pepper.
- Taste a bean for tenderness. Cook 5 more minutes at pressure if it is still firm.
- Drain and use, or store the beans in their liquid.
Notes
- Salt goes in after cooking so the skins soften. Older beans take longer. Beans keep 5 days in the fridge in their liquid and freeze well for 6 months. Use them like canned beans, about 1 1/2 cups per can.
Why no-soak beans work in the Instant Pot
Pressure does what an overnight soak does, forcing water into the dry beans so they cook through in about an hour. The pot should be no more than half full because beans foam and expand. A splash of oil helps keep the foam down.
Flavor swaps
Black beans, navy beans, or cranberry beans work too, though cook times shift by a few minutes. Skip the smoked paprika if you want plain beans for other recipes. Do not add salt before cooking, since it toughens the skins. Add it after, as written.
Storing Instant Pot Dried Beans
Cooked beans keep 5 days in the fridge in their cooking liquid and freeze well for 6 months. Freeze flat in bags or in jars with space at the top. Reheat gently on the stove or microwave.
The most common problem is old beans. If they are still firm after the release, seal the lid and cook another 10 minutes.
Use the cooking liquid for refried beans, or spoon it into soup to add body.
Instant Pot Dried Beans, No Soak at a glance
- Prep time: 5 minutes
- Cooking time: 1 hour 5 minutes
- Servings: 8 servings
- Ingredients: 10, led by dried pinto beans, water, olive oil, yellow onion
Tips for Instant Pot Dried Beans, No Soak
Salt goes in after cooking so the skins soften. Older beans take longer. Beans keep 5 days in the fridge in their liquid and freeze well for 6 months. Use them like canned beans, about 1 1/2 cups per can.
Instant Pot Dried Beans, No Soak FAQ
How long does Instant Pot Dried Beans, No Soak take?
Instant Pot Dried Beans, No Soak takes 1 hour 5 minutes of cooking after 5 minutes of prep.
How many people does Instant Pot Dried Beans, No Soak serve?
This recipe makes 8 servings.
What do I need to make Instant Pot Dried Beans, No Soak?
10 ingredients, led by dried pinto beans, water, olive oil, yellow onion. Amounts are in the recipe card above.
