Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® White Beans

Rated as 5 out of 5 Stars
38

"Instead of buying canned beans, I use my pressure cooker to cook them from dry--no soaking required! If you do decide to soak the beans, check your appliance manual because cooking time will be shorter."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 124
Original recipe yields 10 servings (5 cups)

Directions

{{model.addEditText}} Print
  1. Pour beans into a multi-functional pressure cooker (such as Instant Pot(R)). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Footnotes

  • Cook's Notes:
  • Cook beans 2 to 3 minutes less if they're going into a soup, because they will continue cooking.
  • Cooked beans freeze well! Pour cooled beans into an airtight container with some of the cooking liquid. Leave room at the top for expansion; cover with the lid and freeze. Or pour into a heavy-duty zip-top bag with some of the cooking liquid. Seal and place on a plate to freeze flat. Once frozen, the flat bags are easier to store.

Nutrition Facts


Per Serving: 124 calories; 0.4 22.8 8 0 5 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

I love how easy the Instant Pot makes cooking dry beans from scratch. I do not buy canned beans. Too costly.