Hey everyone, welcome back to a new video. if you’re new here, hi my name is Nisha. and today I’m showing you how to cook
beans in the Instant Pot and sharing my tips for getting perfect beans every
time. Honestly up until a few years ago, I had never
cooked beans from scratch. I just used canned beans because I thought they were
the same thing .they’re not the same thing. it just seemed like a really long
involved process that took too much time so I just don’t want to deal with it. but
then I got an Instant Pot and it changed my life. because the first time I made
beans in my Instant Pot I realized I had been missing something. because these
beans were creamy. canned beans are not creamy. they were incredibly flavorful.
and best of all, they didn’t have that weird taste of metal that you
sometimes get with canned beans. so today I’m gonna show you how to cook beans in
your Instant Pot. before I get into these tips for cooking beans in the Instant Pot, I want to mention a few things first, my debut cookbook is almost here – The Vegan Instant Pot Cookbook. I am so excited for you to try it out. if you
pre-order you will get exclusive bonus content. it includes a super handy vegan
meal prep guide to the Instant Pot so you can have healthy delicious meals
throughout the week. and also five bonus recipes for vegan Instant Pot recipes
that I have never published before. so use the link in the description box
below to pre-order your copy today. the book has over 90 delicious vegan recipes
for the Instant Pot with plenty of recipes that are gluten free, soy free,
nut free, and sugar free. and a huge comprehensive section – how to use the
Instant Pot, what all those buttons mean, what to do when it burns. all that good
stuff. plus helpful cook time charts for cooking beans, whether they’re soaked or
unsoaked, depending on the variety. as well as cook time charts for lentils,
grains and vegetables. In the meantime if you want a little more detail on cooking
beans in the Instant Pot, you can find a helpful blog post on how to cook beans
in the Instant Pot. again you’ll find that in the description box below. and
stay tuned till the end of the video because after I talk about these tips
I’ll be sharing two incredibly easy recipes for beans in the Instant Pot. You do not need to soak beans when you
cook them in the Instant Pot, whereas you do need to soak them when you cook them
on the stove, so the Instant Pot already has a leg up because it makes it easier
and quicker. but there are a few caveats that might make you want to soak them
regardless. the first reason you might want to soak your beans is that beans
make us toot. Well for some of us. some of us don’t have trouble digesting them, but
for others…you get pretty farty when you eat beans. so if you fall into that
latter camp and want to minimize your farts, I suggest soaking your beans
because it will help eliminate those difficult to digest starches found in
beans. the second reason you might want to soak beans is that it creates a more
even textured bean. without soaking them, they tend to have some split skins and
the texture is a little bit varied – some beans are really soft and some are a
little harder. and the final reason you might want to soak of beans is that it
dramatically reduces the cook time. of course you have to remember first to
soak them but once you do that — pour the water on the beans, cover the thing, it takes
five seconds – you will dramatically cut down the cook time from like 30 to 40
minutes to like 8 to 10 minutes. Regarding the soaking method you just
want to cover the beans in a large bowl with a bunch of water. you can add salt
at this stage or you can wait until later, which I’ll talk about soon and you
want to soak them in cool water for like eight to twelve hours or overnight, but
there’s also a quick soak method that you can do, and I outline it in the blog
post that you can find in the description box below. So if you’ve decided that you do want to
soak your beans — because either you want smoother beans, or you want a shorter cook time, or you don’t want to fart as much — then you should really check out the
Delay Start setting on the Instant Pot. Fill up your Instant Pot with the amount
of beans you want to cook, along with water and salt. Select the Pressure Cook setting and select the appropriate cook time for
your variety of beans, making sure to use the cook time for soaked beans. then
use the Delay Start button. Use the plus and minus buttons to adjust how many
hours you want to soak the beans and then press this button again to adjust
how many minutes you want to soak the beans. If you select eight hours, your
beans will soak in the salted water for eight hours and when that eight hours is
over, the Instant Pot will start pressure cooking the beans automatically. so you
can set your timer before you leave for work and then come home to a pot of
cooked beans in the evening. One thing I should mention is that if beans give you a
really hard time with digestion — like so bad that you need to lock yourself in a
room and isolate yourself so nobody smells your smelly farts — if it’s that
bad, then the Delay Start setting is probably not the best option for you.
that’s because when the beans are soaking in the Instant Pot, they’ll
automatically start cooking in the same soaking water and those difficult to
digest starches in the beans will have leached out into the water. of course, the
water is going to get drained, so it’s going to be easier to digest than if you
hadn’t soaked the beans at all, but if you’re someone who has a lot of trouble
digesting beans, then this method is probably not the best option for you. Here’s my ideal ratio for cooking beans
in the Instant Pot: for every one pound of beans you want to cook them in 5 to 6
cups of water with 2 to 2 1/2 teaspoons of kosher salt, which is about
1 1/4 to 1 1/2 teaspoons of sea salt. You’ll use the
Pressure Cook setting on your Instant Pot which is the Manual setting on older
models. Again in my cookbook you will find a cook time chart for all the
various different types of beans — how much time you should cook them, whether
they’re soaked or unsoaked. Even if you’re just making a really
simple pot of beans — not a chili or stew — you can still amp up the flavor of those
beans. So, first of all you don’t have to just use water, beans and salt. you can
use vegetable broth instead of water. it’ll give your beans a more savory,
richer mouthfeel. I also want to emphasize that you should not skip the
salt when you’re cooking beans or soaking them. if you just wait until the
end to sprinkle on a little salt, your beans are gonna be bland and nobody
wants bland beans. or if you generously salt them at the end, your beans are
gonna taste too salty. when you salt the cooking water or soaking water, the little
salt granules are going to infuse every little bean and each bean will be
well-seasoned and perfect instead of bland or over salty. and then feel free
to add other seasonings to the water and beans. you can add whole black
peppercorns or freshly cracked black pepper, bay leaves, fresh herbs like
oregano or thyme, cumin seeds, coriander seeds. you can add chopped garlic or
onion or carrots. there’s just a whole variety of things you can do to spice up
your beans, so try to experiment the next time you make a pot of beans. if you’re making a big pot of beans
there are a couple of things you should know. When I’m making a pot of beans the
volume expands a lot and it gets really foamy, so I try to stick at the halfway
mark or below on the inner pot. Also if you’re making a pound of beans, that’s
gonna create seven cups of beans which is quite a lot. so unless you have a lot
of bean lovers in your family to feed, you might want to freeze a little bit.
what I like to do is freeze them in two cup increments. that way, in the future, when I’m making a recipe and it calls for a can of beans, I
can just quickly defrost that small jar of two cups of beans, which is about the
same amount of beans you would get in a can of beans. I usually just use the universal
Pressure Cook setting to make beans, but there’s also a Bean/Chili setting. the
Bean/Chili setting will automatically default to certain cook times. if you
want firmer beans, it’ll default to 25 minutes; kind of medium soft beans to 30
minutes; and really soft beans to 40 minutes. On newer models you can change
that 25 minutes to 27 minutes or that 40 minutes to 38 minutes, but I have heard
on that older models of the Instant Pot, those default cooking times are set and
you can’t change them so if you want more flexibility and customization then
just go ahead and use the Manual setting. This last tip is important because if
you don’t want to get sprayed in the face with bean foam — I can’t imagine you
want to — then you want to make sure you use a natural pressure release for at
least 10 minutes or 15 to 20 minutes. That just means when the Instant Pot is
done cooking, you let it sit, hangout, don’t touch it. and then after 10 or 15
minutes you can move the valve to the venting position and release the
remaining steam. Alright those are my tips for cooking beans in the Instant Pot. I hope you found them useful. Now I’m going to share with you two super easy
recipes for beans. They require no hands-on cooking so I hope you enjoy
them. For these spicy Mexican red bean, I’m
going to soak some kidney beans in water for eight hours or overnight. this
really improves the texture of the beans as well as aids with digestion. in
addition to the soaked kidney beans, I’m adding some diced red onion, along with
chopped jalapeno peppers. you can omit the seeds and membranes for a milder
version. I’m also adding some minced garlic along with a mixture of spices and bay
leaves, and a generous amount of kosher salt. Then I’m adding canned green
chilies. you can use mild, medium or spicy. As well as enough water to cover
everything, and a jar of salsa. I’m using salsa verde because that’s my favorite
but you can use any salsa you like. Since these beans have already been
soaked, they only need to be cooked for eight minutes at high pressure using the
Pressure Cook setting. I like to finish my beans with some fresh cilantro and you can serve them as is, but I really like them paired with rice for “rice and
beans” as well as spooned over corn tortillas for an easy taco night. For this Mediterranean chickpea salad,
I’m using unsoaked whole chickpeas. I’m also adding some garlic, along with fresh
thyme and oregano, as well as, again, a generous amount of kosher salt. I’m also
adding bay leaves, black peppercorns, cumin seeds, and coriander seeds and some vegetable broth instead of water to add more flavor. Since these beans are not soaked, we’ll
cook them at high pressure for 35 minutes using the pressure cook setting. I finished this chickpea salad with a
drizzle of extra virgin olive oil, lemon juice, chopped parsley, and freshly
cracked sea salt.


  1. Interesting stuff! Is the water to bean weight ratio you suggest for soaked or for dry beans, or is it for both? Thanks!

  2. Hey, hatch green chile! 😀 I bought an instant pot yesterday largely to make beans, as I'd debated for some time, but then a beautiful, glorious thing happened and I stumbled across your channel and cookbook. I had to order it along with the instant pot. I'm so excited for them to arrive in a couple days and get cooking ~

  3. Hi Nisha,
    Thank you for the useful IP video. I have a question about the liner. How do you clean it? Mine has turned yellow as I use turmeric and there is a lingering odor of lentils. 😑

  4. Thank you for a simple explanation. Following your instructions, I made the perfect black beans to complement my burritos. I never bothered to YouTube you, but as serendipity would have it, I already have your book. Just subscribed.

  5. Is it necessary to rinse and sort the beans first. You may have mentioned that but I possibly missed it? Also is boiling water required for soaking?

  6. Thank you for the tip to add salt or seasoning before cooking. I have been following other recipes for beans in the instant pot and they come out so bland even if I add seasoning after. Can't wait to make some again using this meathod.

  7. always make sure you use kosha salt, because when its blessed by a jewish priest, the blessing goes deep into the beans, and you dont get those "Meshuggeneh" farts.

    really folks, table salt is a refined chemical allways use any natural salts, celtic, dead sea, himalaya, its real food

  8. "So, if you don't want to get sprayed in the face with bean foam – I can't imagine you want to…" 😂😂😂😂💀

  9. This video was much needed!! I buy my beans uncooked in a bulk food store now in efforts to avoid having anything to throw out or recycle (since most things don’t end up being recycled) but I was stressing about the prep it took and the cooking. This puts me at ease! So exited we got an instant pot for Christmas and so exited to have discovered your YouTube channel! I see a chickpea salad in our near future 😍❤️😋

  10. I can't believe how long you're cooking your beans. I'm down to 3 min for soaked chickpeas and small beans like black turtle beans and 4 min for pintos and kidney beans. I made many batches that ended up as hummus and refried beans before I got a decent texture for soups or salads. My beans are still plenty cooked in fact they are soft. I don't know what I'm doing wrong, or maybe it's right. I've been cooking beans for over 50 years, however, I just started using a pressure cooker about a year ago. I cook white rice for 4 min and brown or red for 8 min. They aren't soaked of course.

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