I used to buy most of my beans in cans until I learned how to cook dry beans in the Instant Pot. Dry beans are definitely more tasty than canned beans. They have a better texture when cooked, and they soak up more flavor than when cooking beans from the can. But who wants to wait around to soak the dry beans, and then stand around the stove for what feels like forever?
Once you learn how to cook dry beans in the Instant Pot, you will probably rarely buy canned beans again. Dry beans are more budget friendly per serving, you can control the sodium, and you can avoid a lot of other ingredients that go into canned beans, (calcium chloride, animal fats and sugars!!) I also like making dry beans because they soak up seasonings and spices way better than canned beans.
Instant Pot dry beans
How to make all different types of dry beans in your Instant Pot, without soaking!
- 1 lb dry beans, rinsed
- 8 c liquid, such as water, chicken broth, or vegetable broth
- 1/2 T salt
- 6 cloves garlic, chopped
- 1 bay leaf
- 1/2 onion, chopped
- 1 t chili powder
Place all ingredients in Instant Pot.
Pressure cook on high, for appropriate cook time, (see notes below.)
Allow for natural pressure release, or allow pressure to release for at least 10 minutes before manually releasing steam. Drain all but 1/2 c of cooking liquid, (for if the beans get dry.)
bean cook times, (high pressure):
black beans: 30 minutes
cannellini: 30 minutes
garbanzo / chickpeas: 35 minutes
kidney beans: 35 minutes
pinto beans: 25 minutes
navy beans: 25 minutes
lima beans: 40 minutes