Instant Pot Beans 4 Ways

Instant Pot Beans 4 Ways

Instant Pot Beans 4 Ways provides you with great recipes for black, pinto, cannellini, and kidney beans.  With these 4 staple recipes, you will have a variety of ways to prepare beans that can be used as a side or added sustenance to a favorite meal.  Say good-bye to the price of canned beans and hello to a much more economical and flavorful way to eat beans!

Serve in Sweet Chili partnered with a delicious Corn Bread Recipe for a great meal or use beans as a side for some delicious Beef Enchiladas.

Instant Pot Beans 4 Ways gives you a variety of options and flavors to work with.  Plus, I love buying dried beans and making beans in the Instant Pot because it cuts down on cost and is a healthy source of protein that works great as a side, add-in to a dish, or simply helps stretch a meal further.

While I love  The Ultimate Easy BBQ Baked Beans recipe as a side to hot dogs or a dish to bring to a barbecue, or Black Eyed Peas (Slow Cooker) for a fun side, everyone needs a staple on how to prepare your basic bean dish for those nights when you are making chili, enchiladas, tacos, or simply a vegetarian dish.

What You Need to Make Instant Pot Beans 4 Ways

Instant Pot Beans 4 Ways equals four different lists, but don’t worry, the lists have many things you already have on hand and there is overlap on some ingredients.  Plus, of course you don’t have to make all the recipes all at once.  Start first with the one that shouts to you.

Black Beans

• Dry Black Beans
• White Onion
• Beef or Chicken Broth
• Cumin, Chili Powder, and Oregano
• Olive Oil
• Salt and Pepper

Pinto Beans

• Dry Pinto Beans
• White Onion
• Chicken Broth
• Olive OIl
• Chili Powder
• Ground Cumin
• Paprika
• Cayenne
• Kosher Salt and Freshly Ground Black Pepper

Cannellini Beans

• Fresh Garlic
• Chicken or Vegetable Stock
• Fresh Sage Sprig
• Black Pepper
• Kosher Salt and Freshly Ground Black Pepper
• Olive Oil

Kidney Beans

• Dry Kidney Beans
• Kosher Salt
• Olive Oil
• Water
• Additional Kosher Salt and Freshly Ground Black Pepper

How to Make Instant Pot Beans 4 Ways

Tips and Tricks

Making this recipe is Eazy Peazy but here are some helpful tips and tricks to make the best product possible.

• Tip One:  The cooking times for beans are general cooking times.  Older dried beans may take longer to cook in the Instant Pot.
• Tip Two:  Feel free to adjust spices based on personal preference.
• Tip Three:  Dried beans are a great way to lessen that grocery bill.  They are so much cheaper than canned beans and with the Instant Pot it is a much quicker process than the traditional way of preparing dried beans!
• Tip Four:  Make sure beans are fully cooked.  Eating uncooked beans can lead to severe illness.
• Tip Five:  Dried beans turn out so much better than canned beans.  Just make sure to add salt.

Make Ahead and Storage

How to make this recipe ahead of time:

• Follow the recipe like normal.
• Let beans cool completely.
• Store beans in an airtight container in the fridge for up to 4 days.

Freezer Option:

• Follow the recipe like normal.
• Let beans cool completely.
• Drain liquid completely from off of the beans.
• Place beans in a freeze,  safe airtight container or in a gallon sized freezer bag.
• When ready to use, thaw in the refrigerator overnight.

Note:  Beans will last for up to 3 months in the freezer.

Other Great Recipes:

• Instant Pot Baked Beans
• Instant Pot Chili Mac
• The BEST Classic Chili Recipe
• 30 Minute Ground Beef Tacos
• Roasted Veggie Enchiladas

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Instant Pot Beans

How to cook different types of beans in your pressure cooker

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Author: Rachael

Ingredients

Black Beans

• 1 pound dry black beans
• 1 cup white onion minced
• 5 cups beef or chicken broth
• 1 teaspoon each of cumin chili powder, and oregano.
• 1 Tablespoon olive oil
• Salt and pepper to taste

Pinto Beans

• 1 pound dry pinto beans
• 1 cup white onion minced
• 2 teaspoons minced garlic
• 5 cups chicken broth
• 1 Tablespoon Olive Oil
• 1 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• Kosher salt and freshly ground black pepper to taste

Cannellini Beans

• 1 pound dry cannellini beans
• 4 cloves fresh garlic peeled
• 5 cups chicken or vegetable stock
• 1 large fresh sage sprig
• 1/4 teaspoon black pepper
• Kosher salt and freshly ground black pepper to taste
• 2 Tablespoons Olive Oil divided

Kidney Beans

• 1 pound dry Kidney beans
• 2 teaspoons Kosher salt
• 1 Tablespoons Olive Oil
• 5 cups water
• Additional Kosher salt and freshly ground black pepper to taste

Instructions

Black Beans

• Turn Instant Pot on to Saute.
• Add oil into the bottom of the liner, and heat the oil until hot.
• Add the spices, and fry for about 30 seconds until fragrant. Add onions, and fry another 30 seconds.
• Add beans to the pot, and continue frying for 30 seconds, stirring until beans and onions are fully are coated with spices.
• Turn off sauté function.
• Add 5 cups of broth to the pot.
• Secure lid and lock into place. Set the valve to the sealing position.
• Cook on high pressure for 55 minutes, then quick release the pressure.
• Taste beans and add salt and pepper to your preference.

Pinto Beans

• Turn Instant Pot on to Saute.
• Add oil into the bottom of the liner, and heat the oil until hot.
• Add the spices, and fry for about 30 seconds until fragrant. Add onions and minced garlic, and fry another 30 seconds.
• Add dry beans to the pot, and continue frying for 30 seconds, stirring until beans and onions are fully are coated with spices.
• Turn off sauté function.
• Add 5 cups of broth to the pot.
• Secure lid and lock into place. Set the valve to the sealing position.
• Cook on high pressure for 55 minutes, then quick release the pressure.
• Taste beans and add salt and pepper to your preference.

Cannellini Beans

• Turn Instant Pot on to Saute.
• Add 1 Tablespoon oil into the bottom of the liner, and heat the oil until hot.
• Add the garlic, and sage, and cook for about 30 seconds until fragrant.
• Add dry beans to the pot, and black pepper, and continue frying for 30 seconds
• Turn off sauté function.
• Add 5 cups of broth to the pot.
• Secure lid and lock into place. Set the valve to the sealing position.
• Cook on high pressure for 55 minutes, then quick release the pressure.
• Remove garlic, and sage
• Taste beans and add salt and pepper to your preference.
• Drizzle olive oil over the top, and enjoy.

Kidney Beans

• Turn Instant Pot on to Saute.
• Add 1 Tablespoon oil into the bottom of the liner, and heat the oil until hot.
• Add dry beans to the pot, and salt and fry for 30 seconds
• Turn off sauté function.
• Add 5 cups of water to the pot.
• Secure lid and lock into place. Set the valve to the sealing position.
• Cook on high pressure for 55 minutes, then quick release the pressure.
• Taste beans and add salt and pepper to your preference.

Notes

Notes:
The cooking times I give in the recipe are general guidelines, there can be quite a lot of variability in the beans themselves. And they might take a little longer to cook than expected depending on their age, their type, or even the type of water you use (for instance, if your water has a lot of calcium, this can increase cooking time).
If your beans aren’t quite done, here’s what to do: Put the lid back on the pressure cooker and make sure the release valve is set back to “sealing.” Cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Check your beans after the extra cooking time and continue cooking for longer if needed.

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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