No soaking is necessary!
Forget hours of gentle simmering.
How’s that for a sales pitch?!
Emma Christensen
Check out the cooking time table in the recipe for specific times!
How Many Pounds of Beans?
No Need to Soak (Really!)
Emma Christensen
And no, I don’t soak my beans ahead of time.
(I so rarely manage to coordinate my desire and my readiness when it comes to beans.)
But then I found that I didn’t really need to.
Emma Christensen
The beans cooked up just fine without the overnight soak.
They are evenly cooked, tender and creamy, and well suited for everything fromtacostoquick bean soup!
For my everyday cooking, I’m fine with beans that are a bit rough around the edges.
Emma Christensen
Secondly, some people feel that soaking their beans helps makes them easier to digest (thoughothers disagree).
The pressure cooking time is generally about half the time as unsoaked.
Natural Pressure Release or Quick Release?
Emma Christensen
One last point to discuss: the pressure release.
What If My Beans Are Still Hard?
The pot will quickly come back up to pressure because the contents are already hot.
Emma Christensen
Check your beans after the extra cooking time and continue cooking for longer if needed.
For reference, one pound of dried beans makes about five cups of cooked beans.
Let beans cool completely, then store in their liquid in the refrigerator for up to 5 days.
Emma Christensen
Beans also freeze beautifully.
I usually freeze them in their liquid in ziplock bags (here’s how!
), which take up less space in the freezer and thaw more quickly.
Emma Christensen
Freeze for up to three months.
Love Beans?
How To Make Fast, No-Soak Beans in the Instant Pot
Don’t skip the olive oil.
Emma Christensen
This helps reduce foam during cooking, which could clog the pressure valve on the pressure cooker.
see to it the pressure regulator valve is closed.
Here are the cooking times for unsoaked beans in the Instant Pot.
Emma Christensen
The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins.
If doing a rapid release, be careful because the bean liquid sometimes foams into the valve.
I recommend letting the pressure release naturally for as long as you’re able before the beans are needed.
Emma Christensen
This helps the beans retain their shape and avoids the bean liquid foaming.
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.
Emma Christensen
The beans can be strained and used right away, or cooled and stored in their cooking liquid.
They will keep for up to a week refrigerated or up to 3 months in the freezer.
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