If you are looking for a way to use dry beans instead of paying per can- your Instant Pot will be your new best friend! Instant Pot White Beans is our dry bean recipe that does not require a pre-soak and allows you to customize the flavor. This means you get beans just how you want them, without relying on cans.
Recipe Ingredient Notes
- White beans- dry beans, use your preferred white beans for this recipe.
- Salt- can swap with season salt for a little more flavor.
- Chicken Broth- or use water, you can also substitute with vegetable broth.
White Beans
While the look and shape of the different types of white beans may vary, the taste is all rather similar. Cannellini, Great Northern Beans, Navy Beans, and Lima Beans (butter beans) are all considered "white beans". Cannellini are the largest of the beans and generally hold their shape better with dishes that require an extended cooking time. Navy beans tend to be the softest and creamiest and do well for smoother soups. Great Norther beans are medium sized, with a very mild flavor that make them very versatile. Lima beans (or butter beans) have a buttery texture and flavor and do well in salads and blended in dips.
Soaked verses Non-Soaked
Although this is a non-soak recipe, there are some benefits to soaking that we should highlight.
- Soaking beans helps break down oligosaccharides
- It can halve your cooking time
- Few split beans, even cooking, and a creamier texture.
However, this is a completely optional step and for ease of cooking we show you how to cook beans in Instant Pot to be able to skip soaking.
Ways to Enjoy Every Bite
White beans make an excellent side dish or meal prep. Serve them next to Dutch Oven Carnitas, Walking Taco Casserole Recipe, or on top of Loaded Tater Tots (Tachos) Meal prep for the week and make a batch of these, add them to chili or tortellini pesto salad. Or for a more simple meal, serve on top of wild rice.
How to Make Dry Beans Instant Pot
Step 1: Rinse and pick through the dried beans.
Step 2: Add all ingredients to the Instant Pot.
Step 3: Turn lever to "sealing" (if needed) and set to high pressure for 25 minutes. Add 10 minutes for larger beans.
Step 4: Allow for a 20 minute natural pressure release- this is a necessary step due to high level of liquids in this recipe. Then do a quick release, drain the beans and enjoy.
FAQ
For a small to medium sized dried beans cook for 25 minutes at high pressure and a 20 minutes of natural pressure release. For larger beans (like cannellini), add 10 minutes (total of 35 minutes of high pressure cooking) and 20 minutes of natural pressure release.
After the pressure cooking cycle is complete, allow the full 20-minute natural pressure release before doing a quick release. This is important for high liquid content like this. It is possible that it can spurt hot liquid from the steam valve if you try to release the pressure too quickly, which can cause burns.
Dried beans can go directly into the instant pot, without soaking first.
Recipe Tips from Mrs. G
- Dont skip pre-heating liquids- this will help save time with cooking!
- Season how you like it-swap for season salt, add some rosemary, or cumin.
- Double your batch and freeze the rest for later.
Storing Leftovers
Allow the beans to come to room temperature and then store any leftovers in a covered container in the refrigerator for up to one week.When ready to use, add a little broth (or water) and reheat them on the stove over low heat until warmed through.
If you are freezing we recommend skipping salt and flavorings for the freshest taste after thawing. Thaw overnight in the refrigerator and then add seasonings using the reheat instructions mentioned above.
Instant Pot White Beans
Equipment
- Instant Pot (or any electric pressure cooker)
- colander
Ingredients
- 1 pound dried white beans Cannellini or navy, butter or Lima
- 1 teaspoon salt
- 3 cups hot water preheating your liquid saves time
- 3 cups hot chicken broth or equal amount of water
Instructions
- Rinse and pick through your beans, removing any shriveled beans or rocks. Place the dry beans in the Instant Pot bowl, then add the salt, broth, and water. Using hot water and broth helps bring the pot to pressure faster, reducing your cooking time.
- Twist on the pressure cooker lid, turn or press pressure lever (if needed), and set on high pressure for 25 minutes. Add 10 minutes for large beans like cannellini . When done, allow a 20 minute natural pressure release (leave pot undisturbed), then do a quick release my twisting or pressing the pressure lever/button.
- Using pot holders, carefully remove the pot liner and drain the beans into a colander. Rinse the beans until the water runs clear. Serve the beans or store in the refrigerator or freezer for later (see notes below).
Notes
- For large white beans, add 10 minutes to pressure cooking.
- Presoaking is optional with this recipe. If you use presoaked beans, reduce the natural pressure release time to 10 minutes.
- If you plan on freezing these white beans, I suggest cooking them without any salt or other seasonings. That way, you can add fresh seasonings when you reheat them. This will help them taste fresher.
- Use water only instead of chicken broth for a vegetarian version.
- Include some aromatics - A few cloves of garlic, diced onion, bay leaf, or herbs like rosemary will add extra flavor.
- For a creamier texture, mash some of it before serving.
- For firm beans, shorten the natural pressure release time to 15 minutes. For softer beans, use a 25-minute natural pressure release.
- Store any leftovers in a covered container in the refrigerator for up to one week.
- When ready to use, reheat them on the stove over low heat until warmed through. Add a little water or broth to moisten them if needed.
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