Instant Pot Kidney Beans

Cooking dried kidney beans in the Instant Pot is one of the easiest ways to save money, avoid preservatives, and stock your kitchen with a nourishing, from-scratch staple. Instead of relying on canned beans, you can cook a large batch at home for a fraction of the cost — and the texture and flavor are far superior. With just soaking some in water, and then pressure cooking them, you’ll have tender, perfectly cooked kidney beans ready for soups, chili, salads, and burritos all at a moments notice.

If you’ve ever been intimidated by cooking dried beans, the Instant Pot makes the process simple and reliable. There’s no standing over the stove or worrying about pots boiling over. Once the beans are soaked and added to the pressure cooker, the appliance does all the work.

Making Instant Pot kidney beans in batches is also practical for busy households. Cook once and freeze portions for later, so you always have beans ready to add to recipes. This simple kitchen habit stretches your grocery budget and makes weeknight cooking much easier.

Why Soak Kidney Beans First?

Soaking kidney beans for 8 to 24 hours helps soften them and promotes even cooking. It can also reduce compounds that may cause digestive discomfort. An overnight soak is convenient and works perfectly for this recipe.

After soaking, always rinse the beans thoroughly before cooking. This removes any residue from the soaking water and prepares them for pressure cooking.

Equipment Needed

• Instant Pot (electric pressure cooker)
• Large bowl (for soaking)
• Strainer or colander
• Measuring cups – Copper measuring cups, anyone?!

Note: this post contains affiliate links.

Ingredients

• Several cups of dried kidney beans (Azure is the best place for organic dried beans.)
• Water (enough to cover beans by 1–2 inches in the Instant Pot)

That’s all you need — no complicated ingredients required. You can season the beans after cooking.

How to Cook Kidney Beans in the Instant Pot

Begin by placing several cups of dried kidney beans in a large bowl. Cover completely with water and allow them to soak for 8 to 24 hours. Overnight soaking is ideal and convenient.

After soaking, dump the beans into a strainer and rinse thoroughly under running water.

Add the rinsed beans to the Instant Pot. Pour in enough fresh water to cover the beans by 1 to 2 inches.

Secure the lid and ensure the pressure valve is set to seal. Cook on high pressure for 55 minutes.

Once the cooking cycle is complete, allow the pressure to release naturally. When the pressure has fully released, carefully open the lid. The beans should be tender and fully cooked.

Drain excess liquid and serve or store for later.

Tips for Perfect Instant Pot Kidney Beans

Do not skip soaking for kidney beans. Proper soaking and full cooking are important for digestibility. Make sure the beans are fully submerged before cooking and that the water level is 1–2 inches above the beans.

You can add salt after cooking if you prefer, or season the beans according to how you plan to use them. For chili, you might add cumin and garlic. For salads, a simple drizzle of olive oil and salt works beautifully.

Cooked kidney beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Portion them into freezer-safe containers for easy meal prep.

Ways to Use Instant Pot Kidney Beans

Kidney beans are perfect for homemade chili, hearty soups, rice and beans, burrito bowls, cold bean salads, and casseroles. Having a batch ready in the refrigerator gives you a foundation for throwing together a from-scratch meal in no time.

Frequently Asked Questions

Can I cook kidney beans without soaking?
Yes, you totally can, but unsoaked beans tend to be a little harder to digest.

Can I season them before cooking?
You can, but for the most flexibility, many people prefer to cook them plain and season after.