Instant Pot Kidney Beans

5 from 1 vote

This easy Instant Pot Kidney Beans recipe is a foolproof, no soak method for perfectly tender beans. Ready in your pressure cooker in 1 hour.

Prep Time1

Cook Time25

Pressure Up & Down Time30

Total Time56

Course: Side Dish

Cuisine: North American

Diet: Vegan

Servings: cups

Calories: 210kcal

In Instant Pot, add kidney beans, cold water and a pinch of salt.
Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual button for 25 minutes.
After let pressure subside on its own for 20 minutes and then release remaining pressure by turning valve to Venting.
Open the lid, stir gently and try a few beans. If you see some are still a tiny bit hard, re-close the lid and let them sit for 5 minutes. They will soften up quickly!
Rinse beans with cold water and drain. Use in recipes or store. Don't let them sit in hot liquid because they will become mushy.

Store: Cooked beans refrigerate well for up to 5 days. You can use them in place of canned beans with a ratio of 1.5 cups drained cooked beans = 15 ounces can.
Freeze for later: Drain and rinse with cold water. Measure 1.5 cups (equal to a 15 ounces can drained) into resealable sandwich bags, let air out, seal and freeze for up to 6 months.
Thaw: Place bag with frozen beans on a counter for a few hours or in the fridge overnight. You could also place it in a bowl with hot water for 5 minutes and then drain it.
Water: It is super important to use cold water not to alter cook time.
Bean broth: Do not discard the liquid. Use as a base for making any soup.