Using dry beans instead of canned beans in an Instant Pot is easy and can save you money while still producing delicious meals. The key is properly preparing the dried beans before cooking them in the pressure cooker. Here are some tips for substituting dried beans for canned in Instant Pot recipes.
Soak the Beans
Dry beans need to be soaked before cooking to rehydrate them and reduce cooking times. There are two soaking methods:
- Long soak: Place beans in a large bowl and cover with 2-3 inches of water. Let soak at room temperature for 8-12 hours.
- Quick soak: Place beans in a pot, cover with water and bring to a boil for 2 minutes. Remove from heat and let sit for 1 hour.
After soaking, drain the beans and give them a quick rinse before use. The soaking liquid can also be drained and discarded to remove some of the indigestible sugars that cause gas.
Adjust Bean Quantities
When substituting dried beans for canned, you’ll need to use different amounts:
- 1 (15 oz) can = 1 1⁄2 cups dried beans
- 1 (16 oz) can = 1 2⁄3 cups dried beans
- 1 (19 oz) can = 2 cups dried beans
Reduce the salt in a recipe when using dried beans, since canned beans contain added sodium. Add salt to taste at the end instead.
Liquid Amounts
Canned beans contain liquid that dried beans do not, so the amount of liquid called for in a recipe may need adjusting:
- Reduce the liquid by 1⁄2 cup for every 1 cup of dried beans used
- Or add an extra 1⁄2 – 1 cup water for cooking the beans
The beans themselves also contribute liquid as they cook and soften.
Cooking Time
Cooking times will need to be adjusted when using dried beans. Here are estimated Instant Pot cooking times for common dried bean varieties:
| Bean Type | Cooking Time |
|---|---|
| Black beans | 25-30 minutes |
| Pinto beans | 25-30 minutes |
| Kidney beans | 25-30 minutes |
| Navy beans | 20-25 minutes |
| Garbanzo beans (chickpeas) | 26-40 minutes |
| Lentils (brown, green, etc.) | 8 minutes |
| Split peas | 8 minutes |
These times are after soaking. Allow for 10-15 minutes of additional cooking time if beans are not soaked first. Natural pressure release is recommended over quick release for better texture.
Tips for Cooking Beans in the Instant Pot
Here are some additional pointers for cooking dried beans in an Instant Pot:
- Sauté aromatics like onion, garlic, and spices in the pot first to add flavor.
- Add a tablespoon of oil or broth to help prevent foaming and frothing.
- Don’t fill pot more than halfway when cooking beans to allow room for expansion.
- Add any acidic ingredients like tomatoes, wine, or citrus juice at the end to prevent inhibiting bean softening.
- If needed, beans can be thawed after cooking and reheated later in soups, stews, etc.
- Natural release for at least 10 minutes before quick releasing remainder of pressure.
- Check beans for doneness before serving. Cook longer if still a bit firm.
Tips for Preventing Gas from Beans
The indigestible sugars in beans can sometimes cause gas and bloating. Here are some tips to help reduce unwanted side effects:
- Gradually increase fiber to allow your digestive system to adjust.
- Soak beans longer and change the water several times to reduce sugars.
- Rinse beans after soaking and cook in fresh water.
- Add kombu seaweed to pot when cooking beans to make them more digestible.
- Flavor beans with herbs and spices instead of gas-causing ingredients like onion.
- Take a probiotic or digestive enzyme to help break down beans.
Storage
Cooked beans can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well for longer term storage:
- Portion beans into meal-size servings before freezing.
- Leave 1-inch headspace in containers or bags.
- Freeze for up to 6 months.
- Thaw in the refrigerator before using in recipes.
Reasons to Use Dry Beans
Here are some of the benefits of cooking with dried beans instead of canned:
- Cost savings – dried beans are much cheaper per serving than canned varietes.
- Less sodium – canned beans are packed in a salty brine, dried beans have no added salt.
- More nutrients – some nutrients can be lost in the canning process of beans.
- Texture/flavor – dried beans are often firmer and taste less processed.
- Variety – many more types, colors, and flavors are available dried.
- Convenience – cook once and freeze portioned beans for quick meals.
- Storage – dried beans last much longer than canned.
Best Beans for Instant Pot
All types of dried beans can be prepared in the Instant Pot, but smaller beans cook a bit faster. Some of the best options include:
- Black beans – widely used beans that become creamy when cooked. Great in Mexican dishes.
- Pinto beans – popular in Tex-Mex cuisine, mash well into dips and spreads.
- Kidney beans – large red beans used in chili and stews. Hold their shape nicely.
- Navy beans – small white beans used in soups and pork dishes.
- Garbanzo beans – nutty legumes perfect for hummus, salads, curries.
- Lentils – fast-cooking and protein-packed, excellent in Indian dals.
- Split peas – readily take on flavors, ideal for thick soups.
Try out different dried bean varieties in the Instant Pot to discover new textures and flavors!
Tips for Using Leftover Cooked Beans
Don’t let leftover Instant Pot beans go to waste! Here are some delicious ways to use them:
- Purée into dips like hummus, black bean dip, or white bean spread.
- Mash and shape into veggie bean burgers or fritters.
- Toss whole into pasta dishes, grain bowls, green salads, etc.
- Stir into soups like minestrone, chili, or vegetable soup.
- Fill burritos, soft tacos, enchiladas, and other Mexican dishes.
- Make bean salad with vinaigrette, veggies, and spices.
- Use in place of refried beans in quesadillas, nachos, etc.
Saute with seasonings and use as a side dish or vegetarian taco filling. The possibilities are endless!
Common Bean Substitution Amounts
Use this handy bean substitution chart when swapping dried for canned:
| Canned Beans | Dry Bean Substitute |
|---|---|
| 1 (15 oz) can | 1 1⁄2 cups dry beans |
| 1 (16 oz) can | 1 2⁄3 cups dry beans |
| 1 (19 oz) can | 2 cups dry beans |
Reduce sodium and liquids added in recipe accordingly. Add more water for cooking as needed.
Instant Pot Bean Recipes
Here are some delicious recipes that use dried beans in the Instant Pot:
Classic Instant Pot Hummus
Ingredients:
- 2 cups dried garbanzo beans
- 4 cups water or broth
- 1 Tbsp olive oil
- 3 cloves garlic
- 1/4 cup lemon juice
- 2 Tbsp tahini
- 1 tsp cumin
- Salt to taste
Instructions:
- Soak garbanzo beans overnight.
- Drain beans and add to Instant Pot with water/broth. Cook on high pressure for 40 minutes. Allow natural release.
- Drain beans, reserving 1/4 cup cooking liquid.
- Add beans, olive oil, garlic, lemon juice, tahini, cumin and salt to food processor. Blend until smooth, adding reserved bean liquid as needed.
- Adjust seasonings and serve with pita chips or fresh veggies.
Vegetarian Instant Pot Chili
Ingredients:
- 1 cup dry pinto beans
- 1 (28 oz) can diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, chopped
- 1 jalapeno, minced
- 3 Tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1 (15 oz) can corn, drained
Instructions:
- Soak pinto beans overnight.
- Drain beans and add to Instant Pot with 5 cups water. Cook on high pressure for 25 minutes. Natural release.
- Add remaining ingredients and stir well. Cook on high pressure 15 minutes. Quick release.
- Adjust seasoning with salt and pepper. Top with avocado, cheese, etc.
Moroccan Lentil and Chickpea Stew
Ingredients:
- 1 cup dry green lentils
- 1/2 cup dry chickpeas
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 2 cups vegetable broth
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 lemon, juiced
- 1 cup fresh parsley, chopped
Instructions:
- Soak chickpeas overnight. Rinse lentils.
- Drain chickpeas and add to Instant Pot with lentils, onion, garlic, tomatoes, broth and spices. Cook on high pressure for 8 minutes. Quick release.
- Stir in lemon juice and parsley. Season with salt and pepper to taste.
- Serve stew over couscous or rice if desired.
Conclusion
With a little planning and experimentation, dried beans can easily be substituted for canned in Instant Pot recipes. Soaking the beans, adjusting cooking times, and tweaking liquid and seasoning amounts are the keys to success. The results are delicious, nutritious, and budget-friendly home-cooked meals made quickly and easily in the pressure cooker. With so many types of beans to try, the possibilities are endless for creative and satisfying meals the whole family will love.