A simple no-fail recipe for Instant Pot white beans that can be used for meal prep and easy dinner recipes. Use this recipe to cook all varieties of dried white beans, including Instant Pot Navy beans, Cannellini and Great Northern.
I'm not the only person who will tell you that cooking beans is one of the things that a pressure cooker does best. It's not because Instant Pot white beans cook with miraculous speed - from start to finish it still takes about an hour - but the Instant Pot really does make cooking beans easier.
I always found cooking dried beans to be a little bit intimidating, until I started using my Instant Pot. I love not having to babysit a simmering pot on the stove! I also love that the beans are tender, creamy and flavorful.
Use your pressure cooker to make Instant Pot black beans, red lentils, Instant Pot pinto beans, and garbanzo beans.
White Bean Cheat Sheet
- Types: Varieties include Navy, Great Northern, Cannellini and small white.
- Instant Pot Ratio of Water: 4:1 (water:beans)
- Instant Pot Cooking Time: 25 to 40 minutes, high pressure. Exact cooking time depends on the variety. See the recipe for details.
- How Much Should I Cook? One cup dried makes about 3 cups cooked
Ingredients & step-by-step instructions
- Rinse dried beans under running water. Pick out any that are shriveled or cracked.
2. Combine beans, water and salt in the pressure cooker. Optional, but flavorful, ingredients include olive oil, garlic, bay leaf and fresh herbs.
3. Cook the beans on high pressure for 25 to 40 minutes, with a natural release (which takes about 20 more minutes). See the recipe card for exact cooking times for each variety.
If the beans aren't soft enough after the cooking time you've chosen, seal the lid again and cook for 5 more minutes. Repeat as necessary until the white beans have the texture you want.
Instant Pot water to bean ratio
When I cook beans in my Instant Pot, the ratio is 4:1, meaning 4 cups water for every 1 cup/8 ounces dried beans.
Some recipes call for slightly less water but I like adding enough water to create a flavorful broth. You can serve the beans in the broth, or drain it off and use it later for a soup recipe.
Do I have to soak beans?
No, you don't have to soak beans in water before cooking them. This is great news for those of us who don't have time (or always forget) to soak beans before cooking them!
Soaking is optional and a personal preference. Epicurious put soaking to the test with their myth-busting guide for soaking beans.
However, there are reasons you might want to soak beans in water before cooking them. The main reason for pre-soaking is a faster cooking time. Some people also feel that soaked beans are easier to digest. Soaked beans also tend to hold together better and you'll have fewer that break apart.
Personally, I don't usually soak dried beans when I'm cooking them in the Instant Pot. However, when I'm using my slow cooker I usually do to speed up the cooking time.
To soak beans, put them in a large bowl that allows for expansion, or the water will overflow. Beans can double in volume while soaking. Use enough water to cover them by several inches. Add at least 1 teaspoon salt for every 8 ounces beans. Soak overnight, up to 12 hours.
Note: Lentils and split peas don't benefit from soaking
How to soak in a pressure cooker
You can also soak beans directly in the pressure cooker. Just combine the dried beans, water and salt from the recipe below in your Instant Pot.
Program the correct cooking time, THEN use the "Timer" function to delay the cooking time. Use the "+" and "-" buttons to set the delay time for 10 hours. The beans will soak in the water for 10 hours, then the Instant Pot will start cooking the beans.
Cooking times for all varieties
There is a range of cooking times for Instant Pot white beans, depending on the variety. The good news is that you can add more cooking time if the beans aren't soft enough after the initial cooking time and natural release is complete. Just program the Instant Pot to cook for 5 more minutes, then check the beans again.
25 minutes: This is the starting point for all varieties of un-soaked white beans. Sometimes Navy beans are ready in slightly less time (20-23 minutes) but I find that 25 minutes usually works best for tender Navy beans.
30 minutes: If cooking Great Northern beans, you're likely to get tender beans that still have a little firmness to them.
35 minutes: Great Northern beans should be very tender at this point. Cannellini might be ready, but might also need 5 more minutes.
Soaked white beans will cook in less than half the amount of time. Instantpot.com has a handy bean cooking chart, with the cooking time for all types of beans. It lists the cooking time for both soaked and un-soaked beans.
*Note: Instantpot.com recommends a range of 6 to 9 minutes for soaked white beans, but I usually cook them for closer to 10 minutes.
Why are the cooked beans still hard?
Stale/Old: Even dried beans need to be "fresh" if you want them to be tender and flavorful. Dried beans that are more than a year old can stay hard and chewy, no matter how long you cook them.
Liquid Level: Beans should always be covered with liquid while cooking. Not enough liquid means they won't cook evenly.
Acidic Ingredients: Cooking dried beans with acidic ingredients - like tomatoes, wine, vinegar or lemon - can prevent beans from getting soft and tender.
Hard Water: If your tap water is really hard, the minerals in the water can prevent foods like beans from becoming soft while cooking. Try cooking them in filtered or bottle water.
Frequently asked questions
Yes, absolutely. It's my favorite way to cook beans. Just keep in mind that dried beans double in volume and weight after cooking. To avoid overflow, do not fill the inner pot much above the ½ mark with beans and water to allow for this expansion.
Yes, if you want. I don't find that it's necessary to use broth because the combination of salt, garlic, bay leaf and optional herbs add lots of flavor to the beans. Also, the water turns into a flavorful broth while the beans cook.
It's optional, although it adds some flavor and richness to the beans. Keep in mind that oil helps reduce the amount of starch that might spew out of the steam release valve if you choose a quick release. However, that doesn't really apply to this recipe, which uses a slow, natural release.
Pressure cooked white beans will stay fresh for about 5 days in the refrigerator.
Yes. Freeze the cooked beans with or without the liquid they cooked in (your choice). If kept in an airtight freezer-safe container, the beans will keep for up to 6 months in a freezer. I often use either a Ziploc freezer bag or glass jar.
About 1 ½ cups cooked beans equals a 15-oz can of beans
On my Instant Pot, Bean/Chili Mode automatically cooks for 30 minutes at high pressure. If this cooking time works for you, great! Use the Bean/Chili mode.
If you want to program more or less cooking time, use the Manual button to program in an exact cooking time.
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White bean recipes
📖 Recipe
Instant Pot White Beans (Cannellini, Navy, Great Northern)
A simple no-fail recipe for Instant Pot white beans that can be used for meal prep and easy dinner recipes. Use this recipe to cook all varieties of dried white beans, including Instant Pot Navy beans, Cannellini and Great Northern.
This recipe makes a lot of beans (about 6+ cups) which means you can use the beans throughout the week or freeze leftovers. Or, simply cut the recipe in half.
Total Instant Pot Cooking Time: 20 minutes to reach full pressure + 25 to 30 minutes to cook + 20 minutes to naturally release pressure.
This recipe was originally posted May 15, 2019 and updated Sept. 14, 2021.
- Prep Time: 5
- Cook Time: 30 minutes + 20 minute natural release
- Total Time: 1 hour
- Yield: 7 cups cooked beans 1x
- Category: Side Dishes
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 16 ounces (about 2 ½ cups) dried white beans
- 8 cups water
- 2 tablespoons olive oil (optional)
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1 small bay leaf (optional)
- 4 to 6 smashed garlic cloves (optional, but adds flavor)
- A few sprigs of fresh herbs, like rosemary, thyme or parsley (optional)
Instructions
- Rinse the beans under running water.
- Combine beans, water, olive oil, salt, bay leaf, garlic and herbs in the Instant Pot.
- Secure the lid and set the release valve to sealing.
- Cook on high pressure for 25 to 40 minutes, depending on the variety of bean.
Navy bean: 25 minutes
Great Northern: 30 to 35 minutes
Cannellini: 30 to 40 minutes - When the cooking time is done, let the pressure release naturally (about 25 minutes)
- If the beans don't seem cooked all the way, you can simply seal the lid again and cook for an additional 3 to 5 minutes. You can use an Instant or natural release. You can repeat this process as necessary until the beans are cooked to your liking.
- The bean liquid is really flavorful and can be used as stock for soups, stews, or chili.
Notes
This recipe was tested in a 6-quart Instant Pot
Pre-soaked beans will cook faster. Soaked white beans usually need between 7 to 10 minutes at high pressure. It can be slightly longer, depending on the bean variety and how long the beans were soaked.
Storage: The beans will stay fresh for up to 5 days in the refrigerator. Beans freeze well for about 6 months. Put cooled beans in a Ziploc freezer bag. Flatten out the bag so the beans are in a flat, even layer. You can also freeze beans in a freezer-safe container. You can freeze beans with or without liquid. To defrost, put in the refrigerator overnight.
Keywords: Instant Pot white beans, white beans, Instant Pot beans, Instant Pot Navy beans, Instant Pot Cannellini beans
Shelly
This was delicious! I pre-soaked the white beans the night before, rinsing them before putting in the pressure cooker. I used garlic powder, fresh rosemary, a bay leaf, a splodge of olive oil and salt and cooked as you directed for pre-soaked. The beans were melt in your mouth but still held together beautifully, and with a creamy consistency. Thanks, this is a keeper!
★★★★★
Jeanne
Thank you! I used Navy beans, and made 1.5x. I thought I should possibly cook them longer than the 25 minutes (since there were more) but 25 was perfect. Happy to use these vs canned beans in what I'm making!
★★★★★
Kathryn
This worked great for me! I used great northern beans and cooked for 35 minutes I think - it was a few days ago. They had a nice (maybe a bit softer) texture and I smashed them for use in quesadillas. It saved me so much time! Thank you for the recipe!
★★★★★
Doug Pulling
This didn't work for me. I used plump cannellini and a 4:1 ratio, although I thought this might be too much liquid. I pressure cooked at 40 minutes with a 20 minute pressure release. The beans are al dente, and the broth is watery. At this point, when I'm using pre-soaked beans and braising them in an open pan, I am about 25 minutes away from the "creamy" stage, where the broth has thickened and the beans are soft but not mushy. I'm finishing this batch uncovered in a sauté pan, hoping when they get soft I don't have too much liquid.
★
AV
Hello! Thanks for sharing. One point to note here is that the water used to soak the beans must be discarded and not used to cook them. Throwing away this water is key to ensure that the beans are easy to digest and do not cause gas. 🙂
★★★★★
Jenny
Good suggestion, thank you!
Fred Garvin
That doesn't seem necessary, according to the Epicurious guide linked in teh above article.
You Don’t Actually Have to Soak Beans Overnight
https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
Sandra
Thanks for this simple and delicious recipe.
Made fresh dry cannellini beans in my instant pot. Doubled the recipe, had 4 cups of beans. Put them in jars to freeze.
★★★★★
Jenny
Thanks for letting me know! Putting them in the freezer is a great idea.
Bruce
So tasty and simple. Did the same with chickpeas and added spinach; left the bean broth in and it was a delicious soup that lasted for a week. Sometimes substitute garlic powder and it’s just as delicious.
★★★★★
Rick Long
I have a new Ninja Foodi FD302. The Ninja book says to low pressure presoaked great northern beans for 3 minutes then vent. I looked around online and found your recommendation for Instant pot. I tried it. Presoak overnight plus the morning, about 11 to 12 hours. High pressure great northern beans for 10 minutes, natural pressure release for 10 minutes then vent. Nothing added, just the 1 pound of great northern beans and 7 cups of water, 6 would have worked, no salt, no pepper, etc. They turned out very good. Thank you for your pressure cooking time recommendation.
★★★★★
Jenny
That's good to know, thanks for writing in! This will be helpful for other readers as well. Glad your beans turned out!
Bunny
Only one problem with this recipe. My husband now thinks I'm going to make him beans 3 times a week. 🙂 I'm not crazy about beans, but I did enjoy this recipe, and I did add ham to satisfy hubby.
★★★★★
Jenny
Glad your husband liked it! Ham sounds delicious with the beans.
Alisa Infanti
This recipe saved me. Such a quick way to make up some dried beans when you need them!
★★★★★
Anjali
This was such a helpful guide to cooking white beans in the instant pot! Mine came out perfectly!
★★★★★
Beth Sachs
Such a simple but flavorful recipe. I love white beans!
★★★★★
Jenny
Me too! Glad the recipe worked well for you.
Claudia Lamascolo
how easy and that is great for using in salads, my greens and even soups thanks so much of a time saver!
★★★★★
Kyndra Holley
These are delicious! And so quick and easy to make
★★★★★