Cody Casey
Cooking a delicious pot of bean soup is easy with an Instant Pot. Depending on the type of bean soup you want to make, the cooking time varies. For instance, a recipe for Instant Pot Navy Bean Soup recommends cooking the beans for 40 minutes at high pressure. On the other hand, a recipe for Instant Pot Bean Soup with canned beans suggests cooking for 6 minutes, while the same recipe with dried beans recommends 35 minutes at high pressure. If you're making a 15 Bean Soup, you can expect to cook it for 40-45 minutes. Some recipes also suggest adding a natural release time after pressure cooking, which can range from 15 to 25 minutes. So, get your Instant Pot ready and enjoy a warm and hearty bowl of bean soup!
| Characteristics | Values |
|---|---|
| Time taken to cook bean soup in an instant pot | 30 minutes to 1 hour |
| Time taken to cook canned beans | 6 minutes plus 10 minutes of natural release |
| Time taken to cook dried white beans | 35 minutes of pressure cooking plus 25 minutes of natural release |
| Time taken to cook dried beans (without pre-soaking) | 40 minutes of pressure cooking plus 15 minutes of natural release |
| Time taken to cook dried beans (with pre-soaking) | 38 minutes of pressure cooking plus natural release |
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What You'll Learn
Cooking times for dried beans
The cooking time for dried beans in an instant pot varies depending on the type of bean and the age of the beans. Here are the general cooking instructions and times for dried beans in an instant pot:
Firstly, it is recommended to use a 6- to 8-quart pressure cooker for cooking beans. For every pound of dried beans, use 8 cups of water. You can add extra flavour by including half an onion and a bay leaf. It is also suggested to add a splash of olive oil to reduce foaming during cooking.
If you are using pre-soaked beans, the cooking time will be reduced by around 10 minutes. It is best to let the pressure release naturally to retain the shape of the beans. However, you can perform a rapid release after 10 minutes by opening the pressure valve, but be cautious of the steam.
For unsoaked beans, the cooking time will vary depending on the type of bean. For example, the cooking time for pinto beans is 10 minutes, while cannellini beans take 35 minutes. The pressure cooker will take around 15 to 20 minutes to build up pressure before cooking begins. After the cooking time has finished, allow the pressure to release naturally for at least 20 minutes before performing a quick release.
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Cooking times for canned beans
Canned beans are already cooked, so they only need to be warmed up before serving. You can use the saute or slow cooking function on your instant pot to warm them up. However, if you cook canned beans for too long, they may turn to mush.
If you are using dried beans, the cooking time will depend on the type of bean, the desired texture, and the age of the beans. For example, dried cannellini beans will need to be pressure-cooked for 35 minutes, followed by a natural release for 25 minutes. Unsoaked lima beans will need 20 minutes of pressure cooking if you're using one cup, and 25 minutes if you're using 1 and a half cups.
It's important to use the correct ratio of beans to water when cooking dried beans in an instant pot. For unsoaked beans, use one part beans to three parts water (for example, one cup of beans to three cups of water). For soaked beans, use one part beans to two parts water.
The instant pot will take 15 to 20 minutes to come to full pressure before cooking begins. Once the cooking is complete, you can let the pressure release naturally, which can take 20 to 30 minutes, or you can do a "quick release" by opening the pressure valve. If you are in a hurry, you can do a quick release, but it is recommended to let the pressure release naturally for as long as possible to ensure the beans are fully cooked.
Some recipes call for a natural release of pressure, while others may require a quick release to prevent overcooking. It's important to follow the specific instructions for your recipe and the type of bean you are using.
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Using pre-soaked beans
To pre-soak the beans, simply cover them with water and let them soak for at least 8-12 hours. There's no need to change the water or soak for longer than 24 hours. Once the beans have soaked, give them a quick rinse to remove any residual sugars or starches, then they're ready to be used in your instant pot bean soup recipe.
When using pre-soaked beans in your instant pot bean soup, the cooking time will be significantly reduced compared to unsoaked beans. The exact cooking time will depend on the type of bean and the desired doneness, but generally, pre-soaked beans will cook in about half the time as unsoaked beans. For example, one source recommends pressure cooking pre-soaked beans for 35 minutes with a 10-minute natural release, while another source suggests 38 minutes with a natural release for beans that still have some texture but are well cooked.
It's important to note that the cooking time may vary depending on the specific type of bean used, as well as the altitude at which you are cooking. At higher altitudes, you will need to increase the pressure cooking time to ensure the beans are properly cooked. Additionally, it is recommended to cook beans in a separate pot from other ingredients to avoid overcooking them.
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Adding meat to the soup
When adding meat to your bean soup, you can use a leftover ham bone from a holiday ham, or a ham hock or ham shank from the meat department of your grocery store. You can also buy a ham steak to chop up and add to the soup for a meatier flavour. If you don't want to use ham, you can substitute it with bacon or smoked sausage. If you're using bacon, add it to the pot at the same time as the vegetables and oil, and sauté everything together. If you're using smoked sausage, it's recommended to cook it separately on the stove first to brown it and drain the grease.
If you're using a ham bone, tuck it down into the mixture after adding the beans, broth, water, tomato sauce, and spices. If you're using chopped ham steak, you can add it at the same time.
The cooking time will depend on the type of beans you're using. If you're using dried beans, cook the soup on high pressure for 40 minutes, then let the steam pressure naturally release for 15 minutes before manually releasing any remaining pressure. If your beans are older and tougher, they may need to cook for longer—up to 60 minutes for very tough beans. If you're using canned beans, pressure cook for 6 minutes, then naturally release for 10 minutes. If you're using soaked dried beans, pressure cook for 35 minutes, then naturally release for 25 minutes.
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Natural release vs quick release
When cooking with an Instant Pot, there are two main ways to release the pressure: Natural Release and Quick Release. Knowing which method to use depends on the type of food being cooked.
Natural Release
Natural Release, also called Natural Pressure Release (NPR), is when you allow the pressure to decrease on its own. As the temperature inside the Instant Pot decreases, the pressure also decreases. This is the most common pressure release method and is generally used for longer-cooking foods like soups, rice, grains, dried beans, mac and cheese, and runny braises. Natural Release is also ideal for foods with skin, like potatoes and beans, as it allows the skin to stay intact. For foamy foods like grains and pasta, Natural Release reduces mess by preventing foam from spurting out of the steam release valve. It also keeps meats juicy, tender, and flavorful by allowing the juices to settle into the meat. The Natural Release method can take anywhere from 5 to 30 minutes, depending on the food being cooked.
Quick Release
Quick Release, also known as Quick Pressure Release, is when you manually release the pressure by turning the pressure release switch (or venting knob) to the venting position, releasing the steam quickly. This results in a jet of hot steam coming from the pressure release valve. Quick Release is typically used for foods cooked to a specific temperature, such as meat, fish, and poultry, to prevent overcooking. It is also useful for recipes where you want to stop the cooking process quickly.
Hybrid Methods
There are also hybrid methods that combine both Natural Release and Quick Release. For example, you can allow the float valve to drop slightly through Natural Release, and then use the Quick Release method to stop the cooking process.
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Frequently asked questions
It takes 35 minutes at high pressure, followed by a 20-minute natural release. If you're using dried beans, it's recommended to pressure cook for 35 minutes and then do a natural release for 25 minutes.
No, you don't need to pre-soak the beans. The Instant Pot can cook dried beans to tender perfection without any pre-soaking. However, if you want to prevent splitting and bursting, it's recommended to soak them overnight.
You can add vegetables such as onions, carrots, celery, and garlic. You can also add meat such as leftover ham, bacon, or sausage. Spices such as oregano, cumin, chili powder, black pepper, and cayenne pepper can also be added to taste.
First, add butter or olive oil to the Instant Pot and hit Sauté. Once heated, add your desired ingredients and sauté for a few minutes. Then, add in the broth followed by the beans. Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel. Finally, hit Pressure Cook or Manual at high pressure for 35 minutes.
The cooking time may vary depending on the type of bean used. For example, navy bean soup is cooked at high pressure for 40 minutes, followed by a natural release for 15 minutes. Meanwhile, a 15-bean soup recipe suggests cooking at high pressure for 1 minute.
