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How to Cook Perfect Dried Beans in the Instant Pot {Soaked or Unsoaked!}

The Instant Pot has been a real game changer for my family – especially its ability to quickly cook dried beans with no pre-soaking! If you want to learn how to cook all sorts of dried beans in a pressure cooker, this post is for you!

How to Cook Dried Beans in the Instant Pot {Soaked or Unsoaked!}

How to Cook Dried Beans in the Instant Pot

Do you know how to cook Instant Pot Beans? Beans can be tricky in the Instant Pot. Sometimes it seems like they come out hard and undercooked and sometimes they are cracked and overcooked. Learn how to get perfect beans every time this post. It doesn’t matter if you cook soaked beans or un-soaked beans in the Instant Pot – learn the tricks to get them both just right! While both ways are totally doable with these useful tips, we prefer no pre-soaking of the beans!

One of the things I love the most about my Instant Pot is the ability to cook un-soaked dried beans relatively quickly. My Instant Pot has transformed the way I cook dried beans. I never remember to soak beans the night before and the ability to simply omit that step is so lovely!

We eat a lot of beans here at SimplifyLiveLove. They are frugal and I always have them in my pantry. Our favorite types of beans to stock in the pantry are black or turtle beans, kidney beans, and pinto beans. I buy them in bulk and store them in 5 gallon buckets. 

Keeping a stocked pantry helps me cook from scratch and having rice and dried beans on hands means we almost always have something to cook in a pinch. Curious what I always have on hand in my pantry to cook from scratch? Read this helpful post on pantry essentials and grab my free checklist so you can stock your pantry too!

Besides that, beans are quite healthy. They are a fabulous way to added necessary protein to your diet, they are high in amino acids, they are rich in polyphenols, and they are lower in calories and fat than other protein sources. Learn more about health properties of beans here.

What do we do with beans?

Like I said, beans are a staple at my house and I almost always have a container of cooked beans in my fridge ready for some purpose. I add them to taco meat to stretch the meat, they’re a staple in my kids’ favorite taco soup, and we make a lot of pinto beans for bean burritos, nachos, and more. We also often have rice and bean bowls with guacamole and all the fixins. We also use dried beans in the best chili ever – also made right in your instant pot!

how to cook unsoaked dried beans in the instant pot

Time Chart for Dried Beans in the Instant Pot

I primarily cook three different types of beans: pinto beans, black beans, and kidney beans. But I have all types of beans in my pantry and so I’m sharing this handy chart of cooking times for nine different types of beans. Soak them, or don’t soak them. That’s your call. 

time chart for cooking dried beans in the instant pot (1)

Note: All times are in minutes. 🙂

How to choose a cooking time for unsoaked dried beans

How I choose a cooking time depends primarily on my end goal for the beans. If I plan to use the beans in another recipe, meaning they will continue cooking after I take them out of the Instant Pot, I will cook them for fewer minutes. 

For instance, if I’m using black beans in my taco meat, I’ll cook them for around 22 minutes instead of 27. But if I’m not putting them in another recipe, I will cook them for longer in the Instant Pot so they come out softer instead of al dente. I cook pinto beans for 28 minutes, for instance, instead of 25 if I’m making refried beans.

Water to Bean Ratio for Pressure Cooking Dried Beans 

The water to bean ratio for cooking dried beans in the instant pot is 4 cups water to 1 cup beans. One pound of dried beans is two cups, so you need 8 cups of water to cook one pound of dried beans in the pressure cooker.



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In addition to the beans, you’ll also need a good quality oil and salt as well. I prefer to cook with unrefined salt as regular ole table salt has been bleached and has a lot of additives that I’d rather avoid. My favorite type of salt is REAL Salt from the Great Salt Lake in Utah. I love its pretty colors and it has a nice taste and lots of healthy qualities too. There are so many different types of salt. We only use table salt for crafts.

how to cook soaked or unsoaked dried beans in the instant pot

Some things to be careful about when cooking Instant Pot beans

Make sure you do not overfill your pressure cooker when cooking beans, or it will foam and boil over. While the oil helps reduce foaming, one pound of beans (2 cups) is the maximum you can cook in a 6 quart Instant Pot. I know, that saddens me too, but it’s not worth the mess to cook more. 🙁 Also, use high pressure and a natural release for best results.

That said, I cook 4 cups of beans successfully in my 8 qt. Pressure cooker. I highly recommend the 8 qt Instant Pot if you have a large family or like to cook a lot at a time.

Yield: 12 - 1/2 cup servings of cooked beans

How to Cook Dried Beans in the Instant Pot

How to Cook Dried Beans in the Instant Pot

An easy way to cook dried beans in the instant pot. No pre-soaking required!

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 15 minutes
Total Time 45 minutes

Ingredients

Instructions

  1. Add ingredients to instant pot.
  2. Seal the lid and cook on high pressure for the time specified in the chart.
  3. Use a natural pressure release for at least 15 minutes. You can naturally release the pressure longer if you want.
  4. Manually release pressure and enjoy.

Notes

If you have a larger instant pot, add 4 cups of water per 1 cup of dried beans.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 66 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 330mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 2g
Nutritional information is not always correct.

And that’s it, my friends, how to cook dried beans in the Instant Pot! It’s totally worth the price of the Instant Pot to me, just for the ability to cook dried beans in a relatively short amount of time! Do you cook beans in your Instant Pot? I’d love to hear if you soak them, or skip it!

Want more easy Instant Pot Recipes? Here you go!

More Instant Pot Recipes You Will Love

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Here are the secrets to Instant Pot Beans. Cook dried beans, both soaked and unsoaked, with this handy time chart that will help you get perfect instant pot beans every time! #InstantPot #DriedBeans #InstantPotRecipes

 

From Scratch and Delicious Instant Pot Lasagna Soup

 Want all the fresh from-scratch lasagna flavors in a fraction of the time? Try delicious and hearty instant pot lasagna soup, one of my favorite one-pot meals on the table in about 30 minutes.

lasagna soup made in the instant pot

From Scratch and Delicious Instant Pot Lasagna Soup

At 6 pm the other night, my kids said they wanted me to make lasagna for dinner. I love making lasagna, but it’s not a meal I can start at 6 pm if I want to feed my family before 8 pm. While I can’t make lasagna from scratch in a hurry, I can make a quick lasagna soup in my instant pot! 

I know what you might be thinking. Lasagna does not sound good as a soup, Michelle. I understand where you’re coming from, but please believe when I say this is absolutely delicious. Even my super skeptical kids actually like this soup. 

In fact, my eldest daughter even said she thinks it taste like Chef Boyardee canned raviolis. You know what? I’ll take it. LOL!

I love that Instant Pot lasagna soup is a quick and easy meal I can make in a hurry! It’s hearty, delicious, and filling. If you want all the flavors of lasagna from scratch, but don’t have the time on hand to make it happen, try this delicious instant pot recipe instead!

delicious and easy instant pot lasagna soup

Let’s Make this One Pot Lasagna Soup in the Instant Pot


Put the oil in your instant pot and heat it using the sauté function. Once it’s hot, add beef and cook until it’s mostly browned, about 5 minutes. Add the onion and garlic and cook for 2-3 minutes longer until the onion is fragrant and translucent.

If possible, I recommend using organic ground beef. I source mine from a farmer right down the road, but if you aren’t that lucky, I highly recommend checking out Butcher Box. I’ve personally tried Butcher Box and think it’s a great way to get 100% grass-fed beef, heritage breed pork, and free-range organic chicken delivered right to your door! Use my affiliate link to get free bacon for life

I use my 8-qt Instant Pot for all my recipes. I used to have a smaller 6 QT version, but I love the 8 qt even more. For my family of six, it just gives me a little more capacity.

Now add chicken broth, tomatoes, seasoning, and noodles. You can cancel the sauté function first if you want, but I leave it on as it helps heat everything up before I start the pressure cooking.

Lasagna Soup - easy one pot meal from SimplifyLiveLove.com

What type of noodles works best in lasagna soup?

For the noodles, I recommend breaking up lasagna noodles, or using any thicker noodles – rotini etc – that takes at least ten minutes to cook. Don’t use quick cooking noodles or they will over-cook in the instant pot and turn to mush. That’s a yucky thing to have happen.

Stir to combine. Put the lid on the instant pot, lock into place, and make sure the pressure valve is set to sealing. Cook on manual high for four minutes. It will take about 15 minute for the pressure cooker to come to pressure.

lasagna soup in bowls

While the noodles are cooking, mix the cheeses together in a separate bowl. Spoon desired amount into soup bowls, top with soup and enjoy all the goodness of lasagna in about twenty more minutes!

After the 4 minutes are up, naturally release pressure for 5 minutes, then manually release the rest.

Carefully open the instant pot. Ladle soup into bowls and add a couple tablespoons of the cheese mixture, and enjoy!


best ever lasagna soup

Yield: 8

Hearty & Delicious Instant Pot Lasagna Soup

Hearty & Delicious Instant Pot Lasagna Soup

Quick, easy, and delicious one pot meal made right in your instant pot- on your table in about 30 minutes.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon high heat oil, avocado oil is my go-to
  • 1 pound ground meat, ground beef or Italian sausage or a mix of the 2
  • ½ yellow onion, diced
  • 2 cloves garlic, crushed
  • 6 cups chicken broth
  • 1 14.5 ounce can tomato sauce
  • 1 14.5 ounce can diced tomatoes
  • 2 tablespoons tomato paste (ketchup works in a pinch too!)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 ounces noodles

Cheese Filling

  • 8 ounces ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • shredded mozzarella cheese, if desired.

Instructions

Heat oil using sauté function of instant pot, then add beef. Cook until mostly browned, about 5 minutes.

Add onions and garlic and cook for 2-3 more minutes.

Drain off excess grease, then add all remaining ingredients except the cheese.

Lock the lid on place, make sure the pressure valve is set to vent, then cook on manual high for 4 minutes.

Naturally release pressure for 5 minutes, then manually release remaining pressure.

Carefully open lid away from you so any steam doesn't hit you in the face.

Pour soup into bowls and add 1-2 tablespoons cheese mixture.

Grate fresh parmesan cheese and add salt and pepper to taste.

Enjoy!

Notes

If you'd like, you can use a jar of marinara sauce instead of the tomatoes. You might want to reduce amount the seasoning if you do that.

You can also use cottage cheese in place of the ricotta cheese if you want.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 436 Total Fat: 25g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 92mg Sodium: 1493mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 3g Sugar: 6g Sugar Alcohols: 0g Protein: 33g
Nutritional data is not always correct and varies depending on how much cheese you put in each serving.
If looking for more instant pot recipes? Here are a few of my favorites!

More Instant Pot Recipes You Will Love

Have you tried lasagna soup? What do you think?

German Pancakes Recipe Perfect for Breakfast, Brunch & Dinner!

Need a quick breakfast idea? This German Pancakes recipe has long been a staple in our house. We almost always have the ingredients on hand and my kids love it every time. If you’re looking for an easy recipe that’s perfect almost every time, try it!

german pancakes recipe

German Pancakes Recipe Perfect for Breakfast, Brunch & Dinner!

I was drawn to this recipe because it’s quick, easy, and frugal. You really only need eggs, milk, and flour to make these pancakes, though vanilla and salt make a nice addition too.

This recipe quickly became a family favorite.  My kids love watching the pancake puff up in the oven and they also love any excuse to eat pure maple syrup. When I first started serving this recipe, I made my own buttermilk syrup which was also super delicious! 

What is a German Pancake

I originally got the recipe for German pancakes from my dear friend Stacee. You may have heard of a Dutch baby pancake, and honestly, I think they’re pretty much the same thing. It’s kind of a custardy popover that we all love.

Making this recipe is really easy! Although I have shared it many times, I’ve  adapted the recipe somewhat as I learned a few things over the years. 

One thing I learned recently is that preheating the oven is not necessary! I’ve found they rise better when they are placed in a cold oven that slowly comes to temperature. So, don’t preheat your oven, and do use room temperature ingredients to get the most rise out of this recipe!

german pancakes with caramelized apples

How to Make German Pancakes

First, using warm melted butter in your pan is key as it helps them rise in the oven. I like to melt 3 tablespoons of butter in a cast iron skillet over low heat while I whisk the eggs and prepare the other ingredients.

In a medium bowl, whisk 6 large eggs. I’ve seen recipes that call for fewer eggs, but using 6 eggs really gives this recipe a nice custardy texture. Mix in milk and pure vanilla extract too.

Since we have backyard chickens, ducks, and more who lay us eggs, we always have eggs on hand. Duck eggs are especially tasty in this recipe too, if you have them!

In a large bowl, combine flour and salt. If you’d like to add a bit of sugar, you can, but I usually omit. Add about ⅔ of the egg mixture and whisk well to combine. Then add remaining egg mixture and whisk it in too, trying to get all the lumps out of the batter.

pouring the german pancake batter into the pan

Be careful pouring the batter in the hot pan you melted the butter in, place it on the bottom rack of your oven, and then turn your oven on and let it slowly heat to 375 degrees. Depending on how long it takes your oven to heat up, this recipe could take anywhere from 30-40 minutes to bake.

Once the pancake is really poofy and a lovely golden brown color, remove it from the oven. Cut into slices, top with powdered sugar, and serve warm with your choice of toppings.

Here are answers to a few questions people have asked me over the years about this recipe:

german pancakes with apples

Are German Pancakes really German?

Having spent almost ten years in Germany, I can tell you that I never had a recipe like this. German pancakes are pretty identical to Dutch baby pancakes – perhaps being called Dutch baby because of the similarity of Dutch to Deutsch (the German word for German). 

Upon research, I learned that German Pancakes originated in the 1900s in a restaurant in Seattle called Manca’s Cafe. Wikipedia has the story, if you’d like to read more about it.

Can you freeze German Pancakes?

You can absolutely freeze German pancakes. They don’t normally last that long at my house, but feel free to wrap and freeze. When you want to eat them, just pop them on a baking tray and bake at 350 until heated through. Of, you can heat them in the microwave if you prefer.

Why won’t my German Pancakes rise?

If you’re having trouble getting your German pancakes to rise, make sure that your ingredients are at room temperature before baking (including your eggs). Whisk the eggs before combining with other ingredients, and make sure your batter is well mixed before pouring it into the baking dish.

Unfortunately, whole wheat flour will not rise as nicely as all-purpose flour. I’ve also found that melting the butter ahead of time produces a better rise than simply dotting a 9×13 pan with cold butter and then adding the batter.

how to tell when german pancake is done

How to know when the German Pancakes are done

Your German pancakes will be done when they are really poofy and nicely golden brown. Sometimes you may see melted butter on the top, and that’s ok, as long as the center is set. Do know that they will deflate pretty quickly when you take them out of the oven – perfectly normal!

custardy german pancake with caramelized apples

What to put on German Pancakes

Lots of toppings are fabulous for this recipe! We love all of the following toppings:

  • Maple syrup
  • Homemade buttermilk syrup
  • Jelly
  • Sweet apples
  • Berries, fresh lemon juice, whipped cream
  • Nutella
  • Pie filling
  • Apple sauce

What to serve with German Pancakes

We generally serve our German pancakes with fruit like the caramelized apples in the photo above, but bacon always makes everything taste better, amiright? 

Yield: 8 slices

German Pancakes

German Pancakes

A deliciously perfect recipe for breaksfast, brunch, lunch, or dinner! It also makes a great after-school snack. Baked "pancake" - custardy popover.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 3 tablespoons butter, melted in an oven safe skilled over medium-low heat
  • 6 eggs, whisked
  • 1 1/2 cups milk
  • 1 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 3 tablespoon sugar, if desired (I usually omit)
  • toppings of choice!

Instructions

  1. Melt butter in cast iron skilled over medium-low heat. Remove from heat.
  2. In medium bowl, whisk eggs, them combine with milk and vanilla extract.
  3. In a large bowl, combine dry ingredients.
  4. Carefully pour 2/3 of egg mixture into dry ingredients and whisk to combine. Add the remaining egg mixture and whisk until lumps are gone.
  5. Pour mixture in cast iron skillet over the butter and place in a cold oven.
  6. Turn the oven on to 375 degrees and bake 30-40 minutes, or until the pancake is very poofy and golden brown.
  7. Remove from oven, cut into slices, and serve with toppings of choice.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 235 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 155mg Sodium: 244mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 9g
Nutritional data is not always correct.

Want some more quick breakfast ideas? You might like these posts too:

Leftover Eggnogg Waffles

Almond Milk Pancakes

Egg casserole that’s not mushy

No Mayo Cole Slaw

If you’re wondering how to make coleslaw without mayo, it’s your lucky day. I’ve been making this quick and easy coleslaw recipe – no mayo – for years. It’s my go-to slaw recipe and I know you will love it too.

coleslaw without mayo

Delicious No Mayo Coleslaw Recipe for Your Next BBQ

My trusty Better Homes and Gardens: New Cook Book includes a recipe for a Vinaigrette Coleslaw which I love. It’s super easy, delicious, and much healthier than mayo laden coleslaw. I love coleslaw, but I’m not that crazy about mayonnaise – especially when we’re outdoors and it’s not being refrigerated. Call me crazy, I’m just a little worried about spoiled mayonnaise.

I adapted that recipe by making a few changes that I think makes it taste better. Instead of the sugar in the original recipe, I changed it to honey. I also upped the salt and think the addition of sesame seeds is a nice improvement.

coleslaw no mayo

Coleslaw without Mayo

I grow a lot of cabbage and carrots in my garden this No-Mayo coleslaw, and I’m always looking for creative ways to use them both. This vinegar based coleslaw is perfect on pulled pork, pulled chicken, and makes a great hot-day side dish.

Here’s how to make this coleslaw recipe – no mayo!

What I love most about this recipe is that it is so quick, especially if you have a food processor.

Using that handy-dandy kitchen appliance, you can easily shred the cabbage and carrots in minutes. If you don’t have a food processor, you can always buy pre-shredded slaw mix and make it that way too.

The dressing comes together super quickly too. I just measure out the vinegar first, then the oil, and finally the honey, right in the same angled liquid measuring cup. Measuring the honey after the oil helps it come out of the measuring dish easier that it would if you measured in a different order because the oil coats the measuring cup and makes the honey slide right out.


Putting all dressing ingredients in a screw-top jar makes combining the dressing so easy. Just shake for about 30 seconds and you’re good to go!

coleslaw recipe no mayo

A note about the cabbage and carrots

This recipe calls for green cabbage, but you can use red cabbage too. I grow both in my garden and use whichever I happen to have on hand.

Did you know that carrots come in all colors? They are so fun. You can use traditional orange carrots, but if you see purple or yellow carrots at the farmer’s market, don’t be afraid to use them either! They taste delicious and I guarantee your kids will be fascinated by them!

Mayo Free Cole-Slaw

Yield: 5 cups

No Mayo Cole Slaw

No Mayo Cole Slaw
Prep Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

Instructions

  1. To make the vinaigrette dressing, combine vinegar, sugar, oil, and spices in a screw-top jar. Cover and shake well.
  2. In a large bowl combine the shredded veggies. Pour the vinaigrette over the cabbage mixture. Toss to coat.
  3. Cover and chill 2 to 24 hours. This is an important step - it softens the cabbage and makes it taste better.
  4. Enjoy!

Notes

While you don't have to chill this recipe for two hours prior to serving, it will taste a lot better if you give the flavors time to meld! This is a great recipe to make ahead, up to 24 hours before!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

10

Serving Size:

1/2 cup

Amount Per Serving: Calories: 60 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 78mg Carbohydrates: 9g Fiber: 2g Sugar: 6g Protein: 1g
Nutritional data is not always correct.
coleslaw without mayo recipe

Here are a few more recipes you might like:

Homemade Ranch Dressing from Scratch

Pulled Chicken in the Slow Cooker

Perfect Greek Chicken Marinade

Delicious New Orleans Muffuletta Sandwich Recipe

Do you like coleslaw? Mayo or no mayo? What’s your preference?