- 3 c. dry beans (see notes for my favorites!)
- 8 c. broth
- 1 large onion, diced
- 2–3 cloves garlic, minced
- 2–4 tsp , to taste
Soaking your beans ensures that they cook more evenly and are nice and tender. It’s not necessary to soak the beans before cooking them in the Instant Pot, but the results will be better!
- Pour the beans into a mesh strainer or colander and rinse them thoroughly. Check them with a quick look and stir with your fingers to see if there are any rocks or pieces of dirt in your beans. I don’t know why we still have rocks in our beans in the 21st century, but here we are.
- To soak your beans, pour them into a very large glass bowl. Beans will swell to about 3 times their size while soaking. Cover them with about 2 inches of water, then cover the bowl and let it soak for 12-72 hours, changing the water and rinsing the beans every 12 hours.
- When you’re ready to cook the beans, pour them, the onion, garlic, broth, and 2 teaspoons of salt into the Instant Pot. Close the lid, seal it, and set it to the manual cook time. Set it to the appropriate time for that particular bean (see notes), then walk away. Congratulate yourself that you just spent 5 minutes prepping nearly your entire dinner.
- When the beans are done, let the pressure release naturally and cool slightly. Taste and add salt as necessary. Dress up the beans however you like, or just serve them with cornbread and shredded cheese! See notes for serving suggestions.
Slow Cooker Method:
Soak the beans for at least 12 hours. Pour the beans into the slow cooker, then stir in the onion, garlic, broth, and salt. Close the lid and cook on high for 3-4 hours or on low for 6-8 hours. Taste and add salt if needed.
Stove Top Method:
Soak the beans for at least 12 hours. Pour the beans into a very large pot, then stir in the onion, garlic, broth, and salt. Heat on high and bring to a boil. Then cover and lower the heat. Simmer for 1-2 hours, until the beans are soft. Taste and add salt if needed.
Try this recipe with these beans: black, great northern, kidney, navy, pinto, or a 6 or 9 bean soup mix!
Black beans: 20-25 min (unsoaked), 10-15 min (soaked)
Great northern beans: 25-30 min (unsoaked), 20-25 min (soaked)
Kidney beans: 25-30 min (unsoaked), 20-25 min (soaked)
Navy beans: 25-30 min (unsoaked) 20-25 (soaked)
Pinto: 25-30 min (unsoaked), 20-25 min (soaked)
Bean soup mix: This varies; I use the bean with the longest cook time to guide my time here. If that bean is not listed here, a quick internet search will tell you!
- Serving Size: 2 cups
- Calories: 373
- Sugar: 3.9g
- Sodium: 387mg
- Fat: 2.8g
- Saturated Fat: .7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 14.6g
- Protein: 27.6g
- Cholesterol: 0mg
Keywords: bean soup, seasonal food, pantry meals