Mastering Instant Pot Bean Soup: Timing and Tips for Perfectly Cooked Beans

There’s nothing more comforting on a chilly day than a warm bowl of nourishing bean soup. Thanks to the Instant Pot, you can have homemade bean soup ready in an hour, without needing to soak beans overnight. But to get those beans just right – perfectly tender but not mushy – timing is key.

In this comprehensive guide, I’ll share my tips and timings for cooking various beans in the Instant Pot, so you can master bean soup every time. Let’s dive in!

The Importance of Timing

Timing makes all the difference when cooking beans in an Instant Pot. Beans can quickly go from al dente to overcooked mush if you’re not careful. Undercooked beans won’t soften fully and can be unpleasant to chew.

So how do you find the ideal timing for your beans? It depends on a few key factors

• Type of bean – Smaller beans cook quicker than larger beans
• Soaking time – Pre-soaked beans reduce cook time
• Altitude – Higher altitudes increase cook time
• Bean freshness – Older beans take longer to soften

I’ll provide timing charts for common bean types, with adjustments for soaking and altitude. But first, let’s go over some Instant Pot bean soup best practices.

Instant Pot Bean Soup Basics

Follow these tips for bean soup success:

• Pick over beans and rinse well to remove debris Discard any shriveled beans.

• No need to soak most beans, unless you want to reduce cook time Soak 8-12 hours.

• Add beans to pot and cover with 2 inches of water or broth.

• Secure lid, ensuring the valve is sealed. Select Manual/Pressure Cook on High.

• Allow full natural release once cook time is complete, to prevent blown beans.

• Check beans for tenderness after cooking. If still too firm, cook for 5-10 more minutes.

• Season cooked beans with salt, herbs, and spices to taste.

Now let’s get into bean varieties and cook times!

Great Northern and Cannellini Beans

Delicate white beans like great northern and cannellini are ideal for soups. They hold their shape well but become tender and creamy when cooked.

• No soak: 35-40 minutes
• 8 hour soak: 25-30 minutes
• Above 3000ft: Add 5 minutes

After cooking, you can puree some of the beans into the broth to make it nice and thick. Great northern and cannellini beans pair well with sage, rosemary, and thyme.

Pinto Beans

Nutty pinto beans are perfect for chili. With their colorful speckled skin, they hold their shape during cooking but become soft and creamy.

• No soak: 40-45 minutes
• 8 hour soak: 30 minutes
• Above 3000ft: Add 5-10 minutes

Mash some pintos directly in the pot to thicken up chili-style soups. Season them with cumin, oregano, and chili powder.

Black Beans

Earthy black beans maintain their shape well, creating nice texture in soups. They become very soft and creamy when cooked through.

• No soak: 40-45 minutes
• 8 hour soak: 30 minutes
• Above 3000ft: Add 5-10 minutes

Combine black beans with onions, garlic, bell peppers, and spices like cumin and oregano. They work well in Latin inspired soups.

Kidney Beans

Large, hearty kidney beans are soup staples. They remain intact but become tender and soften slightly when cooked.

• No soak: 45-50 minutes
• 8 hour soak: 35 minutes
• Above 3000ft: Add 10 minutes

Kidney beans pair well with veggies like corn, carrots, celery, and zucchini. Season them with Italian herbs and let them soak up the broth flavors.

Navy Beans

Small, mild navy beans work well in any vegetable soup combo. They become soft and creamy but maintain their shape decently.

• No soak: 40-45 minutes
• 8 hour soak: 30-35 minutes
• Above 3000ft: Add 5-10 minutes

Build flavor for navy beans by cooking them with onions, carrots, celery, and garlic. Thyme, oregano, and parsley complement them.

Lentils

Though not technically beans, protein-packed lentils are perfect for veggie soups. Red and brown lentils break down into a thick puree, while green and black lentils hold their shape better.

• No soak needed!
• Cook time: 7 minutes
• Above 3000ft: Add 2 minutes

The earthy, hearty flavor and texture of lentils makes them satisfying. Cook them right in the soup pot with veggies like carrots, onions, and potatoes.

Tips for Altitude

Higher altitudes mean lower air pressure, which increases cook times. For best results above 3000 feet:

• Increase cook time by 5-10 minutes
• Allow full natural release to prevent blow outs
• Check beans early and add more time if still too firm

Testing Doneness of Beans

Since bean freshness and size can vary, it’s important to test your beans for doneness at the end of the cook time.

To test, take a bean and gently squeeze between two fingers. It should be completely soft and squash easily. If it still holds its shape a bit, cook for 5-10 more minutes and test again.

Undercooked beans won’t soften further once cooled, so it’s best to allow extra time if in doubt. Perfectly cooked beans should be fork tender but not fall apart.

Tips for Bean Soup Success

Here are a few final tips for sensational Instant Pot bean soups:

• Sauté aromatics like onions, garlic, and celery first for added flavor.

• Add salt, acids, and aromatics after cooking to prevent blow outs.

• Puree some of the beans to thicken the broth.

• Garnish with fresh herbs, lemon, yogurt, or cheese for extra flavor.

• Refrigerate leftover bean soup up to 5 days or freeze up to 3 months.

Satisfying and Simple Bean Soup

With the proper cook times, your Instant Pot bean soup will turn out perfectly creamy and tender every time. The timings provided ensure beans are done but not overcooked into mush.

Remember to adjust for higher altitudes by adding 5-10 minutes to the cook time. And always cook unsoaked beans longer than pre-soaked beans.

The beauty of the Instant Pot is that you can walk away while it cooks the beans to perfection. Just come back to a pot of hearty, wholesome soup ready to be seasoned and served.

So grab a bag of beans and put your Instant Pot to work! In an hour or less, you can be enjoying a soul-warming bowl of homemade soup.