Instant Pot Kidney Beans (Fast, Tender, No Soaking!)

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Bowl of cooked red kidney beans

With an Instant Pot and about 1 hour, you can make perfectly cooked kidney beans every time! Let us show you how.

Spoon and bowl of red kidney beans

Instant Pot Kidney Beans

The Instant Pot is our preferred method for cooking kidney beans because it’s quick and easy (no soaking required!), and yields perfectly tender beans!

Here’s what you need to know:

  • Ratio = 1 part kidney beans : 3 ½ parts water
  • Cook Time = 40-45 minutes
  • Release = 15 minute natural release, then release any remaining pressure

Kidney beans are versatile and go especially well in stews, soups, chili, pasta, salads, or alongside steamed or sautéed greens

Pouring water into an Instant Pot of dried kidney beans

Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains and beans every time!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spoon resting in a bowl of Instant Pot kidney beans

Instant Pot Kidney Beans (Fast, Tender, No Soaking!)

A quick & simple method for making PERFECT kidney beans in the Instant Pot every time! Just 1 ingredient and an Instant Pot required!
Author Minimalist Baker
Bowl of perfectly cooked kidney beans
4.75 from 4 votes
Prep Time 23 minutes
Cook Time 40 minutes
Total Time 1 hour 3 minutes
Servings 4 (3/4-cup servings)
Course Helpful How-to, Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days



  • Add kidney beans and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 40-45 minutes (40 minutes for more firm, 45 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
  • Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
  • Enjoy immediately in stews, soups, chili, pasta, salads, or alongside steamed or sautéed greens. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.


*Nutrition information is a rough estimate.
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).

Nutrition (1 of 4 servings)

Serving: 1 three-quarter-cup serving Calories: 169 Carbohydrates: 30.3 g Protein: 11.5 g Fat: 0.7 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.37 g Monounsaturated Fat: 0.05 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Potassium: 538 mg Fiber: 8.5 g Sugar: 0.4 g Vitamin A: 172.58 IU Vitamin C: 1.59 mg Calcium: 46.46 mg Iron: 2.95 mg

Reader Interactions


  1. casiel1969 says

    I’d reduce the water by at least a third. With this much water it’s basically soup. I reduced it by a bit and it was still far more liquid than it took to cook them. I threw a diced medium yellow onion in ours, 4 tablespoons of garlic, and pieces of pan browned pork roast (3 inch squares). Pork helped flavor the beans.

    • Support @ Minimalist Baker says

      Hi, with the Instant Pot, we find that using less water causes the beans at the top to not cook through.

  2. Ace says

    If i want to make a bean dish and cook multiple types of beans including kindey beans can i do all of them for 45 mins?

    I would rather not cook them individually since that would take a lot of time and use more electricity

    • Support @ Minimalist Baker says

      Hi Ace, it will depend on the types of beans you’re using other than kidney beans. If they are beans that have a similar cook time (+/- about 10 minutes), we think it should be fine. You can find that information here. Hope that helps!

  3. D. J. Womack says

    I made these tonight and it was easy using the Insta Pot, since I had not decided on beans until it was too late to soak them. But I found that 45 minutes with 15 minutes for natural release wasn’t enough for tender beans. I ended up repressurizing for another 15 minutes. They were delicious. I cook beans in the Insta Pot from now on. Here’s a tip. If you add 1/4 tsp of baking soda to the recipe before cooking, it will take the “wind” out of the beans. Just cut back a bit on the salt… or not.

  4. Scott says

    How would you adjust the time if you want to go totally minimalist and use dry beans LOL? Thanks.

    • Support @ Minimalist Baker says

      Hi Scott, no changes are needed. This recipe is written for using dry beans. Hope that helps!

  5. Barb says

    Thanks for sharing. I still soak the beans which I believe is helpful for digestion and then put in instapot – no issues at all! Can’t wait to try your other bean recipes once these are done!

  6. Meg says

    Please look up red kidney bean poisoning. Kidney beans should be soaked, then boiled for 10 minutes, to be made safe for consumption.

    • Support @ Minimalist Baker says

      Thanks for sharing, Meg! It sounds like raw kidney beans are the issue. If the beans get fully cooked, they should be safe to consume. We definitely wouldn’t recommend eating them if they don’t cook through.

      • Pearl says

        That’s what I’m researching right now since my husband came home with about 10 bags of them during the pandemic shortage. My fault. I said get as many beans and rice bags as you can find and they were out of almost everything else. Now I know why these were left :D

        Anyway, the pressure cooker “boils” them for far longer than 10 minutes, so I’m going to start cooking them up!

          • Support @ Minimalist Baker says

            Hi Marilyn, you can adjust the number of servings and the amount of beans/water will adjust accordingly. Hope that helps!

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