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

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Bowl of small red beans made in the Instant Pot

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

Spoon and bowl of Instant Pot red beans

About Red Beans

Red beans look similar to red kidney beans, but they’re smaller and more round. These mild-tasting, creamy beans are most commonly used to make Louisiana Red Beans and Rice. Learn about the history of this dish here.

Pouring water into an Instant Pot of dry red beans

Instant Pot Red Beans

The Instant Pot is our preferred method for cooking red 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 red beans : 3 parts water
  • Cook Time = 28-30 minutes
  • Release = 15 minute natural release, then release any remaining pressure

Red beans are delicious with rice or Cajun baked fries or added to soups, stews, chili, or salads. They can also be used to make refried beans.

Using a wooden spoon to stir red beans in the Instant Pot

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!

Bowl of perfectly cooked red beans

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

A quick & simple method for making PERFECT red beans in the Instant Pot every time! Just 1 ingredient and 1 pot required!
Author Minimalist Baker
Bowl of Instant Pot red beans
4 from 6 votes
Prep Time 23 minutes
Cook Time 30 minutes
Total Time 53 minutes
Servings 4 (3/4-cup servings)
Course Helpful How-to, Side Dish
Cuisine Gluten-Free, Southern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days



  • Add red beans and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 28-30 minutes (28 minutes for more firm, 30 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 with rice or Cajun baked fries or added to soups, stews, chili, or salads. They can also be used to make refried beans. 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: 160 Carbohydrates: 28 g Protein: 10 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 5 mg Fiber: 7 g Sugar: 1 g Vitamin A: 0 IU Vitamin C: 2.4 mg Calcium: 40 mg Iron: 2.7 mg

Reader Interactions


  1. Jen says

    30 minutes was absolutely not enough time and I was even only doing half the amount of beans. Luckily I factored extra time in before the ribs came off the smoker.

    • Support @ Minimalist Baker says

      We’re so sorry to hear that, Jen! Is it possible the beans were old or there was any salt or acidic ingredients added to them? Those factors can cause them to need additional time.

    • Bill says

      30 minutes of pressure cooking time followed by 15 minutes of natural pressure release worked out perfectly for me.

      1 cup of beans with 3 cups of vegetable stock.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the request, Alperen. We found that most of the beans didn’t need soaking. But a few did, and those were included in this list!

      • Support @ Minimalist Baker says

        So sorry to hear that, Karlen! Is it possible you have hard water, are at high altitude, or are using beans that are old? You could also try soaking them for next time to ensure they soften. We didn’t find it necessary in our testing though.

  2. Amrita says

    Please consider making a cooking time table for presoaked beans. They are easier to digest for some of us.
    Thank you very much,

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