Looking to add more protein and fiber to your diet? Look no further than our collection of 10 Easy Instant Pot Bean Recipes. From creamy black bean soup to hearty lentil curry, these recipes are not only delicious but also hassle-free with the help of your trusty Instant Pot. Say goodbye to soaking beans overnight and hello to quick and tasty meals that will fuel you throughout the day. Whether you’re a seasoned Instant Pot user or just getting started, these recipes are guaranteed to make your taste buds dance with delight. So, put on your apron and get ready to explore the wonderful world of Instant Pot beans!
1. Black Bean Soup
Black bean soup is a delicious and comforting dish that is perfect for any time of the year. With just a few simple ingredients, you can create a flavorful and hearty soup that will satisfy your hunger and warm you up from the inside out.
Ingredients
- 1 pound (450g) dried black beans, rinsed and sorted
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 4 cups (960ml) vegetable broth
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 bay leaf
- Salt and black pepper, to taste
Instructions
- Place the rinsed black beans, diced onion, minced garlic, diced red bell pepper, and jalapeno pepper in the Instant Pot.
- Add the vegetable broth, cumin, paprika, chili powder, bay leaf, salt, and black pepper to the pot.
- Close the lid and set the Instant Pot to Manual mode for 25 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then do a quick release for the remaining pressure.
- Remove the bay leaf and use an immersion blender or a regular blender to puree the soup until smooth and creamy.
- Taste and adjust the seasonings if needed.
- Serve the black bean soup hot, and garnish with your favorite toppings such as sour cream, fresh cilantro, diced tomatoes, or avocado.
Tips
- Soaking the black beans overnight will help reduce the cooking time, or you can use the pressure cooker function to pre-soak them for 1 hour before cooking.
- Adding a squeeze of lime juice to the soup just before serving will enhance the flavors.
- For an extra burst of flavor, try adding smoked paprika or chipotle powder.
- If you prefer a chunkier soup, you can use a potato masher instead of an immersion blender for a more textured consistency.
2. Chili with Kidney Beans
Chili is a classic comfort food that is both filling and flavorful, and making it in the Instant Pot is a quick and easy way to enjoy this hearty dish. With the addition of kidney beans, this chili recipe adds an extra punch of protein and texture.
Ingredients
- 1 pound (450g) ground beef or turkey
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 cans (15 ounces each) kidney beans, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and black pepper, to taste
Instructions
- Set the Instant Pot to Saute mode, and add the ground beef or turkey to the pot.
- Cook the meat until browned, breaking it up with a wooden spoon.
- Add the diced onion, minced garlic, and diced red bell pepper to the pot, and cook until the vegetables are softened.
- Add the diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, paprika, oregano, salt, and black pepper to the pot.
- Close the lid and set the Instant Pot to Manual mode for 20 minutes on high pressure.
- Once the cooking time is complete, do a quick release to release the pressure.
- Stir the chili well before serving, and adjust the seasonings if needed.
- Serve the chili hot, and garnish with shredded cheese, sour cream, diced onions, or chopped cilantro.
Tips
- For a vegetarian version, you can omit the ground meat and add more vegetables such as corn or diced zucchini.
- If you prefer a milder chili, reduce the amount of chili powder or omit the jalapenos.
- To add a smoky flavor, you can include a couple of chipotle peppers in adobo sauce.
- Leftover chili can be stored in the refrigerator for up to 3 days or frozen for future meals.
3. Mexican Pinto Beans
Mexican pinto beans are a staple in many households due to their versatility and rich flavor. Using the Instant Pot to cook these beans not only saves time but also results in tender and perfectly cooked beans every time.
Ingredients
- 1 pound (450g) dried pinto beans, rinsed and sorted
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 jalapeno pepper, seeded and diced
- 1 tomato, diced
- 4 cups (960ml) vegetable broth or water
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 bay leaf
- Salt and black pepper, to taste
Instructions
- Place the rinsed pinto beans, diced onion, minced garlic, jalapeno pepper, and diced tomato in the Instant Pot.
- Add the vegetable broth or water, cumin, paprika, bay leaf, salt, and black pepper to the pot.
- Close the lid and set the Instant Pot to Manual mode for 25 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then do a quick release for the remaining pressure.
- Remove the bay leaf and stir the beans well.
- Taste and adjust the seasonings if needed.
- Serve the Mexican pinto beans as a side dish, or use them as a filling for tacos, burritos, or enchiladas.
Tips
- To add a smoky flavor, you can include a couple of chipotle peppers in adobo sauce.
- Soaking the pinto beans overnight will help reduce the cooking time, or you can use the pressure cooker function to pre-soak them for 1 hour before cooking.
- Adding a squeeze of lime juice and garnishing with fresh cilantro will enhance the flavors of the beans.
- Leftover beans can be refrigerated for up to 5 days or frozen for later use.
4. Lentil Curry
Lentil curry is a nutritious and satisfying dish that is packed with protein and flavor. With the Instant Pot, you can whip up a delicious lentil curry in no time, perfect for a quick and healthy weeknight dinner.
Ingredients
- 1 cup (200g) dried lentils, rinsed and sorted
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 can (14 ounces) coconut milk
- 1 can (14.5 ounces) diced tomatoes
- 1 cup (240ml) vegetable broth
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Place the rinsed lentils, diced onion, minced garlic, curry powder, cumin, turmeric, paprika, coconut milk, diced tomatoes, vegetable broth, salt, and black pepper in the Instant Pot.
- Close the lid and set the Instant Pot to Manual mode for 10 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then do a quick release for the remaining pressure.
- Stir the lentil curry well, and adjust the seasonings if needed.
- Serve the curry hot over steamed rice or with naan bread, and garnish with fresh cilantro for added freshness.
Tips
- You can customize the level of spiciness by adding more or less curry powder or chili flakes.
- Feel free to add your favorite vegetables to the lentil curry to make it more hearty and nutritious. Bell peppers, carrots, or spinach are great options.
- If you prefer a creamier curry, you can blend a portion of the cooked lentils before serving.
- Leftover lentil curry can be refrigerated for up to 4 days or frozen for later enjoyment.
5. White Bean and Kale Stew
White bean and kale stew is a comforting and nutritious dish that is packed with fiber and vitamins. This recipe combines the creaminess of white beans with the earthiness of kale, creating a satisfying and healthy meal that is perfect for colder days.
Ingredients
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 stalks of celery, diced
- 4 cups (960ml) vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups (180g) chopped kale
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Set the Instant Pot to Saute mode, and add the diced onion, minced garlic, diced carrots, and diced celery to the pot.
- Cook the vegetables until softened, stirring occasionally.
- Add the drained and rinsed white beans, vegetable broth, diced tomatoes, chopped kale, dried thyme, dried oregano, salt, and black pepper to the pot.
- Close the lid and set the Instant Pot to Manual mode for 5 minutes on high pressure.
- Once the cooking time is complete, do a quick release to release the pressure.
- Stir the stew well, and adjust the seasonings if needed.
- Serve the white bean and kale stew hot, and enjoy it on its own or with crusty bread.
Tips
- For added protein, you can include cooked chicken or sausage in the stew.
- Experiment with different herbs and spices to customize the flavor of the stew. Rosemary or sage would work well with the white beans and kale.
- Adding a splash of lemon juice just before serving will brighten the flavors of the stew.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
6. Cuban Black Beans and Rice
Cuban black beans and rice is a traditional and well-loved dish that is flavorful, satisfying, and easy to make in the Instant Pot. This recipe captures the essence of Cuban cuisine by combining black beans with aromatic onions, peppers, and spices.
Ingredients
- 1 pound (450g) dried black beans, rinsed and sorted
- 1 onion, diced
- 1 green bell pepper, diced
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- 4 cups (960ml) vegetable broth or water
- Salt and black pepper, to taste
- Cooked white rice, for serving
Instructions
- Set the Instant Pot to Saute mode, and heat the olive oil in the pot.
- Add the diced onion, diced green bell pepper, and minced garlic to the pot, and cook until the vegetables are softened.
- Add the rinsed black beans, cumin, oregano, bay leaf, vegetable broth or water, salt, and black pepper to the pot.
- Close the lid and set the Instant Pot to Manual mode for 25 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then do a quick release for the remaining pressure.
- Stir the Cuban black beans well, and adjust the seasonings if needed.
- Serve the beans over cooked white rice, and garnish with fresh cilantro or chopped onions, if desired.
Tips
- The traditional Cuban way to serve black beans and rice is with a side of fried plantains or grilled meats.
- Adding a splash of vinegar or a squeeze of lime juice to the beans just before serving will enhance the flavors.
- Leftover beans can be refrigerated for up to 4 days or frozen for future meals.
- To make this dish more spicy, you can include a diced jalapeno pepper or a dash of hot sauce.
7. Refried Beans
Refried beans are a staple in Mexican cuisine and are enjoyed as a flavorful side dish or as a filling for tacos, burritos, or enchiladas. Making refried beans in the Instant Pot is quick, easy, and results in a creamy and delicious dish that will transport you to Mexico with every bite.
Ingredients
- 2 cups (400g) pinto beans, rinsed and soaked overnight
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons vegetable oil
- 2 cups (480ml) vegetable broth or water
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and black pepper, to taste
Instructions
- Set the Instant Pot to Saute mode, and heat the vegetable oil in the pot.
- Add the diced onion and minced garlic to the pot, and cook until the vegetables are softened.
- Add the soaked and rinsed pinto beans, vegetable broth or water, cumin, paprika, salt, and black pepper to the pot.
- Close the lid and set the Instant Pot to Manual mode for 25 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then do a quick release for the remaining pressure.
- Drain the cooking liquid from the beans, reserving a small amount.
- Using a fork or a potato masher, mash the beans until desired consistency, adding a small amount of the reserved cooking liquid if needed to achieve the desired texture.
- Stir the refried beans well, and adjust the seasonings if needed.
- Serve the refried beans as a side dish, or use them as a filling for your favorite Mexican dishes.
Tips
- For a creamier texture, you can use a blender or an immersion blender to puree the beans.
- Adding a diced jalapeno pepper or a pinch of chili flakes will add a spicy kick to the refried beans.
- Leftover refried beans can be refrigerated for up to 5 days or frozen for later use.
- To give the beans a smoky flavor, you can add a small amount of smoked paprika or chipotle powder.
8. Red Beans and Rice
Red beans and rice is a classic Cajun dish that is hearty, flavorful, and full of protein. By using the Instant Pot, you can enjoy this Southern comfort food in a fraction of the time it takes to cook on the stove.
Ingredients
- 1 pound (450g) dried red kidney beans, rinsed and sorted
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 green bell pepper, diced
- 2 stalks of celery, diced
- 1 pound (450g) smoked sausage, sliced
- 4 cups (960ml) vegetable broth or water
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
- Cooked white rice, for serving
Instructions
- Set the Instant Pot to Saute mode, and add the sliced sausage to the pot.
- Cook the sausage until browned, then transfer it to a separate plate.
- Add the diced onion, minced garlic, diced green bell pepper, and diced celery to the pot, and cook until the vegetables are softened.
- Add the rinsed red kidney beans, vegetable broth or water, dried thyme, bay leaves, salt, black pepper, and the cooked sausage back to the pot.
- Close the lid and set the Instant Pot to Manual mode for 25 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then do a quick release for the remaining pressure.
- Stir the red beans and sausage mixture well, and adjust the seasonings if needed.
- Serve the red beans and rice hot, with a scoop of cooked white rice on the side.
Tips
- For a vegetarian version, you can omit the sausage and add smoked paprika or liquid smoke for a smoky flavor.
- Adding a splash of vinegar or a squeeze of lemon juice just before serving will enhance the flavors.
- Leftover red beans and rice can be refrigerated for up to 4 days or frozen for future meals.
- To add some heat to the dish, you can include a diced jalapeno pepper or a pinch of cayenne pepper.
9. Chickpea Curry
Chickpea curry, also known as chana masala, is a popular Indian dish that is both flavorful and nutritious. Making this dish in the Instant Pot allows the flavors to meld together beautifully, resulting in a delicious and satisfying meal.
Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon grated ginger
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Set the Instant Pot to Saute mode, and add the diced onion, minced garlic, and grated ginger to the pot.
- Cook the vegetables until softened, stirring occasionally.
- Add the diced tomatoes, coconut milk, curry powder, cumin, turmeric, paprika, salt, and black pepper to the pot.
- Close the lid and set the Instant Pot to Manual mode for 5 minutes on high pressure.
- Once the cooking time is complete, do a quick release to release the pressure.
- Add the drained and rinsed chickpeas to the pot, and stir well.
- Set the Instant Pot to Saute mode again, and simmer the chickpea curry for another 5 minutes to allow the flavors to meld together.
- Adjust the seasonings if needed.
- Serve the chickpea curry hot over steamed rice, and garnish with fresh cilantro.
Tips
- Feel free to customize the spiciness of the curry by adding more or less curry powder or chili flakes.
- For added depth of flavor, you can toast the spices in the Instant Pot before adding the other ingredients.
- Adding a squeeze of lemon juice just before serving will brighten the flavors of the curry.
- Leftover curry can be refrigerated for up to 4 days or frozen for later enjoyment.
10. Italian White Bean Soup
Italian white bean soup, also known as pasta e fagioli, is a hearty and comforting dish that brings the flavors of Italy to your table. Making this soup in the Instant Pot allows the flavors to meld together beautifully while reducing the cooking time.
Ingredients
- 1 cup (200g) dried white beans, rinsed and sorted
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups (960ml) vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 cup (100g) small pasta, such as ditalini or elbow macaroni
- Fresh parsley, for garnish
Instructions
- Place the rinsed white beans, diced onion, minced garlic, diced carrots, diced celery, diced tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper in the Instant Pot.
- Close the lid and set the Instant Pot to Manual mode for 25 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then do a quick release for the remaining pressure.
- Add the small pasta to the pot, and set the Instant Pot to Saute mode.
- Cook the pasta until al dente, stirring occasionally.
- Adjust the seasonings if needed.
- Serve the Italian white bean soup hot, and garnish with fresh parsley.
Tips
- If you prefer a creamier soup, you can blend a portion of the cooked beans and vegetables before adding the pasta.
- Adding a drizzle of olive oil and a sprinkle of Parmesan cheese just before serving will add richness to the soup.
- Leftover soup can be refrigerated for up to 4 days or frozen for later enjoyment.
- If you don’t have dried white beans, you can use canned white beans instead, but reduce the cooking time to 10 minutes on high pressure.