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Bean Cooking Tips: Instant Pot

This handy countertop pressure cooker has been sweeping the nation. It can finish slow-cooking favorites in a fraction of the time, and is the perfect tool for our bean soup mixes.

General Tips

  • Instant pot cooking times can vary greatly due to size, brand, and even home location. It may take a few tries to find the perfect cook time for your preferences.
  • Do not soak beans before cooking. While cooking beans in the instant pot does not require soaking, it is still a good idea to rinse your beans before cooking.
  • Many instant pots have a sauté setting that is perfect for browning vegetables, onions, and any other additions to your soup before pressure cooking. This is optional, and our soups will still turn out delicious without it.

Instant Pot Instructions for Women’s Bean Project Soup Mixes:

  1. Chop onions, vegetables, and other add-in ingredients as instructed on the box.
  2. Add all ingredients to the instant pot. Cover with 8 cups of water or broth, or just enough to cover ingredients with 1 inch of liquid. Do not overfill your pot.
  3. Close the lid, and set pot to cook:
    • 10 Bean Soup, Black Bean Soup, Firehouse #10 Chili, Old-Fashioned Chili: Cook for 40 minutes on high pressure, then natural release for at least 15 minutes before quick-releasing.
    • Split Pea Soup, Lentil Soup: Cook for 15 minutes on high pressure, then natural release for at least 10 minutes before quick-releasing.
  4. Once pot has depressurized, stir gently and serve.

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