Dried Beans, Legume and Lentils

Dry beans Dried Beans, Legume and LentilsThere are a few things to be aware of when cooking dried beans and legume.

  • Dried beans double in volume and weight after soaking or cooking.  To avoid overflow the inner pot, please do not fill the inner pot more than ½ marking.
  • When cooking dried beans, use enough liquid to cover the beans.
  • Although not strictly necessary, soaking the dried beans can speed up cooking significantly.

Beans and legume are less likely to be over-cooked.  But if they are undercooked, the texture is typically unpleasant. So please consider the cooking time as the minimal time.  Letting the cooker cool naturally is the best way to save on energy and achieve better cooking result.

Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.

Pressure Cooking Timetable for Dried Beans, Legume and Lentils

Dried Beans & Legume

Dry, Cooking Time
(in Minutes)

Soaked, Cooking Time
(in Minutes)

Adzuki

20 – 25

10 – 15

Anasazi

20 – 25

10 – 15

Black beans

20 – 25

10 – 15

Black-eyed peas

20 – 25

10 – 15

Chickpeas (chick peas, garbanzo bean or kabuli)

35 – 40

20 – 25

Cannellini beans

35 – 40

20 – 25

Gandules (pigeon peas)

20 – 25

15 – 20

Great Northern beans

25 – 30

20 – 25

Lentils, French green

15 – 20

N/A

Lentils, green, mini (brown)

15 – 20

N/A

Lentils, red, split

15 – 18

N/A

Lentils, yellow, split (moong dal)

15 – 18

N/A

Lima beans

20 – 25

10 – 15

Kidney beans, red

25 – 30

20 – 25

Kidney beans, white

35 – 40

20 – 25

Navy beans

25 – 30

20 – 25

Pinto beans

25 – 30

20 – 25

Peas

15 – 20

10 – 15

Scarlet runner

20 – 25

10 – 15

Soy beans

25 – 30

20 – 25

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