How to Cook Pulses in a Pressure Cooker

1. 1. For best results and shorter cook times, it’s recommended that you pre-soak beans and chickpeas before pressure cooking; see the quick soak guide below.

2. 2. Add dry pulses and water to the pressure cooker.
   • a. Soaked pulses: For every 1 cup of dry beans or chickpeas, use 1 cup of water
   • b. Un-soaked pulses: For every 1 cup of dry beans or chickpeas, use 2 cups of water

3. 3. Cook on high pressure for the following times:
   • a. Black beans, black-eyed peas, red beans, small white (navy) beans – Soaked: 5-8 minutes; Un-soaked: 15-25 minutes
   • b. Kidney, pinto, large white (great northern, cannelini), lima beans – Soaked: 7-12 minutes; Un-soaked: 20-40 minutes
   • c. Chickpeas – Soaked: 7-12 minutes; Un-soaked: 20-49 minutes

4. 4. Let the pressure release naturally.

5. 5. If storing cooked beans or chickpeas in the fridge or freezer, keep the pulses covered in their cooking liquid to prevent drying.


• Tips: Do not fill the pressure cooker more than halfway, as the ingredients will expand. Times may vary slightly depending on the age and size of the pulse.

Lentils and peas do not require pre-soaking.

Add dry pulses and water to the pressure cooker. For every 1 cup of dry lentils or peas, use 2 cups of water (or ensure the dry pulses are covered with 2” of water).

Cook on low pressure for 10–15 minutes.

Let the pressure release naturally.

Drain and use in a recipe or store in an air-tight container.

Tips: Do not fill the pressure cooker more than halfway, as the ingredients will expand. Pressure cooking is not recommended for red lentils.

Most dried beans cook in an Instant Pot without soaking for 20 to 45 minutes, plus a natural pressure release time. Different types and ages of beans will require varying cooking times to achieve the desired tenderness.

Instant Pot cooking times for common dry beans.

The following times are for unsoaked, dried beans cooked on high pressure. Be sure to perform a natural pressure release (NPR) for at least 20 minutes to prevent the beans from bursting.

Bean Type High Pressure Cook Time

• Black beans 25 minutes
• Pinto beans 25 minutes
• Great Northern beans 25–30 minutes
• Navy beans 25–30 minutes
• Red kidney beans 30 minutes
• Cannellini beans 35–40 minutes
• Chickpeas (Garbanzo beans) 35–40 minutes

Basic instructions for cooking dry beans

1. 1. Natural pressure release (NPR). When the cook time is finished, allow the pressure to release naturally for at least 20–25 minutes. This prevents the beans from splitting. After 20 minutes, you can quick-release any remaining pressure.
2. 2. Rinse and sort. Thoroughly rinse the dry beans and spread them out to check for and remove any debris or shriveled beans.
3. 3. Add to the pot. Place 1 pound of dry beans into the Instant Pot.
4. 4. Cover with liquid. Add 6 to 8 cups of water or broth, ensuring the beans are covered by at least 1–2 inches of liquid. Add seasonings like garlic, onion, or bay leaves now, but add salt after cooking for the best flavor.
5. 5. Seal and set. Secure the lid and set the steam release valve to the “sealing” position.
6. 6. Pressure cook. Use the “Manual” or “Pressure Cook” setting on high pressure for the time specified for your type of bean.

Soaked Split Peas:
For soaked or un-soaked split peas, 15 minutes of high pressure is common.

Soaking (Optional but Recommended):
For a softer texture and quicker cooking, soaking split peas overnight is a good idea, allowing for shorter cooking times of 7-8 minutes.

Pressure Release:
After the cooking time is complete, a natural pressure release (NPR) for 10-15 minutes is crucial.


Total Time:
The full process, including time to come up to pressure, cook, and release pressure, typically takes around 30-45 minutes.

High pressure cook time: 15 minutes. For softer chickpeas (like for hummus), increase the time to 17–18 minutes.

Natural release: 15 minutes.

Un-soaked chickpeas

High pressure cook time: 45 minutes. For very tender beans, cook for 50 minutes.

Natural release: 10 to 15 minutes.

1. 1. Rinse and drain the beans or chickpeas.
2. 2. Add them to the pressure cooker with 3 cups water for every cup of beans or chickpeas.
3. 3. Bring to a boil using “Sauté” function. Add the lid and cook for 1 minute on high pressure.Add them to the pressure cooker with 3 cups water for every cup of beans or chickpeas.
4. 4. Carefully release pressure manually and release the lid. Drain & rinse.
5. 5. Continue to the cooking step, following the instructions above.