Instant Pot Cannellini Beans
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
168 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Cannellini Beans
Description
This recipe uses cannellini beans rinsed and optionally soaked overnight in water to reduce cooking time and improve digestibility. After draining, the beans are combined with water or vegetable broth, salt, and a bay leaf (optional) in an Instant Pot. The high-pressure cooking setting is used to cook the beans until tender: about 35 minutes for unsoaked beans and shorter for soaked beans.
The pressure cooking method yields soft beans with a creamy interior while keeping their shape intact. After natural pressure release, excess liquid is drained. These cooked beans can be added to stews, soups, white chili, or salads, providing a creamy texture and mild flavor that absorbs seasonings well.
The recipe allows storing leftovers in the refrigerator for up to 5 days or freezing for up to 1 month. This flexibility supports batch cooking and easy meal prep. The straightforward cooking process suits cooks looking for reliable, well-cooked legumes without extensive soaking or boiling.
Ingredients
- 1 cup cannellini beans or other white beans, rinsed
- 3 cups water or vegetable broth
- 1 bay leaf optional
- 1/2 teaspoon salt
Instructions
- This step is optional, but helps for easier digestion and reduces cooking time. Soak beans in 3 cups of water overnight. Then drain any remaining liquid.
- Add the beans, bay leaf, salt and water to the Instant Pot. Use 3 cups water for soaked beans (or 2 cup for overnight soaked beans).
- Close lid with vent in sealing position. Set to pressure cook on high pressure. Cannellini Beans: 35 minutes (or 12 minutes for overnight soaked beans)Great Northern Beans: 30 (10 minutes for overnight soaked beans)Navy Beans: 25 minutes (8 minutes for overnight soaked beans)
- Once the instant pot beeps, let the pressure release naturally. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
- Enjoy immediately in stews, soups, white chili, or salads. You can store cooled leftovers for up to 5 days in the refrigerator upor in the freezer up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 12g | 24% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 308mg | 13% |
| Potassium | 907mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 127mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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