Dried Beans, Legume and Lentils Cooking Time

There are a few things to be aware of when cooking dried beans and legume with Instant Pot.

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