Kitchen notes · a little help before you start

Instant Pot Cannellini Beans

Name: Instant Pot Cannellini Beans
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup Cannellini beans (or other white beans, rinsed) (Source: 1 cup Cannellini beans (or other white beans, rinsed)); 3 cups Water (or vegetable broth) (Source: 3 cups Water (or vegetable broth)); 1 each Bay Leaf (optional ) (Source: 1 Bay Leaf (optional )); 1/2 teaspoon Salt (Source: 1/2 teaspoon Salt)

Instant Pot Cannellini Beans is made with Cannellini beans and Bay Leaf.

Prep: 5 min
Cook: 30 min
Total: 35 min
Original yield: Serves 4
Ingredients: 4 listed

Make it part of your week

Estimating…

Main courseAmericanBeans & lentilsPrep: 15 minutes or lessTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Beans & lentils
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Follow the pressure release

Complete the pressure-release sequence before opening the cooker.

Get to know the ingredients

Cannellini beans (or other white beans, rinsed)

In the method: Soak beans in 3 cups of water overnight.

Water (or vegetable broth)

In the method: Soak beans in 3 cups of water overnight.

Bay Leaf (optional )

In the method: This step is optional, but it helps with easier digestion and reduces cooking time.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 4. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

1 cup Cannellini beans (or other white beans, rinsed)
Ingredient note
Source: 1 cup Cannellini beans (or other white beans, rinsed)
3 cups Water (or vegetable broth)
Ingredient note
Source: 3 cups Water (or vegetable broth)
1 each Bay Leaf (optional )
Ingredient note
Source: 1 Bay Leaf (optional )
1/2 teaspoon Salt
Ingredient note
Source: 1/2 teaspoon Salt

How to make it

0 of 5 steps complete

This step is optional, but it helps with 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 of water for unsoaked beans (or 2 cups for overnight soaked beans).
Close the lid with the vent in the 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 the 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 or in the freezer up to 1 month.

Make room for Instant Pot Cannellini Beans

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

You can store cooled leftovers for up to 5 days in the refrigerator or in the freezer up to 1 month.

A few questions you might have

What should I prepare first?

Set out the instant pot. Start with this step: This step is optional, but it helps with easier digestion and reduces cooking time.

Which preparation step should I plan for?

Complete the pressure-release sequence before opening the cooker.

What happens at the end?

You can store cooled leftovers for up to 5 days in the refrigerator or in the freezer up to 1 month.

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: pipingpotcurry.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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