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You are here: Home / Cooking Style / Instant Pot / Instant Pot Hummus

Published October 18, 2019. By Alyssa Brantley 201 Comments

Instant Pot Hummus

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  • Gluten free
  • Grain free
  • Nut free
  • Vegan
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instant pot hummus topped with olive oil and spices in a small wood bowl
Instant Pot Hummus from www.EverydayMaven.com

Use your Instant Pot to make the best light and creamy hummus from dried beans in under an hour. Plus, this Hummus Recipe requires no soak time! 

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables

Have you bought an Instant Pot yet? I know, I know, it’s so trendy but trust me, it’s freaking awesome, especially for cooking beans!

When it comes to hummus, I have to admit, I am a bit of a snob. I like traditional Middle Eastern hummus that is light and whipped and doesn’t taste like chemicals or cheap oil.

There are very few packaged hummus brands that I like and trust. My favorite “store-bought” hummus comes from my local Middle Eastern grocery store.

Their hummus is amazing but it’s also $$$.

Since dried garbanzo beans (even organic) are pretty freaking cheap, I’d rather just make it myself. But, I am just not in a place right now where I can babysit the simmering chickpeas. Are you with me on this? That’s where this super easy hummus recipe comes in.

You can make fresh, homemade Instant Pot Hummus from dried beans in just about an hour (mostly hands-off!) and I am here to tell you how unbelievable this hummus tastes!

You guys are going to FREAK OUT about how easy this is. It’s honestly one of the best hummus recipes I’ve ever tasted!

collage of steps to make Instant pot hummus

Instant Pot Hummus Tips

  • I use a 6-Quart Instant Pot. If you have a smaller electric pressure cooker, you may need to cut the recipe in half or by 1/4.
  • If you want to soak the garbanzo beans before cooking, reduce the cook time to 25 minutes under high pressure.
  • The cook time is intended to cook the beans until they are slightly mushy. If you want to prepare cooked beans to use for a recipe other than hummus, I suggest reducing the cook time by 5 or 10 minutes.
  • Store prepared hummus in a sealed container in the fridge for up to 5 days.
  • If you want to use canned beans for this hummus, you would use two cans of garbanzo beans, drained and substitute filtered water for the bean cooking liquid.
  • 1 pound of dry garbanzo beans yields about 9 cups of cooked garbanzo beans. This recipe intends to make extra beans. I like to portion off 3 cups plus 1/2 cup of bean liquid in glass containers and place in the freezer to make additional batches of hummus. Just make sure to slightly warm the beans and liquid before processing for hummus so it’s nice and light!leftover cooked chickpeas and cooking liquid in glass containers

More Easy Instant Pot Recipes:

  • Instant Pot Butter Bean Soup
  • Perfect Instant Pot Rice
  • Instant Pot Salmon (from Frozen!)
  • Indian Chicken Stew 
  • Instant Pot Beef and Broccoli
  • Instant Pot Red Lentil Soup
  • 10-Minute Instant Pot Mashed Potatoes

small bowl of hummus with fresh cut vegetables for serving

Did you make this recipe? Please give it a star rating below!

Instant Pot Hummus
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
 

Use your Instant Pot to make the best light and creamy hummus from dried beans in under an hour. Plus, this Hummus Recipe requires no soak time! 

Course: Appetizer, Party Food, Sides
Cuisine: Mediterranean
Keyword: garbanzo beans in pressure cooker, how to cook chickpeas in instant pot, How to make homemade hummus, hummus in the instant pot, pressure cooker hummus
Servings: 12 servings
Calories: 106 kcal
Author: Alyssa Brantley
4.99 from 50 votes
wood bowl with instant pot hummus topped with spices
Print
Ingredients
BEANS:
  • 1 pound dried garbanzo beans rinsed
  • 12 cups filtered water
HUMMUS:
  • 3 cups cooked garbanzo beans still warm
  • 1/2 cup warm bean cooking liquid
  • 1/4 cup tahini
  • 2 medium cloves garlic
  • 1 large lemon juiced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 cup extra virgin olive oil highest quality
Instructions
TO COOK THE BEANS:
  1. Rinse garbanzo beans and discard any stones. Place in Instant Pot insert along with 12 cups of filtered water.

    Close lid, make sure vent is set to "sealed" and set Instant Pot to manual for 35 minutes.

  2. Allow Instant Pot to naturally release pressure when done (this can take up to 1/2 hour). If you are pressed for time, allow IP to release pressure naturally for at least 15 minutes and then do a slow quick pressure release.

  3. Carefully drain the beans, making sure to reserve the liquid!

HUMMUS:
  1. Transfer 3 cups of warm drained, cooked garbanzo beans to the bowl of food processor fitted with the chopping blade. Add all other ingredients EXCEPT olive oil.

  2. Process until smooth and slowly add the olive in through the tube, 1 T at a time.

  3. Hummus should be smooth, creamy and taste almost whipped.

  4. Serve topped with Za'atar, smoked paprika and a splash of olive oil and Enjoy!

Recipe Video

NOTES:
  • If you want to soak the garbanzo beans before cooking, reduce the cook time to 25 minutes under high pressure.
  • The cook time is intended to cook the beans until they are slightly mushy. If you want to prepare cooked beans to use for a recipe other than hummus, I suggest reducing the cook time by 5 or 10 minutes.
  • 1 pound of dry garbanzo beans yields about 9 cups of cooked garbanzo beans. This recipe intends to make extra beans. I like to portion off 3 cups plus 1/2 cup of bean liquid in glass containers and place in the freezer to make additional batches of hummus. Just make sure to slightly warm the beans and liquid before processing for hummus so it's nice and light!
  • If you want to use canned beans for this hummus, you would use two cans of garbanzo beans, drained and substitute filtered water for the bean cooking liquid.
  • Store prepared hummus in a sealed container in the fridge for up to 5 days.
Nutrition Facts
Instant Pot Hummus
Amount Per Serving (0.25 cup)
Calories 106 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 322mg14%
Potassium 81mg2%
Carbohydrates 6g2%
Fiber 2g8%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 0.2mg0%
Calcium 29mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTE: This recipe for instant pot hummus was originally published in January 2017 and was updated in October 2019 with edited photos, recipe tips, in-process photos, and more helpful information based on your questions.

Filed Under: Beans, By Diet, Christmas, Dairy Free, Dips, Easter, Egg Free, Fall, Favorites, Football, Gluten Free, Grain Free, Hanukkah, Instant Pot, July 4th, Kid Friendly, Labor Day, Memorial Day, New Years Eve, Nut Free, Party Food, Potluck + Picnic, Snacks, Spring, Summer, Thanksgiving, Vegan, Vegetarian, Winter

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. rebekah mills says

    October 17, 2020 at 8:48 pm

    I cannot believe I haven’t tried hummus in the instant pot.
    Weird question, but do you know how to make it without oil? thanks!

    Reply
    • Alyssa Brantley says

      October 19, 2020 at 9:48 am

      Hi Rebekah,
      You can make this recipe without any oil BUT please know that the flavor and texture will NOT be the same. I would add a little more tahini and warm bean water to thin it out.

      Reply
    • Tim Klotz says

      January 14, 2021 at 1:54 pm

      Use butter instead of oil.

      Reply
  2. SP says

    October 16, 2020 at 8:12 am

    Awesome recipe. Quick question about the beans. Do you have to remove the skin to get it to be super creamy ?Thanks!

    Reply
    • Alyssa Brantley says

      October 16, 2020 at 9:39 am

      Hey SP, I do not remove the skins and the hummus is SUPER creamy thanks to the pressure cooker!

      Reply
      • Jacqueline says

        November 22, 2020 at 10:05 am

        This looks delicious! Question, can I freeze this ? I would love to make a big batch then freeze some. Thanks / Merci!

        Reply
        • Alyssa Brantley says

          November 23, 2020 at 12:59 pm

          Hi Jacqueline! Yes, you can definitely freeze the prepared hummus. I like to reheat it for 30 to 45 seconds after defrosting. And, make sure to stir really well before serving!

          Reply
  3. Alicia says

    July 31, 2020 at 3:55 pm

    Amazing! The hummus is so creamy and delicious!

    Reply
    • Alyssa Brantley says

      August 3, 2020 at 11:55 am

      Yay!! So happy you loved it Alicia!! I made a smoked paprika and parsley version this weekend and am wishing I had leftovers!

      Reply
  4. Janet Barkhouse says

    July 14, 2020 at 7:43 am

    I’m going thro’ Instant Pot hummus recipes, and this is my favourite so far! Thank you!

    Reply
    • Alyssa Brantley says

      July 14, 2020 at 11:23 am

      Thank you so much Janet!!! What a great compliment 🙂

      Reply
  5. Michelle Moltz says

    July 12, 2020 at 5:21 am

    My favorite add-in/topping for the hummus is kimchi.

    Reply
    • Alyssa Brantley says

      July 14, 2020 at 11:22 am

      Why have I not tried this before? MUST DO THIS

      Reply
  6. Shari says

    June 23, 2020 at 9:25 am

    hi! I have a jar of roasted red peppers to add to my hummus. When would I add them? I’m hoping to try your recipe today-wish me luck!

    Reply
    • Alyssa Brantley says

      June 23, 2020 at 11:57 am

      Hey Shari – Drain the peppers and add into the food processor at the time you add the chickpeas (before you add the oil). It will be fantastic! Roasted Pepper hummus is one of my favs!

      Reply
  7. Alene says

    May 25, 2020 at 1:33 pm

    I cooked my chickpeas at 35 minutes in the instant pot. For eating purposes, I thought that was too long. I throw them on salads, into soups, etc., and we like them firmer. The hummus was delicious, but I know my husband will complain about the extras being too soft. I did look up a different i.p. site, and they said 35 minutes too. I think 30 or even 25 (and then you can taste and add more cooking time if needed. That will be my approach next time. Either that or pull out a few cups early and leave the rest to cook more for the hummus. Not sure if others felt the same. We just like all our beans to have a little bite. Thank you for the lovely hummus recipe. I hate buying it already prepared, and this was just as easy and better too!

    Reply
    • Alyssa Brantley says

      June 23, 2020 at 11:49 am

      Hey Alene! If I am cooking garbanzo for salads, curries, etc., I also take them out a few minutes earlier to have a bite but for hummus, I want it perfectly smooth so I stick with this timing. So glad this was easy for you!

      Reply
  8. DanWoodsNYC says

    April 13, 2020 at 4:53 pm

    I’ve tried to make hummus without soaking the beans and no matter how long I cook them there is a sturdy little nib in the bean that stays grainy no matter how long you grind it in the food processor.

    Also, I would use 2 cups of tahini with 3 cups of beans, not 1/4 cup. It’s really a beautiful way to go.

    Reply
    • Too Much Tahini says

      May 25, 2020 at 9:39 am

      2 cups of tahini with 3 cups of beans?! How does that not taste super bitter/just like tahini?

      Reply
    • Alene says

      May 25, 2020 at 1:37 pm

      I’ve made it with lots more tahini, and I’ve just not liked it as well. Michael Solomonov (?) has a recipe for hummus that has lots more tahini. I find that much tahini sort of cloying, so I like this recipe much better. Personal tastebuds, I guess.

      Reply
  9. Maureen says

    April 13, 2020 at 3:39 pm

    Directions are easy to follow and recipe was a success! I added a bit more lemon juice and garlic, but this recipe is easily adjustable.

    Reply
    • Alyssa Brantley says

      April 13, 2020 at 4:08 pm

      Perfection Maureen!! I like to play with ratios as well – it is a great base recipe for sure.

      Reply
  10. Sarah says

    April 5, 2020 at 6:00 pm

    Mine isn’t coming out creamy. Do you think I needed to cook the beans longer? I did 1 cup dry beans with 8 cups water. I can still see the skins in the processed hummus

    Reply
    • Alyssa Brantley says

      April 6, 2020 at 9:41 am

      Hey Sarah! I emailed you directly with some ideas and tips – let me know what happens when you try it again 🙂

      Reply
  11. Janelle says

    March 29, 2020 at 7:06 am

    This was my first hummus made using the Instant Pot and I LOVE it! It is creamy and I made so much that I did keep it in fridge in several small containers for longer than 5 days. My favorite breakfast during COVID-19 quarantine has been this hummus on toasted Stonefire mini naan, with cherry tomatoes halved on top. YUM! Makesure you use really tasteful tahini in your recipe, too.

    Reply
    • Alyssa Brantley says

      March 29, 2020 at 11:08 am

      That sounds like a GREAT breakfast Janelle!! So happy loved this and stay safe!

      Reply
  12. Judy Smith says

    March 28, 2020 at 3:16 pm

    This recipe was the best one I’ve tried! For my IP Duo Mini, I used 1 cup dried beans and 4 cups water, which yielded just the right amount for the recipe. I put a bay leaf and a chunk of onion in the pot, which made the cooking liquid more flavorful.

    Reply
    • Alyssa Brantley says

      March 29, 2020 at 11:07 am

      Yay!! So happy to hear that worked in the mini Judy and love the onion and bay leaf 🙂

      Reply
  13. Heather says

    March 7, 2020 at 10:27 pm

    This recipe is seriously the best!! My husband and boys love it. We make all sorts of variations too- our favorites are plain, roasted red bell pepper and spicy chipotle black bean. Thank you so much for sharing it!!

    Reply
    • Alyssa Brantley says

      March 9, 2020 at 11:17 am

      Hi Heather!! Yay – this is awesome and I love all of your variations! Thanks so much 🙂

      Reply
  14. Sarah G says

    March 7, 2020 at 4:30 pm

    The best hummus I’ve ever made in my life. FACT.

    Reply
    • Alyssa Brantley says

      March 9, 2020 at 11:17 am

      Thank you so much Sarah!!!! This made my day <3

      Reply
  15. Diane says

    February 20, 2020 at 9:41 am

    Excellent and easy recipe! I went through my first 1 lb of beans and can’t love that you get extra to freeze for more. So much better than store bought. Now looking to experiment with different seasonings. Thanks for the recipe and instructions with were very helpful!

    Reply
    • Alyssa Brantley says

      March 2, 2020 at 11:43 am

      Yay Diane!! So happy to hear it 🙂

      Reply
  16. Cindy M says

    February 19, 2020 at 12:21 pm

    I can’t stop eating this! Amazing! I used the juice of two lemons instead of one because I like a little zing. So tasty.

    Reply
    • Alyssa Brantley says

      February 19, 2020 at 12:57 pm

      Love it Cindy!! So happy to hear this feedback 🙂

      Reply
  17. Tamara Lund says

    December 29, 2019 at 12:54 pm

    This is the first time I’ve cooked garbanzo beans to make hummus. I’ll never go back. My son is vegetarian and I buy a lot hummus, but no more. I’ll even teach him to make it. It’s creamy and flavorful.

    Reply
    • Alyssa Brantley says

      January 14, 2020 at 2:48 pm

      Yay!! I love hearing this Tamara 🙂

      Reply
  18. Yana says

    November 23, 2019 at 10:07 pm

    amazing! Girl, loved it, and so does the rest of the fam! thank you

    Reply
    • Alyssa Brantley says

      November 24, 2019 at 3:35 pm

      Yay!! So happy to hear it Yana!! 🙂

      Reply
  19. Hannah says

    November 15, 2019 at 6:37 pm

    This recipe is bomb. Made it in the past, but this time I accidentally dumped out the chickpea water! Can I use regular water?

    Reply
    • Alyssa Brantley says

      November 16, 2019 at 12:57 pm

      Thank you so much, Hannah! Yes, you definitely can use regular water OR even broth – just make sure to warm it up a bit 🙂

      Reply
  20. Cathyanne Nonini says

    October 5, 2019 at 4:06 pm

    5 Stars!! Really Outstanding! So easy to make – best Hummus I have ever made.

    Reply
    • Alyssa Brantley says

      October 7, 2019 at 1:26 pm

      What great feedback Cathyanne – thank you so much!

      Reply
  21. Gunnar says

    August 29, 2019 at 8:08 pm

    Just made the recipe and I used a blender/mixer instead of a food processor since I saw in the comments that it would work as well. I would definitely not recommend using a blender for this recipe since the consistency of the hummus is too thick. Also there is a problem with the amount of chickpeas being cooked vs. what’s needed for the hummus recipe. The measurement is off. I had at least 2 cups of chickpeas left that were not needed when making the hummus. 1 pound of dry beans is not needed. Tasted good though and I would add more cooking liquid next time.

    Reply
    • Alyssa Brantley says

      September 23, 2019 at 1:44 pm

      Hi Gunnar,

      Yeah, I wouldn’t use a blender/mixer – that is why I specifically state to use a food processor. As for the amounts, I cook extra chickpeas and liquid to freeze them for future hummus – cook once, make hummus 2x 🙂 I mention this in the post as well. Glad you liked the taste!

      Reply
  22. Alex says

    July 26, 2019 at 7:30 pm

    Would it be possible to split the receipt in half or into 1/3s? If so, would the time cooking on the Instant Pot change? I have a 6 QT IP.

    Any advice would be greatly appreciated!

    Reply
    • Alyssa Brantley says

      August 2, 2019 at 9:11 am

      Hey Alex! Yes, half is possible and same cooking time. The difference will be that the manual release will be shorter.

      Reply
  23. Terri says

    July 23, 2019 at 2:06 am

    So easy to make and tastes amazing!

    Reply
    • Alyssa Brantley says

      July 24, 2019 at 10:46 am

      Awesome Terri! So happy to hear it 🙂

      Reply
  24. Angie says

    June 4, 2019 at 12:23 pm

    Hi, Ive made your recipe before several times and it always comes out excellent! This time I only have canned garbanzo beans in the house. How would I modify the recipe for the canned beans instead? Thank you!

    Reply
    • Alyssa Brantley says

      June 4, 2019 at 1:59 pm

      Hi Angie!
      I recommend warming the chickpeas and liquid in the microwave or on the stovetop and using them to make the hummus. No need to re-cook them in the InstantPot as they are already cooked and canned. The hummus taste will be good but it won’t have that smooth and creamy texture from the pressure-cooked chickpeas!

      Reply
  25. Mary D says

    May 25, 2019 at 9:43 pm

    This recipe is so bomb–Ive made it maybe 5 times, and our hummus-loving family can’t get enough. By far the best of several hummus recipes we’ve tried, and I think as good as any restaurant hummus I’ve had. I add a tsp of baking soda, a couple cloves of garlic, and a couple bay leaves to the chickpeas while cooking. Otherwise follow pretty much exactly. Thanks for this wizardry!

    Reply
    • Alyssa Brantley says

      May 28, 2019 at 12:36 pm

      Hey Mary! Thanks sooooo much! I love hearing this feedback <3

      Reply
    • Claude Wolf says

      June 28, 2019 at 9:41 pm

      By using baking soda, the skins should come off, I think. That is whaI like for it makes for a creamier hummus. Do you notice the skins coming off?

      Reply
  26. Bec says

    May 3, 2019 at 7:18 pm

    I see someone using a blender in comments above – and just wanted to check – can I use a stick blender right in the chickpeas? Or does the food processor do a different job?
    Thanks he 😀

    Reply
    • Alyssa Brantley says

      May 7, 2019 at 11:20 am

      Hey Bec! You could use a stick blender but will have to do it in very small batches. Also, it won’t get as smooth so if you have a food processor or high-powered blender, I would suggest using one of those!

      Reply
  27. Monica says

    February 21, 2019 at 1:44 pm

    I don’t have a food processor can I use blender ?

    Reply
    • EverydayMaven says

      February 25, 2019 at 1:23 pm

      That should work Monica!

      Reply
  28. Rachel says

    February 3, 2019 at 11:52 pm

    What food processor do you use? I haven’t had much luck with a few different ones. I want my hummas to be creamy like yours.

    Reply
    • EverydayMaven says

      February 14, 2019 at 9:26 am

      Hi Rachel – I use a 14-Cup Cuisinart but I think anything larger than an 11-cup should be fine!

      Reply
  29. CindyLouWho says

    January 12, 2019 at 6:32 pm

    Hi.
    Thank you for the excellent recipe and clearly written instructions. Hooray!
    Hummus is one of my favorite foods, and I have always liked it better with home cooked dry beans, which BIP (before instant pot) was simply more time than I had many days.
    I am enjoying trying different seasonings and veggies and nuts in the hummus, and love that I now know to make it warm for the texture I love.
    Have I said thank you??!!!
    My question is regarding lemons. I adore preserved lemons. I am thinking they would be a killer substitue for fresh lemon juice, but have never seen a recipe for hummus that inckuded them.
    Has anyone tried making hummus with preserved lemons, and what did you think if so?

    Reply
    • EverydayMaven says

      January 14, 2019 at 11:02 am

      Hi Cindy! I would add the regular lemon juice and then add some chopped preserved lemon (maybe start with 2 T) in for a kick of flavor – that sounds so good!

      Reply
  30. Gayle Pruitt says

    January 11, 2019 at 1:20 pm

    I make Humas at least once a week, but have always used canned beans. I now have an instapot and excited to make it with your recipe. I normally cook dry beans with kombu I hope that will work with your recipe. Also my son likes me to add a little horseradish to the mixture.

    Will let you know how it turns out. Than you for your advice.

    Reply
    • EverydayMaven says

      January 14, 2019 at 11:00 am

      Hi Gayle – adding Kombu is no problem at all! I sometimes do that as well (when cooking any beans). Can’t wait to hear back 🙂

      Reply
  31. Ellen Frankovitch says

    December 23, 2018 at 7:56 pm

    This is the most amazing hummus I’ve had!!!!

    Question- Christmas is in two days
    The cooked chickpeas are gonna be cold by the time I make and bring to hostess

    Do I warm them in microwave before bringing? Do I take the 3 cups I’ve saved and warm them that day and put in food processor?

    I guess my question is – will they be this incredible if not warm?

    Thank you so much!

    Reply
    • EverydayMaven says

      January 2, 2019 at 11:02 am

      Hi Ellen! Wow – thanks so much for the feedback! I just warm them up before I make the next batch. How did it turn out?

      Reply
  32. Jasper says

    October 7, 2018 at 12:17 pm

    Very good plain hummus recipe!

    If you are looking for a new project, I would love to know how to make the chocolate hummus sold in the grocery store. It is so good with fruit.

    Reply
    • EverydayMaven says

      October 11, 2018 at 11:14 am

      That’s such a great idea Jasper! I’ll add it to my list 🙂

      Reply
  33. Ash says

    October 3, 2018 at 6:29 pm

    Ty for the recipe but I don’t get why I’m reserving the bean liquid… as far as I can tell, I don’t use it.

    Reply
    • EverydayMaven says

      October 4, 2018 at 9:46 am

      Hey Ash! I reserve it with the cooked leftover beans for future batches of hummus. You can also use it in soups along with stock, broth or water.

      Reply
  34. Mandy says

    September 22, 2018 at 5:48 pm

    Thank you so much for this fabulous recipe. We just made it and everyone loved it! I will not buy store bought again!

    Reply
    • EverydayMaven says

      October 4, 2018 at 9:38 am

      Yay!! Love hearing this feedback Mandy!

      Reply
  35. Jen says

    August 30, 2018 at 5:04 am

    We just got our instant pot as our stove blew up and we realized we are missing some of our favorites like soup and stew and beans that we couldn’t do on our grill. So we got an instant pot because we heard so many great things about it. So far I cooked the most amazing black beans and an Italian beef for sandwiches and have made stock, and yesterday it was requested by my family that I make my hummus using the instant pot.

    I had pretty much perfected the slow cook in the Dutch oven hummus, always taking it to parties and such, so this was the first recipe I found and I’m trying it now. I usually put baking soda in my water but it sounds like it’s not needed for this so I’m going for it without.
    I am a little concerned because 12 cups of water in one pound of beans went just over the halfway mark in my 6 quart but I am trusting all of the reviews here!
    Thank you!

    Reply
    • EverydayMaven says

      September 17, 2018 at 8:00 am

      Hope you love it Jen!

      Reply
  36. Jenn says

    August 28, 2018 at 2:44 pm

    Hi – I’m really looking forward to making this – quick question for you…would adding the garlic ( or additional garlic) to the cooking water and beans at the beginning of instant pot cooking be a good thing, or bad? Curious if “cooked” garlic would add anything? I can try to experiment, but I’m fairly new with my lovely instant pot, so I thought it wouldn’t hurt to ask!

    Reply
    • EverydayMaven says

      September 17, 2018 at 7:59 am

      The flavor would be much more mellow!

      Reply
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Arugula Salad with Lemon Balsamic Dressing

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Healthy 30 Minute Meals

Lightened Up Desserts

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About Everyday Maven

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Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

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Easy Instant Pot Recipes

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