Make a delicious pot of Ninja Foodi Beans without soaking the beans!
Did you know you can make a huge pot of Ninja Foodi Beans without soaking the beans?! This is PERFECT for me because I can never remember to soak beans.
How do you make Ninja Foodi Beans using a No Soak Method?
In the case of this recipe, I used dry pinto beans and pressure-cooked them for 25 minutes because they were not soaked. If they are soaked, you can actually cook them for 3 minutes instead, even quicker if you soak them overnight.
This chart from Ninja Kitchen is very useful in terms of beans, if you scroll to page 4, you will find the cook times for soaked beans, but if you are like me and do not soak them, 25 minutes is perfect time.
How do you cook beans in the Ninja Foodi?
These beans are easy to make in the Ninja Foodi or Instant Pot. All you will need to do is place the dried beans into the pot of the Ninja Foodi along with 6 cups of water and any seasonings you want to add to your beans.
At that point, it’s time to pressure cook for 25 minutes if they are dried beans, without soaking. Once the timer goes up, let them naturally release (do nothing) for 10 minutes. This allows the liquid to simmer back down and will not spew out the nozzle.
That’s all you need to do, it’s as easy as making this Ninja Foodi Rice.
Tips for Making Ninja Foodi Beans:
These beans are a great pairing with fajitas or tacos, we used homemade taco seasoning in these beans to provide a boost of flavor.
It’s very easy to get creative with these adding in the flavors you like, if you prefer them spicy, you can add jalapenos and red pepper too. It’s very easy to customize these to your family’s taste!
This particular recipe uses 1 pound of dried pinto beans; however, you can double it with a 2 pound bag, which was just too much for our needs.
This is a great side dish to add to a Mexican-themed food night or a potluck.
Be sure to add this to your list of Ninja Foodi Recipes.
Enjoy these Ninja Foodi Beans!
Ninja Foodi Beans (Gluten-Free)
Ingredients
- 1 Lb Dry Pinto Beans Rinsed
- 2 Cloves Crushed Garlic
- 1/2 Cup Diced Onion
- 1 Tsp Salt
- 1 Tsp Pepper
- 2 Tbsp Taco Seasoning
- 6 Cups Water
Instructions
- Place the beans, garlic, and onion, along with seasonings in the pot of the Ninja Foodi.
- Add 6 cups of water.
- Secure the pressure cooker lid to the Ninja Foodi and set the nozzle to SEAL.
- Cook on high pressure for 25 minutes, if beans have been soaked, cook for 3 minutes.
- Once the cooking time is over, let them naturally release (do nothing) for 10 minutes.
- Release the remaining pressure and serve.
Notes
Nutrition
did you make this recipe?
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Comments & Reviews
I never remember to soak the beans either. So I usually try to skip recipes that need dry beans. Thanks for sharing this post though because now I have a solution for this problem. #HomeMattersParty
Can I do this with kidney beans? Thanks!
Yes, this chart will give you the exact times for them. https://m.ninjakitchen.com/include/pdf/chart-ninja-foodi-pressure-cooking.pdf
So the chart says use low pressure , but your instructions are high pressure . Which is correct?
I always do high.
This is just what I was looking for, Thank you so much!
Do I double water and time if I want to make 2lbs dry beans?
Yes, I would double the water. The time should work the same.
This is on low right?
These are made on high pressure.
I’ve tried many times and it just doesn’t turn out tender beans for me. The flavour is great and I end up pressure cooking a second time with ground beef for a chili which usually gets them a little more tender. Maybe I just have exceptionally dry beans?
That’s interesting, I’ve never had any issues with the timing of it. Are you using a Ninja Foodi? Check out this list and see if it helps with the beans you are using and times. – Beans are on the last page – https://www.ninjakitchen.com/include/pdf/chart-ninja-foodi-pressure-cooking.pdf
Same mine we’re too hard too and in my foodi on high pressure cook for 35 mins since they sat for the 10.. :/
What type of beans did you use?
Sometimes you get old beans, yes I know it sounds weird, but add 1\8 th of a teaspoon of baking soda and then cook. So soft. You can add baking soda after cooking but bring to a boil before serving. This is an old method.
I do not soak my pintos first and cook them on high for 50 minutes and they have turned out perfect. I tried 45 minutes the first time and they just weren’t soft throughout. Also, I use chicken broth in lieu of water.
I’m about to make beans. I’d just like to say that speaking as a Latina, even when you cook them on the stovetop you do not need to soak pinto beans.
I made this with navy beans. I used the liquid from cooking ham and cooked the dry beans. They did not fully cook. I pressure cooked them another 25 minutes and still wre a little hard in spots. Flavor was fantastic. I will try again.
Navy beans normally will take a bit longer than pinto, but if you did another 25 minutes they def should have been fully cooked at that point. Did you use at least 6 cups of water or more depending on how much beans you had?
I pressure cook mine on high for 2 hours. I use three cups of beans, a bag of seasoning blend, 2 cups of brown rice, various spices, and chicken bullion. Then I fill the pot with water to the ‘max’ line. I get nice, soft beans each time. I don’t know how much less water to use if you take out the rice, but this is what I have found that works to get soft beans.
The secret I learned was never salt beans until after the cooking process. Salt some how slows the softening of beans. Just a thought for those who use the appropriate cooking time and have hard beans.
This is a very quick and delicious way to cook pinto beans. Thank you for sharing
So I actually set mine on High and set the timer for 35 minutes then let sit for 10 minutes to depressurize and then opened it and the beans were still hard and crunchy. I just set it to repeat the process so maybe the size of the foodie has something to do with it? I have the 8qt ninja foodi.
Be sure the nozzle is fully closed. It works with an 8 quart, that’s what I use.
No soak beans sound great … but does this do the same as what we achieve soaking beans 8-12 hours to make them more digestible?
Why does mine keep saying “no pressure” ?
Make sure the nozzle is fully turned to ‘SEAL’…if it’s saying no pressure typically that means that it wasn’t fully sealed and steam got out and didn’t build pressure in the machine.
I tried this bean recipe last night, in one word………”FABULOUS “ !!!!
My total amount of items in my new NINJA FOODI pot was 4.
6 cups water
1 large sweet onion cut into my size bites
Desired amount of Christmas Ham
That’s it!
I should tell you, my secret ingredient was my double glazed ham. Brought a flavor to the beans that is so good it’s so different from any flavor beans you’ve ever had. Don’t take my word for it. Try this recipe you’ll enjoy it.
Mine these twice and family loved them. Served second time with sweetened cornbread. Yum
Ade these for the first time in my new Ninja Foodie Pressure Cooker. It took around 45 minutes cook time instead of the 25 But I didn’t mind because it’s still so much faster than the stove top method. They turned out delicious but some were still a little harder and gritty instead of soft. Not a lot of them but some. Will be making them again!
Thx you for the tip. I just got my Ninja Foodi from my wonderful sister as a bday gift. So im still learning many things .
Oh so good! I omited the salt and used a huge dash of homemade chili season mix as these were headed to chili. I PC high for 90 min and slow release for 10 min. They were falling apart tender and the liquid was nice and thick. Just like a canned pinto beans!! Great recipe ☺️
I used Camellia pinto beans and the exact recipe and cooking instructions. Half of them were not cooked and half were mush. No way to redo without liquifying the cooked ones. I am attempting the sear/sauté to try and flash boil them and shock them into cooking. I do have a Ninja Foodi.
Thank you!
I tried beans in my pressure cooker and it was so easy! I learned to put enough water that covers the beans up to three fingers high from the beans. And used veggie broth plus water. Plus herbs, garlic, onions and sea salt. I passed this onto my daughter .