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A bowl of cannellini beans with a sprig of rosemary on top and a spoon on the side

Instant Pot Cannellini Beans Recipe

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5 from 4 reviews

  • Author: Mike Vrobel
  • Total Time: 55 minutes
  • Yield: 6 cups cooked beans 1x


Instant Pot Cannellini Beans. Pressure cooker dried beans are a killer application of my Instant Pot. Dried cannellini beans are so much better than canned, and pressure cook in about an hour.


  • 1 pound dried cannellini beans (aka Marcella beans), sorted and rinsed
  • 8 cups water
  • 1 teaspoon fine sea salt
  • 1 sprig Rosemary

  • 2 cloves garlic, unpeeled


  1. Sort and rinse the beans: Sort the Cannellini beans, removing broken beans, stones, and any other non-bean material. Put the beans in a strainer, rinse the beans, and set them aside to drain.
  2. Everything in the pot: Pour the beans into an Instant Pot or other pressure cooker. Stir in 8 cups of water and 1 teaspoon of fine sea salt, then add the rosemary sprig and unpeeled cloves of garlic
  3. Pressure Cook for 35 minutes with a quick release: Pressure cook on high pressure for 35 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or 30 minutes in a stovetop PC. Quick release the pressure in the pot.

  4. Serve or Save: Remove the rosemary and garlic cloves and discard. Serve the beans as-is in their broth, freeze in their broth for later, or drain and use them as directed in another recipe.


Simmer to thicken: If you have the time, and want thicker bean liquid, simmer the beans for 20 minutes after pressure cooking. I set my Instant Pot to Sauté mode adjusted to low, set the timer to 20 minutes, and leave the lid off to let the broth evaporate.

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Side dish
  • Method: Pressure Cooker
  • Cuisine: Italian