Pressure cooker, Side dish
comments 16

Instant Pot Royal Corona Beans

A bowl of cooked royal corona beans with a sprig of rosemary on top and on the table next to them
Instant Pot Royal Corona Beans

It’s time to bring out the big beans. Rancho Gordo’s Royal Corona beans are huge white beans, each about the size of my thumb. Here’s how I pressure cook a big batch of Instant Pot Royal Corona Beans.

Big Bean Time – quick soaking

Normally, I don’t soak beans I’m going to pressure cook, unless I need to shorten the cooking time to match other ingredients. But…Corona beans are so large that I don’t trust them to cook through. I soak them overnight, or quick-soak them in my pressure cooker. Quick soaking is simple: Pressure cook on high for 1 minute, then let the pot of beans sit for an hour. Drain the beans and they’re ready to cook in fresh water. (And, to be honest, I usually quick soak them – I forget to soak them the night before.)

Go big or go home

Looking for extra-large, extra-creamy beans? Pressure cook a batch of Royal Coronas, and serve them in their broth, or drained and tossed with olive oil and some fresh herbs.

Recipe: Instant Pot Royal Corona Beans

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A bowl of cooked royal corona beans with a sprig of rosemary on top and on the table next to them.

Instant Pot Royal Corona Beans

  • Author: Mike Vrobel
  • Prep Time: 1 hour
  • Cook Time: 50 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 cups of beans 1x


Instant Pot Royal Corona Beans. Talking about big beans in the pressure cooker.


  • 1 pound Royal Corona Beans (aka corona runner beans), sorted and rinsed
  • Water for soaking (see instructions)
  • 5 cups water
  • 1 teaspoon fine sea salt
  • 1/2 an onion, peeled
  • 1 sprig fresh rosemary (or 2 bay leaves)


  1. Sort and rinse the beans: First sort the beans, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
  2. Overnight soak: Cover the beans by an inch with water. Leave the beans to soak at least 8 hours, or overnight.
  3. OR: Pressure Quick Soak for 1 minute with a 1 hour rest: Put the beans and 8 cups of water in the pressure cooker pot. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot for 1 minute), then let the beans sit for 1 hour.
  4. Pressure Cook for 20 minutes with a Natural Pressure Release: Drain the beans, discarding the soaking liquid. Put the beans in the pressure cooker, add 5 cups of water, sprinkle with the teaspoon of salt, then add the onion half and the sprig of rosemary. Lock the lid and pressure cook at high pressure for 20 minutes in an Instant Pot or other electric pressure cooker, or for 16 minutes in a stovetop pressure cooker. (Use “Manual” or “Pressure Cook” mode in an Instant Pot.) Let the pressure come down naturally, about 30 minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes of natural pressure release.)
  5. Serve: Discard the onion and rosemary – they’ve given their all to the beans. Serve the beans with their broth, or drain the beans and serve. (I like to toss the drained beans with olive oil and serve them with a pinch of minced fresh rosemary.)


  • You don’t need to overnight soak AND the quick soak – do one or the other.
  • Can you skip the soak? Yes, if you pressure cook for 45 minutes with a Natural Pressure Release…and then check the beans. If they’re not cooked through, give them another 5 minutes under pressure to finish cooking.


  • Category: Side dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Royal Corona Beans, Pressure Cooker Royal Corona Beans

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Instant Pot Pinto Beans
Pressure Cooker Santa Maria Pinquito Beans
Pressure Cooker Vaquero Beans in Broth
My other Instant Pot Pressure Cooker Recipes

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Filed under: Pressure cooker, Side dish


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. I rarely leave comments, but I just have to tell you how helpful your Instant Pot bean recipes have been – particularly since you reference the specific type of Rancho Gordo beans! I’ve used your advice on many a bean, and just had to leave a word of thanks. I used the IP soaking method and lunch was on the table in about 2 hours. Thanks so much!!

  2. Ingrid says

    The beans came out perfectly, rey texture, thank you. To note, I did soak overnight.

  3. Joe M. says

    Absolutely the right information at the right time. Thank you very much for taking the time to post, Mike. The beans are soaking……..readying for your recipe for instapoting them tomorrow. Getting ready for Memorial Day, and Rancho Gordo Royal Corona Beans into a Corona Bean Salad (replacing potato salad).

  4. KitaC says

    SO GOOD. Following a tip from a much more complicated Bon Appetit recipe, I also threw in a charred lemon half and I thought it was a good addition. For the big Royal Corona beans in a stovetop pressure cooker it took 25 min. I had planned to use them in a soup, but they are so good right out of the pressure cooker I think I’ll just add some garlic chili oil and grab a big spoon….

  5. Mike says

    Wow this process worked wonders. I make a Greek “Gigantes” dish and used your process to pre-cook the beans before baking with the traditional sauce. The beans were perfectly tender and creamy. Thank you.

  6. Deb K says

    Great and complete directions. Thank you so much for the detail in cooking the beans. Your recipe came up because I first checked Rancho Gordo for a recipe and also looking for instruction on how long to cook their humongous Corona Beans. They are meaty!

  7. These came out perfectly. I used Rancho Gordo beans. Ate them as-is and also threw them into salads. So simple. They were so creamy and delicious. Not sure why I waited so long to get on the Instant Pot beans bandwagon!

  8. These turned out great, thanks so much for the recipe and the pressure cooker quick soak instructions! I used Rancho Gordo Coronas.

    Some notes:
    After the pressure cooker quick soak, I had about 7 beans that floated to the top with greyish and puckered skins. The rest were smooth and nice after the soak. I kept the defect beans in for the full cook, but ended up discarding them. Next time I’ll just throw them away after the quick soak.

    I used 4 cups bone broth and 1 cup water and added some aromatics like lemon peel, garlic, bay leaves.

    And to the commenter above who asked about broken beans, make sure both your soaking liquid and cooking liquid are salted to help with that. I’d say maybe adjust the time under pressure a little bit and finish simmering if you’re worried too, but this recipe turned out great for me 🙂

  9. Alison says

    Did you find a lot of breakage after cooking? I always get a lot of breakage when I pressure cook beans.

  10. Shari says

    Hey, Mike, thanks for this! I love your IP recipes. So just 20 minutes for these after soaking, despite the size? I did the vaquero beans for 15 and they were just right, but they’re a good deal smaller.

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