Instant Pot Red Beans with Smoked Paprika and Roasted Garlic

Name: Instant Pot Red Beans with Smoked Paprika and Roasted Garlic
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ cups (300 g) dried red beans, sorted and rinsed, soaked overnight or quick-soaked; 4 cups (960 ml) water; 12 cloves (50 g) roasted garlic cloves, peeled, soft and mashed slightly; 3 tablespoons (45 ml) extra-virgin olive oil; 2 teaspoons (5 g) smoked paprika (pimentón de la Vera); 1 whole (150 g) medium yellow onion, diced; to taste fine sea salt; to taste freshly ground black pepper; 1 whole bay leaf; ½ teaspoon (1 g) ground cumin (optional); 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

Creamy, aromatic red beans infused with warm smoked paprika and sweet roasted garlic, cooked quickly in the Instant Pot. The beans become tender and absorb the rich, smoky flavors while maintaining their shape. Perfect as a side dish with rice, grilled meats, or crusty bread.

Prep: 15 min
Cook: 35 min
Wait: 25 min
Total: 1 hr 15 min
Makes: 4 servings (about 3 cups)

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Steps

Before you start

If using dried beans, sort and rinse them thoroughly the day before and soak overnight (or quick-soak for 1 hour in hot water)
Roast the garlic bulb ahead of time (30 minutes at 400°F/204°C) or use store-bought roasted garlic
Have your Instant Pot ready with the sealing ring in place

1
Sauté aromatics
- Turn the Instant Pot to the sauté function on medium heat.
- Add 2 tablespoons of the olive oil.
- Once shimmering, add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and golden at the edges.
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Ready when: Onion is soft and lightly golden
Tip: Don't skip sautéing—it builds flavor and prevents the beans from tasting flat
2
Add spices and garlic
- Reduce heat to medium-low.
- Add the smoked paprika and cumin (if using), stirring constantly for 30 seconds until fragrant.
- Add the roasted garlic cloves and stir well to combine.
- Cook for another 30 seconds to bloom the spices.
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Ready when: Spices are fragrant and garlic is warmed through
Tip: Blooming the spices in fat releases their essential oils and deepens the flavor
3
Add beans and liquid
- Pour in the 4 cups of water and scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Add the drained soaked beans, bay leaf, remaining 1 tablespoon olive oil, and 1 teaspoon of salt.
- Stir to combine.
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Ready when: Ingredients are mixed and beans are submerged
Tip: Deglazing (scraping the pot) incorporates caramelized flavors into the cooking liquid
4
Pressure cook beans
- Turn off sauté mode.
- Place the lid on the Instant Pot and set the valve to sealing.
- Cook on high pressure for 25 minutes.
- The Instant Pot will take about 5–8 minutes to reach pressure before cooking begins.
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Tip: Don't open the lid during cooking; the beans won't cook evenly if pressure is lost
5
Natural release
- Once the cooking timer sounds, let the pressure release naturally for 10 minutes.
- Then carefully turn the valve to venting to release any remaining steam.
- The beans are done when they are creamy and tender but still hold their shape.
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Ready when: Beans are tender and creamy, liquid is reduced by about one-third
Tip: Natural release prevents the beans from bursting open, which would make the texture mushy and the liquid cloudy
6
Adjust seasoning
- Carefully open the lid, lifting it away from you to avoid steam burns.
- Taste the beans and stir.
- Season with additional salt and freshly ground black pepper to your preference.
- If the liquid is too thin and watery, turn on sauté mode and simmer for 2–3 minutes to reduce slightly.
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Ready when: Seasoning is balanced and liquid is creamy
Tip: Add salt at the end; adding it too early can toughen the beans
7
Finish and serve
- Transfer the beans to a serving dish or bowl.
- Remove the bay leaf if visible.
- Drizzle with a little more olive oil if desired, and scatter fresh parsley over the top.
- Serve warm alongside rice, grilled vegetables, or bread.
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Tip: A final drizzle of olive oil and fresh herbs brighten the dish and add freshness

Good to know

Tips

If your Instant Pot is smaller (3-quart), reduce all quantities by half
For a brothier consistency, add an extra 1 cup of water before pressure cooking. For a thicker, creamier side dish, reduce the water by ½ cup
Smoked paprika is the star here—use high-quality pimentón de la Vera from Spain if you can find it for authentic Spanish flavor
Serve these beans as a warm side with grilled chorizo, roasted vegetables, or as a base for nachos or quesadillas

Make ahead

You can cook the beans up to 2 days ahead and refrigerate. Reheat gently in a small pot over medium-low heat, adding a splash of water if the beans have absorbed too much liquid.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. To reheat, thaw overnight in the fridge (if frozen) and warm in a pot over medium heat with a splash of water, or microwave in a covered bowl with 2–3 tablespoons water until heated through, about 2–3 minutes.

Substitutions

dried red beans, sorted and rinsed → canned red beans (two 15 oz cans, drained and rinsed). Skip soaking and pressure cooking. Add canned beans in step 3 and pressure cook for just 5 minutes, or simply warm through in step 4 on sauté mode for 5 minutes.
smoked paprika (pimentón de la Vera) → sweet paprika or hot paprika. Sweet paprika is milder and less smoky; hot paprika adds a gentle chile kick. Use the same amount.
roasted garlic cloves, peeled → 4–5 cloves fresh garlic, minced. Fresh garlic is more pungent; reduce heat slightly in step 2 and add minced garlic to the onions while sautéing in step 1.
fresh flat-leaf parsley, finely chopped → fresh cilantro or thin-sliced green onion. Cilantro and green onion add different herbaceous notes; use the same amount.