Instant Pot Black Beans

Instant Pot Black Beans are the easiest, no-soak method for cooking black beans in under an hour. These juicy, delicious, Instant pot beans are great for meal prep, eating on a budget, and adding nutrition to countless recipes, just like my Instant Pot chickpeas!

Once you know how to make black beans in the pressure cooker, you're on your way to making countless healthy Mexican recipes! Cooking black beans has never been easier AND it’s done with three ingredients ... black beans, water, and salt. Oh, and if you forget to soak, no problem…it’s not required. But if you're the bean-soaking type, it makes pressure cooker beans cook even quicker.

Ingredients for Instant Pot Black Beans

• whole dried black beans
• water (or broth)
• salt

How to make black beans in the Instant Pot

* get full printable recipe below

1. Add DRIED BLACK BEANS, WATER, and SALT to the Instant Pot.
2. Pressure cook on HIGH for 30 minutes with a 20-minute natural pressure release (NPR).
3. Test beans for desired softness. Add more pressure cooking time in 3 to 5 minute intervals, as needed.

Why I love cooking black beans in the Instant Pot

• NO soaking and NO prep
• dried black beans cook in one hour
• no babysitting a pot of beans on the stove
• budget-friendly pantry staples
• you control the sodium
• use black beans for endless recipes

Instant Pot Black Beans FAQ:

Should I soak black beans before pressure cooking them?

You can, but it’s not necessary. Cooking black beans without soaking still gets you a pot of perfectly cooked beans in under and hour. If do you soak the beans, you’ll want to cut the pressure cook time in half, so 15 minutes for black beans.

Can I substitute chicken broth or vegetable broth for the water in black beans?

Absolutely! You can substitute the full or partial amount of water with any kind of broth when cooking black beans.

Why are the beans not fully cooked after the 30 minute cook cycle?

Bean cooking times will vary depending their age; i.e., how long they’ve been stored. The older they are, the longer they take to cook. If the black beans aren’t soft enough, I run another pressure cook cycle in 3 or 5 minute intervals (depending on how done they are) until they’re perfect.

Should I drain the juice from cooked black beans?

I love the bean “gravy” you get from cooked beans. Sometimes I serve the beans with the juice, sometimes I drain it off. It’s so easy to drain off juice if a recipe calls for it.

What’s the best way to store cooked black beans?

I like to store black beans with their juice in an airtight container to prevent them from drying out during cold storage. Sometimes, When I freeze them, I usually portion them into 1 1/2 cup amounts, which is the same volume as a can of black beans. 

Can I freeze cooked beans?

Yes! You can definitely freeze cooked chickpeas. In fact, I recommend it as a time-saver because you can pressure cook chickpeas in a larger batch and freeze any surplus to use for other black bean recipes. I prefer to freeze chickpeas in their juice to prevent them from drying out during frozen storage. It’s easy to simply drain off juice if a recipe calls for drained chickpeas.

Recommended Tools

• Instant Pot
• colander and mixing bowl
• slotted spoon or stirring utensil
• airtight food storage containers

Recipes that use black beans

• Taco Pasta (Instant Pot or Stove)
• Totchos [Tater Tot Nachos]
• Black Bean Sweet Potato Chili
• 3-Bean Tortilla Soup [Instant Pot or Stove]
• Loaded Black Bean Dip
• Black Bean and Corn Salsa
• Black Refried Beans
• Easy Chicken Tortilla Soup
• Vegetarian Enchiladas [No-Roll Method]
• 3 Bean Vegan Chili for Instant Pot, Stove, or Crockpot

Instant Pot Black Beans

Instant Pot Black Beans are the easiest, no-soak method to cook juicy, delicious black beans in less than 60 minutes. Instant pot beans are great for meal prep, eating on a budget, and adding nutrition to countless recipes!

5 from 4 votes

Print Pin

Prep: 5 minutes

Total Time: 50 minutes

Yield: 5 1 cup servings

Author: Traci The Kitchen Girl

Ingredients

• ▢ 2 cups Dried Black Beans, 1 lb. sorted and rinsed
• ▢ 6 cups Water, or broth
• ▢ 1 tsp Kosher Salt

Instructions

 

• Place BLACK BEANS, WATER, and SALT in the Instant Pot.
• Secure lid and turn pressure release valve to “ Sealing” position. Select “manual” or “pressure cook" on HIGH for 30 minutes.
• When cook cycle ends, allow the cooker to sit undisturbed for a 20-minute natural pressure release (NPR). Safely turn pressure release valve to “Venting” position to release any remaining steam.
• Open the lid and taste test a few beans. If they’re soft enough, they’re ready to serve. If not, run another pressure cook cycle for 3 to 5 minutes. *See recipe footnote.

Serving and storage

• Enjoy immediately or refrigerate / freeze for later use.
• Store black beans (with their juice) in an airtight container up to 5 days in the refrigerator or 30 days in the freezer.

Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Traci's Notes

Bean cooking time

 

Bean cooking times will vary depending their age; i.e., how long they’ve been stored. The older they are, the longer they take to cook. If the black beans aren’t soft enough at the end of the cook cycle, run another pressure cook cycle in 3 or 5 minute intervals (depending on how done they are) until they’re to your liking.

Nutrition

Serving: 1cup | Calories: 265kcal | Carbohydrates: 48g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Sodium: 483mg | Potassium: 1151mg | Fiber: 12g | Sugar: 2g | Vitamin A: 13IU | Calcium: 104mg | Iron: 4mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

Course Dinner Recipes, Meal Prep

Cuisine American, Mexican

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