Sort and rinse dry BLACK BEANS. If soaking, continue to step 2. If using the no-soak option, skip to step 3.
To soak black beans, place them in a large bowl with 8 cups water and soak for 8 hours. Drain and rinse.Note: Reduce the water amount to 4 cups in the next step.
Place BLACK BEANS, WATER, and (optional) 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 (for no-soak option) and 15 minutes (for soaked beans).Note: It takes at least 20 minutes for the Instant Pot to fully pressurize.
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 test beans for softness.If needed, run another pressure cook cycle for 3 to 5 minutes followed by NPR until beans are soft to your liking.
Serve warm.
To store, allow beans to cool completely and refrigerate in an airtight container up to 5 days or freeze up to 30 days (or more if vacuum sealed).
Video
Notes
soak or no soak - This no soak recipe accommodates soaked beans as indicated in the instructions.
cook time may vary - The total pressure cook time may take longer than the recipe states, especially when using older beans.
drain or no drain - I prefer to store cooked black beans in the delicious gravy-like juice aka aquafaba because it keeps them moist and tender. It also adds texture and flavor. Of course, I will drain and discard, as needed.
To freeze, cool the beans completely and store in freezer-safe packaging up to 90 days, or longer if vacuum sealed.
To thaw, rest the frozen beans in the refrigerator for 24 hours and they'll be ready to heat and serve.