Wondering how to get perfect Instant Pot Black Beans? This will take you from dried beans to the best black beans you’ve ever eaten! BONUS: No soaking required, so they’re ready in no time.
Guys, I’m ditching cooking beans on the stove top forever! It just doesn’t get easier or faster than this.
Inspired by my no soak Instant Pot chickpeas recipe, I decided to give black beans a try. The taste cannot be beat! These are SO much better than canned. Serve them with coconut rice, use them in these potato tacos or make these amazing black bean burgers.
Why you’ll love these
- Cooked from dry results in the most fresh and flavourful black beans, even without any added ingredients.
- They cook up SO much faster than on stove top and are ready in UNDER 1 hour with no soaking required.
- You can make a big batch and freeze portions for future recipes.
- There’s no hidden ingredients, additives or salt often found in canned varities.
- Since there’s no added flavours, you can use these in just about anything and adjust to your taste.
All you need is dried black beans. Make sure to sort through them and remove any debris or small rocks and give them a good rinse.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add your rinsed and sorted dried black beans and the water to your Instant Pot. Then close the lid and make sure the valve is in the sealing position. Cook on high pressure for 30 minutes.
When the timer completes, let it naturally release for 10 minutes before quick releasing the remaining pressure. Open the lid once safe to do so and drain immediately so they do not get too soft. (photos 1-2)
Enjoy in a variety of dishes, or on their own.
I use a 6 quart Instant Pot but you can easily make this in an 8 quart as well. Just make sure the dry beans are covered by 1.5 inches of water.
I’ve also successfully doubled this recipe in my 6 quart, so you’ll have no trouble doubling in an 8 quart.
Allow your beans to cool slightly before storing, but don’t leave them at room temperature for more than 2 hours or bacteria can start to grow.
HINT: Place them in shallow bowls to cool faster, and then refrigerate or freeze.
Refrigerate for 3-4 days in zip-top bags or sealed containers.
To freeze, pat your beans dry with a clean dishtowel. Then measure approx. 1.5 cups of cooked black beans and store in zip-top bags or freezer-safe, air-tight containers. This is equivalent to about a 15 ounce can of beans, which makes for convenient portions for future meals.
Make sure to push out the extra air from your zip-top bags, before freezing so they keep longer, and the bags will be less likely to break. Keep frozen for up to 3 months.
I kept these plain so you could use them for any type of dish or recipe. It’s especially handy to keep this salt-free for freezing for future recipes, so you may add salt or other flavours accordingly.
However, to amp up the flavour of your beans, you may try any of the following.
- Use broth instead of water for cooking your beans.
- Add half a yellow onion to the pot to infuse onion flavour to your beans.
- Make them smoky with a tablespoon of smoked paprika.
- Use fresh beans that have not been sitting in your pantry for months for the best results. When beans get old, they take much longer to cook and do not get very tender.
- I like my beans tender but not mushy, especially for use in salads or wraps so I find a 30 minute pressure time to result in the best Instant Pot black beans. If using for soup and you prefer your beans softer, increase the pressure time to 35 minutes.
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1 pound dried black beans sorted and rinsed
- 6 cups fresh water or use broth for added flavour
- Sort through your dried black beans, discarding any small rocks or debris. Then give them a good rinse and place them in your Instant Pot. Add 6 cups of water (or use broth for added flavour) to the pot and close the lid, ensuring the valve is in the sealing position.
- Pressure cook on high for 30-35 minutes (see notes). It will take about 15 minutes to reach pressure and begin counting down. Once the timer is complete, naturally release for 10 minutes (not more) and then quick release the remaining steam.
- Open the lid and drain immediately to prevent the beans from overcooking. Enjoy right away or store for future dishes.
Could l do this with black eyed Peas and garbonzo beans?
I haven’t tried black eyed peas yet, but here’s our post for Instant Pot garbanzo/chickpeas. Enjoy!
Easssy annd ever so tasty. Thanks
Thrilled you enjoyed Averil! 🙂