Instant Pot Black Beans


Which Instant Pot should you buy? See my guide.


These Instant Pot Black Beans are easy to make, and the taste and texture is so much better than canned beans. This post includes directions for how long to cook soaked and unsoaked black beans. These Instant Pot Black Beans freeze well so you can meal prep a big batch!

A spoonful of black beans over a white bowl of beans, with an Instant Pot in the background.

Once you try these Instant Pot black beans, you won’t want to go back to canned beans. These black beans are my 10 year old’s favorite thing that I make in my Instant Pot. Every time I make these pressure cooker black beans, she tells me that they are so much better than the beans from a can.

I have to agree. There really is no comparison between these seasoned black beans and canned. This recipe uses simple seasonings to make Mexican black beans. If you prefer, you can make unseasoned black beans for recipes such as black bean muffins.

When you cook dry beans yourself, you can control the firmness and texture of your cooked beans. You can also season the beans as they cook, and you can control the amount of salt.

Why we love these Instant Pot Black Beans:

  1. The taste and texture of Instant Pot beans is much better than canned beans. You can adjust the firmness of your beans by adjusting the cook time.
  2. Black beans are a versatile ingredient. You can use these Mexican black beans to make many quick dinners, including burritos and taco salad.
  3. Cooking beans from scratch is likely healthier. Cooking dried beans yourself means that you don’t have to worry about BPA in the lining of cans, you control the amount of salt that you add, etc.
  4. Black beans are an excellent source of vegetarian protein and fiber. Black beans are also a good source of iron and folate, as well as other vitamins and minerals. These Instant Pot Mexican Black Beans are vegan.

Ingredients to make Instant Pot black beans.

Do you need to soak beans before pressure cooking?

You do not need to soak beans before cooking them in an Instant Pot pressure cooker. Unsoaked beans will cook evenly, with great flavor and texture. In my experience, unsoaked beans tend to split apart less during pressure cooking. So if you forget to soak your beans or just prefer not to, you’ll have no problem cooking delicious beans in your Instant Pot.

Why you might want to soak dry beans before pressure cooking

  1. Soaking beans for 8-12 hours before cooking may make them easier to digest. Soaking beans helps to remove some of their gas-causing sugars.
  2. Soaked beans will also cook faster. With Instant Pot black beans, you can cut about 15 minutes off of the cook time by soaking the beans overnight (or for about 8 hours) before cooking them.

How long do you cook black beans in a pressure cooker?

The cook time depends on whether or not you soak your beans. It also depends on how firm or soft you want the cooked beans to be. I like to make my beans softer when I’m making enchiladas or beans and rice, and a bit firmer if I plan to add the beans to tacos, burritos or salads.

Unsoaked Black Beans

For firmer beans: Pressure cook at high pressure for 25 minutes followed by a 15 minute natural pressure release.

For softer beans: Pressure cook at high pressure for 30 minutes followed by a 15 minute natural pressure release.

Soaked Black Beans (tested with 8 hours of soaking time)

For firmer beans: Pressure cook at high pressure for 8 minutes followed by a 15 minute natural pressure release.

For softer beans: Pressure cook at high pressure for 10 minutes followed by a 15 minute natural pressure release.

Cooked black beans in an Instant Pot with a serving spoon.

How to cook black beans in an Instant Pot

These black beans are quick and easy to make. See the recipe box at the end of this post for the full list of ingredients and instructions.

  1. Optional: Soak beans in cool, filtered water for 8-12 hours. Drain and rinse.
  2. Put black beans, water and seasonings in your Instant Pot.
  3. Close the Instant Pot lid and turn the steam release valve to the sealing position.
  4. Pressure cook on high pressure (manual) according to the cook times listed in the recipe.
  5. Allow the pressure to release naturally for 15 minutes.
  6. Quick release any remaining pressure.
  7. Open the Instant Pot lid, and stir in salt to taste.

If you’re just getting started with Instant Pot cooking, read my simple Instant Pot Instructions. Then try a few of my other favorite basic Instant Pot recipes: Instant Pot Hard Boiled Eggs, Instant Pot Brown Rice and Instant Pot Shredded Chicken. You might also enjoy these Healthy Instant Pot Recipes.

Black Bean Recipes

Instant Pot black beans are delicious in these recipes:

Mexican black beans in a white serving bowl, garnished with cilantro.

Cooking Tips for Instant Pot Black Beans

  • Salt beans after cooking, not before. This helps the beans to become tender while cooking.
  • When I’m in a hurry (or when I don’t have an onion or fresh garlic on hand), I take a shortcut with this recipe by omitting the chopped onion and minced garlic. Instead, I add 1/2 teaspoon of garlic powder along with the other seasonings. The beans are still so delicious!
  • If you want to use your black beans in recipes for baked goods or non-Mexican flavored dishes, you can make these Instant Pot black beans without seasonings. Simply add only the beans and water to your Instant Pot and cook as directed in the recipe. You can salt the beans after cooking, if desired.

 

Instant Pot black beans in a white serving bowl, with an Instant Pot in the background.
Print Pin
5 from 2 votes

Instant Pot Black Beans

These Instant Pot black beans are easy to make, and the taste and texture is so much better than canned beans. With directions for how long to cook soaked and unsoaked black beans. These Instant Pot Black Beans freeze well so you can meal prep a big batch!
Course How To, Side Dish
Cuisine Mexican
Keyword black beans, black beans recipe, cook dry black beans, how to cook black beans in instant pot, instant pot black beans, no soak black beans, pressure cooker black beans
Prep Time10 mins
Cook Time25 mins
Total Time1 hr
Servings 11 servings
Calories 50kcal

Ingredients

  • 1 pound dry black beans
  • 3 ½ cups water
  • ½ onion chopped
  • 3 cloves garlic minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon pepper
  • 1 teaspoon salt or to taste

Instructions

  • Rinse and pick over dry beans to make sure there aren’t any small pebbles or other debris.
  • Optional: Soak beans by placing beans in a large bowl and filling the bowl with cool, filtered water. Cover the bowl and let it sit at room temperature for 8-12 hours. Then drain and rinse beans.
  • Place black beans (soaked or unsoaked), water, onion, garlic, cumin, chili powder and pepper in Instant Pot. Stir.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position.
  • Set the cook time using the Pressure Cook or Manual button, at high pressure:
    Unsoaked Beans: 25 minutes for firmer beans or 30 minutes for softer beans.
    Soaked Beans: 8 minutes for firmer beans or 10 minutes for softer beans.
  • The Instant Pot will take about 10-15 minutes to reach pressure and then the cook time will begin counting down.
  • When the cook time ends, allow the pressure to release naturally for 15 minutes (just leave the Instant Pot alone after the cook time ends).
  • Quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
  • Stir in salt. Serve.

Notes

  • To cook unseasoned black beans (for baking) omit all ingredients except for the beans and water and follow the method as written. Add salt after cooking, if desired. Plain beans with no salt or seasoning will taste very bland on their own. If you plan to add the black beans to your meals, you will probably want to add a little salt or other spices/seasonings.
  • Beans can be cooled and then stored in the refrigerator for 3-4 days or in the freezer for 2-3 months in an airtight container.

Nutrition

Serving: 1/2 cup | Calories: 50kcal | Carbohydrates: 13g | Protein: 4g | Fat: 0.5g | Sodium: 239mg | Fiber: 7g | Sugar: 1g
Nutrition information is an estimate.
Tried this recipe?Mention @kristines_kitchen or tag #kristineskitchenblog!

How to cook black beans in your Instant Pot! These pressure cooker black beans cook from dry/dried with no soaking! Quick, easy, delicious!

Easy Slow Cooker Dinners eBook

This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!