Instant Pot Black Beans (Soaked or No Soak)
Instant Pot Black Beans are much nicer than canned beans and easy to make. Perfect each time, these are nutritious side dishes for rice.
Why you'll love these black beans
Dried beans are great and budget-friendly! A filling addition that can go into your favorite black bean recipes.
Make these Instant Pot Black Beans in about an hour with simple ingredients and use them in recipes like soup, black bean cakes, or burrito bowls.
Lots of choices - to soak or not to soak - your choice! Each will have a different cooking time, but either way is quick. You can turn up the spice if you want, or add the spices to make even more flavorful beans!
Coconut Rice
Pair this delicious Instant Pot Coconut Rice with beans for a yummy treat!
Ingredients
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card, where you'll find exact measurements.
Ingredient notes
- Dry Black Beans - recently purchased beans from the grocery store will cook best as the beans get older they require longer cooking times.
- Vegetable stock - I prefer vegetable stock, but you can use chicken broth as a substitute. You can also use only water if you like.
- Bay leaves - if your bay leaf is fresh, you will only want to use one, but you may want to add two if they are old.
How to make Instant Pot Black Beans
- Preheat the Instant Pot to saute mode. Once preheated, add the olive oil and minced garlic to the pot. Saute until fragrant.
- Add in the salt and bay leaf to saute for a few seconds, and then turn off the saute function.
- Add the dried black beans to the Instant Pot. See the note below for soaked versus no soak.
- Pour in the vegetable broth.
- Pour in the water.
- Mix with a spoon. If you soaked your beans, cook for 9 minutes on high pressure, followed by a 15-minute natural pressure release. If you did not soak your beans, cook for 50 minutes on high pressure, followed by a 10-minute natural pressure release.
Note
Rinse the dried beans, and pick any broken ones out. If you are soaking the beans, put them in a large bowl or pot. Cover with 2-3 inches of water overnight. Drain the next morning prior to using.
Top tips
- If, for some reason, your black beans did not cook completely, reseal the Instant Pot and cook for 5 minutes longer with a quick release.
- You can make more beans if you like. The ratio of every cup of beans will be one cup of black beans to three cups of water. The cooking time will remain the same. You can double the recipe in a 6-quart Instant Pot.
- For more flavor for the Instant Pot beans, add cumin, diced jalapenos or green bell pepper, cayenne pepper, ham hock, bacon, or even chili powder to the beans before cooking. You can make more beans if you like.
Serving suggestions
These black beans can be served classically over rice, or as a nutritious add-in for your favorite soup or stew. These keep well in the refrigerator and are a perfect companion for weekly meal prep chicken.
Frequently asked questions
One pound of dry beans equals two cups, which usually yields 5-6 cups of cooked beans.
If you overcook black beans, they will break apart. If you undercook them, they will remain firm.
Storage & reheating instructions
Store in an airtight container or storage bag for up to one week.
If freezing the Instant Pot, Black Beans allow them to cool completely. Put in freezer containers or bags and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
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Recipe
Instant Pot Black Beans (Soak or No Soak)
Equipment
Ingredients
- 2 cups black beans rinsed and sorted, one pound
- 1 Tablespoon olive oil
- 2 teaspoons garlic minced
- 1 teaspoon salt
- 1 bay leaf
- 4 cups vegetable broth or chicken broth
- 2 cups water
Instructions
- Heat Instant Pot on saute function. Once preheated add in the olive oil and minced garlic. Saute garlic until fragrant.
- Add the salt and bay leaf to the Instant Pot to saute a few seconds. Turn off the saute mode.
- Add the dried black beans to the Instant Pot. See the note below for soaked versus no soak.
- Pour in the vegetable broth.
- Pour in the water.
- Mix with a spoon. If you soaked your beans, cook for 9 minutes on high pressure, followed by a 15-minute natural pressure release. If you did not soak your beans, then cook for 50 minutes on high pressure, followed by a 10-minute natural pressure release.
- Serve immediately, or store for up to one week in the refrigerator in an airtight container. To freeze, cool completely, then store in a freezer bag or container for up to three months.
Video
Notes
If, for some reason, your black beans did not cook completely, simply reseal the Instant Pot and cook for 5 minutes longer with a quick release.
