Black beans in the Instant Pot are an easy and foolproof way to get tender, flavorful beans without soaking. With just a few simple ingredients, you’ll have a pot of beans perfect for burrito bowls, soups, or a healthy side dish. Plus, it’s much quicker than the traditional stovetop method!
Black beans are packed with protein, fiber, and essential nutrients, making them a great addition to a balanced diet. Cooking them from dry in a pressure cooker eliminates the need for canned beans, reducing sodium and additives. I love making a big batch and freezing portions for quick meals later.
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❤️ Why you will love this recipe
- No soaking required: Cook dry black beans directly in the Instant Pot.
- Fast and easy: Done in about 35 minutes, including pressure release.
- Versatile: Perfect for burritos, tacos, salads, or soups.
- Budget-friendly: Cheaper than canned beans from the grocery store.
- Healthier option: No added preservatives or excess sodium.
🗝️ Key ingredients & substitutions
- Black beans: Use dry black beans—no need to soak! Pinto beans or any kind of similar-sized beans can be used if you prefer.
- Onion: Adds depth of flavor. Keep it whole with the skin on for a richer taste. Use red, white, or yellow.
- Salt: Enhances the beans’ natural flavor. Adjust to personal preference.
- Vegetable broth: Adds a savory touch. You can swap for chicken broth, water, or use 2 stock cubes with water.
- Water: Essential for pressure cooking. Make sure you add enough to avoid a burn notice.
🥣 How to make instant pot black beans
- Add ingredients: Place the dry black beans, onion, salt, vegetable broth, and water into the Instant Pot. No need to stir—just let the ingredients do their thing.
- Set cooking time: Secure the lid and set the electric pressure cooker to high pressure for 20 minutes.
- Natural release: Let the Instant Pot do a natural pressure release for 15 minutes before turning the steam release handle to venting.
- Check for doneness: Open the lid and test the black beans. If they’re still firm, put the lid back on and cook for another 10–20 minutes.
- Drain excess liquid: Remove the onion and strain out any extra cooking liquid, which can be saved for soups, stews, or refried beans.
- Enjoy: These pressure cooker black beans are perfect for burrito bowls, tacos, or as a healthy side dish.
🪄 Recipe notes & tips
- No soaking needed: The Instant Pot takes care of softening the dried black beans, so there’s no need to soak them beforehand.
- Cooking time may vary: If your beans are still firm after pressure cooking, they may be older or affected by hard water. Just cook for an extra 10–20 minutes.
- Save the cooking liquid: The leftover liquid is packed with flavor—use it in soups, chili, or as a broth for cooking rice.
- For brownies and other sweet things: If you’re using these to make something sweet later like black bean brownies, skip the vegetable stock and just use water, and skip the onion.
- Make a big batch: Freeze extra portions in freezer bags for easy meal prep.
- Adjust salt after cooking: Since the beans absorb flavors as they cook, taste and season at the end if needed.
- Flavor boosters: Add a bay leaf, a chipotle pepper, or a pinch of chili powder for a more complex taste.
🫙 Storage instructions
- Refrigerate: Store cooked black beans in an airtight container in the fridge for up to five days. Keep them in their cooking liquid to prevent drying out.
- Freeze for later: Let the beans cool completely, then portion them into freezer bags or containers. They’ll stay fresh for up to three months.
- Reheat with ease: Warm up refrigerated beans on the stovetop or in the microwave with a splash of water or broth to keep them moist.
- Use straight from frozen: Add frozen black beans directly to soups, stews, or a pot of chili—no need to thaw first!
✨ Variations
- Cuban black beans: Sauté bell pepper, garlic, and a bay leaf in olive oil before adding the beans for extra depth of flavor.
- Spicy black beans: Stir in a chipotle pepper, chili powder, or red pepper flakes for a little heat.
- Refried beans: Mash the cooked black beans with a bit of coconut oil or chicken broth for a creamy texture.
- Black bean soup: Blend some of the beans with their cooking liquid for a rich and hearty soup.
- Mexican black beans: Add cumin, fresh lime juice, and a handful of cilantro at the end for a Latin American-inspired twist.
- Sweet potato black beans: Stir in roasted sweet potatoes for a nutritious and slightly sweet contrast.
🍽️ What to serve with Instant Pot Black Beans
- Rice dishes: Cilantro lime rice, Spanish rice, or simple white rice make the perfect base for black beans.
- Tacos and burritos: Load them into burrito bowls, tacos, or quesadillas for a flavorful, protein-packed filling.
- Grilled meats: Pair with chicken, steak, or grilled shrimp for a hearty meal.
- Vegetarian meals: Serve alongside roasted vegetables, sweet potatoes, or a fresh avocado salad.
- Soups and stews: Add to chili, black bean soup, or a spicy tortilla soup for extra texture and protein.
- Breakfast dishes: Spoon over scrambled eggs or serve with a fried egg and warm tortillas or egg wraps for a Latin-inspired breakfast.
❓ Frequently asked questions
Can I use canned beans instead of dried black beans?
No, this recipe is specifically for dry black beans. If using canned beans, skip the pressure cooking—just warm them up with seasonings in a pot on the stove.
How much water do I need to cook black beans in the Instant Pot?
For every cup of dry black beans, use about three cups of water or broth to ensure they cook evenly without drying out.
Can I quick release the pressure instead of natural release?
Natural pressure release helps the beans finish cooking gently and prevents them from breaking apart. A quick release might leave them slightly undercooked or cause excess foaming.
Why are my beans still hard after cooking?
Older dried beans or hard water can make black beans take longer to cook. If they’re still firm, simply pressure cook them for another 10–20 minutes.
Can I season the beans with salt before cooking?
Yes! Despite the myth that salt prevents beans from softening, it actually helps enhance their flavor. Just don’t overdo it—you can always add more at the end.
😋 More easy Instant Pot recipes to try
- The Best Keto-Friendly Instant Pot Vegan Chili
- Easy Instant Pot Boiled Peanuts
- Easy Instant Pot Lentil Soup Recipe
- How to Boil Water in an Instant Pot (2 ways!)
- How to Make Instant Pot Shredded Chicken
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📖 Recipe
Instant Pot Dry Black Beans (No Soak)
Black beans in the Instant Pot are an easy and foolproof way to get tender, flavorful beans without soaking. With just a few simple ingredients, you'll have a pot of beans perfect for burrito bowls, soups, or a healthy side dish. Plus, it's much quicker than the traditional stovetop method!
Ingredients
- 1 cup dried black beans rinsed and sorted
- 1/2 medium onion with the skin on red, white or yellow, not chopped up but kept as a half
- 1/2 teaspoon salt
- 1 cup vegetable broth or broth of choice, or water (you can add 2 stock cubes)
- 2 cups water
Instructions
- Add all of the ingredients to the Instant pot.1 cup dried black beans, 1/2 medium onion with the skin on, 1/2 teaspoon salt, 1 cup vegetable broth, 2 cups water
- Pressure cook on high for 20 minutes, and allow the beans to sit in the pot for 15 minutes before letting the steam out by flicking the seal to “venting”.
- Carefully remove the lid and check on the black beans. Mine are always perfectly cooked at this point, but if your beans are sill a little hard, pop the lid back on and cook for an additional 10-20 minutes.
- Remove the onion and strain the excess liquid. This liquid can be used in soups, stews, and chili!
- Dig in and enjoy!
Notes
- No soaking needed: The Instant Pot takes care of softening the dried black beans, so there’s no need to soak them beforehand.
- Cooking time may vary: If your beans are still firm after pressure cooking, they may be older or affected by hard water. Just cook for an extra 10–20 minutes.
- Save the cooking liquid: The leftover liquid is packed with flavor—use it in soups, chili, or as a broth for cooking rice.
- For brownies and other sweet things: If you’re using these to make something sweet later like black bean brownies, skip the vegetable stock and just use water, and skip the onion.
- Make a big batch: Freeze extra portions in freezer bags for easy meal prep.
- Adjust salt after cooking: Since the beans absorb flavors as they cook, taste and season at the end if needed.
- Flavor boosters: Add a bay leaf, a chipotle pepper, or a pinch of chili powder for a more complex taste.
Storage instructions
- Refrigerate: Store cooked black beans in an airtight container in the fridge for up to five days. Keep them in their cooking liquid to prevent drying out.
- Freeze for later: Let the beans cool completely, then portion them into freezer bags or containers. They’ll stay fresh for up to three months.
- Reheat with ease: Warm up refrigerated beans on the stovetop or in the microwave with a splash of water or broth to keep them moist.
- Use straight from frozen: Add frozen black beans directly to soups, stews, or a pot of chili—no need to thaw first!
Nutrition
Calories: 116kcalCarbohydrates: 22gProtein: 7gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 356mgPotassium: 493mgFiber: 5gSugar: 1gVitamin A: 89IUVitamin C: 1mgCalcium: 44mgIron: 2mg
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