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!
Servings: 6
Calories: 116kcal
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: 116kcal | Carbohydrates: 22g | Protein: 7g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 356mg | Potassium: 493mg | Fiber: 5g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg