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Cooking dry black beans is easier than ever thanks to the Instant Pot. This no-soak Instant Pot black beans recipe turns out perfectly every time. 

Photograph of black beans cooked in an Instant Pot.

We have a lot of Instant Pot recipes here (and a published cookbook!) but one of the most popular, week after week, is our Pinto Beans recipe. This black beans recipe made in the Instant Pot is very similar, and also great as a Mexican side or burrito filling. 

 

Cooking dried beans is healthy, budget-friendly, and perfect for using up pantry staples. In Blue Zone areas, it was discovered that people with the greatest longevity eat a full cup of beans every day. Furthermore, darker beans have been found to have higher levels of antioxidants. 

These black beans made in the Instant Pot are so much more flavorful than those from the can and super easy to make with this simple no-soak method. Here’s everything you need to know. 

Dry black beans that have been rinsed with water inside a glass bowl.

Cooking Dried Black Beans

Dry black beans and beans in general, are cheap and a great source of plant-based protein. They can be a little confusing to cook at first, as they take a long time to cook, unless soaked overnight.  

Black beans don’t have to be soaked, though it will shorten the cooking time, and some people feel it makes beans more easily digestible. I never soak beans when cooking in the Instant Pot unless cooking in a soup (the rest of the ingredients would be overcooked), or I really want the beans to hold their shape. 

Dried beans do need to be rinsed before using, just like lentils and other pulses that may have other little bits of debris. 

An overhead photograph of dry balck beans, cumin, garlic, salt, onion, chilies, and water. These are the ingredients for instant pot black beans.

What You’ll Need for Instant Pot Black Beans 

Dried black beans can be cooked simply in water, using the same time and liquid ratio. This recipe makes a more flavorful, Mexican-inspired batch of black beans that’s delicious as a taco or burrito filling. It’s mild, so if you like spicy, add a dash of cayenne pepper or chipotle pepper in adobo sauce. 

Dry black beans, green chilies, onions, and water inside an Instant Pot before cooking.

How to Cook Black Beans in the Instant Pot

Always do a natural release when cooking beans in the instant pot. 

1 cup of dry black beans will yield about 2 1/2 cups of cooked beans. The water necessary is not as much as you’d need to cook beans on the stovetop, as there’s very little evaporation. Just make sure the beans are covered with water and you’re good to go. 

  • Soaked black beans cook in 4-6 minutes at high pressure. 
  • Dry black beans cook in 24-28 minutes at high pressure. 

A close-up photo of a vegan burrito made with black beans, Spanish rice, lettuce, salsa, and guacamole.

Using Black Beans

Storing Cooked Beans

This recipe makes a fairly large amount of beans. The good news is that they are easy to store. Let the beans cool to room temperature, then refrigerate or freeze. 

  • Refrigerate in an airtight food storage container for 3-4 days. 
  • Freeze in freezer bags or freezer-safe food storage containers. Bags can lay flat and won’t take up much space, though I usually use canning jars. Be sure to leave a little space for expansion. Freeze up to 3 months and defrost overnight in the refrigerator. 

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Yield: about 6 cups

Instant Pot Black Beans

Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes

Flavorful Instant Pot black beans are simple to make and much tastier than canned beans. This recipe uses dry black beans and a no-soak method.

Photograph of black beans cooked in an Instant Pot.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 16 oz. dried black beans, rinsed and picked over
  • 4 cups water
  • diced chilies

Instructions

  1. Select sauté. Add the olive oil and sauté the onion until softened, about 3-5 minutes. Select cancel. Add the garlic, cumin, and salt and saute one minute longer, taking care not to burn the garlic. Onions, garlic, cumin, and salt cook in the bottom of an Instant Pot.
  2. Add the water, beans, and chilies and stir to combine. Dry black beans, green chilies, onions, and water inside an Instant Pot before cooking.
  3. Lock the lid, with valve sealing, and select pressure cook (high) for 24 minutes. The pot will take around 12 minutes to reach pressure before the countdown begins. Let the pressure naturally release (about 15 minutes). If you're in a hurry, you can do a manual release after 10 minutes of natural.
  4. Carefully remove the lid. Check to make sure the beans are tender. If not, select saute, and simmer until done.
  5. Add more salt and pepper to taste. Enjoy as a side dish or as a filling for burritos and tacos.

Notes

To make spicy black beans, add cayenne pepper to taste, or for spicy-smoky flavor add 1 chopped chipotle in adobo sauce, plus more sauce to taste (slowly!).

Nutrition Information:
Yield: 12 Serving Size: 1/2 cup
Amount Per Serving: Calories: 146Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 183mgCarbohydrates: 25gFiber: 6gSugar: 1gProtein: 8g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

© Marina Delio
Cuisine: Mexican / Category: Beans