Easy Instant Pot Black Beans (No Soaking Required!)

Easy Instant Pot Black Beans – These pressure cooker black beans don’t require any soaking! I’ll show you my easy method + lots of ways to flavor them. (Gluten-Free, Vegan Option)

Grocery shopping is…weird right now. To say the least.

Most of us are less able to rely on our usual grocery items in the stores, and many of us are getting “creative” with what we have on hand. And sometimes that means we’re cooking things we’re less familiar with. (Can I get an amen?)

Today, I thought I’d walk you through a SUPER simple staple recipe: How to Cook Black Beans in an Instant Pot. It’s easier than you’d think (no soaking required!), and even if you’re a total Instant Pot beginner (been there!), it’s tough to mess up dried beans. They’re basically foolproof.

(PS – This method works for several other kinds of dried beans too! Pinto, kidney beans, and Great Northern beans all cook the same amount of time!)

Mostly, I hope I can make this as simple as possible so you can get back to cooking recipes you LOVE using what you have on hand.

Here’s everything you need to know about cooking Instant Pot black beans + LOTS of yummy ways to use them…

INSTANT POT BLACK BEANS: THE BASICS

WHAT KIND + SIZE OF INSTANT POT DO YOU USE FOR INSTANT POT BLACK BEANS?

I use the 6-Quart Instant Pot, though most sizes of the Instant Pot will work. As always with the Instant Pot, you don’t want to fill more than the “max fill” line inside the metal insert.

HOW MANY CUPS OF COOKED BEANS FROM 1 POUND DRY BEANS?

1 pound dry beans = about 2 cups. For every pound of dry beans (2 cups dry beans), you’ll get about 5 cups cooked beans. 

• A typical can of black beans is about 14.5oz or 1 1/2 cups beans. So for every pound of dry beans, you’ll get a little over 3 cans’ worth of black beans.

DO YOU HAVE TO SOAK BEANS BEFORE COOKING IN THE INSTANT POT?

No! Thanks to the pressure cooking, you won’t need to soak beans ahead of time. Pressure cookers are actually one of the best methods for cooking dry beans since they break down

HOW MUCH LIQUID PER POUND OF DRY BEANS?

My favorite ratio is about 3 cups liquid to 1 cup dry beans.  

• So, for 1 lb. (2 cups) of dry beans, you’ll use about 6 cups broth or water for cooking.

HOW LONG DO YOU COOK DRY BEANS IN THE INSTANT POT?

Cook at HIGH pressure for 30 minutes + 20 minutes natural pressure release. Quick-release any remaining steam.

HOW TO COOK BLACK BEANS IN THE INSTANT POT:

1. Rinse your dry black beans in a colander or strainer. Sort out any damaged beans, rocks, etc. and discard them.
2. Add rinsed & sorted beans to the Instant Pot.
3. Add any flavor ingredients you plan to use (onion, bay leaves, etc.)
4. Cover with water or broth.
5. Secure the lid and double-check that the pressure valve is set to SEALING (not “venting”).
6. Press MANUAL/HIGH PRESSURE and set beans to cook for 30 minutes. (My IP takes about 10-12 min to come to pressure for this recipe)
7. When the beans are finished cooking for 30 minutes, naturally release the steam 20 minutes.
8. Quick-release any remaining steam.
9. Remove bay leaf & onion (if using) and season the beans to taste with salt.

DO I NEED TO DRAIN INSTANT POT BLACK BEANS?

If you plan to refrigerate or freeze your instant pot black beans, I highly recommend keeping at least some of the liquid so they don’t dry out. (Bonus: they’ll continue to develop their flavor!)

For serving, it’s up to you. Feel free to drain (and rinse) the cooked beans, if desired.

CAN YOU FREEZE COOKED BLACK BEANS?

Absolutely, and it’s an AWESOME way to prep ahead and save money. Again, if you plan to freeze your cooked Instant Pot black beans, I recommend keeping them in some liquid for the best texture.

• TO FREEZE COOKED BLACK BEANS: Spoon them in about 1 1/2 cup increments (as much as 1 can) into freezer-safe bags or containers (leave room for expansion if using containers!) and seal, pressing out any excess air if possible. Freeze until solid. Thaw in the refrigerator before using.

*Remember that 1 lb. dry beans = about 5 cups cooked beans, so you’ll get about 3 cans’ worth of beans from each pound dry. 

HOW TO SEASON & FLAVOR INSTANT POT BLACK BEANS

BASIC DRIED BLACK BEANS:

• 1 pound dry black beans (2 cups) + 1/2 onion (I leave mine whole) + 1-2 cloves garlic, minced, 1-2 tsp. salt + 1 bay leaf + 6 cups water or sodium-free vegetable broth

CUBAN BLACK BEANS: 

• 1 pound dry black beans (2 cups) + 1/2 onion (I leave mine whole) + 1 tsp. salt + 1 tsp. cumin + 1 tsp. chili powder + 6 cups water or vegetable broth + juice of 1 lime or 1-2 tsp. vinegar

BRAZILIAN BLACK BEANS (MY FAVORITE!):

• Dice & cook 2-3 slices bacon in the Instant Pot using the SAUTE function. Add 1 diced onion and saute until tender. Then, add 1 pound black beans (2 cups) + 3-4 cloves minced garlic + 6 cups water or vegetable broth + 2-3 tsp. salt. Cook as usual.

OUR FAVORITE RECIPES USING BLACK BEANS:

• Tex-Mex Stuffed Peppers with Quinoa & Black Beans
• Plantain Burrito Bowls with Mango Salsa
• Cowboy Caviar Chip Dip
• Sweet Potato Black Bean Tacos
• Southwest Chicken Salad with Southwest Ranch
• Vegetarian Taco Pasta
• Black Bean Polenta Bowls
• Huevos Rancheros

HELPFUL FOR THESE INSTANT POT BLACK BEANS:

 

Print