Instant Pot Black Beans

4.83 from 17 votes

Learn how to make tender, flavorful Instant Pot Black Beans using dried black beans, broth, water, and simple seasonings. This easy no-soak recipe is perfect for meal prep and can be used in tacos, burritos, soups, salads, grain bowls, and more.

Prep Time5

Cook Time1 30

Total Time1 35

Servings: servings

Calories: 266kcal

Chef: Jessica Randhawa

Tools

▢
Instant Pot

Ingredients

▢ 1 pound dried black beans - rinsed and sorted
▢ 4 cups vegetable broth or chicken broth
▢ 2 cups water
▢ 1 teaspoon salt - optional

Instructions

Rinse and sort the beans. Place 1 pound of dried black beans in a fine-mesh strainer and rinse well under cool running water. Pick through the beans and remove any small stones, debris, or damaged beans.
Add the beans and liquid. Transfer the rinsed black beans to the inner pot of your Instant Pot. Add 4 cups of vegetable broth or chicken broth, 2 cups of water, and 1 teaspoon of salt, if using. Stir to combine.
Seal the Instant Pot. Secure the lid and turn the venting knob to the sealing position.
Pressure cook the beans. Cook on manual high pressure for 50 minutes. Keep in mind that the Instant Pot will take additional time to come to pressure before the cook time begins.
Natural release. Once the cooking time is complete, allow the pressure to release naturally for 20 minutes. After 20 minutes, carefully quick-release any remaining pressure.
Check and season. Carefully remove the lid and gently stir the black beans. Taste and season with additional salt, if needed.
Serve or store. Serve the black beans with some of the cooking liquid, or drain and use them in your favorite recipes.

Notes

For more flavor: Before adding the beans and liquid, sauté diced onion in a little olive oil directly in the Instant Pot. Add minced garlic, cumin, chili powder, oregano, bay leaves, or jalapeño for more flavor.
Plan for extra time: The Instant Pot takes approximately 15 minutes to come to full pressure before the cooking time begins.
If your beans are still firm after cooking: This may happen if your beans are old, were not stored properly, or if you live at a higher altitude. If needed, cook for an additional 5-10 minutes on high pressure.
To double the recipe: Use the same cooking time. Make sure not to fill your Instant Pot past the recommended fill line.
For firmer beans: Reduce the cooking time to 30 minutes on high pressure, followed by a 20-minute natural release.
For softer beans: Cook as written, or add an additional 5-10 minutes if needed.
For soaked black beans: I have not tested this recipe with pre-soaked black beans, but soaked beans will need less cooking time. I would start with 25 minutes on high pressure followed by a manual pressure release. You can use the full amount of liquid, or reduce it to about 3 cups total.
Different types of beans: This method is written specifically for dried black beans. Other dried beans, such as pinto beans, chickpeas, or kidney beans, may need different cooking times and liquid amounts.
Special diets: As written, these Instant Pot black beans are gluten-free, dairy-free, vegan, and vegetarian when made with vegetable broth.
To store: Cool completely, then transfer to an airtight container with some of the cooking liquid. Refrigerate for up to 4-5 days.
To freeze: Portion cooled black beans into freezer-safe bags or containers with a little cooking liquid. Freeze for up to 3 months.
To replace canned beans: One 15-ounce can of black beans equals about 1 ½ cups of cooked black beans.

Nutrition

Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.