No soaking needed! I’ll show you how to make Instant Pot black beans in under an hour, with a plain option you can use for adding to other recipes and a spicy option that makes a flavorful filling for tacos, burritos, and more!
I’ll be honest, I was a little skeptical of the Instant Pot at first. Was this just another appliance I was going to buy and leave to gather dust in my cabinet? But I was SO wrong and one of my favorite ways to use it is for cooking beans (and Instant Pot Refried Beans!). Not only do these Instant Pot black beans take less time than stovetop beans, since the Instant Pot cooks under pressure, it also locks in all the incredible flavor!
Why the Instant Pot Is the ONLY Way I’ll Cook Black Beans
From Chicken Bone Broth to Chuck Roast and Sushi Rice, the Instant Pot is a total game-changer, but here’s why I especially love it for cooking beans.
- So much better than canned. Canned beans taste like… canned beans. When you cook dried beans, they have such a different flavor (earthy and even a little smoky!) and texture, it’s like a night and day difference.
- Faster than stovetop. I always want to cook dried beans instead of buying canned, but with the soaking and the long cooking time, it wasn’t always practical. The Instant Pot eliminates the soaking and shortens the cooking time.
- Versatile. Whether you make them unseasoned or try my spicy option, you will find endless ways to put these Instant Pot black beans to use.
What You’ll Need
If you’re just making plain ol’ black beans, you’ll only need beans, water, and broth, along with salt and pepper for seasoning. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Dried black beans – You can use classic black beans, or an heirloom variety. (I love the beans from Rancho Gordo!)
- Vegetable broth – Or chicken broth, if you prefer.
- Water
- Salt and pepper
For Spicy Black Beans:
- Jalapeños – Adjust the amount depending on your heat preference!
- Seasonings – Chili powder, garlic powder, cumin, and cayenne.
- Lime juice – Fresh lime juice is optional, but I love how it brightens up the flavor of the black beans.
- Fresh cilantro – Also optional!
How to Cook Black Beans in the Instant Pot
Here’s how easy it is to make Instant Pot black beans!
- Rinse. Add the beans to a fine mesh strainer and rinse them well, then transfer them to the Instant Pot.
- Cook. Stir in the rest of the ingredients—the water and broth if you’re making your beans unseasoned, and the jalapeños and seasonings too for the spicy option. Set the pressure to High and cook for 30 minutes, then allow the pressure to naturally release for 20 minutes.
- Finish. Remove the lid and stir the beans. Drain if desired, and add the lime juice and cilantro if you’d like.
Tips for Perfect Instant Pot Black Beans
I’ve got a few additional pointers for you!
- Adjust the liquid-to-bean ratio as desired. Do you like soupy beans? Or do want beans that are a bit on the drier side? At a minimum, you want a 1:1.5 ratio. One cup of beans to one and a half cups of water. For me, I love when beans have a bit of moisture and “sauce” to them, so the perfect ratio of black beans to water was 1:2. 1 cup of black beans to 2 cups of liquid.
- Soak the beans for even shorter cooking time. For this recipe, to keep it as easy as possible, I have the instructions for cooking from dry. But if you do want to soak the beans overnight first, they’ll only take 8 minutes of cooking time.
- Change up the flavor. If you don’t want plain black beans, but you don’t want them to be spicy either, you can add some savoriness by cooking the beans with a diced onion or shallots, or some sliced or minced garlic cloves. You can add a bay leaf if you’d like too.
My Favorite Ways to Use These Beans
You can use your Instant Pot black beans as a swap for canned beans in any recipe. Just use 1 1/2 cups of cooked beans for a single 14.5-ounce can. Try them in one of these recipes:
They make a budget-friendly dinner when served with Cilantro Lime Rice, or use them as a side for Blackened Fish Tacos. We love using the spicy black bean variation to make black bean tacos with roasted sweet potatoes, and for adding to Meal-Prep Vegetarian Quinoa Burrito Bowls.
How to Store and Reheat
- Refrigerator: Transfer the beans and the cooking liquid to an airtight container and refrigerate for up to 4 days.
- Freezer: You can also freeze your Instant Pot black beans in a freezer bag or airtight container with the liquid for up to 6 months. Thaw in the refrigerator before reheating.
- To reheat: Warm with the liquid in a pan over medium heat. While the microwave also works, sometimes the beans pop, so I prefer the stovetop!
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Add the beans to a fine mesh strainer and give them a quick rinse. Transfer the beans to the Instant Pot.
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Add the remaining ingredients into the Instant Pot and cover with the lid. Set the pressure to High and cook for 30 minutes. Allow pressure to naturally release for 20 minutes.
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Remove the lid and give the beans a stir. There should still be some liquid in there so they’re somewhat “soupy”. Drain liquid if desired (but I love that juice!). Add lime juice and cilantro if desired.
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Enjoy with your favorite meal! Beans can be refrigerated for 4 days and frozen for up to 6 months.
If you just want simple Instant Pot Black Beans, leave out all the spices and just use the salt, broth and water!
Calories: 172kcal | Carbohydrates: 31g | Protein: 10g | Sodium: 394mg | Potassium: 737mg | Fiber: 7g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 2.1mg | Calcium: 65mg | Iron: 2.7mg