Instant Pot Black Beans - the easiest way to cook black beans without soaking, right in your pressure cooker. Use in salads, main dishes and soups!
Black beans are so easy to make in the pressure cooker. You can also make delicious Refried Beans or Beans and Rice.
I have a lot of reasons to love my Instant Pot and being able to cook beans in minutes instead of hours, and all of that without soaking might just be my favorite thing. No more cans of beans needed! Now, I can add black beans and water to the insert of my IP and cook them in 30 minutes, ready to be used in tacos, salads and casseroles. There are no toxins, no additives added, the beans are freezable and this method is very budget-friendly.
Ingredients:
- dry black beans
- water
- salt
- apple cider vinegar
Instructions:
I tested the recipe with various amounts of water and 2 cups of black beans. The myth is that cooking beans requires a lot of water. The pressure cooker method allows you to cut the amount. A lot of recipes call for up to 8 cups of water for 2 cups of beans. I use 5 and the results are great.
- Simply add beans and water to your IP insert, add salt and apple cider vinegar.
- Set to cook on high pressure.
- Release pressure naturally.
- Drain beans and use right away or divide into portions and store for later.
Cooking time:
I tested this recipe with various times of cooking. The longer the time, the more broken down the beans were. I had the best results when the beans were cooked for 30 minutes for 2 cups of dry black beans. They were perfectly cooked and soft yet not mushed. Great for salads, soups, tacos and burritos. I also tested this recipe with QPR (Quick Pressure Release) and NPR (Natural Pressure Release). If you let the Instant Pot release the pressure naturally, the beans will keep their shape better and won't burst as much. If you are short on time, wait 5 minutes then switch the valve to "venting" position to release the pressure quickly. The beans will still be great, but the skin might burst a little. Natural pressure release is the best.
How many beans does it make?
For reference, 1 pound of black beans is about 2 cups. Cooking them in the IP will result in 5 cups of beans.
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One 15 ounce can of black beans equals to about 1,5 cups.
How to de-gas black beans?
After some research, I found that adding vinegar to cooking beans helps to de-gas them, which can prevent the unpleasant effect of consuming beans. I add 1 and ½ of a tablespoon of apple cider vinegar (keep the white vinegar for cleaning!) to each batch.
Freezing
I store them in 1,5 cup portions (equal to 1 can of beans, which most recipes will call for), perfect for tacos, burritos, salads and casseroles for our 5-people family.
What to make with black beans?
- Black Bean Taco Salad
- Mexican Chicken and Rice Skillet
- Black Bean Quinoa Enchiladas
- Sweet Potato Black Bean Quinoa Salad
More Instant Pot recipes:
- Instant Pot Fluffy Rice
- Instant Pot Baked Potatoes
- Instant Pot 1-Minute Quinoa
- Instant Pot Mashed Potatoes
- Instant Pot Taco Meat (from frozen)
- Instant Pot Yogurt
For more recipes like this one, feel free to browse our Instant Pot Category.
Check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Instant Pot Black Beans
Ingredients
- 2 cups dry black beans
- 5 cups cold tap water
- 1 teaspoon kosher salt
- 1 ½ tablespoons apple cider vinegar
Instructions
- Make sure the stainless steel insert is inside the Instant Pot.
- Add beans and water to the insert and stir. Add salt and vinegar and stir.2 cups dry black beans, 5 cups cold tap water, 1 teaspoon kosher salt, 1 ½ tablespoons apple cider vinegar
- Close the Instant Pot with lid, turn the valve to "sealing" position.
- Set to "manual" and adjust the timer to 30 minutes. Make sure the IP is set to high pressure.
- The Instant Pot will beep and start coming to pressure. It takes about 12 minutes for my IP to do that.
- When the timer is done, the IP will beep. Press "cancel/off" button and let the pressure cooker release the pressure naturally. If you are short on time, wait 5 minutes, then switch the valve to "venting".
- When the pressure is released, carefully open the lid away from your face.
- Drain the beans. Discard the liquid or use as a base for soups!
- Divide the beans into 1,5 cup portions and store in ziploc bags in the freezer or fridge, if using throughout the week.
Notes
- If you want add flavor to the beans, you can saute garlic and onion (and even peppers!) before adding beans and water to the Instant Pot. Also, season with cumin, bay leaves and of course, salt and pepper.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
This post was originally published on June 4th, 2018 and updated on September 24th, 2019.
Gil says
Thank you for this recipe! It is so simple and so delicious! The recipe as-is provides a great deal of flavor. I am amazed that just a few ingredients came together so well!
BreAn says
When double or tripling this recipe, do I need to make any time adjustments? I am cooking for a crowd of 40. Thanks!
Janet Williams says
Perfect! Thanks so much! I used the beans in a Black Bean and Sweet Potato Chili recipe and it was soooo delicious...partially due to such fresh and delicious beans. Will definitely make again!
Leann says
Thank you for sharing ~ this has become my "go to" recipe! Meals including black beans are prevalent in the fall/winter with soups and Tex-Mex type meals, as well as summer with dips and entrée salads! I tend to vary the seasoning/flavors depending on use, but cumin, garlic, and bay leaves are my standard. Best part is freezing in 1.5 cup quantities - we're empty nesters and the quick freezer grab is perfect for us. My "kids" always abscond with the extra beans from the batch when they visit for meals. Tonight, made the beans for Cowboy Caviar to be served for 4th of July deck dinner party tomorrow! Thanks again!
Anna says
Hi Leann! Thank you so much for making my recipe and for this review! I am so happy to know it is helpful. It was a game-changer for me. No more canned beans and freezing portions is such a time-saver. I love that you made them for Cowboy Caviar. Sounds perfect! Have a beautiful weekend!
Jerry says
Best black bean recipe that I have seen.
They cook perfectly for my taste.
Thank you so much for sharing.
Anna says
Awesome! Thank you, Jerry!
Michelle says
First time making black beans in the instant pot and they turned out perfectly. Not too soft or too hard. And so easy to make. Definitely saving this recipe!
Jennifer says
Instant pot recipes are endless! Need to try this one now! Looks so good!
Anna says
It's the best! Thank you, Jennifer!
Katerina says
I LOVE how easy this is!! I can't wait to try it out!
Kristyn says
How nice to have fresh black beans!! Love the instant pot & all it's uses!!
wilhelmina says
This was so easy! I am so glad I found this recipe, I never seem to remember to put dry beans on early enough and hadn't thought of using the instant pot. This is a lifesaver!
Anna says
I am so glad it's helpful! Thank you, Wilhelmina!
Trang says
I feel like everyday I am amazed at what my Instant Pot can do. Cook beans, seriously?!? It makes sense but I just never knew I could do this so easily!
Anna says
I know, right? It's the best!
Chelsea says
May be a long shot, but can someone clarify this recipe...after it comes to pressure THEN it cooks for 30 minutes? The verbiage in the body of the blog post is inconsistent with the recipe at the bottom of the page. Only shows 22 minutes total? Maybe I’m totally dense. Thanks!!!!! 🙂
Anna says
Hi Chelsea! I am sorry for the confusion. Yes, the cooking time AFTER the Instant Pot comes to pressure is 30 minutes. The total time is miscalculated. I will fix it asap. I hope this helps!
Anna says
It's just the best!
Kim says
AMAZING! I will be honest I did not like my instapot. Other website recipes just seemed blah. I came across your website a few months ago and have LOVED everything I have tried on here. I decided I would give an instapot recipe a try. My husband insists on weekly black refried beans. This recipe is a life-changer. So quick and easy plus no more remembering to soak beans beforehand. Keep up the great work Anna! Thanks.
Anna says
Hi Kim! Thank you so so much! Your comment means so much! I am so glad my recipes are helpful. Thank you so much for visiting my blog and for trying my recipes. Have a beautiful weekend!
Sean says
YES! Instant Pot, instant beans! I was blown away the first time I made pressure-cooker beans. It's so economical (both in terms of time and money), and the results are so tasty. This is a great recipe for building a meal around. I'll keep the vinegar idea in mind too, as I hadn't heard of that before. I often add epazote to Mexican beans for the same reason (supposedly anyway - not sure how well it works), as well as for its distinctive flavour, but it's nice to have a more neutral option.
Leslie-Anne says
I haven't tried to make beans in the IP yet, so this is super helpful. I also haven't ever frozen beans, but this is the perfect thing for me because I only eat beans very rarely (but do enjoy them!).