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!

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Course Side Dish
Cuisine American
Keyword dry beans, Instant Pot, pressure cooker
Prep Time 2 minutes
Cook Time 20 minutes
coming to pressure 12 minutes
Total Time 22 minutes
Servings 5 cups
Calories 265 kcal
Author Anna


  • 2 cups dry black beans
  • 5 cups cold tap water
  • 1 teaspoon kosher salt
  • 1,5 tablespoons apple cider vinegar
US Customary - Metric


  1. Make sure the stainless steel insert is inside the Instant Pot.
  2. Add beans and water to the insert and stir. Add salt and vinegar and stir.
  3. Close the Instant Pot with lid, turn the valve to "sealing" position.
  4. Set to "manual" and adjust timer to 25 minutes. Make sure the IP is set to high pressure.
  5. The Instant Pot will beep and start coming to pressure. It takes about 12 minutes for my IP to do that.
  6. 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".
  7. When the pressure is release, carefully open the lid away from your face.
  8. Drain the beans. Discard the liquid or use as a base for soups!
  9. Divide the beans into 1,5 cup portions and store in ziploc bags in the freezer or fridge, if using through out the week.

Recipe 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. 


Nutrition Facts
Instant Pot Black Beans
Amount Per Serving
Calories 265 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 484mg 20%
Potassium 1150mg 33%
Total Carbohydrates 48g 16%
Dietary Fiber 12g 48%
Sugars 1g
Protein 16g 32%
Vitamin A 0.3%
Calcium 10.4%
Iron 21.6%
* Percent Daily Values are based on a 2000 calorie diet.