We debuted our Instant Pot by making brown rice, so it was only natural that we try its perfect match: black beans!
Making homemade black beans (from dry beans) is cost-effective and delicious, but it can be a little time consuming on the stovetop.
But with a little help from the Instant Pot, perfectly tender black beans are ready in under 1 hour with just 1 pot and 3 ingredients (no soaking required)!
How to Cook Instant Pot Black Beans
- Add beans and water (or broth) to Instant Pot. We also like a little onion and salt for added flavor (optional).
- Secure lid, press Pressure Cook — High, and set to 30 minutes. It will take ~8 minutes to pressurize and then the cooking will begin.
- When the Instant Pot timer goes off, set a separate timer for 20 minutes and allow the steam to release naturally (that means don’t push any buttons!).
- Carefully remove lid and enjoy perfectly cooked beans!
How to Use Black Beans
- 1-Pot Pumpkin Black Bean Soup
- Grain-Free Burrito Bowls with Shredded Mexican Chicken
- Southwest Sweet Potato Black Bean Dip
- Black Bean & Plantain Arepa Sandwiches
- Black Bean Plantain Enchilada Bake
- Cornbread & Black Bean Enchilada Bake
- Sweet Potato Black Bean Tamales
- Black Bean Buddha Bowl with Ginger Lemon Tahini Sauce
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Instant Pot Black Beans (Perfect Beans Every Time!)
A quick and simple method for making PERFECT black beans in the Instant Pot every time! Just 3 ingredients and 1 pot required.
Servings 6 (half-cup servings)
Ingredients
- 1 cup dry black beans, rinsed and sorted
- 1/4 medium white or yellow onion, skin on (NOT chopped — keep in a wedge // optional)
- 1/2 tsp sea salt
- 1 cup vegetable broth (or sub water)
- 2 cups water
Instructions
- Add beans, onion (optional), salt, vegetable broth, and water to the Instant Pot. Pressure cook on high for 30 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Then let the beans rest in the pot for 20 minutes so the steam can dissipate naturally (this means you don't push any buttons — we recommend setting another timer so you’ll remember to remove the lid after 20 minutes).
- Carefully remove lid once steam has fully escaped. Remove onion and strain off any excess cooking liquid (or sauté for 10 minutes with the lid off, stirring frequently, to evaporate excess liquid). The beans should be tender and perfectly cooked, but if they're not that's usually caused by having old beans or hard water – you can seal the lid again and pressure cook on high for an additional 10-20 minutes, or until they're tender.
- Enjoy immediately, or store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.
Video
Notes
*Nutrition information is a rough estimate calculated with store-bought vegetable broth.
Nutrition (1 of 6 servings)
Serving: 1 half-cup servings Calories: 116 Carbohydrates: 20.9 g Protein: 7.6 g Fat: 0.5 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.04 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 284 mg Potassium: 305 mg Fiber: 7.6 g Sugar: 0.9 g Vitamin A: 5.16 IU Vitamin C: 0 mg Calcium: 27 mg Iron: 1.87 mg
D says
I made these, the beans were hard after the instructions for instapot. I added 2 more cups of liquid (vegetable broth and water) the beans were really hard after another 30 minutes in the instapot and taste burnt!
Support @ Minimalist Baker says
We’re so sorry to hear that was your experience! That’s very strange that they were still hard after an hour. Are you certain the Instant Pot pressurized? Is it possible the beans are super old?
Mary Ruth Jurgaitis says
As I read other comments about beans being old, I felt that I should cook mine a little longer. My bag of beans has been sitting in my pantry for a few years now, so I figured they were in the “old” category. I found out they really weren’t OLD. As a result they ended up quite soft for what I planned to use them for. HOWEVER! They will be great for refried beans, so no loss and I will know better next time when I want to use them in chili.
Support @ Minimalist Baker says
Thank you for sharing your experience, Mary Ruth!
Megan says
These were so incredible! My kids love them too. We have made the recipe several times and it is always perfect. Sometimes I use more broth than water and add Mexican seasoning. Thank you for giving us so many wonderful recipes!
Support @ Minimalist Baker says
Woohoo! Love to hear this. Thanks so much for the lovely review, Megan!
Pomy Singh says
I doubled the recipe at my own risk after reading a few comments, here is what happened. I set the IP to 38 minutes which could have maybe been reduced to 36 and with a pure doubling of the recipe, it had too much water. I think next time I’d reduce the liquid by two cups.
It is SO delicious. This bean recipe is literally all I need in my life. I took some other people’s advice on adding a bit of seasoning and I topped it with Rainbow Plant Life’s cilantro crema. Yum yum yum
Support @ Minimalist Baker says
Amazing! Thank you for sharing, Pomy! xo
Rachel Hofsink says
Thank you for your comment, I doubled it and reduced by 2 cups like you said, it worked out perfectly!
Shannon says
Absolutely delicious however I did have to cook beans 1 hour. Do you think my beans were old? Thanks for posting your recipe.
Support @ Minimalist Baker says
Hi Shannon, thank you for sharing your experience! Yes, they likely were old. We’ve had that happen to us more recently too!
Liz says
I made this and was pleased! I used a teaspoon of Better than Bouillon added to the water.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Liz. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Brent says
Absolutely delicious everytime. Thanks for sharing your recipes, love this site.
Support @ Minimalist Baker says
Yay! Thanks so much for the great review, Brent! We appreciate your support!
Stephanie says
I love this recipe and does actually come out perfect every time, with a little bite left in the bean. This, along with so many other MB recipes are fantastic and are loved by even my meat and potato husband.
Support @ Minimalist Baker says
Amazing! We’re so glad to hear it, Stephanie. Thank you for sharing! xo
Aneila says
These turned out great! I did have to pressure cook an additional 5 minutes, but my beans may have been a little old. I added some garlic cloves after reading the comments and also a few spices (cumin, coriander, chili powder, smoked paprika, & salt) since I was making them for black bean tacos. They had wonderful flavor and texture!
Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Aneila! xo
Ed says
I made these beans and they were delishish. I changed the recipe slightly. I added a beef bouillon cube as I had no stock. Otherwise everything the same. I did cook for 35 min and my pot has hold function so held for 20 min. As is they turned out great. I did take them one step farther and made them into refried black beans. Make bean recipe and after discarding onion mash remaining. Put in frypan and reduce over med heat to remove water. Keep stirring as they may stick. Lowered heat as they thickened. 20 mins more and they turned into the best bean dip ever. This recipe is a keeper as I’ve been looking for a refried bean recipe for a long time.
Magen says
Great idea Ed! Going to try that with mine today. XOMB
Mary Ruth Jurgaitis says
I was wondering if someone would mention refried beans. That’s what I want to do. Haven’t made them yet, but will post afterwards.
Roseann says
I have made this several times. Not sure if my beans are “old” (I buy from bulk bins), but when I follow the timing here, they have been coming out a little dry. Maybe undercooked? What’s worked for me to get softer beans is to soak them first for 24hrs, then pressure cook for 35 min.
Support @ Minimalist Baker says
Hi Roseann, we’ve had that experience lately too, while they worked perfectly in the past. So we’re thinking old beans could be the issue – maybe caused by supply issues during the beginning of the pandemic? We’ve found that cooking an additional 5-20 minutes (depending on the beans you end up with) fixes the issue. Hope that helps!
S says
The beans come out perfect every time. I’ve made this about ten times now. I like to add some cloves of peeled garlic for extra flavor. Thank you, Minimalist Baker team!!
Support @ Minimalist Baker says
Woohoo! We’re so glad to hear it! Thank you for the lovely review!
Janinea sloan says
Why leave the skin on the onion
Rona says
I made it as written except I used chicken broth in place of the vegetable broth because that’s what I had. I had to cook another 5 minutes after the first release. Only waited 10 minutes the 2nd time & then did a slow manual release. They’re delicious. I’ll be doing this in place of canned from now on.
Support @ Minimalist Baker says
Yay! We’re so glad they turned out well. Thanks for sharing your experience, Rona!
Monica says
Perfect! I doubled the amount of beans and soaked overnight. Doubled the water/stock, used half an onion but kept 1/2 tsp of salt. Pressure cooked for 28 minutes. So easy and delicious, will be having it on top of some turmeric rice for lunch!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Monica!
Rach says
This is great as written, thanks!
Support @ Minimalist Baker says
So glad to hear it! Thank you for sharing, Rach! xo
Paul says
Literally the best black beans recipe. I was looking for something that captured the feeling of eating at hispanic restaurants back home in Florida and you did it. Thanks!
Support @ Minimalist Baker says
We’re so glad you enjoyed this recipe, Paul! Thanks so much for the lovely review!
Diana M Butler says
Thank you so much for this simply perfect recipe. I used an assortment of small beans including black beans, red beans, and cranberry beans. I doubled the recipe exactly, including all of the timings, using broth and onion as suggested. My beans were perfectly cooked and delicious!
Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Diana! xo
David says
Turned out delicious. I did add a 1/4 cup red wine vinegar.
Support @ Minimalist Baker says
Yay! Sounds delish!
Heidi says
Do you recommend any particular Pressure Cookers?
Find our guide here!
Katie says
My Instapot always has the keep warm light on. Should I turn it off for the 20 minute natural release?
Support @ Minimalist Baker says
No need!
Antje says
Should I soak the beans over night?
Support @ Minimalist Baker says
Hi Antje! We don’t soak our beans, but you can if you prefer. If you do soak overnight you might reduce your cooking time to 15 minutes, since the beans will already be partly hydrated. Hope this helps!
Marie says
These turned out amazing! We made a huge batch and kept the timing the same, the beans turned out perfectly. For lunch today we used them in the corn bread and black bean enchilada bake…DELICIOUS! Thanks again for a winning recipe.
Whoop! Thanks for sharing, Marie!
Tracy says
Loved this. I had gotten out of the habit of making beans from scratch after a few misses in my slow cooker. I gave this a “one last try” in my instant pot and I’m so glad I did. They were perfect. Gonna make a second batch right now to freeze for a future meal.
Support @ Minimalist Baker says
We’re so glad it turned out well in the Instant Pot! Thanks for sharing, Tracy! xo
Salina Butler says
Can you soak to sprout them First for easier digestion? Will the timer need to be adjusted?
Support @ Minimalist Baker says
Hi Salina, you can definitely soak them first. Maybe start with 5 minutes less?
Lorne says
Why is the onion left with skin on and cut in wedges and and not chopped?
Support @ Minimalist Baker says
Hi Lorne, It adds flavor without having bits of onion in the beans.
Becca says
I’d like to double the recipe. Do I need to adjust the time? (This will be my first ever Instantpot recipe!) Thank you!
Support @ Minimalist Baker says
Hi Becca, no need to adjust the cooking time! Just make sure the total volume doesn’t go past the 1/2 line on your Instant Pot. Hope that helps!
Jenny says
I made 4 cups and added the other ingredients accordingly and the top beans were not even close to done. I will increase cooking time in the future.
Support @ Minimalist Baker says
Hi Jenny, sorry to hear they didn’t soften for you. That can mean the beans are older, you’re at high altitude, or are using hard water. We’d suggest trying an additional 5-10 minutes to see if that helps next time.
Austin says
I doubled the recipe and there is still a few cups worth of water left in the pot…
Any tips?
Support @ Minimalist Baker says
Hi Austin, that’s kind of the nature of the Instant Pot – if you use less water, the beans cook unevenly. To resolve this issue, you can either drain some of the water off and/or after releasing the pressure, remove the lid, select sauté, and let excess water evaporate (stirring occasionally). Hope that helps!
Janice says
I did mine for 35 minutes and they were not done. Just put them in for 8 more minutes. My beans are from rancho gordo and theirs are always fresh.
Support @ Minimalist Baker says
Hi Janice, perhaps one of the other factors mentioned here (hard water, altitude) was an issue?
Tina says
I doubled the recipe. I’m glad I did! They came out perfect. Thank you!
Support @ Minimalist Baker says
Amazing! Thank you for sharing, Tina! xo
Dianne says
Hey! I tried this recipe and the black beans came out firmer than I like – almost tasted like they weren’t cooked all the way, kinda crunchy. Is that normal? Any tips?
Support @ Minimalist Baker says
Hi Dianne, sorry that happened! They should turn out more cooked than that but can vary based on factors such as how old the beans are or whether you’re at high altitude or using hard water. We’d suggest cooking for 35 minutes next time!
james says
a pressure cooker eliminates the variations from altitude so that shouldn’t be an issue.
different bean varieties make a big difference. I eat a lot of beans and record observations of timing vs brands/types in my notes app.
Nick says
Same result. Dry beans, not soaked, cooked to tender in under an hour isn’t possible. Edible but not enjoyable.
Support @ Minimalist Baker says
Hi Nick, we’re sorry that was your experience! We’ve made this recipe several times with success as have many other readers. Another issue besides the ones mentioned in the comment to Dianne could be if there’s too much salt.
John Hocutt says
Hi, Mr James,
Pressure cookers add pressure on top of the pressure that’s around the pressure cooker. For example, the air pressure in Denver is 80% of sea-level (3 psi/21 kPa less) and water boils at 202 °F/94 °C instead of 212 °F/100 °C (10 °F/6 °C less). When two cooks use their pressure cookers at sea-level & in Denver, both pressure cookers add 11 psi/75 kPa to the the original pressure of the pots, but the Denver pressure cooker still has a pressure 3 psi/21 kPa less and thus a temperature 6 °F/3 °C less than the sea-level pressure cooker.
The result is that the Denver pressure cooker reaches 236 °F/113 °C instead of the 242 °F/116 °C the sea-level pressure cooker reaches and will cook a little slower than at sea level. The good news though, even though the Denver pressure cooker is cooking 10 °F/6 °C lower than at sea-level, it is still cooking 34 °F/ 19 °C higher than would happen with an open pot which markedly reduces the cooking time.
To make up for that lower pressure at altitude, add 5-10% to your pressure-cooking time and your beans should turn out fine.
Support @ Minimalist Baker says
Thanks for sharing, John!
John Hocutt says
After I did all the research about altitude effects on pressure cooker cooking temperatures, I got to thinking about all the complaints about pressure cookers not cooking beans. I never have problems with undercooked beans and I do bump into old beans.
It dawned on me that folks are blaming poor cooking on old beans when it could be due to improper venting of their pressure cookers at the start of their pressure cooking cycle. Air molecules have less heat capacity than do water molecules and thus an air-water atmosphere will cook less effectively (colder) than one consisting of pure water. Failure to vent all the air out of the pot before it is sealed has roughly the same effect as cooking at 5,000 ft and can be compensated for by extending the cooking time by 15%.
What’s even worse is cooking at altitude combined with not properly venting which will compound the undercooking. It would take an extension of 25-30% to compensate for that situation.
I imagine a lot people don’t understand the science behind pressure cookers and are likely not making sure that their cookers are cleared of all their air. At one point I thought I was speeding things up by giving my lid a small press to get the valve to seat early… in reality I was making my cooker cook colder due to the residual air. What I do with my pot now is I leave the sealing weight open till it’s producing a good stream of steam… once I confident that all the air has been replaced by water vapor, then I close the value and am confident my pressure cooker will cook its hottest and quickest.
Joseph says
Probably because of the salt added to dry beans – it makes them tough – you’re not supposed to add it until after they’ve been cooked to the desired temerature.
steve says
If you want to give then a cool Brazilian twist…….squeeze the juice on one large orange put the peels/halfs in to soak for about 15 min or bring to a boil turn off let steep for 5 min…….AWESOME!
Liz Santos says
My go to but I first cook sofrito in the sauté and add some of Loisa sazón and adobo. Comes out perfect every time 💜
Support @ Minimalist Baker says
Sounds amazing! Thanks for sharing, Liz!
Janet says
Hi Steve, did you add the orange after cooking or before?
Thanks
Leah says
These are the best black beans!!!! I have made at least 10 times. So easy and come out great every time. I usually don’t bother to take out exactly 20 mins after done – usually just leave til I’m ready to eat, and haven’t had any issues! Perfect for week day meal with very little hands on time.
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy them, Leah. Good point- the amount of time for the natural release doesn’t make much difference. Thanks for sharing!
Adriana says
I just made these twice. The first time I got busy and left them in for 35 min after cooking for 30 instead of 20 as I got busy. The beans were way too mushy. I decided to make a second batch. I cooked them for 30 min and this time left them to rest for only 15 min after, just to error on the side of caution. Still way too mushy. I might be able to use them for baking but definitely not for the soup I intended them for. Next time I’ll try cooking them for 20 min and see what happens.
I’m quite disappointed, usually I love your recipes!
Support @ Minimalist Baker says
Hi Adriana, so sorry to hear that’s been your experience. We’ve never had them getting mushy in that time frame. To confirm, you’re using dry black turtle beans (not canned)? Let us know how it goes at 20 minutes!
Adriana says
I did use dry black turtle beans (and not pre-soaked). I will definitely try it again for 20 min next time.
With all these over-cooked beans I made your black bean brownies and those, as usual, turned out fantastic.
Support @ Minimalist Baker says
We’re glad you were able to put them to use =) Let us know how it goes!
Al says
The freshness of your dried beans matters. If they’re very fresh (as yours probably were), then they need shorter cooking time, whether done on the stovetop or Instapot/pressure cooker.
Paula says
The timing worked perfectly for me. I got soft beans but they held up their shape. Just how I like it.
Other factors might have affected our results, like altitude, soaking time, hardness of water, or even the beans.
I did not at the onion, but seasoned with sauteed garlic at the end. Just personal preference. That’s how my grandma use to make beans.
Support @ Minimalist Baker says
Very helpful! Thanks for sharing, Paula!
Al says
All very good points!
Rachel says
So good! I have been looking for something to improve my bland black bean problem, and this recipe worked so well!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Rachel. Thanks for sharing!
Gina G. says
After the 30 minutes do I use the keep warm function or turn off the instant pot completely?
Support @ Minimalist Baker says
Either is fine. Depends if you will be eating it right away or want to keep warm for later.
Donna Duvin says
Can you provide a recipe for plain black beans that have been presoaked? My husband is vegan and also very health conscious. We’d like the simplest recipe w/ shortest cook time
Are you still cooking in the instant pot? If so, I’d guess that soaked black beans would cook on high pressure in ~10 minutes with a natural release!
Steve says
I followed the directions, but the beans were too firm. Is this because I failed to soak them overnight or 24 hours?
Support @ Minimalist Baker says
Hi Steve, this recipe doesn’t require soaking. A few possibilities: 1) the beans are old, 2) your water is hard (has a high mineral content), or 3) the steam release valve wasn’t sealed. You can cook them for another 5-10 minutes to see if that helps.
Steve says
Thank you for your rapid response and helpful suggestions!😊👍
Jackie says
I made this today and I must say – these are the best black beans I’ve ever made. I used a red onion and messed up the wedge so now I have onion floaters but that is quite fine by me – these are delicious!
Support @ Minimalist Baker says
We’re so glad you enjoyed this recipe, Jackie! Thanks so much for the lovely review! xo
Bill says
I must have hard water. My city water comes from ground wells, so most likely is hard water. 30 minutes does not soften my beans, 50 minutes does. Also, half teaspoon of baking soda can help soften dried beans. I will try a shorter time with baking soda added in the IP TO test.
Manning says
Used this recipe and beans turned out perfect. Used the onion wedges with skin on, salt and pepper. Used 4 cups of vegetable broth for 1/4 cup of beans so a bit more fluid then necessary but will repurpose it with the flavor for some chicken, beans and rice.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Manning. We are so glad it turned out well! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
moira mosco says
Thank you so much for this recipe. It is both super-easy to make and absolutely delicious. Beans come out perfect!
Support @ Minimalist Baker says
Yay! Thanks for the lovely review, Moira! xo
Yvonne says
So is the method to use if you want make a bean salad after cooking?
Support @ Minimalist Baker says
Hi Yvonne, Yes, you can use this recipe for that. But we’d suggest draining off the liquid before making a salad. Hope that helps!
Nicole says
I’ve never cooked dried beans before, but I love black beans and decided to try this recipe. Followed it exactly and ended up with hard beans. Based on the reviews of other readers I decided to try again for 10 mins pressure cooked and 10 minutes of natural release. Turned out perfect! Thanks for the recipe!
Support @ Minimalist Baker says
Hi Nicole, sorry to hear it didn’t work at first, but glad you were able to troubleshoot! The time can vary based on a variety of factors such as hard water, how old the beans are, and saltiness of the broth. Thanks for sharing your experience!
Bill says
Teaspoon baking soda helps with hard water. 30 minutes, perfect
Support @ Minimalist Baker says
Thanks for the tip, Bill!
Kartavya Patel says
I have the 3 qt. instant pot, would anything in the recipe change because of that?
Support @ Minimalist Baker says
Hi Kartavya, we’d suggest modifying the serving size to 3 (half batch) to make sure it fits. Hope that helps!
Emma says
This recipe makes absolutely perfect beans! I have used it as the base recipe for some delicious soups, as well.
Support @ Minimalist Baker says
Yay! So glad you enjoy it, Emma! Thanks for sharing!
evs says
Could this be transformed into soup by adding more liquid, and maybe more spices?
Support @ Minimalist Baker says
Definitely! It probably wouldn’t need more liquid. See this recipe for inspiration: https://minimalistbaker.com/easy-1-pot-black-bean-soup/
Matt says
Suuuuuuuper yum. I doubled the recipe and used 4c veg broth and 2c water. Incredible texture and flavor. My new go to!
Support @ Minimalist Baker says
Whoop! So glad you enjoyed it, Matt! Thanks so much for the lovely review!
Molly Kimball says
I’ve made these beans twice now. So simple, and they are the perfect consistency with a versatile flavor for using in recipes or eating as-is!
Lovely! Thanks, Molly!
Becca says
Love this recipe! I have used it many times and it never lets me down. I usually try to soak the beans for a few hours prior to pressure cooking, and then pressure cook using fresh water – but I don’t always plan far enough ahead to do that. It works perfectly either way!
Support @ Minimalist Baker says
Amazing! Thanks for sharing, Becca!
Maria says
when you doubled it, did you use the same amount of cooking time?
Same cook time!
Jessica says
I just finished this recipe using chicken stock instead of veggie( that is what I had on hand) , I used the entire one pound bag with 8 cups of stock. 1 whole onion, and two large garlic cloves. ( discarded them at the end and cut onion into 4 pieces before putting in the pot.
Turned out perfect! I could eat them just by themselves and be perfectly content. Yummy! Thank you for sharing this recipe is a keeper!
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Jessica!
Jan Oldenburg says
I thought adding salt to beans when cooking them make them likely to stay hard…
Support @ Minimalist Baker says
We haven’t found it to be an issue, but you can add it after, if preferred!
A.S. says
I made this according to the directions here, but substituted with chicken broth. In addition, I added two cloves of garlic (which I removed after the beans were cooked and drained. I then mashed them with a fork and gently stirred them back in with the beans). It was divine! Hope this helps!
Support @ Minimalist Baker says
We’re so glad you enjoyed them! Thanks for sharing your experience!
Chelsea says
The best dry bean instant pot recipe! It’s low sodium but still filled with flavor.
Support @ Minimalist Baker says
Aw, thanks so much for the lovely review, Chelsea. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Andy K says
Has anyone made this using chicken broth instead of veg broth?
Just wondered if you liked it?
Support @ Minimalist Baker says
Hi Andy, we think that would work well. Let us know if you try it!
Dana says
WOW. I know this isn’t a surprise to you, but I still need to say it……these beans are perfection! To think I have been cooking black beans for hours on the stove in my dutch oven and they weren’t even close to as delicious and tender as the beans I made today! Thank you very much :)
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Dana! Thanks so much for the lovely review!
AJ says
For those users who live in the mountains- be sure to adjust for high elevation instant pot cooking! Makes a big difference.
Support @ Minimalist Baker says
Thanks for sharing, AJ!
Erin Persaud says
What’s the adjustment? Thanks!!
Carl in Boston says
https://amindfullmom.com/instant-pot-high-altitude-cooking/
A very helpful chart, if you scroll down a bit.
I live close to sea level, but friends and relatives live in mountainous places.
Carl in Boston says
5 stars, by the way!
Lisa B. says
I make this recipe on a regular basis, portion out the beans and use them in salads, soups and other dishes. One tip! Don’t toss the liquid, use to make flavorful black bean soup.
Support @ Minimalist Baker says
Love all those serving ideas and that tip! Thanks so much for sharing, Lisa! xo
Eb says
I have made these beans at least 5 times in the last month. They truly are perfection! Thank you so much for a simple, delicious recipe.
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy this recipe, Eb! Thanks so much for the lovely review!
annie says
Thanks for the recipe. Worked great both 1st time and 2nd time. Super easy, no brainer. It will be in my recipe as a keeper. Thanks again!
Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Annie!
Desiree says
Just wanted to comment that our black beans turned out PERFECT! I’m thrilled to have this easy recipe in my back pockets for days when I don’t feel like cooking much. We did black bean rice bowls with salsa, guac and tortilla chips. Amazing!
Support @ Minimalist Baker says
Yay! Thanks so much for sharing, Desiree! xo
sylvia says
Used a whole bag of dried black beans, and changed liquid to match. Yummy, Yummy! Thanks!!
Support @ Minimalist Baker says
Lovely! Thanks for sharing, Sylvia! xo
Britney says
Followed the recipie and my beans burnt! What did I do wrong 😔
Support @ Minimalist Baker says
Oh no! Sorry to hear that, Britney! Is it possible you used slightly more beans and/or slightly less water? That could make a difference. Otherwise, we’re not sure- was it just the burn message or was there visible burning on the bottom of the pan?
Britney Reid says
Hi There,
Thank you for responding! I used 3/4 of a cup of dry black beans 2 cups of water and 1 cup of vegetable broth. There was visible burning on the bottom of the instant pot but it washed out. I had just bought a bag of beans, maybe they were old? I’m going to try again maybe human error?
Support @ Minimalist Baker says
Maybe? So strange! We’re not really sure what else could have gone wrong. Maybe make sure to give them a stir before cooking?
Janet Brewer says
If I double the recipe does the cook time remain the same?
Support @ Minimalist Baker says
Yes!
Phil Freemore says
Did you actually try this ‘recipe’ or just dream it up? Used freshly purchased black beans, followed the steps exactly (even let the pressure release for longer) and they came out crunchy. Duh.
Support @ Minimalist Baker says
Hi Phil, sorry to hear that! We’ve made this recipe many times with success as have many of our readers. That could happen if the beans are old or if your water is hard (has a high mineral content). Or perhaps the pressure didn’t seal properly?
Bill says
There is no reason to be rude. More often than not it’s user error. I am sure you left it on venting instead of sealed.
Timothy J Clary says
Yes, I agree, I’ve have made the error before too, but thankfully caught it before ruining my meal.
Heather Hicks says
Hey Phil I doubled the recipe today and it worked perfectly!
chris says
Just made these (without the onion because of the outbreak) and they came out perfect. I bought an instapot years ago and never used it but this inspired me. I threw in some garlic and cumin and it came out divine.
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Chris! Thanks so much for sharing!
Melody Climo says
My beans came out perfectly. I used 3 cups of water, no veggie broth and no salt. I also didn’t take them from the Instant Pot until it had cooled completely.
Katie says
I followed the recipe exactly, but my beans turned out crunchy. I had to cook them for an hour longer and increase the liquid.
Support @ Minimalist Baker says
Hi Katie, we wonder if the beans were old? They should definitely not take that long.
Barb says
Years ago, when I first got my Instant Pot I read that salt should be added to the cooked beans and not to the cooking water. Following that advice, I’ve never had a batch of beans under cook in the prescribed time.
Tom says
That is correct! Salt can keep the beans from getting too soft. Too much salt could result in crunchy beans.
Tania says
These were very good! I have been making beans in the IP so much more and I can’t believe I ever thought canned beans were good! Dried beans just have a much better consistency and taste.
Support @ Minimalist Baker says
Agreed! Thanks so much for sharing, Tania!
Sophie says
Perfect black beans!! Thanks for the recipe!!
Brandie Lamberth says
I just made these. I added a lot more spices but these are perfect. I have had trouble with other recipes getting the beans soft. I did keep it on keep warm for almost 2 hours but other recipes I gave cooked mire on the stove and that still didn’t fix them. Thanks for sharing. These are a keeper.
Support @ Minimalist Baker says
We’re so glad this turned out well for you! Thanks so much for sharing!
Pam says
Perfect! Easy! Best beans ever!
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Pam!
amanda says
Just made this and it came out perfectly! My only additions were a little bit of cumin and a little adobo sauce i keep frozen in cubes. I ate some with avocado salsa and tortilla chips as I planned, butafterwards kept sneaking bites of the leftover beans as they were cooling bc they were so delicious by themselves! having a recipe that didn’t require making the whole bag was super helpful as well.
Support @ Minimalist Baker says
We’re so glad you enjoyed them! And love those additions. Thanks for sharing, Amanda!
April Saunders says
Thanks for these step-by-step instructions. I did soak the beans first and used vegetable broth (and some water), keeping the 3:1 ratio of beans to broth. Perfect! And on my first go ;)
Support @ Minimalist Baker says
We’re so glad it turned out well, April! Thanks so much for sharing!
Sheryl Kj says
Just tried this and worked SO well! Added a little vegi boullion to the water and the flavor is amazing. Never going back to canned!! Thank you!!
Whoop! Thanks, Sheryl!
Laura Greer says
If I do 2 cups of beans, for how long should I cook in the IP? Thanks!
Support @ Minimalist Baker says
Hi Laura, cook for the same amount of time.
Stephanie S. says
So happy I found this recipe!! My beans were always coming out mushy until I started making it this way.
Support @ Minimalist Baker says
Yay! We’re so glad you enjoy it!
Christopher K Kaisershot says
You used 3 parts beans and 1 part broth?
Betty Cassady says
I made these today. I made 1 pound of black beans, added 1Tbsp salt, 2 tsp cumin, the onion and 5 cups veg broth. I cooked them as you described with no soaking. They turned out perfect. Very delicious.
I think the 5 cups broth was good for me. I don’t like the excess liquid I have to discard when i do the 1 to 3 or 4 cup ratio usually recommended for beans.
Next time I will add garlic and jalapeños and increase the cumin to 1Tbsp.
I am excited to try your brown rice.
Support @ Minimalist Baker says
Thanks for sharing, Betty! Instead of discarding the liquid, you can switch to “Sauté” after pressure cooking and removing the lid, stirring frequently to evaporate the water. Depending on the amount of leftover liquid, it should take ~10-15 minutes. Hope that helps for next time!
N G Bates says
Has anyone added basmati rice to the Instant Pot when cooking black beans?
Support @ Minimalist Baker says
We haven’t, but since it cooks faster, we think it might get mushy. Let us know if you try it!
mouses says
That would not work.
The cooking time is way too off. Best way: cook your rice, then cook your beans.
This recipe holds the perfect 1:3 needed for a instant pot. If you want to mix that up, expect some wildly varying results.
Sophie B says
Mine ended up being really crunchy so dinner was delayed by 45 minutes having to cook them longer. I
Support @ Minimalist Baker says
Hi Sophie, sorry to hear that! Is it possible the beans were old? We’ve heard that can cause them to take more time to cook (or not soften completely).
Laura says
How do you know if your newly purchased dried beans are old??? I bought beans and cooked them. They were crunchy. I cooked them for 15 more minutes on high pressure and let it natural release all the way. I live at 500 feet elevation and my water ph is at 7.2. I have fish so I check it weekly before adding water to my tank.
Support @ Minimalist Baker says
Hi Laura, we’re not sure of a good way to tell if they’re old, unfortunately. You could try soaking them overnight before cooking to see if that helps them soften.
Linda says
These turned out great for me. Now that I know it works, I’ll probably double the amount I make at one time.
Support @ Minimalist Baker says
Thanks for sharing, Linda! You can use slightly less water when doubling. The key is for the beans to stay underneath the water line during the whole cooking process. Hope that helps!
Crystal Beasley says
If you add the salt in the beginning of the cooking it can prevent them from getting tender. If you’re using a stovetop you’d have to cook for hours and hours longer till they’re done. With a pressure cooker it could still take 45 minutes more.
Karen Hobbs says
I ran out of stock and Better than Boullion and all the dried Veggie stock powdee….so I improvised and used Old Bay Seasoning- left over from a Faux crab jackfruit recipe…. It tasted fantastic!!!!
I am constantly having to improvise these days rather than run any extra exposure/health risks to get the recommended one ingredient I need. Either my taste buds are gone ( Yikes!) or it all tasted good with a bit of substitution now and then!
Be well!!!
Karen , Bend, Oregon
Support @ Minimalist Baker says
We’re so glad it turned out well, Karen! Thanks so much for sharing!
Lisa says
Will you consider doing a Next Steps recipe to have refried IP Black Beans? I enjoy your refried lentils recipe and would like to try refried black beans. Thanks! Keep the recipes coming.
Support @ Minimalist Baker says
We’ll add it to our ideas list! Thanks for sharing!
Mary says
This was a fantastic and efficient way to make black beans. Two questions.
1. Should I put a bit of the cooking liquid in with the beans if I am refrigerating them for future use?
2. Can I use the same recipe for red beans and/or white beans?”
Support @ Minimalist Baker says
Hi Mary, we’re so glad you enjoyed it! It depends what you will be using it for- you can include the cooking liquid for more flavor, but it isn’t essential. Red or white beans may take longer- stay tuned for future recipes =)
Jill says
If you soak the beans overnight first, would you use less liquid when you cook them?
Support @ Minimalist Baker says
Hi Jill, we haven’t tried it, but we would think same amount of liquid, but less time. Hope that helps!
Bebop says
If you soak overnight measure the water you add to soak and add 1/2 cup more water or broth. Don’t dump the water that you soak the beans in, there are nutrients for you in the water the soaked beans are in. This is what I do anyway. I also added cilantro and tomatoes and garlic.
mouses says
For sure.
If you soak them (really not needed with the instant pot) – drop the cook time down from 30 mins to about 25 mins.
The key to beans is remembering they are little flavor packages. Prep them first, and leave them a bit firm, and then add them into whatever it is you are cooking and let them soak up all that flavor.
If you have a functional instant pot, however, there’s no need to soak. This is what a pressure cooker is for!
Crystal Beasley says
The benefit of soaking beans is to remove the ogliosaccharides which are the complex starches we have trouble digesting. That’s what gives us gas when we eat beans. Soak and pour off the poots is what I say. 😊
Jill Peters says
Thanks for the explanation!
Felicia Bimer says
They really did turn out perfect. Doubled the recipe and used 4 cups of vegetable broth with two cups water. One tsp of sea salt. Yum!
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Felicia!
CJ says
Followed recipe exactly and the beans turned out great. I used them in a taco skillet and have leftovers for lunches.
Support @ Minimalist Baker says
We’re so glad it worked well for you! Thanks for sharing!
Joe says
Why throw away the onion at the end?
Oh you can totally keep it and use it in other capacities! We just don’t enjoy it for serving.
Addie says
Hi! Just a quick question, if I double the recipe should the cook time also double?
Support @ Minimalist Baker says
Hi Addie, no need to double the cook time. Maybe just increase by a few minutes?
Maryanne Dower says
Hi
I have an 8 quart instapot. What size pot did you use? I’m confused if I should add additional liquid/ additional ingredients/cooking time if you used a 6 qt. for this recipe. Look delicioius and can’t wait to try it.
Thanks,
Maryanne
Support @ Minimalist Baker says
Hi Maryanne, we haven’t tried it in an 8 quart, but you may need to add additional water so that the beans stay beneath the water line the entire time. We’d suggest an additional cup. Hope that helps!
mouses says
No.
This is the joy of using a instant pot. The cook time does not even start until the entire device is under pressure. Double, half, triple – as long as you follow the same ratio you’re going to get the same result.
Mady says
These were good but I wonder if my beans were old or something. They still were a little hard/chewy after 30 mins, so I brought them back up to pressure and cooked another 7 minutes and they were much better but they could take even a few more minutes I think. I love the flavor, I just may up the cooking time next time.
Support @ Minimalist Baker says
Hi Mady, perhaps they were old as ours are tender and not hard/chewy at all after using this method. Let us know how it goes next time!
Jason says
They do seem to take a few min more. I let them simmer on sauté for 5-10 min more after the recipe time. I also add a bay leaf.
Allison says
It might be because of your water supply. One type of water (hard maybe?) means beans take longer to cook. You can cheat by adding 1 or 2 teaspoons of baking soda to the water to get around it. – you won’t be able to taste it, promise.
Small Kitchen Cook says
When it says to “strain off” the cooking liquid, does that mean discard it? Is there any reason not to use the cooking liquid as a soup base?
Support @ Minimalist Baker says
Yes, that is what it means. But you could reserve, if preferred!
mouses says
You can, but you really don’t want to.
That cooking liquid is where all the ‘uncomfortable’ parts of the bean cooking process go.
If you want to save and reuse that – you can, but those around you might get a bit annoyed with some smells that might not make them happy :-)
Lena says
Loved the recipe, thank you so much!
Would like to cook dried kindney beans this time… is the bean : water ratio and the cooking time the same one as for black beans? Thank you!
Support @ Minimalist Baker says
Hi Lena, we haven’t tried it, Lena, so we’re not sure! Let us know if you give it a try!
Lena says
It did actually work just the same with the kidney beans! Thank you so much and have a lovely sunday. :)
Support @ Minimalist Baker says
Thanks for sharing, Lena!
Allison says
the big pressure cooking websites have charts for beans, grains etc.
Gloria says
Hi, I live these beans! Quick question, when doubling the beans, do the liquids need to be doubled too? Thank you!
Yes! Keep the water:bean ratio the same. Let us know how it goes, Gloria!
Allen says
Hello! I just bought an InstaPot Ultra. The recipe calls for 30 minutes at High Pressure but my Ultra only goes up to 6 minutes…. am I missing something here?
Thanks.
Allen
Support @ Minimalist Baker says
Hmm, we haven’t used that model and aren’t sure what would be causing that. We would say try checking the manual.
Cullinan Andrew says
The Ultra DOES adjust to much higher times. I have one and it cooks this recipe perfectly.
Allison says
maybe you’re using a preset. Try to find the manual option where it allows you to select the time yourself.
Gisele says
That might be 6 hours
Doreen says
For the first tine my beans came out perfectly cooked using my IP. Thank you.
Support @ Minimalist Baker says
Yay! Thanks for sharing, Doreen!
Gloria Gaither says
thanks for the recipe… beans came out perfect and tasty!!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Gloria. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Julia says
Is it the same cook time if you soak the beans beforehand? I prefer soaking my beans. Thanks!
Support @ Minimalist Baker says
Hi Julia, we haven’t tried with soaked beans, but it would probably take slightly less time. Let us know how it goes!
SCOTT J CUMMINGS says
Just follow the recipe it will be just like you had soaked them, and you won’t know the difference.
Rick says
I used your timing advice with beans soaked overnight and they were still tasty but a bit mushy. Next time I’ll try 20 minutes with soaked beans – or better yet, I won’t soak them!
kadie says
made this and it’s the best instapot dry black bean recipe i’ve tried yet! i didn’t have broth so used 6 cups water and a dash of salt for 1lb bag of beans. love the onion addition! and garlic of course. i did add 2 bay leaves, about 10 whole peppercorns, cumin seeds (didn’t have powder). love the amount of liquid left – it’s a great foundation for a black bean soup. sharing with family and friends. thank you!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed this recipe, Kadie! xo
CLAIRE G says
I made the mistake of not reading this first and soaked my beans overnight, too… ended up cooking in IP for 10 mins instead of 30 mins but did everything else exactly the same. Perfect!
Beth says
Thank you for the clear (and perfect) instructions. The only thing I would add is that mine had a good bit of liquid left in the pot when done. I was wrapping in tortillas, so I just strained off the liquid. Delicious and cooked to perfection.
Support @ Minimalist Baker says
Thanks for sharing your experience, Beth!
Sarah says
Can you do recipe with canned beans?
What kind of recipe?
Linda says
Can you use canned black beans with this recipe?
Support @ Minimalist Baker says
Hi Linda, canned black beans are already cooked, so we wouldn’t think they would need as much time in the Instant Pot. But you could season them the same way.
Debbie says
I followed the directions exactly and the beans burned. Instant Pot told me food was burned. The beans were not cooked near enough-they’re hard. What happened?
Support @ Minimalist Baker says
Hi Debbie, did you add the full 3 cups of liquid? If so, we wonder if it was some kind of error. Were there any signs of burning? We’ve occasionally had the Instant Pot show a burn message when there’s nothing burning and had to restart it to complete the cooking process.
Clara says
My Instant Pot has the “Keep Warm” function on as a default after the pressure cooker phase. Since these black beans take 30 min. on pressure cook and another 20 min. to dissipate the steam…does toggling OFF the keep warm function help the steam to dissipate faster by cooling the pot faster? Is this desirable or not?
Hmm, I’m not sure about that. I’d say you don’t need the “keep warm” function on here. Just open after the 50 minutes!
Racheal says
Take it off the Keep warm mode!
Alexis Simmons says
I don’t have a InstaPot, can I use just a regular skillet for this recipe?
You can try this recipe instead.
Laura says
If you use a pressure cooker and NOT an instant pot are the instructions the same?
Hmm, I’m not sure about that! I haven’t tried that but I’m guessing it’s similar! Let us know if you give it a try. The main difference would be the time to “heat up” because an instant pot (ironically) requires 5-8 minutes to reach temperature.
Debbie says
Thanks for video. I was wondering is black turtle beans the same beans as you are using? Just another name.
I believe so, yes!
Katie says
Delicious. Would love to know how to double the recipe. Is it as simple as doubling the ingredients or does the cook time change?
Doubling should be fine! I would be cautious when tripling (we haven’t tested that yet!).
Tina says
I have seen similar bean recipes where the recommendation is to cook a whole onion or half onion (not chopped). I’m always curious as to WHY! Any explanation? I’m dying to know if it’s a texture thing, a flavor thing, etc. Thanks!
If you chop the onion it’s hard to fish out at the end :D
Larissa says
I make instant pot black beans all the time and I only set it to manual 10 mins natural release. I soak the beans minimum overnight before cooking. When cooked, I drain all the water afterwards. Perfect all the time :)
Thank you for sharing, Larissa! So helpful.
Naomi Livingston says
If I wanted to cook 3c of beans, do I just triple everything? And cook the same amount of time?
So doubling is most likely totally doable. But tripling may result in some some undercooked beans. I’m not sure. This also depends on the capacity/size of your instant pot.
Naomi Livingston says
6qt ipot. I will try just doubling it then. The beans were absolutely flavorful and perfect. Not mushy.
Would you consider perfecting other common beans like garbanzo, red kidney and pinto?
Thanks for sharing, Naomi! Yes, we will do some testing!
Jennifer says
I’m wondering if I could use the same recipe just with a different bean. Currently, I have Great Northern and Pintos. What do you think?
I think that should work! Let us know how it goes!
Valerie Torres says
Does it matter what size instant Pot we use? I recently purchased a 6 Quart.
Support @ Minimalist Baker says
We used a 6 quart to make this recipe. With a larger size, we’d recommend adding more water so the beans stay covered.
Ada says
Please more instant pot recipes! We just got one as a wedding present and can’t help to use it. I would be trying this receipt this weekend with black eyed beans :)
xo!