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
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 & simple method for making PERFECT black beans in the Instant Pot every time! Just 3 ingredients and 1 pot required.
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
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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).
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Carefully remove lid once steam has fully escaped. Remove onion and strain off any excess cooking liquid. Enjoy immediately, or store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.
Notes
*Nutrition information is a rough estimate calculated with store-bought vegetable broth.
Nutrition Per Serving (1 of 6 half-cup servings)
- Calories: 116
- Fat: 0.5g
- Saturated fat: 0.1g
- Polyunsaturated fat: 0.2g
- Monounsaturated fat: 0.04g
- Sodium: 284mg
- Potassium: 305mg
- Carbohydrates: 20.9g
- Fiber: 7.6g
- Sugar: 0.9g
- Protein: 7.6g
- Vitamin A: 5.16IU
- Calcium: 27mg
- Iron: 1.87mg
Can you do recipe with canned beans?
What kind of recipe?
Can you use canned black beans with this recipe?
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.
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!
I don’t have a InstaPot, can I use just a regular skillet for this recipe?
You can try this recipe instead.
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.
Thanks for video. I was wondering is black turtle beans the same beans as you are using? Just another name.
I believe so, yes!
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!).
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
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.
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.
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!
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!
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!