Instant Pot Black Beans (Perfect Beans Every Time!)

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Bowl of perfectly cooked black beans made in the Instant Pot

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)!

Dry black beans, onion, vegetable broth, and salt for making our Instant Pot Black Beans recipe

How to Cook Instant Pot Black Beans

  1. Add beans and water (or broth) to Instant Pot. We also like a little onion and salt for added flavor (optional).
  2. Secure lid, press Pressure Cook — High, and set to 30 minutes. It will take ~8 minutes to pressurize and then the cooking will begin.
  3. 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!).
  4. Carefully remove lid and enjoy perfectly cooked beans!
Broth, onion, and black beans in an Instant Pot

How to Use Black Beans

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!

Wooden spoon in a pot of perfectly cooked easy Instant Pot Black Beans

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.
Author Minimalist Baker
Instant Pot of Homemade Black Beans with onion
4.69 from 128 votes
Prep Time 8 minutes
Cook Time 50 minutes
Total Time 58 minutes
Servings 6 (half-cup servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


  • 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


  • 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. 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.
  • Remove onion and strain off any excess cooking liquid (or sauté for 10 minutes with the lid off, stirring frequently, to evaporate excess liquid).
  • Enjoy immediately, or store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.



*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

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My Rating:

  1. Jon says

    Perfectly cooked. I doubled up on the recipe and the liquid to bean ratio was perfect. In addition to the salt I included a tsp of sugar, chili powder, garlic powder, cumin and 1/2 tsp smoked peperica. At the end I added a hanfull of chopped cilantro and half a lime juiced. Very tasty!

  2. Rita says

    Skipped the onion, and put a ham bone and bay leaf in instead…wonderful flavor, and tender, but not mushy. So easy and quick!

  3. Magpie says

    Didn’t work very well for us. Beans ended up very soft, and with way too much excess liquid. I poured off about 2 cups of liquid and *then* had to saute for another 10 minutes to get a decent consistency.

    Next time I’m going to try to reduce the amount of water to at least 2/3, maybe even 1/2.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, sorry to hear it didn’t turn out right! There will be extra liquid with the Instant Pot because otherwise the beans aren’t covered and will cook unevenly. But it does sound like yours had especially a lot of water! We’re not sure what would cause that with the beans ending up very soft. We hope it goes better next time!

  4. Tom says

    Beans turned out perfect, soft but not squishy soft. Thank you Instapot and thank you Minimalist Baker.
    If you are salt intolerant or just prefer less sodium you can reduce to taste or for no-salt.
    Paring with chile rellanos and tamales.

  5. KimiAR says

    My go to recipe. It’s the only way I get perfect black beans every single time. I use homemade chicken bone broth to make them very filling. Have also used bullion just to make them more filling.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them! Thanks so much for the lovely review. xo

  6. Denise says

    I cooked mine with boneless, skinless chicken thighs for a 1 pot dinner. It’s great with tortillas and sliced avocado.

  7. Cynthia says

    After following the recipe, exactly, the beans were still not cooked. I had to restart at 15 minutes in hopes that I can get this done before I go to work.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cynthia, we’re sorry that happened! A few ideas of what could cause that: 1) Are your beans old?, 2) Are you located at a high elevation?, 3) Do you have especially hard water?, 4) Is it possible it was set on low pressure instead of high?, or 5) Was there any steam leaking out through the top/sides that could indicate the sealing ring or other parts were loose?

  8. Amy says

    I have been wanting to make beans in an insta pot forever to move somewhat away from canned beans. This recipe was great! I used a small shallot in place of the onion and it turned out well. I’m enjoying them now in a vegan breakfast bowl and look forward to making this recipe weekly to keep fresh beans in the fridge.

  9. Robert Hite says

    Very easy to make, I used a half of red onion and homemade chicken stock, also from the instant pot. FYI it works with European Black Beans, I’m currently living in Cascais, Portugal.


  10. Carol says

    I’m just learning to use the instant pot. I had a cosori multicooker prior. I’ve been finding it hard to get perfect results. I made brown rice for the 5th time today using new instructions and finally got an acceptable result. So I was very pleased to use your technique for black beans and find it worked perfectly! Thanks. Instead of onion I sprinkled liberally with onion powder, and used just a pinch of salt. Also just water.
    The idea of setting a timer to know when to remove the lid was great. I did so, but I heard the steam valve drop a couple of minutes before the 20 was up.

  11. Kay Catlin says

    I made these and they turned out amazing!! I will not used can beans anymore these are so easy and taste so much better than can beans

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jane, because you want the ratio of beans to water to remain the same, we aren’t sure if 2 lbs of beans and all the necessary liquid would fit in the instant pot. Perhaps 1 lb would fit?

  12. Karen says

    These were the best black beans I’ve ever made (and my second time ever using the Instant Pot)! The texture was perfect.

    To be fair, I purchased the beans today and a plug for Aldi…they must have been relatively fresh.

    I will never make black beans on the stove top again. This recipe made it so easy. Thanks for sharing!

  13. Lou says

    I was concerned by 2 people who commented that the beans weren’t quite done so I added a little pinch of baking soda and additional 2 minutes to the pressure-cooking time. I followed the rest of the directions to the letter. They came out so soft and good- I will definitely save this recipe and make it again. They also taste so much better than canned beans!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Frank, sorry to hear you didn’t have success with this one! Many readers have reported success with this recipe and it’s a go-to in our kitchen, so it sounds like something went wrong. We wonder if your beans are old (sometimes even from the store they can be that way), your Instant Pot didn’t seal properly, or you have hard water?

  14. Melissa says

    I made this recipe as written, and my beans were not old, however my beans weren’t completely soft enough for eating. In my case it didn’t matter because I was going to cook them again on the stove anyways for awhile with diced onion, bell peppers, garlic, and salt and pepper. So they were perfect by the time that was done. I will be making the same thing tonight and will still make recipe the same way! I love my instant pot and thank you for this recipe

    • Wayne says

      To save time, add olive oil and saute, in pot, diced onion, bell peppers, garlic, and then add salt and pepper to your IP before cooking. The olive oil helps beans not to foam as much. I’m hunting for the correct time myself. Manual is not always right either.

  15. Jaysun says

    If I were to make 4cups of beans
    (4x the ingredients)
    in my instant pot, would the cook be uneven? Also should cook time be increased?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jaysun, as long as you increase the water in proportion to the beans, the cook time should be the same and they should cook evenly. Let us know how it goes!

  16. Jane Emlyn says

    I have made the beans twice this way but I doubled the recipe the second time. Both times I had to add another 10 minutes to the time. But I also notice I have to add time to almost everything I do in the instant pot. But they did turn out wonderful and so much cheaper and better than canned.

  17. Shannon Rebecca Wall says

    My beans turned out super mushy after following directions exactly.
    I will have to experiment with shorter times for the next round.

  18. Magdalena says

    I didn’t have vegetable broth, so I used 3 Cups of water. I also added two garlic cloves and a large bay leaf. This recipe does NOT disappoint! Very flavorful and beans cooked to perfection! Thanks, this is a keeper!

  19. Diane says

    The black beans cooked beautifully! But I always end up with a lot of extra liquid. As if I’ve made bean soup and not just cooked black beans. Do I drain them after I cook? Or have I done something wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diane, there is usually some leftover liquid, that’s correct! You can save it if you like or drain the beans and toss the liquid.

  20. Tracy says

    My beans were intact but mushy after the 30 min cook time 20 min rest time but its OK because they are going to work in the recipe I am using them in. I’m going to try 20 min cook time the next time if I want a firmer bean. I used better than bouillon veg base along with the water and that was a great suggestion, they taste delicious and will add allot of flavor to the beet burgers I am going to use the beans in.

  21. Rob says

    I have tried this recipe two or three times but I am a slow learner I guess. 30 minutes of pressure produces little black bullets. I have to keep pressure up for 15 minutes for them to be edible

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rob, we’re sorry that was your experience! Is it possible you’re using beans that are old? That can cause them to not soften. Other troubleshooting tips: 1) Is it on low pressure instead of high?, or 2) Is there an issue with the seal? Have you made other things in your Instant Pot successfully?

  22. Tn says

    I can’t believe how easy this was to make! I bought black beans from the bulk section of my grocery store and they came out perfect! No more cans! Better for the environment! I use my own reusable plastic bags. This was not only perfect, buy it took a minimal amount of time to make as I was prepping other meals to eat this week. Thank you so much for providing this recipe! I’ll be using it from now on forever! Lol 😆

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Nope! The time will be the same. Just keep in mind that with foods that expand, like beans, it’s not recommended to fill the Instant Pot past the 1/2 line. Hope that helps!

  23. Cyndi Boyd says

    I like the idea of eating more beans and using dried beans, but the gas was a problem for my husband. I had given up using black beans. Thank you for this recipe! The instant pot saves the day again. I soaked the bean for a long time because that was just when I had time to soak and then cook the next day. So easy!

    • Marianne says

      Hi Cyndi, I add a piece of Kombu when making beans the seaweed helps with the gas issue, I just remove it after cooking.
      Here is why:
      Kombu has a magical property (technically the enzyme glutamic acid) that acts as a natural bean tenderizer. This magical property helps break down complex sugar in beans which are gas-producing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenn, there’s no need to soak them! You can soak them if you want, but you’d need to reduce the cook time so they don’t become mushy. Hope that helps!

  24. Leo says

    This is the simplest and quickest way to make black beans! I also add a couple cloves of garlic, sometimes a bay leaf for flavor.

  25. C. Corrales says

    I made two different batches of BLACK BEANS using your guidelines.
    The first batch I cooked (unsoaked) for 20 minutes with 10 minutes of “natural release” time.
    I did a quick release to reduce pressure and checked the beans. They were nearly mushy.
    The recipe for Instant Pot Recipe Booklet says cook for 20-25 minutes but doesn’t say whether to use Quick or Natural Release.
    I don’t get it. I’m at 3500′ elevation so cooking times for things take longer than sea level.
    Maybe it’s just me and everyone likes mushy beans, I prefer my beans firm but not crunchy so I can use them in cold salads.
    So I ask, is it me??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, that’s odd that they were mushy after 20 minutes without soaking. We aren’t sure what could be causing that! Have you had that issue with other beans?