Tender, flavorful Instant Pot Black Beans just taste better than the canned variety and thanks to the pressure cooker, couldn't be easier to make.
I couldn't necessarily tell you my favorite variety of bean, but black beans are without a doubt the most common bean that I use in my cooking.
I'm not opposed to opening a can of beans by any means, but have you ever tasted homemade? Oh my goodness, I had no idea there could be such a difference!
With the addition of aromatics and spices, the flavor of this plain ol' bean is sensational! Plus the tender, not mushy bite of homemade beans is far superior to any canned version.
Making stove top beans is a long, high maintenance project, but Instant Pot Black Beans – just about the easiest thing you will EVER make in your pressure cooker.
WHY YOU WILL LOVE BLACK BEANS IN THE INSTANT POT
- Hands off – add you beans, aromatics, spices, and water, set your time and go make some homemade tortillas to go with your homemade beans – you ambitious person you! However, I'll be taking a nap or going for a walk
- Soft on the inside with the perfect amount of bite on the outside – seriously the texture of homemade is amazing!
- Healthy, wholesome, low fat, loaded with fiber and protein, beans are a serious superfood in my book
- They are so versatile and freeze great too!
HOW TO COOK DRIED BLACK BEANS IN THE PRESSURE COOKER
- Combine all of the ingredients except the salt in the pressure cooker pot
- Pressure cook the beans, allow pressure to release naturally
- Remove the whole aromatics. Stir, season, eat
HOW LONG TO COOK BLACK BEANS IN THE PRESSURE COOKER
This is my rule of thumb for black beans:
- Very Soft: 40 minutes
- Soft: 35 minutes
- Firm: 30 minutes
- 12 Hour Soaked Beans: 15 minutes
HOW MANY CUPS IN A CAN OF BLACK BEANS
One 15 ounce can of black beans, rinsed, equals 1 1/2 cups of beans. This knowledge will be very useful for when a recipe calls for one can of beans.
HOW TO STORE HOMEMADE BLACK BEANS
Store beans in a sealed container in the fridge for up to a week or divide beans into freezer safe ziplock bags (either do 1 cup portions or 1 1/2 cups to mimic a can of beans) and freeze flat. I prefer to rinse and dry my beans for storage in the freezer so they are ready to go when I need them; no rinsing required. You can also reserve the cooking liquid and freeze the beans in some liquid to keep them more moist.
REFRIED BLACK BEANS
This recipe also makes some ridiculously amazing refried beans. Be sure and use the longer cook time stated in the recipe for “Very Soft” beans.
Drain some of the extra liquid off (reserve it), and throw the rest in the blender. Blend to desired consistency adding more of the reserved water if needed. These are sooo much better than anything you'll get from a can!
HOW TO MAKE BEANS IN A PRESSURE COOKER
From my experience, every bean requires a slightly different cook time. For an in-depth post all about cooking several different varieties of beans, see this post: How to Cook Beans in the Instant Pot.
RECIPES FOR BLACK BEANS
- Instant Pot Orange Chicken with Mango Black Beans Salsa
- Instant Pot Healthy Crack Chicken
- Instant Pot Green Chile Beef Burritos
- Instant Pot Taco Meat
- Instant Pot Tamale Pie
- Bowl of hot beans topped with sour cream, avocado, salsa, and a poached egg – mmmmm
- Nachos with beans, covered with my favorite Healthy Nacho Cheese Sauce
- More fabulous ideas from Rachael Ray. You're gonna be in black bean heaven!
TOOLS AND INGREDIENTS USED TO MAKE INSTANT POT BLACK BEANSPrint
Instant Pot Black Beans – No Soak Method
Tender, flavorful Instant Pot Black Beans made with ease in the pressure cooker.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 6 cups 1x
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Mexican
- 1 pound black beans
- 1 onion cut in half, or 2 teaspoons onion powder
- 3 garlic cloves, minced or ½ teaspoon garlic powder
- 2 bay leaves
- 1 teaspoon cumin
- ½ teaspoon coriander
- Pinch of red pepper flakes (optional)
- 5 cups water
- 1 – 3 teaspoons salt
- Add all of the ingredients except the salt to the pressure cooker pot; lightly stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 35 minutes (see note below on cook time).
- When cooking is complete, use a natural release.
- Remove and discard onion and bay leaves.
- Strain some of the water (I like to leave some so the beans stay moist)
- Stir in 1 teaspoon salt, taste and add up to another 2 teaspoons if desired.
- Serve hot.
- Store leftovers in the fridge for up to 5 days or freeze flat in freezer safe ziplocks for up to 6 months.
- 1 1/2 cups of homemade black beans equals one 15 ounce can of beans
- Cook 30 minutes for firm, 35 minutes for soft with bite, 40 for very soft
Keywords: Instant Pot Black Beans, pressure cooker beans, mexican food