Instant Pot Black Beans – No Soak Method 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
Tender, flavorful Instant Pot Black Beans made with ease in the pressure cooker.
Author: Marci Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 60 minutes Yield: 6 cups 1 xCategory: Side Dish Method: Pressure Cooker Cuisine: Mexican 1 pound black beans1 onion cut in half, or 2 teaspoons onion powder3 garlic cloves, minced or ½ teaspoon garlic powder2 bay leaves1 teaspoon cumin½ teaspoon corianderPinch of red pepper flakes (optional) 5 cups water1 – 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. Notes 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