Quick and easy Instant Pot Black Beans. Made with dried beans, no soaking, and ready in under 1 hour. So tasty and great to have on hand for simple dinners and meal prep.
Love black beans? Give my Instant Pot Black Bean Soup a try too!
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"These are the BEST!!!!! SOOOO FLIPPIN GOOD!! My brother-in-law just returned from Mexico, and he says “These are the BEST beans I have EVER HAD, even when I was in Mexico!” THATS AMAZING!!!!! " - Nadine ⭐️⭐️⭐️⭐️⭐️ More reviews →
Learn how to make really tasty black beans in your Instant Pot! So quick and easy with no soaking required.
This set-and-forget Instant Pot Black Beans recipe is budget-friendly, super healthy, and perfect for batch cooking and freezing. Enjoy the beans as they are or repurpose them into lots of other meals or recipes. I give lots of serving suggestions below.
This recipe is an adapted version of my Slow Cooker Black Beans so if you don't have an Instant Pot hop on over to that or my Quick Seasoned Black Beans instead.
Mel x
How To Cook Black Beans In An Instant Pot
It really is so simple to make perfect black beans in your Instant Pot and there's no need to soak your beans before you start! This is no soak recipe. Here's how it's done:
Step 1 - Add all of the ingredients except the lime to the Instant Pot and give them a stir. Set the Instant Pot to 25 minutes on Manual/Pressure Cook and leave it to do its stuff.
Step 2 - Cut the lime in half and squeeze it over the beans just before serving.
What Can I Make With Black Beans?
Try serving these delicious Instant Pot Black Beans simply with rice and Green Sauce. The combination is incredible. I like to top it all with some diced bell pepper, tomato, or green onions for added texture and color.
They are also awesome in a bowl with guacamole and tortilla chips for scooping/dipping or try them with:
- Vegan Meal Prep with Black Beans & Rice
- Tacos, burritos, wraps, or nachos
- Bowl meals
- Salads
- In tofu scramble or with vegan scrambled eggs
- On avocado toast
- You can even add more stock and blend them up into a soup!
I just love simple recipes like this that can be recycled into loads of other things!
Storage, Freezing & Reheating Tips
Instant Pot Black Beans are really versatile and absolutely perfect for batch cooking because they reheat and freeze perfectly. I often make double or triple and freeze them for another day.
Store cooled leftover black beans in an airtight container in the fridge for up to 5 days. To freeze allow the beans to cool completely then spoon into an airtight freezer-safe container. Freeze for up to 3 months. Defrost in the fridge overnight before using.
To reheat, place the beans in a pan on the stovetop and heat over medium-low heat until piping hot. They can also be microwaved.
Recipe FAQs
As per this recipe, for 450 grams / 1lb of black beans you need 3 cups (720 mls) of liquid. I like to use stock rather than water for more flavour. This will produce perfectly cooked black beans and most of the liquid will be absorbed, with a little leftover to keep them nice and moist. It means the flavours aren't diluted and you don't have to do any draining.
You don't have to soak the black beans before cooking them. This makes it super convenient! They cook fast straight from dried and have so much more flavor when they aren't soaked first.
Recipe
Instant Pot Black Beans
Author:WATCH HOW TO MAKE IT
Ingredients
- 2½ cups (450 grams) dried black beans , no need to soak before using
- 1 medium onion , chopped finely
- 4 cloves garlic , chopped finely
- 1 teaspoon chili flakes , or 1 fresh chili, (you can omit the chili if you prefer)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 large bay leaf
- 1 teaspoon dried mint , optional but recommended if you have it
- 3 cups (720 ml) vegetable stock
- 1 lime , juice only
- 1 teaspoon salt , plus more to taste if required
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Add all ingredients except the lime to the Instant Pot and stir.
- Put the lid on the Instant Pot and seal the vent.
- Cook on high pressure MANUAL or PRESSURE COOK in newer models, for 25 minutes for tender, soft beans, (or 30 minutes of you prefer really soft slightly mushy beans) and leave the pressure to release naturally before opening the lid. Please note that the beans continue to cook during the natural pressure release so if you skip this step and vent manually your beans will turn out much firmer.
- Add salt to taste then squeeze the juice of the lime into the beans and give them a quick stir before serving.
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Debbie says
Great recipe but it takes much longer than indicated. The pressure cooker has to get up to pressure, and the slow, natural release takes time. This is easily a one-hour recipe.
Carol-Ann K says
Hi Melanie!! Thanks for all of your wonderful tasty recipes. I want to make this black bean dish, but I have a question. Most recipes I've seen have a ratio of water to beans of 2:1. Can you please confirm tour liquid ratio on this one? Thanks again!!
Melanie McDonald says
It's an old, tried and true recipe and correct as written. I make it almost weekly with perfect beans every time. Hope you enjoy them!
Stephanie says
My go to black bean recipe, no need to look any further! These black beans are so simple to make and so flavorful.