My Instant Pot Black Beans recipe makes a simple, tasty, healthy & budget friendly dinner. As well as being great on their own, they work equally as well as a base for other meals, so are perfect for meal prep!
Ever wondered how to make really tasty black beans in an Instant Pot?
Well, I’m here to show you how with this really easy and flavourful Instant Pot Black Beans recipe.
This recipe is basically my Slow Cooker Black Beans which have been around on A Virtual Vegan since the beginning, but I have adapted the recipe to work well in an Instant Pot <<<affiliate link.
So, if you don’t have an Instant Pot or other other electric pressure cooker, hop on over there and you will find both slow cooker and stove-top instructions. There are also instructions there for using canned beans if you just can’t be bothered to cook your own.
Before I had my Instant Pot, I bought all of my beans in cans because I was never organized enough to cook them from scratch. I had good intentions and kept dried beans in the pantry, but then always decided what we were eating too late in the day to soak and cook them.
With my Instant Pot I don’t soak the beans at all, and they are ready from scratch in less than an hour. That means I can cook and use them in recipes at short notice. I love that!
WHAT IS AN INSTANT POT?
Instant Pots are smart, programmable electric pressure cookers which were invented and designed in Canada and they are amazing. Mine is by far my favourite appliance and this is not sponsored by Instant Pot at all. I recommend them because I truly love mine.
They speed up cooking 2 to 6 times while using up to 70% less energy than other cooking methods. They are also able to function as slow cookers, rice cookers, yogurt makers and you can sauté in them. They are incredibly versatile and useful.
I use mine literally every single day for everything from cooking my Instant Pot Steel Cut Oats, making soup, stew and curry, cooking dried beans and grains and for steaming veggies or puddings like my Vegan Christmas Pudding. I wouldn’t be without it.
This is the Instant Pot Duo 6 Quart 9-in-1 model:
It’s the newer version of mine and I think just perfect for a medium sized family. There are 3 of us and it easily makes enough for 2 dinners plus leftovers.
I have lots and lots of Instant Pot vegan recipes in my head that I want to test, so if you do decide to splash out on one you will have a plentiful supply of yummy things to cook in the coming months!
HOW TO COOK BLACK BEANS IN AN INSTANT POT?
It really is so simple to make perfect black beans in your Instant Pot.
Here’s how!
FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
STEP 1
Add all of the ingredients except the lime to the Instant Pot and give them a stir.
STEP 2
Set the Instant Pot to 25 minutes on Manual/Pressure Cook and leave it to do it’s stuff
STEP 3
Cut the lime in half and squeeze it over the beans just before serving.
They really are so quick, easy and super tasty!
WHAT CAN I MAKE WITH BLACK BEANS?
Try serving these Instant Pot Black Beans quite simply with some rice and maybe some of my Green Sauce. I like to top it all with some diced bell pepper, tomato or green onions for added texture and colour like in my picture. They are also awesome in a bowl with guacamole and tortilla chips for scooping/dipping.
Leftover cooked beans can be used in:
- Vegan Meal Prep with Black Beans & Rice
- tacos
- nachos
- burritos
- buddha bowls
- salads
- wraps
- you can even add more broth and blend them up into a soup
They are so versatile and absolutely perfect for batch cooking. They also reheat and freeze perfectly. I often make double or triple and freeze them for another day.
I just love simple recipes like this that can be recycled into loads of other things!
THIS IS WHY I AM LOVING THESE INSTANT POT BLACK BEANS:
- The recipe is quick & easy
- Just set the Instant Pot and forget – It’s completely hands-off
- It’s incredibly budget friendly
- Black beans are super healthy
- It’s oil-free and really low in calories
- It’s perfect for batch cooking
- The beans reheat really well
- It’s freezer friendly
- The beans can be repurposed into lots of other meals/recipes
- You can switch up the seasonings with whatever you have in your pantry
For more Vegan Instant Pot recipes, check out these great options:
- Vegan Instant Pot Portobello Pot Roast
- Instant Pot Lentil Dal
- Teriyaki Instant Pot Rice
- Instant Pot Tomato Soup
- Healthy Chocolate Instant Pot Steel Cut Oats
- Vegan Instant Pot Potato Curry
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Instant Pot Black Beans
Ingredients
- 450g / 2½ cups 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
- 720 mls / 3 cups flavourful broth/stock
- 1 lime , juice only
- up to 1 teaspoon salt , plus more to taste if required
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.
Long time vegan, creator of A Virtual Vegan & author of the book 
Barry says
I don’t usually take the time to leave comments but this recipe deserves all the credit I can give. I make a double batch twice per week and eat a generous helping every day. I’ve even made spice packs that sit in my cupboard so I only need the beans, onion, garlic, and water to go with it. They are quick and easy to make an will impress even the most apprehensive dinner guest.
Thank you!!!
A Virtual Vegan says
Thank you so much Barry. I really appreciate you taking the time to leave a rating/feedback. I love the spice pack idea by the way!
Joanna says
Hi there! Quick question, can i use canned cooked black beans for this recipe? Perhaps even stop top?
A Virtual Vegan says
Canned beans would just end up a mush in an Instant Pot. For the stove top though just follow the bean part of this recipe. It’s basically the same! https://avirtualvegan.com/vegan-meal-prep-black-beans-rice/
Christine says
Very tasty, though I needed to cook for 35 minutes high pressure with natural release to have tender beans
Lisa D says
Yes, I might as well. My 25 min beans are almost crunchy. LOL I was afraid that doing 30 would be too mushy but I guess not. Otherwise, tasty recipe!
Aga says
Thank you for this recipe, I could not get enough of it, also a hit with my hard to please boyfriend, he loved it in a wrap. Amazing!
Melanie McDonald says
I’m really pleased you both enjoyed it. Thank you!
KJ says
Holy smokes this recipe is YUM!!!!! My fiancé and I are both crazy about the flavor. Only change we made was omitting the mint. Wow this is the first black bean recipe I could eat by the bowl full!!!!!
Melanie McDonald says
That’s awesome! I’m so pleased you are enjoying them. I too could eat them by the bowl full!
Chongboi says
I soaked the dried beans an overnight, can you please suggest how long I will I put in instant pot??
A Virtual Vegan says
The recipe calls for unsoaked beans. I have never soaked beans before cooking them in the Instant Pot so I’m not sure how long they would take. I would imagine about half the time. Maybe 10 to 15 minutes? That’s a guess though. It will be a bit of trial and error on your part.
Janet says
I can’t even count how many times I’ve made this recipe – It’s like GOLD!! Just the way it’s written is so flexible for rice bowls, burritos, tacos and salads. Sometimes after it’s depressurized, while it’s still hot, I add some frozen corn and a generous amount of salsa and let it sit for just a little while with the lid on again. Next level delicious!
Melanie McDonald says
I love the corn and salsa idea! I’m really pleased you are enjoying the recipe Janet!
Luke says
This is a good recipe to work with and can easily be adjusted and adapted to taste.
Susan says
I’ve made this recipe twice now and it’s absolutely delicious. Thank you so much 🙂
Melanie McDonald says
Thank you Susan. I’m really pleased you are enjoying the recipe!
Jainy says
Do you think this recipe would work for pinto beans? Would I need to adjust the cook time?
Melanie McDonald says
Funnily enough I made it with pinto beans last week because I ran out of black beans and didn’t realize until dinner time. It worked really well. I think I might have preferred them to the black bean version. I cooked them for exactly the same time.
Lynn says
Fabulous every time! I alternate between dried cilantro and dried mint…. always a hit! Thank you!
Melanie McDonald says
I’m so pleased you are enjoying them Lynn!
Quynh says
The beans turned out delicious! I made it in the instant pot and will definitely make it again instead of buying it canned. It was fast and easy and so yummy! Thank you!!
Jason says
What’s the serving size for this?
A Virtual Vegan says
The entire recipe makes about 6 to 8 servings. The nutritional info is calculated based on it making 6. I don’t weigh or measure each individual serving.
Stevie Kenyon says
My beans were not cooked enough, even with 35 min at high pressure and 20 min natural release. Surely it must have been something off with the IP, the beans, or the cook, since not many have had the same experience.
A Virtual Vegan says
Sorry to hear that. They should have been really soft after that amount of time. Is there a chance they were old beans? Old (or improperly stored) dried beans don’t get properly soft no matter how long you cook them. When we buy them from the store we often have no idea how long they’ve been hanging around. Maybe try buying a different brand from another store and stay clear of bulk bins. I make this recipe all the time and have never had issues with them being undercooked, and they always get really good feedback so I’m confident the recipe is ok. Is your IP cooking everything else ok and did it definitely come to pressure?
Barry says
These beans are legit! This is my first instant pot recipe and I’ll certainly be making these again. Thank you!!
stuart says
This was our first instant pot recipe. Was very well received by all.