My Instant Pot Black Beans recipe makes a simple, tasty, healthy & budget-friendly dinner. They are really quick and easy to make with no soaking involved. They are great to have on hand for simple dinners and meal prep!
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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 an adapted version of my Slow Cooker Black Beans so if you don't have an Instant Pot hop on over to that recipe or my Quick Seasoned Black Beans instead.
Here' why I am loving these black beans:
- The recipe is quick & easy
- No soaking required!
- 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
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.
Step 2 - Set the Instant Pot to 25 minutes on Manual/Pressure Cook and leave it to do its 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 delicious Instant Pot Black Beans quite simply with some rice and some of my 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 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
- add to tofu scramble or vegan scrambled eggs
- top avocado toast
- you can even add more broth 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 flavour 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) flavourful broth/stock
- 1 lime , juice only
- up to 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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Becky says
I've made this recipe several times, delicious every time!!
Angela says
Hi, can I substitute 3 cans of canned black beans?? Don’t have the dried in my pantry. Thanks for the recipe!
A Virtual Vegan says
You can but you won't need as much liquid, unless you want it soupy. I think 2 cups should be plenty. Maybe 1¾. And cooking time will be hardly anything as the beans are already cooked. 5 minutes high pressure should do it, then let it release pressure naturally to give the flavours time to develop. Hope that helps!
Megan says
Can I use fresh mint in lieu of dried mint?
A Virtual Vegan says
I wouldn't add fresh mint at the beginning but you could stir some through just before serving.
Megan says
That makes sense, thanks so much for the quick reply! Can't WAIT to make these in my new instant pot :)
Shauna from Portland says
I have made a lot of black beans but these were by far the BEST. I didn't use the mint because I didn't have any. I had also soaked my beans overnight so set Instant Pot for 20 minutes instead of 30. There seemed to be a lot of liquid left but it thickened up and was incredibly flavorful. This will be my go-to black bean recipe.
A Virtual Vegan says
I'm so pleased you enjoyed them Shauna!
John Marting says
Thanks for the great recipe. I am new to the Instant Pot so I needed help cooking dried beans.
Nadine says
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!!!!! I am making them again, and accidentally put the lime in before cooking :( how bad is it gonna be????
A Virtual Vegan says
Oh wow...that's a compliment! Thank you Nadine. I'm so glad you are enjoying them. Adding the lime before won't hurt at all. It's added at the end because otherwise the flavour and freshness cooks out and you don't end up tasting it. If it's not too late add another squirt just before you serve up.
Nadine says
Perfect!!! You were right!! It was AMAZING. THANKS SO MUCH! Xo
A Virtual Vegan says
I'm so pleased it worked out!
Carol C says
This was delicious, thank you. I was curious though, would it still be as delicious if I was to add a cup of uncooked rice in it at the same time?
A Virtual Vegan says
So glad you enjoyed it! I would imagine if you added rice too, it would get a little overcooked. The rice setting of the instant pot is low pressure and it only takes I think 12 minutes, and you would be cooking it with the beans on high pressure for over 25 mins. You might get away with it if you use brown rice but I can't guarantee. it might still end up overcooked. If you try it you would need to add extra liquid too. 1.25 cup for every cup of rice. Hope that helps and good luck!
J Singleton says
I made these tonight. They will be fantastic in burritos and salads. I had to cook them slightly longer - 15 minutes with another NPR to get them soft enough. I also didn’t use coriander, bay or mint, but did add a teaspoon of smoked paprika - I love it!
A Virtual Vegan says
Sorry the timing was a bit off though. I guess our pots are all slightly different, as are the age of our dried beans which can have a dramatic effect on cooking time. I'm so glad you enjoyed them despite this though and thank you so much for stopping by to leave feedback!
Brittney F says
I don’t understand how you were getting away with using about 1/3 of the normal amount of liquid that beans need? I didn’t dare try it. I added 7 1/2 cups. We will see how turns out
A Virtual Vegan says
3 cups of water is plenty to cook the beans in an Instant Pot. There is no evaporation like in other cooking methods and the water absorbs into them perfectly leaving just the right amount of moistness. You can by all means use 7 cups and they will cook well but the flavours will be really diluted so they won't taste nearly as nice. They will also be pretty liquidy which isn't how they are intended to be. I can assure you that every recipe that gets put on my website is tested thoroughly many, many times and would not be published if it didn't work.
Charlie says
Really good beans. We loved them. Thanks for the recipe!
Elizabeth Edelen says
Can I double or triple the recipe if I have an 8 qt pot? I'm feeding 10 and we eat a lot of beans. Would I need to change anything ?
A Virtual Vegan says
I make this recipe in a 6 quart and I think from memory (because I haven't made it for a while), they come up about half way. You might get away with doubling it but might not be able to triple it without going over the maximum fill line. Overfilling the IP can affect it coming to pressure and I wouldn't want that to happen to you. Doubling it will easily feed 10 if you are serving with rice or something similar. I believe that if you double/triple a pressure cooker recipe you don't need to increase cooking time. It will just take longer to come to pressure, and although I haven't personally tried it, you should be able to leave everything the same because of this. Hope that helps and that you all enjoy them!
Jennifer says
These were the best beans I've ever had... Super flavorful and delicious. It was a tad salty, probably due to my chicken broth, but totally delicious. (I might use low-sodium stock next time.) This was my first time making beans in my IP and I couldn't believe how easy it was. Oh, and I used the mint. (Never cooked with dried mint before and I was glad I used it.)
A Virtual Vegan says
I'm so glad you enjoyed them Jennifer. They are a staple around here. I make a batch nearly every week.
From memory I think chicken broth does tend to be pretty salty. Hopefully they will be perfect next time if you use a different kind, or just omit the added salt to compensate.
Texas Diva Chris says
I used this recipe to cook chickpeas instead of black beans. I followed the manufacturer’s instructions and used 3 cups of liquid for every cup of dry beans. Also I added 3 TBSPs of olive oil per the manufacturer, to prevent foam. Those chickpeas were delish!! I even kept the leftover liquid to use when making soups, vegan chili rice or pasta. The chickpeas (aka Garbanzo beans) will be made into hummus. This is a brilliant recipe for any type of beans.
A Virtual Vegan says
Oh wow, I would never have thought to do that. I'm so glad it worked well with the chickpeas. I'm sure they will make really tasty hummus. I will be trying this next time I cook a batch of chickpeas! Thanks so much for coming back to leave feedback!
kimberly ingram says
I made this the third time I used my Instant Pot (yes, I got it for Christmas) and they turned out amazing. The husband even asked me what smelled so good while it was cooking. Great recipe and super easy. Thanks!
A Virtual Vegan says
They smell so good when they are cooking don't they? I'm so glad you enjoyed them! And yay to getting an Instant Pot for Christmas. Thanks so much for stopping by to leave feedback. It's much appreciated!
Mark says
Second time making this. I love simple dishes: beans and rice etc.... First time I didn't cook them long enough and also wanted a little more liquid, could easily turn into a black bean chili, or other simple dish. Very nice to make and save leftovers for easy prep later on.
A Virtual Vegan says
So glad you are enjoying the recipe!
Amy Katz from Veggies Save The Day says
These beans look delicious! The Instant Pot is my favorite way to cook beans. I can't imagine making them on the stove!
A Virtual Vegan says
Thanks Amy. I will never cook them on the stove again. It does such a brilliant job!