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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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.
Leslie says
Made this for dinner tonight. It was fabulous as a black bean burrito with romaine, tomato, avocado and a bit of mozzarella cheese. Thanks for a great recipe.
A Virtual Vegan says
I'm so pleased you enjoyed the beans Leslie. I love them in burritos too!
Sandy Archard says
Can this recipe be doubled in a 6 quart IP or should I do two batches?
A Virtual Vegan says
I think it should just about fit. It doesn't come up over half way when I make one batch in my 6 quart. Usually with doubling in the IP you can keep the cooking time the same too. It just takes a little longer to come to pressure/release pressure.