Tulo

Instant Pot Black Beans Recipe

Overhead shot of a bowl of glossy cooked black beans in their dark broth, garnished with chopped cilantro and a lime wedge, next to an open Instant Pot insert.
Photo by Ella Olsson on Pexels

Pressure cooking breaks down the beans' tough skins and starches fast enough that dried black beans need no overnight soak, and a quick saute of onion, garlic, and cumin before sealing the lid builds real flavor into the cooking liquid instead of leaving the beans bland.

Prep
10 min
Cook
55 min
Total
1 hr 5 min
Servings
8

Ingredients

Servings8
  • 1 pound dried black beans, rinsed and sorted
  • 4 cups water or vegetable broth
  • 1 medium yellow onion, chopped
  • 4 cloves garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 2 leaves bay leaves
  • 1 1/2 teaspoons salt

Nutrition per serving

Calories
225
Protein
13g
Carbs
38g
Fat
3g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Rinse the dried black beans under cold water and pick through them, discarding any small stones or shriveled beans. No soaking is needed.
  2. 2Set the Instant Pot to Sauté. Add the olive oil, then the chopped onion and garlic, and cook for 4-5 minutes, stirring occasionally, until the onion softens and turns translucent.
  3. 3Stir in the ground cumin and cook for about 30 seconds, until fragrant.
  4. 4Add the rinsed beans, water or broth, and bay leaves. Stir once, scraping up any browned bits from the bottom of the pot.
  5. 5Lock the lid, set the valve to sealing, and cook on High Pressure (Manual) for 30 minutes.
  6. 6When the cooking cycle ends, let the pressure release naturally for 15-20 minutes, then carefully turn the valve to release any remaining pressure.
  7. 7Remove the bay leaves and stir in the salt. Taste a bean for tenderness; it should mash easily between two fingers with no chalky center.
  8. 8Serve warm as-is, or ladle into containers with some of the cooking liquid for storage.
How to Use a Pressure Cooker

Tips & variations

  • Swap the water for vegetable or chicken broth for a deeper-flavored base, especially if the beans will be eaten on their own as a side.
  • Add a smoked ham hock, a strip of bacon, or a chunk of smoked turkey to the pot before sealing for a smoky, savory pot of beans.
  • For refried-style beans, drain most of the liquid, mash the beans with a fork or immersion blender, and fry the mash in a little oil until it thickens.
  • Stir in a diced jalapeño with the onion for background heat, or top the finished beans with hot sauce instead.
  • This recipe can be doubled in a 6-quart or larger Instant Pot without changing the cook time, just keep the beans and liquid below the pot's max fill line since dried beans roughly double in volume as they cook.

Storage & reheating

Store cooled beans with their liquid in an airtight container in the refrigerator for up to 5 days. Freeze in freezer bags or containers, submerged in their cooking liquid, for up to 6 months. Reheat on the stovetop over medium-low heat with a splash of water or broth to loosen them back up, or microwave in 60-second bursts, stirring between each.

Tips from the Tulo kitchen

  • Keep the beans covered by at least an inch of liquid before sealing the lid; beans that peek above the liquid line near the top of the pot can cook unevenly.
  • If the beans still taste chalky in the center after the 30-minute cycle, reseal the lid and pressure cook for another 5-10 minutes rather than simmering them uncovered, since simmering won't soften fully cooked-but-firm beans nearly as fast as returning them to pressure.

FAQ

Do I need to soak black beans before cooking them in an Instant Pot?

No. The Instant Pot's sustained high pressure cooks dried black beans fully tender in about 30 minutes without any pre-soaking, unlike stovetop cooking where soaking cuts down simmer time.

How much liquid do I need for Instant Pot black beans?

Use about 4 cups of water or broth per pound of dried beans, enough to cover them by at least an inch, since some liquid evaporates as steam even in a sealed pot.

Why are my Instant Pot black beans still hard after cooking?

This usually means the beans were old (older dried beans lose moisture and take longer to soften) or the pot didn't fully seal and reach pressure. Reseal and pressure cook for another 5-10 minutes.

Can I double this recipe in the Instant Pot?

Yes, in a 6-quart or larger pot. Keep the beans and liquid below the max fill line, since dried beans roughly double in volume once cooked, and the pressure cook time stays the same.

Should I add salt before or after pressure cooking the beans?

Adding salt after cooking, once the beans are tender, gives more consistent seasoning, since beans absorb varying amounts of liquid depending on their age and how long they've been stored.

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