Instant Pot black beans let you skip the overnight soaking process! The pressure cooker is the perfect solution for tender, creamy legumes made in under an hour! Add beans to any dish for a boost of fiber and protein.
No Instant-Pot? Learn how to cook black beans on the stovetop instead.
Jessica’s Recipe Science
- High pressure raises the cooking temperature to about 246°F (119°C), allowing dry beans to hydrate and cook faster without soaking.
- The right bean-to-water ratio provides enough moisture for even hydration and pressure cooking. For 1 pound of beans, use 6 cups of water.
- A natural pressure release lets the beans continue cooking gently as the temperature drops, softening without splitting their skins.
Why It Works
Cooking black beans is a simple process of soaking and simmering on the stovetop. However, many home cooks hesitate to make them because the process takes several hours. That’s where the Instant Pot steps in! The electric pressure cooker makes delicious black beans faster, and it’s a completely hands-off method.
A whole pound of black beans can cook in just 30 minutes under pressure. A 20-minute natural release lets the starches inside the food gelatinize, creating a luscious, creamy texture. This is a healthy and easy side dish or ingredient to add to your culinary toolbox!
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Ingredients You’ll Need
- Beans: Purchase 1 pound of dried black beans for the recipe. This makes a large batch to feed a crowd or for meal prepping, about 5 cups.
- Water: Water is essential in an Instant Pot because the pressure cooker requires liquid to create the steam needed to build pressure, and the dry black beans must be fully submerged to rehydrate and soften evenly. Without enough water, the beans stay hard, and the Instant Pot can trigger a burn warning.
- Salt: Salt seasons the beans as they cook, helping the flavor penetrate beyond the surface. Adding salt to the cooking water also helps the beans retain their structure as they soften, resulting in tender beans with a creamy texture.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This Instant Pot black bean recipe is easy to customize! Try these delicious options:
- Salt: You can use other types of salt. You can substitute coarse sea salt 1:1 for kosher salt. If using table salt, use 1 teaspoon for pressure cooking. Taste and adjust the seasoning after cooking.
- Cooking Liquid Options: Use vegetable stock, chicken stock, or chicken broth for extra flavor.
- Flavoring: Add aromatic flavor and seasonings directly to the Instant Pot before pressure cooking. Diced onion sautéed in olive oil, garlic cloves, a bay leaf, oregano, cumin, coriander, black pepper, garam masala, smoked paprika, and chili powder are great ways to add flavor. Add sprigs of rosemary or thyme.
- Acidic Ingredients: Add acidic ingredients like tomatoes, fresh lime juice, or vinegar after the beans have cooked. Acidic ingredients can keep the bean skins firm and prevent the beans from becoming fully tender.
How to Cook Black Beans in Instant Pot
Step 1: Add Ingredients to the Instant Pot
First, transfer the dry beans to a colander and discard any broken beans. Rinse them well with cool water to remove dirt and debris. Adding the beans, water, and salt before pressure cooking creates the right environment for even cooking. Adding 6 cups of fresh water provides the moisture needed to rehydrate the beans and soften their starches, while salt seasons them as they cook and helps them maintain their structure.
Ingredient Chemistry: Sealing the Instant Pot lid traps steam inside, allowing pressure to build and raising the cooking temperature above water’s normal boiling point. This higher temperature helps the beans cook faster and become tender and creamy in just an hour.
Step 2: Pressure Cook the Black Beans
The 30-minute pressure cooking time gives the beans enough time at high temperature for water to fully hydrate the starches and soften the cell walls. The 15-minute preheat time matters because the cooking timer doesn’t begin until the pot reaches full pressure.
Experimentation Encouraged: A multi-cooker lets you use the sauté function to add rich aromatics when cooking beans at the beginning. Make a sofrito with olive oil, finely chopped tomatoes, bell pepper, onions, savory spices, and garlic for a Cuban-style dish.
Step 3: Naturally Release the Pressure
Let the pressure release naturally for 20 minutes to give the beans extra time to cook gently as the temperature gradually decreases. This helps the beans finish softening without the sudden pressure change that can split their skins and cause them to break apart. When releasing the remaining pressure, use caution because hot steam and liquid can escape quickly.
Step 4: To Serve
Once the beans are done cooking, drain in a fine-mesh strainer. The plain black beans are so versatile! Add a sprinkle of fresh cilantro and serve with chicken tacos, pineapple, and Mexican rice. I also like to use them to make black bean burgers, black bean chili, or black beans and rice.
Frequently Asked Questions
One pound of dried black beans yields about 5 cups cooked. That is a generous amount of legumes prepared quickly in a large batch. You can freeze them to use later, or portion some beans into an airtight container in the refrigerator for meal prepping.
No, you don’t need to soak dried beans before adding them to the Instant Pot. That’s because the boiling point is higher in the sealed vessel, upwards of 246ºF (119ºC) at the high-pressure setting around 13 psi (pounds per square inch). The elevated temperature cooks the beans much faster than the stovetop method. Overall, I found that unsoaked beans have more of the characteristic earthy flavor and a deeper purple color than soaked beans.
Soaking black beans in salted water can help create even more tender outer skins and creamy centers. Pre-soaked beans kick-start the hydration process, so you need less cooking time under pressure. Some people have found that soaking also reduces gas, as it removes some indigestible oligosaccharides. If you’re short on time, you can make quick soak beans for faster cooking. However, this step isn’t necessary for pressure-cooked beans unless you want the digestive benefits.
Dried black beans are a nutritious, versatile, and affordable staple ingredient. They are a go-to vegetarian and vegan protein source that also delivers extra B vitamins. It’s always handy to have a bag or two stocked in your pantry for various side dishes.
More Instant Pot Recipes
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Instant Pot Black Beans
Ingredients
- 1 pound dried black beans, picked over and rinsed
- 6 cups water
- 2 teaspoons kosher salt
Instructions
- Add Ingredients to the Instant Pot – Add rinsed black beans, water, and salt to the Instant Pot. Make sure the release valve is in the "Sealing" position. Place the lid on the Instant Pot, then turn and lock.
- Pressure Cook the Black Beans – Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 30 minutes using the "+" or "-" buttons. It will take about 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
- Naturally Release the Pressure – Once the cook time is complete, let the pressure naturally release for 20 minutes. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray some moisture around the pot, so be careful. Remove the lid, opening the top away from you, as steam will be released from the pot.
- To Serve – Carefully drain the liquid from the cooked black beans. Serve as desired.
Notes
- Recipe Yield: About 5 cups cooked black beans.
- Serving Size: About ½ cup.
- Storage: Let the black beans cool, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Clint Stucky says
Your article on cooking black beans in an Instant Pot says that over-night soaking is not necessary when pressure cooking. I know from experience that it’s not necessary for tenderness but.. I read somewhere that 1) over-night soaking reduces flatulance. Also, another site claimed that soaking 2) reduces some of the anti-nutrients in beans. If I may ask, do you happen to know of any scientific validation for either of these claims?