by Olena

Instant Pot Black Beans

by Olena

5 from 5 reviews

Foolproof Instant Pot Black Beans from dry beans and not mushy. I used to cook beans on the stove but Instant Pot method requires no soaking.

Now for over a decade, I cook and freeze black beans and use instead of canned. So much healthier and cheaper!

Instant Pot black beans in a glass baking dish

Pressure Cooker Black Beans

I’m so excited, I finally perfected Instant Pot black beans!

I have to say pressure cooker black beans recipe is one of the longest recipes I had to test. Over 10 times.

I just couldn’t figure out how long to cook black beans in Instant Pot. No matter what time I tried, Instant Pot black beans came out mushy. I finally “cracked the code”.

There is a secret and simple science behind perfect, firm and not bursted Instant Pot black beans.

Ingredients for Instant Pot Black Beans

  • Dried black beans: No soaking required. I just rinse beans with cold water and then drain. Because beans are dirty, yes.
  • Cold water: It is very important not to use warm water, so cook time is not thrown off. Keep on reading. 🙂
  • Salt is optional: Sometimes I add a pinch to bring out flavor but most times I don’t.

instant pot, dried black beans in a jar and cup with water

Tip: Testing black beans in 2 different size pressure cookers was life changing.

How to Cook Instant Pot Black Beans in 6 Quart Pot

  • Prep the beans by rinsing in a colander under cold water. Drain completely and don’t soak.
  • Combine beans and cold water in Instant Pot. No need to stir and you can add a pinch of salt.
  • Cook on High Pressure for 12 minutes. Some models have “pressure cook” button and make sure you select “high” pressure. And simple model like Lux has Manual button and cooks only with high pressure.
  • Let pressure come down on its ownNatural Release. Do not do Quick Release, your beans will be undercooked or fall apart.
  • Drain, rinse and cool black beans: When float pin is down, it is safe to open the pot. I like to rinse cooked beans under gentle stream of cold water. Then drain, cool and use in recipes.

pressure cooker black beans in a dish

How to Cook Instant Pot Black Beans in 8 Quart Pot

8 quart is larger, so cook time and release differ from 6 quart recipe.

  • Prep beans by rinsing them under cold water. Do not let them sit in water even for 10 mins as it will change the recipe.
  • Dump beans and cold water into Instant Pot and don’t stir. Put the lid on and turn valve to Sealing.
  • Cook on high pressure for 12 minutes: Depending on a model, you will either have Pressure Cook or Manual button to press.
  • Release pressure after 10 minutes: Important difference from 6 quart! If you let your 8 Quart Instant Pot release pressure naturally all the way, black beans will be overcooked.

cooked black beans in Instant Pot on a spoon

Tips for Foolproof Instant Pot Black Beans

  • Cold water: Always use cold water. Warm or hot water will change cook time.
  • 3 quart Instant Pot: I don’t have one, so can’t say how long. I would try 15 minutes with natural release and adjust accordingly for future.
  • Stovetop: Check out my stovetop dried beans recipe I used for years. And if you are thinking to buy Instant Pot, see which Instant Pot to buy.
  • Be gentle: Handle cooked black beans carefully with metal spoon. They are delicate and tender.
  • More help: Still intimidated? Check out my Instant Pot guide.

black bean quinoa casserole

Use Instant Pot Black Beans In These Recipes

Black beans are my favorite beans because of mild taste, small size and ability to hold their shape.

Try Instant Pot black beans in our family favorite recipes:

cooked Instant Pot black beans in sandwich bags

How to Store and Freeze Cooked Black Beans

Fridge: Cooked black beans refrigerate well for up to 5 days. You can use them in place of canned black beans with a ratio of 1.5 cups drained cooked beans = 15 oz can.

Freeze: I like to triple the recipe at a time and freeze black beans for later.

  • Measure in 1.5 cups portions into resealable sandwich bags
  • Let air out and seal well to avoid freezer burn.
  • Freeze for up to 6 months.
  • To thaw: I place bag with frozen black beans on a counter for a few hours or in the fridge overnight. Or in a bowl with hot water for 5 minutes and then drain.
  • Re-use bags: I rinse, dry and put away bags to use for next time. It is more environmentally friendly.

Broth: Do not discard the liquid. It is a delicious and nutritious veggie broth. Use as a base for making any soup. Especially, Instant Pot black bean soup.

Enjoy! And please let me know in the comments below if my magic recipe worked for you too.

More Easy Instant Pot Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? Make sure to subscribe and hit the Bell icon not to miss new videos.

instant pot black beans in glass dish and pressure cooker behind

Print

Instant Pot Black Beans {Foolproof Method}

instant pot black beans

5 from 5 reviews

Foolproof Instant Pot Black Beans from dry beans and not mushy. I used to cook them on the stove but Instant Pot method requires no soaking.

  • Author: Olena of ifoodreal.com
  • Prep Time: 1 minute
  • Cook Time: 12 minutes
  • Total Time: 13 minutes
  • Yield: 3 cups 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: North American
Scale

Ingredients

  • 1 cup dried black beans, rinsed & drained
  • 3 cups cold water
  • Pinch of salt is optional

Instructions

  1. In Instant Pot, add black beans and cold water. You can eyeball water just enough to cover beans by an inch.
  2. For 6 Quart Instant Pot: Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 12 minutes.
  3. After cooking is done, let 6 quart Instant Pot bring pressure down on its own – Natural Release. Do not do Quick Release, your beans will be undercooked or fall apart.
  4. For 8 Quart Instant Pot: Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 12 minutes.
  5. After cooking is done, let 8 quart Instant Pot bring pressure down on its own for 10 minutes and then release remaining pressure immediately. If you let your 8 Quart Instant Pot release pressure naturally all the way, black beans will be overcooked.
  6. Open the lid. That’s it! Your Instant Pot black beans are ready.

Freeze for Later: I like to transfer black beans with a slotted spoon to a large colander placed in a sink, drain and rinse with cold water. Then I measure 1.5 cups (equal to a 15 oz can drained) into the sandwich bags, let air out, seal and freeze for up to 6 months.

To Thaw: Place on a counter for a few hours or in the fridge overnight. Or place in a bowl with hot water for 5 minutes and then drain. Easy-peasy.

Broth: Do not discard the liquid. It is a delicious and nutritious veggie broth. Use as a base for making any soup. Especially, Instant Pot black bean soup.

Notes

  • It is super important to use cold water not to alter cook time.
  • For 3 quart Instant Pot, I would cook beans for 15 minutes with natural release and go from there.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

13 comments on “Instant Pot Black Beans

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  1. Olena, when you triple the recipe do you triple the water or as you say just eyeball it and add just to cover? Also is the timing the same when you cook a larger amount? Thank you for all your time figuring this out and sharing your expertise. Also would this same recipe work for garbanzos do you think?🇨🇦

  2. Only my 3rd time using my 6 qrt IP. The black beans came out perfectly! Doubled the recipe and froze half and used the other half in chili and Salad bowl recipes. Absolutely no stomach issues as the beans were cooked the way they should be. I am shocked I did not need to pre-soak them first. This is a total game changer for me. No more canned beans!

  3. Followed instructions for my 6qt instant pot and they came out perfectly! Used 1c black beans and 3c water. Boom, amazing. Thank you Olena.

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