Instant Pot Black Beans

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!

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.

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 own – Natural 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.

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.

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.

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:

• Black bean brownies
• Black bean quinoa casserole
• Mango black bean salad
• Black bean nachos

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

• Instant Pot chickpeas
• Instant Pot brown rice
• Instant Pot quinoa
• Instant Pot bone broth
• Instant Pot yogurt
• Browse collection of 30 healthy 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 {Foolproof Method}

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.

5 from 6 votes

Print Save Rate

Course: Side Dish

Cuisine: North American

Prep Time: 1 minute

Cook Time: 12 minutes

Total Time: 13 minutes

Servings: 3 cups

Calories: 221kcal

Author: Olena Osipov

COOKING MODEPrevent your screen from going dark

Ingredients

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

US Customary - Metric

Instructions

• In Instant Pot, add black beans and cold water. You can eyeball water just enough to cover beans by an inch.
• For 6 Quart Instant Pot: Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 12 minutes.
• 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.
• For 8 Quart Instant Pot: Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 12 minutes.
• 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.
• 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.

Nutrition

Serving: 1cup | Calories: 221kcal | Carbohydrates: 40g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 959mg | Fiber: 10g | Sugar: 1g | Calcium: 80mg | Iron: 3mg

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