Perfect Instant Pot Black Beans cooked in your pressure cooker from dried, require no soak and are not mushy.
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.
Did you make this recipe? Please give it a star rating in the comments.