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Instant Pot Black Beans

5 from 2 reviews

Perfect Instant Pot Black Beans cooked in your pressure cooker from dried, require no soak and are not mushy.

  • 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
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Ingredients

  • 1 cup dried black beans, rinsed & drained
  • 3 cups water

Instructions

  1. In Instant Pot, add black beans and 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. 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.
  3. 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.
  4. 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.

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