Instant Pot Black Beans recipe is flavorful, buttery, and incredibly easy to make with either dry beans or canned beans. This simple black bean recipe is the perfect side dish or delicious vegetarian main entree.
Cooking dry legumes from scratch in the instant pot is so easy and also so quick. We love our instant pot recipes, since they save you so much time, without cutting on flavor! In addition, if you are looking for other tasty side dishes, check out Instant Pot Baked Beans and Slow Cooker Beans and Rice.
This recipe is my favorite way of cooking my own black beans, and they are better than the ones at Chipotle. The best part is that you can cook them from scratch without soaking. Instead, we will be using a trusty pressure cooker for this.
Making this easy side dish from scratch is very budget-friendly, and you can use the leftovers in many other dishes or freeze them for later. Another reason is that you can control how much salt and other seasonings are added with no artificial preservatives.
Also, they taste way better when cooked from dry. So, thanks to the Instant Pot, you can have delicious beans made in a fraction of the time!
- Beans: We make this easy peasy basic recipe with dry beans, but you can also make it with canned black beans.
- Oil: For this easy recipe, you can use olive oil, canola oil, or vegetable oil.
- Seasoning & Spices: A mix of salt, ground black pepper, paprika, cumin, red pepper flakes, and chili powder.
- Vegetables: Also we use onion, garlic, chipotle peppers in adobo sauce.
- Herbs: In addition, for extra flavor, we add dried parsley, bay leaves, and dried oregano.
- Liquid: Water or broth. You can also use chicken broth or vegetable broth.
How do you make Instant Pot black beans without soaking the beans?
This recipe for instant pot beans is so easy, you don’t have to use soaked beans, and also you don’t have to use the saute function. Basically, you just dump and cook everything.
For extra flavorful black beans, if you have time, we recommend you saute the garlic and onion, but it is not mandatory.
- If using dry beans: First, add the dry beans, 8 cups of water, salt, and pepper to the bottom of the pot.
- Pressure cook: After that, set the pressure cook time to 25 minutes on High Pressure.
- Natural pressure release: After pressure cooking, do a 25 minutes Natural Release.
- Quick pressure release: Next, do a quick release for the remaining pressure and carefully open the lid when the valve drops.
- Rinse: Finally, discard the cooking liquid, rinse the beans under cold water and clean the inner pot. At this point, you can use the plain black beans in other recipes, or serve as is.
- Chipotle black beans: Return the rinsed beans to the electric pressure cooker and add the rest of the ingredients, stir well.
- Pressure cook: Close the pressure cooker and turn the vent on the lid to the “sealed” position. Cook on high pressure for 10 minutes.
- Pressure release: After that, do a 10-minute Natural Pressure Release, followed by a Quick Pressure Release.
- Saute function: Remove the lid carefully, and if you want to reduce more of the liquid, select the saute setting and cook a bit more.
- Before serving: Remove the bay leaf and garnish with parsley right before serving.
How to serve:
- Taco filling: We absolutely love to use these as a filling for vegetarian tacos, or even as a topping on meat tacos.
- Side dish: In addition, you can serve these as a side dish to fajitas, quesadillas, pulled pork sandwiches, or any other meaty side dish.
- Main dish: Also, you can serve it as a main dish, with white rice or brown rice. Add your favorite toppings, like sour cream, salsa, shredded cheese, or guacamole.
- Burrito: Alternatively, use these Mexican black beans to stuff into burritos, or to make burrito bowls.
- Soup: Another option is to add enough water or broth to make black bean soup. Make sure to serve it with some crushed tortilla chips on top.
- Salads: A great way to serve these is by combining them with other ingredients to make a salad, or simply adding them on top of a salad for extra protein.
Frequently Asked Questions
Are black beans healthy?
These legumes are filling due to the high dietary fiber that they contain. This alone can help get you back to shape by making you eat less.
They also have a stellar nutritional value chart with zero cholesterol, and 100 grams of cooked ones can give you 132 kcal of energy.
They are carbohydrate-rich as well as protein-rich. Also, they have considerable amounts of vitamins and minerals.
How many cups of cooked beans yield from a cup of dry black beans?
One pound of dried legumes can yield five to six cups of cooked ones. While for the store-bought canned version, about one and a half cups in a 16-ounce can.
Hence, for the canned ones, you are basically getting only one and a half cups for almost the same price as one pound of dried legumes.
How do you cook dried beans fast?
Do this by skipping the soaking process and subjecting them to high pressure. This can be attained by using the Instant Pot or any other electric pressure cooker for that matter.
For this recipe, you can skip soaking the legumes overnight. Also, the time is much shorter by about 50%. Hence, the energy used for preparing this dish is considerably lower.
How to store leftovers:
- Refrigerate: First, let them cool down to room temperature, and after that transfer them to an airtight container, and refrigerate for up to 5 days.
- Freeze: These delicious black beans freeze well just add them to freezer bags and stack them up in the freezer. Freeze for up to 3 months.
- Thaw: You can simply let them thaw in the fridge overnight or pop in the microwave to defrost before using. Another option is to put the freezer bag in a casserole dish under warm running water.
- Reheat: Simply microwave them, or saute them on the stove for a few minutes.
More side dishes:
Instant Pot Black Beans
- Cook Dry Beans:
- 1 lb. black beans (dry*)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 8 cups water (or broth of choice for more flavor)
- Chipotle Black Beans:
- 2 tablespoons olive oil
- 1 yellow onion (finely diced)
- 4 cloves garlic (minced)
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon chili powder (or more)
- 2 canned chipotle peppers in sauce
- Zest of 1 lime
- Juice of 1 lime
- 1/2 teaspoon red pepper flakes
- 1 cup water
- Chopped parsley
- Lime wedges
Cook Dry Beans:
- Add dry beans, salt pepper, and 8 cups of liquid to the Pressure Cooker. Cover and make sure the valve points to Sealed. Cook on High Pressure for 25 minutes followed by a 20-25 minutes Natural Pressure Release.
- Release manually the remaining pressure and carefully remove the lid.
- Rinse the beans under cold water and drain.
- Clean the pot and return it to the Instant Pot.
Make Chipotle Black Beans:
- Add the cooked beans to the Instant Pot with the rest of the ingredients from the "Chipotle Black Beans" list. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed.
- Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
- Release manually the remaining pressure and carefully remove the lid.
- If you would like to reduce the liquid, even more, you can select Sauté and cook the beans with the lid off on Sauté mode for 15 more minutes, or until the liquid is reduced.
- You can also mix 1 tablespoon of cornstarch with 2 tablespoons of water and add the mixture to the beans to thicken the sauce.
- Cance saute, discard the bay leaves, and serve.