Instant Pot Black Beans – Quick, Healthy, and No Soaking Required!
These Instant Pot black beans are tender, flavorful, and cooked from scratch—no soaking needed! Ready in under an hour, they’re perfect for burritos, meal prep, or hearty soups. With garlic, onion, and spices, these beans pack a savory punch and offer a healthy, affordable pantry staple.
Equipment
- 1 Instant Pot Or any electric pressure cooker
- 1 Colander For rinsing beans
- 1 Wooden Spoon For stirring and sautéing
Ingredients
- 1 cup Dried Black Beans rinsed and sorted
- 3 cup Water or Broth use low-sodium broth for more flavor
- 1 tbsp Olive Oil for sautéing (optional)
- 1 small Onion chopped, optional
- 2 cloves Garlic minced
- 1 Bay Leaf Optional
- 3/4 tsp Salt added after cooking
- 1/2 tsp Ground Cumin Optional
- 1/2 tsp Smoked Paprika Optional
- 1 pinch Chili Flakes or Black Pepper Optional
Instructions
- Rinse & Sort: Rinse 1 cup of black beans under cold water in a colander. Remove any debris or broken beans.
- Optional Sauté: Set Instant Pot to ‘Sauté’. Add olive oil, onion, and garlic. Cook 2–3 minutes until fragrant.
- Combine Ingredients: Add rinsed beans, 3 cups water or broth, cumin, paprika, bay leaf, and chili flakes.
- Pressure Cook: Close the lid, set valve to ‘Sealing’. Cook on high pressure for 30 minutes.
- Natural Release: Let the pressure release naturally for 20 minutes.
- Season & Rest: Open lid carefully. Stir in salt and let sit for a few minutes before serving.
Notes
- You can swap pinto, navy, or kidney beans as substitutes—adjust cooking times accordingly.
- For a richer taste, use low-sodium vegetable broth instead of water.
- Add extra flavor with chipotle peppers, oregano, or a splash of vinegar for Cuban-style.
- Stir in coconut milk after cooking for a creamy twist.
- Finish with fresh cilantro and lime juice to brighten the dish.