Instant Pot Black Beans - Immaculate Bites

Instant Pot Black Beans made from scratch deliver all the flavor without the fuss. You don’t even have to soak them for a hearty vegan entree or side.

Yes, I have canned beans in the pantry for emergencies because sometimes, I just want to get dinner on the table. However, made-from-scratch dinners are always best. So, leave the canned beans in your bug-out bag as long as possible.

That’s where an Instant Pot or standard pressure cooker comes in handy. My friends who live at high altitudes told me that pressure cooking is the only way they can enjoy homemade beans. Besides, you don’t have to soak dried beans before pressure cooking.

Fiber Dilemma Solved With Instant Pot Black Beans

Black beans don’t just pack protein; they also pack a fiber and nutrition punch. They’re the perfect diet food because they keep you full longer. Plus, they’re ideal comfort food that won’t break the bank. Honestly, though, you could use almost any bean with this recipe.

Note: The pressure cooker takes about 10 minutes to come up to pressure before it starts cooking. Please avoid touching the metal part of the lid while cooking. (Photo 6)

Soaked vs. Unsoaked Beans

Soaking or not is still a controversial subject. The optional step does reduce the cooking time, but you have to plan ahead. Soaked beans take 8-15 minutes in an Instant Pot (depending on how soft you like them). Unsoaked beans take 30-40 minutes.

Those who are for soaking say it makes them easier to digest (something about antinutrients). For soaking, cover them with water and let them soak overnight (or 8 hours). For friends with sensitive stomachs, I soak them for 2 days.

Those against it say the beans have more flavor. Another advantage is the last-minute decision to make beans and no time to soak. Throw them in a pressure cooker, double the time, and enjoy.

How to Cook Black Beans in an Instant Pot

1. Clean foreign objects, then rinse them and remove any beans that float.
2. Saute – Press the Saute function on your Instant Pot and let it heat up. Then, heat the oil and saute the onion, garlic, and bell peppers. Stir for 3-4 minutes. (Photo 1)
3. Season with Creole seasoning, cumin, oregano, salt, and pepper. Stir for a couple of minutes until the spices release their aroma. (Photo 2)

1. Assemble – Stir in the beans. Add the water, close the Instant Pot, and shift your valve to Sealing. (Photos 3-5) 
2. Pressure Cook – Select the High Pressure setting and press the Pressure Cook button. Set the time for 30 minutes.
3. Release the pressure naturally for 10 minutes, and then manually release the rest of the pressure. (Photo 6)
4. Serve – Adjust salt to taste and serve with rice.

Recipe Tips and Notes

• Add-ins. To make it even healthier, add spinach, mushrooms, or potatoes.
• Make it Mexican. Replace the Creole seasoning with chili powder for a Mexican twist. Then, replace some of the water with a can of fire-roasted tomatoes or a jar of salsa.
• Black bean dip. Mash a cup or two of the black beans, add a chunk of cream cheese, heat it, and serve it with tortilla chips. 
• Salad topping. Black beans turn a side salad into a main course. I love mixing a little salsa into ranch dressing for more creaminess.
• Quick soak. Cover the black beans with water and bring to a rolling boil. Turn off the heat, cover, and let set for 10 minutes.
• Choosing to soak or not. Another factor in deciding whether to soak or not is how old the beans are. I hate waste, so if I find a bag of dried beans I forgot about, I’ll soak them for a day or two before cooking. Freshly dried beans don’t need as much soaking.
• Storing dried beans. The beauty of having dried beans in the pantry is the little space they use. Plus, they keep well for a year or two. Note: The longer they’re in your pantry, the longer they’ll take to cook. 

How to Make Stovetop Black Beans

1. Soak the beans for 8-48 hours. Pick out debris and beans that float before soaking.
2. Drain beans and rinse. Put them in a heavy-bottomed pot and cover with about 4 inches of water—season with desired herbs and spices. I wait until the last 10 minutes to add salt, which is also controversial.
3. Simmer. Bring the beans to a boil, lower the heat, cover, and simmer for 1-2 hours. Stir occasionally, checking for tenderness and adding water as needed.
4. Season. Once the beans reach the desired tenderness, adjust seasonings with salt, pepper, and your preferred seasonings. Garnish with cilantro or parsley, and enjoy.

Make-Ahead and Storage Instructions

Black beans (any bean, for that matter) are a great make-ahead dish. They also freeze well in airtight containers or Ziploc freezer bags.

Store cooked beans in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months. For easy thawing, pack enough for a meal or single servings in airtight containers or ziplock freezer bags. Then, label them with the date you made them. 

How to Serve Instant Pot Black Beans

My first go-to pairing is rice. After that, it depends on my mood. Tex Mex with homemade tortillas and pico de gallo. But if I’m going for the soup-and-salad feel, topping a twice-baked potato with a side salad is da bomb.

More Easy Instant Pot Recipes

Watch How to Make It

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This blog post was originally published in May 2021 and has been updated with additional tips, new photos, and a video