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Instant Pot Black Beans

Say goodbye to costly canned beans and hello to these easy, cost-effective, no-soak Instant Pot black beans! Just add broth, spices, and veggies for flavor, then you’ve got delicious beans for all your favorite black bean recipes.

two small bowls of beans with a big serving bowl in the back

The taste of these black beans is outstanding. The beans are cooked perfectly and the flavor of the herb and spiced broth makes them the ideal addition to a plate of enchiladas, burritos, or in a burrito bowl.

What do you always have in your refrigerator? And I don’t mean the usual items like eggs, mayonnaise, and mustard, but dishes.

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I’ll go first. We always have prune spread, and some type of beans. Either this bean recipe or pinto refried beans.

Christopher eats rice, bean, and veggie mixture at least five days a week. We also eat a lot of homemade soft tacos, and beans are the main ingredient.

Do you have to soak dried beans?

No, you don’t. Before I owned a pressure cooker, soaking the beans overnight was something I did every time I made beans. Now, all you have to do is rinse the dry beans and pick them over.

Why not just use canned beans?

One of the things I love about making homemade beans is you can control the ingredients, including salt. I find canned beans way too salty and end up rinsing them to remove any residual salt. And these black beans are so tasty because you cook them with onions, carrots, celery, herbs, and spices.

Is this recipe vegetarian?

No. BUT it can easily be converted to vegetarian. Just use vegetable broth or all water. I prefer to make instant pot black beans in chicken broth as I feel it gives it a fabulous flavor.

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Helpful tips

  • I used to sauté the vegetables in the instant pot before I cooked the beans. I have since stopped doing that. I just add the vegetables with the rest of the ingredients, then cook. You can save yourself some calories, doing it this way. And it tastes just as good as it would if you sautéed them.
  • Wash and pick over the beans. I have found rocks before and you don’t want to be chomping on those.
  • Here’s how to wash beans. Get a large bowl and a sieve that fits inside. Add the beans to the sieve and run cold water over them until they are slightly under water. Swish your fingers around the beans and keep your eyes out for bad beans or rocks. Empty water and repeat one or two more times.
  • Any pressure cooker takes between 10 – 20 minutes to come to full pressure. It all depends on how full the cooker is, so factor that into your cooking time.
  • Once the beans are done, you can either do a natural pressure release (between 15 – 25 minutes) or do a quick release (approximately 5 – 10 minutes, depending how patient you are.)
  • To do a quick release, don an oven mitt to protect your hand from steam, nudge the venting knob to the venting position, and let the steam escape and the pressure indicator drop before opening the lid.
  • If the instant pot is full to the maximum line (it won’t be for this recipe), I usually drape a kitchen towel over the venting knob to catch any food spray that comes out with the steam.
a small white bowl with black beans in it
Photo Credit: Dishes Delish.

How to make instant pot black beans

Pre-step

Get out your instant pot or pressure cooker.

Step one

Gather your ingredients: dried black beans, onion, carrots, celery and chicken broth.

Black beans, onion, herbs and spices, broth, celery, and carrots on a table

Step two

Chop the onion and carrot in small chunks, slice the celery, and add them all to the instant pot container. (A)

Step three

Add the herbs, spices, salt, and bay leaf. (B)

Overhead view of onions, carrots and celery in a pan - with herbs and spices in it

Step four

Add the washed black beans. (C)

Step five

Add the chicken broth and give everything a brisk stir. (D)

Black beans, and chicken broth added to the pan

Step six

Place the lid on the instant pot and seal it. Make sure the venting knob is set to the sealed position, the mode is set to normal, and the pressure is set to high pressure before you press the “beans/chili” button (or the pressure cook button) and set the time to 55 minutes.

Step seven

Once the beans are done, either let the instant pot release the pressure naturally or do a quick pressure release like I do (see recipe card notes on how). Transfer the cooked beans to a serving dish and bring it to the table.

Overhead view of black beans in a big bowl with spoons and small bowls

Don’t they look hearty and delicious? These are so tasty that once you try them, you’ll never go back to canned!

A big serving bowl filled with the black beans and carrots

Time to serve these delicious beans.

Two small bowls and a serving bowl filled with the beans

I hope you enjoyed this instant pot black beans recipe! Wait till you try it, as it is so delicious!

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Square photo of two little bowls filled with black beans and carrots

Instant Pot Black Beans

Say goodbye to costly canned beans and hello to these easy, cost-effective, no-soak Instant Pot black beans! Just add broth, spices, and veggies for flavor, then you’ve got delicious beans for all your favorite black bean recipes.
5 from 21 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Keyword: easy black beans recipe, instant pot black beans
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 10 cups
Calories: 200kcal

Ingredients

Make It!

  • 1 medium onion (chopped)
  • 3 large carrots (diced into small sized chunks)
  • 1 stalk celery (sliced)
  • 1 pound black beans, dried (washed and picked over)
  • 4 cups chicken broth
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoon garlic powder
  • 2 teaspoon oregano
  • 1/4 teaspoon chipotle powder (or more)
  • 1/2 teaspoon salt
  • 1 bay leaf

Instructions

  • Plug in your instant pot. Add onion, carrots, and celery.
    1 medium onion, 3 large carrots, 1 stalk celery
  • Add beans, broth, cumin, oregano, chipotle powder, garlic powder, bay leaf, and salt. Give it a stir.
    1 pound black beans, dried, 1 1/2 teaspoons cumin, 1 1/2 teaspoon garlic powder, 2 teaspoon oregano, 1/4 teaspoon chipotle powder, 1/2 teaspoon salt, 1 bay leaf, 4 cups chicken broth
  • Seal the instant pot and make sure the venting knob is in the sealed position. Press 'chili/beans' button and set timer to 55 minutes. It will take between 10 – 25 minutes to come to pressure before the timer starts to count down.
  • Once the timer dings, either let the pressure release naturally (will take up to 25 minutes) or wait 5 – 10 minutes before doing a quick release.
    Don an oven mitt and carefully tap the knob to the venting position. Once the pressure is released, the pressure gauge will drop.
  • Transfer the beans to a serving bowl. Ladle some beans to a small bowl and serve them with a meat and salad.
  • Eat
  • Enjoy

Equipment

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Notes

The time that it takes to come to pressure isn’t added.
Helpful tips
  • To save time and calories, you can skip adding olive oil and sautéing the vegetables. I do it both ways and they are both delicious. You chose.
  • Wash and pick over the beans. I have found rocks in the beans and you don’t want to be chomping on that.
  • Here’s how to wash beans. Get a large bowl and a sieve that fits in it. Add the beans to the sieve and run cold water over them until they are slightly under water. Swish your fingers around the beans and keep your eyes out for bad beans or rocks. Empty water and repeat one or two more times.
  • Any pressure cooker takes between 10 – 20 minutes to come to full pressure. It all depends on how full the cooker is. So, add that to your cooking time.
  • Once the beans are done, you can either let the instant pot (IP) release the pressure naturally (between 15 – 25 minutes) or do a quick release (approximately 5 – 10 minutes – depending how patient you are.)
  • To do a quick release – don an oven mitt to protect your hand from steam and nudge the venting knob to the venting position and let the steam escape and the pressure indicator to drop before opening the lid.
  • If the IP is full to the maximum line (it won’t be for this recipe) I usually drape a paper towel over the venting knob to catch any food spray that comes out with the steam.

Nutrition

Serving: 1cup | Calories: 200kcal | Carbohydrates: 32g | Protein: 10g | Fat: 3g | Sodium: 350mg | Potassium: 852mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3635IU | Vitamin C: 8.8mg | Calcium: 80mg | Iron: 2.8mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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52 Comments

  1. A pressure cooker makes my life so much easier. I have done rice in it often, but never beans. This is an easy way to make a tasty side dish.

  2. I’m fairly certain that I am the only person on the planet without an Instant Pot. I feel the tug, but haven’t succumbed yet, mostly because I have a pressure cooker and a slow cooker and to me, the Instant Pot seems redundant. Am I wrong? Those beans look fab, though — and I think I could make them in my pressure cooker. I’m like you — impatient with the reducing pressure — I just take the rocky topper off my pressure cooker and watch it vent like Kilauea!

    1. Lisa, I do think you could do the same with the pressure cooker, but I love all the other functions in the IP. I did hold out for the longest time, but I am glad I bought it! And, LOL about the venting. I get gleeful when I’m venting the pressure as it pleases me so much. A few times I let it vent naturally because I was busy and I feel like I missed out on the fun!

  3. Yum! I just pinned this, so I can show the recipe to my son who loves beans. He’s 15 and always hungry, so I told him he’s going to “mama cooking camp” this summer 🙂 This recipe will be perfect for him to make!

  4. Love your seasoning and the beans look delicious!

    We have been using pressure cooker in our Indian households since generations and I feel it is such an energy saver and time saver in cooking. I can’t imagine making black beans or for that matter most beans and lentils without my pressure cooker. Totally with you on saying no to canned beans. They just bring in unnecessary salt.

    Thanks for sharing!

  5. We love black beans. They can be used so many ways. Looks like the Instant Pot is a great way to prepare them. I will have to try this in my regular pressure cooker.

  6. Yes! I make a big batch of black beans in my IP at least once a month. I’ll have to try your recipe next time.

  7. What an informative post! Lots of great information here that I’ll bookmark to refer to! Looks delicious too…

  8. Isn’t the Instant Pot just the absolute best for cooking beans? I think it’s been my favorite use so far (that, and perfectly-cooked hardboiled eggs without having to keep an eye on the stove.) Love the aromatics and spices that you added to the beans in this recipe. Can’t wait to make these!

  9. Black beans are so good! I love that you used your insta pot to make this recipe, perfect for taco night.

  10. Ah, one more recipe I am so looking forward to trying when I get an Instant Pot this summer! I really want to kick the canned bean habit, since we go through SO many of them, and I hate not only the expense but all the extra salt. I didn’t realize I could probably do that w/ an IP. Looks like that goal will finally be within reach!

  11. My family uses black beans daily! Besides tasting great, as athletes, my kids are always looking for the best protein. Love using the Instant Pot for such a great bean recipe.

  12. Perfect recipe…love it! Love the ease and convenience of this one!! Gosh – I love my Instant Pot and thank God for no more smoking the beans!!

  13. This looks like the perfect recipe to break in my new Instant Pot with. LOVE black beans!

  14. These look and sound amazing! I love that you’ve made them in the instant pot too, such a huge time saver!

  15. I still haven’t tried beans in my Instant Pot yet – I need to start! I used to cook them on the stovetop, but I found I never remembered to soak them the night before, so I always resorted to the “emergency can” in the pantry. I need to try this method since there is no need to soak the night before!

    1. Thanks Julie! I’ve done the same thing and had to use canned!! But no more!! I hope you enjoy it if you make it!

  16. I absolutely love making beans in the Instant Pot! So glad I don’t have to soak them anymore. Like you, I love using chicken broth for an extra boost of flavor. Your recipe sounds amazing!

  17. This is such a great recipe and it’s SO perfect as a side on Taco Tuesday, which we do weekly! Love this option. Thanks for the recipe!

  18. These turned out amazing! We made a huge batch and kept the timing the same, the beans turned out perfectly. DELICIOUS!!

  19. These black beans were so easy to make and turned out perfectly in the instant pot! We used them as a filling for taco night for dinner tonight and it was delicious!

  20. We love black beans and I make them a lot! Like you I prefer dried beans to canned and because I don’t yet have an IP I soak the beans overnight before cooking. However, I’m planning to treat myself to an IP this winter and will definitely be using this recipe to cook my black beans. Yours look so good!

  21. These beans turned out great! I am still new to my Instant Pot, but I followed your recipe exactly, and it was pretty simple!

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