This instant pot black beans recipe is unbelievable for a few different reasons. Not only is it delicious but it is super easy to make and much more cost efficient than buying canned beans. Also, you can eat these delightful beans either hot or cold!
I’ve talked about Christopher’s bringing his lunch to work. Three days a week, he brings a rice, bean and veggie mixture and the other two days, he brings a sandwich.
As you can imagine, we go through a lot of beans each week. Now that I have my trusty instant pot, I’ve decided that, instead of buying cans of beans, I will start making them. I used to make them with my cast iron Dutch oven, but stopped, for reasons I can no longer remember, it was so many years ago.
Do You have to soak dried Beans?
No! Isn’t that so fun? When I used to make them years ago, I’d soak them overnight. Talk about a time saver!!
Are home made beans too salty or bland like the canned version?
No! You control how much salt and seasonings you put in them. These delicious instant pot black beans are as tasty as all get out! Why? Because you cook them with onions, carrots, celery and herbs and spices.
Is this recipe vegetarian?
Nope. BUT it can easily be converted to vegetarian but either using 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.
How to make instant pot black beans
Gather your ingredients: a pound of washed black beans, one chopped onion, carrots, celery and some chicken broth.
Take out your pressure cooker (I use the Instant Pot) and press the Sauté button. Once heated, add 2 tablespoons olive oil and let that heat, too. Add onion, carrots and celery and sauté them for 4 minutes, stirring occasionally.
Pour in chicken broth, water, cumin, garlic powder, oregano, a bay leaf and salt.
Seal the instant pot, make sure the pressure gauge is set to the sealed position and press the pressure cooker button. Set the time to 25 minutes and let the cooker come to pressure, which takes an additional 10 minutes.
By the time the instant pot black beans are done, I am usually chomping at the bit to eat my creation, so, I carefully and gradually release the pressure, tapping it so the steam releases a little at a time. That takes around three minutes. At the end of the three minutes, I always lock the nob in the venting position.
Do you have to release the pressure manually?
No. Most people let the pressure release automatically. But like I said, I’m always in a hurry and a manual release is faster.
Is it safer to release the pressure automatically?
Probably. Just know that it will take anywhere between 10 – 25 minutes, depending how full the IP is.
I always transfer whatever I’m cooking to a serving dish since I like how they look on the table.
Doesn’t that look hearty and delicious? These are so tasty that once you try them, you’ll never go back to canned!
I served these delicious beans on the side of my chicken thighs with lemon recipe. If they’re a little on the soupy side, I serve them in their own little bowl.
Other popular bean recipes on Dishes Delish:
I hope you enjoyed this instant pot black beans recipe! Wait till you try it, as it is so delicious!
Please feel free to leave me a comment. What do you love to make in your instant pot? I’d love to know as I’m rather nosy. Also, please feel free to share the recipe any way you see fit! Like Pin any photo to Pinterest and Yum the recipe to Yummly!!
And as always, may all your dishes be delish!
If you’ve tried this Instant Pot black beans 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 FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Once you make these delicious black beans, you'll never go back to canned beans.
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 large carrots diced, medium size chunks
- 1 stalk celery diced small
- 1 pound black beans, dried washed
- 4 cups chicken broth
- 2 cups water
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 bay leaf
- 1/2 teaspoon salt
Press sauté on instant pot. Once heated, add oil, then the onions, carrots and celery. Sauté for 4 minutes, stirring occasionally
Add beans, broth, water, cumin, oregano, garlic powder, bay leaf and salt
Seal IP and make sure venting knob is in the sealed position. Press pressure cooker button and set timer to 25 minutes. It will take 10 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 carefully release by hand, which takes around 3 minutes.
I carefully tap the knob, every few seconds being careful not to let the steam hit my hand. Lastly, I turn the venting knob all the way to the venting position just to be sure before I open the IP.
Scoop out some beans and place in an individual sized bowl. Serve the instant pot black beans with some meat and veggies
Added 10 minutes to prep time for the IP to come to pressure.