Black Beans {Instant Pot}

There’s no need for expensive canned beans when you can make these easy and budget-friendly no-soak black beans in the Instant Pot. Simply add broth, spices, and vegetables for flavor, and you’ll have delicious beans ready to complement all your favorite black bean dishes.

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.

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

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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. Doing it this way will save some calories by not having to add extra virgin olive oil. And it tastes just as good as it would if you sautéed them.
• Wash and pick over the dry beans. I have found rocks before and you don’t want to be chomping on those.
• Here’s how to wash and rinse 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 underwater. Swish your fingers around the beans and keep your eyes out for bad beans or rocks. Empty the 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 this black beans recipe is done, you can either do a natural pressure release (between 15 – 25 minutes) or do a quick release (approximately 5 – 10 minutes, depending on 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.

How to make black beans {instant pot}

Pre-step

Get out your instant pot or pressure cooker.

Step one

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

Step two

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

Step three

Add oregano, garlic powder, cumin, chipotle powder, salt, and bay leaf. (B)

Step four

Add the washed black beans. (C)

Step five

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

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 Instant Pot black beans to a serving dish and bring it to the table.

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

Time to serve these black beans.

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

Other popular bean recipes

• Instant pot refried beans
• Black beans with corn
• Black bean soup

And as always, may all your dishes be delish!

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