A casserole dish with the instant pot black beans filled to the brim. There is chicken in a baking dish in the background
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Instant Pot Black Beans

Once you make these delicious black beans, you'll never go back to canned beans.
Course Side Dish
Cuisine Mexican
Keyword instant pot black beans
Prep Time 20 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings 10 cups
Calories 200kcal
Author Elaine Benoit

Equipment

Ingredients

Make It!

  • 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

Instructions

  • 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
  • Eat
  • Enjoy

Notes

Added 10 - 15 minutes to prep time for the IP to come to pressure.

Nutrition

Serving: 1cup | Calories: 200kcal | Carbohydrates: 32g | Protein: 10g | Fat: 3g | Sodium: 484mg | Potassium: 852mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3635IU | Vitamin C: 8.8mg | Calcium: 80mg | Iron: 2.8mg