Packed with protein, affordable, and so easy to make (with no soak!), these Instant Pot black beans are the perfect addition to any Tex-Mex dinner!
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A great feature of making black beans in the Instant Pot is that you don’t have to soak your dried beans first, which saves so much time. The cook time is about a half an hour, so it’s a lot faster than the traditional method of soaking your beans and then cooking them on the stovetop. Plus, you don’t have to deal with standing over a pot and stirring!
(Love using the Instant Pot? Try my Instant Pot Short Ribs, Instant Pot Oatmeal, or Instant Pot Pork Roast next!)
How to Make No-Soak Instant Pot Black Beans
- A good ratio for cooking black beans in the Instant Pot is 1 cup of dried black beans to 3 cups of water. Depending on the size of your Instant Pot, you can make a double or even triple batch of no-soak Instant Pot black beans.
- Wash the beans and remove any debris.
- Place the beans and water in the Instant Pot. The beans should be covered by about half an inch of water. Secure the lid, making sure the steam valve is in the sealed position.
- Cook beans on high pressure for 30 to 35 minutes. Let the pressure release naturally (about 20 minutes). If the beans aren’t cooked enough to your liking, you can cook for a few more minutes, until most of the water is absorbed. Give the beans a stir and secure the lid again to finish cooking.
Then go ahead and use them in your favorite recipe!
Tips for Making Instant Pot Black Beans
- You can add seasonings to your beans before cooking. Try adding salt, olive oil or a bay leaf—or all three.
- Swap broth for water in the same 1:3 ratio for extra flavor.
- Pop in a piece of ham hock or uncooked bacon along with the beans.
- Sauté some vegetables like chopped onion and garlic in olive oil using the Instant Pot’s sauté feature. When soft, throw in the beans and water and proceed with the method.
How to Store Instant Pot Black Beans
Instant Pot black beans can be made ahead and stored in an airtight container in the fridge for up to five days.
Cooked beans are also perfect to portion out and freeze for later use. Freeze the beans as soon as possible after you cook them to maintain optimal freshness and flavor. Cool the beans, then transfer them to a freezer bag with their cooking liquid. Make sure to leave some room at the top.
Squeeze out any excess air and seal the bag. Beans may be stored flat in the freezer for up to three months (make sure to label and date your freezer bag).
To defrost, place the frozen black beans in the refrigerator for several hours or overnight to thaw completely. Beans can be gently reheated on the stove or in the microwave.
What to Do with Instant Pot Black Beans
There are so many delicious ways to use an Instant Pot of black beans! Check out some of our favorite recipes that call for black beans. For a quick and tasty appetizer, try our black bean and corn salsa recipe with tortilla chips. Chicken enchilada bowls are a perfect way to incorporate your Instant Pot black beans. And taco soup is wonderful on a cold night.
More Ideas for Serving No-Soak Instant Pot Black Beans
Appetizers & Snacks
Sheet Pan Nachos
Easy Taco Salad
Instant Pot Black Beans (No Soak!)
- 1 cup dried black beans
- 3 cups water or broth
- Wash the beans and remove any debris. Place the beans and water or broth in the Instant Pot (make sure the beans are covered by about half an inch of water). Secure the lid, making sure the steam valve is in the sealed position.
- Cook beans on high pressure for 30 to 35 minutes. Let the pressure release naturally (about 20 minutes). If the beans aren’t cooked enough to your liking, you can cook for a few more minutes, until most of the water is absorbed. Give the beans a stir and secure the lid again to finish cooking. Add salt and seasonings to taste.