Instant Pot Black Beans

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Instant pot black beans taste amazing. They can be used in a variety of Mexican dishes like tacos and quesadillas, or seasoned up for black bean soup.

"Instant Pot Black Beans" rinsed and cooked

Have you ever been so intimidated by something in the kitchen that you keep stalling on testing it out, then when you finally do it, you wonder why you didn’t make it sooner? Yep, that was me and dry beans. I am so glad I finally made beans on my own; they taste amazing, are super cheap, and I can make a bunch at once to last a long time!

Things to Love About Homemade Instant Pot Black Beans:

Cost! Bulk dried beans are so much cheaper than canned beans.
Very little hands-on time for the amount of beans you can make at once.
Instant pot beans don’t need to be watched and stirred all day.
Flavor. I usually do simple flavors since I make large batches for a variety of uses, but you can add in whatever spices you want! You also have control over the quality of ingredients, and can reduce ingredients like salt.
Kids love playing in the beans: sorting, rinsing, and soaking. It’s an excellent sensory activity while also teaching them valuable kitchen skills.
Bag and freeze various quantities to accommodate different recipes. (I hate opening a whole can of beans when I just need a little bit.) I usually do 1 and 2 cup bags.
Long term storage. Dried beans can last a long time when stored properly, and take up less space than cans of beans.

Ingredients for Instant Pot Black Beans

Dry Black Beans- use organic when possible
Water
Aromatics- I love garlic and onion, and I add bay leaves when I have them on hand.
Salt and other seasonings (optional)- I love that I can add my own organic seasonings, and we use Redmond’s Real Salt. Excellent seasoning options include salt, pepper, oregano, Italian seasoning, garlic/onion powder if not using fresh, chili powder, cumin, paprika, taco seasoning, etc.

How to Make Instant Pot Black Beans

Measure out 1-2 pounds of dry black beans

Sort through the beans to find any tiny rocks, broken beans, and beans that don’t look good (such as weird color or lots of wrinkles).

Rinse beans several times in a bowl or pour in a strainer to rinse under cool water.

Place beans in a large bowl (I use my Instant Pot bowl). Cover with water with several inches of water above the beans. Soak overnight or for several hours. If you peek in and see the beans above the water level, add more water.

Drain water.

Measure out fresh water to cover beans in Instant pot bowl. I honestly don’t measure this, just make sure there’s 2+ inches of water above the beans.

Add aromatics and spices (not salt). For a pound of beans, I do 1/2-1 onion (depending on the size), 3-5 garlic cloves, and sometimes a bay leaf. I recommend dicing the onion and smashing the garlic (the garlic doesn’t need diced).

Put all ingredients in the Instant Pot. Set the Instant Pot to High pressure for 22 minutes. I usually do natural release for several minutes, then release the pressure. Every machine works slightly differently, so see how the beans do for you the first time and adjust as necessary next time. I followed a recipe that said 25 minutes, but that was a little too long for my machine.

Once the pressure has released, add salt to the pot and stir. I do about a tablespoon of Redmond’s Real Salt per pound, and I always taste and adjust as needed. Let it sit several minutes for the salt to absorb into the beans.

Not sure if the beans are done? When I used to make beans in the slow cooker, I would blow on a spoonful of beans. If the skin gently peeled back like a piece of paper curling, it was done! This test doesn’t work as well with an Instant Pot, since it’s not easy to cook it “just a little longer.” If they don’t seem quite right, I’ll either pressure cook again for 1-5 minutes, or turn on the slow cooker function and cook them another half hour or so (If I’m not in much of a rush). I prefer to under cook rather than over cook, because I usually cook the beans again when I want to eat them.

Once the seasonings are just right, the beans are ready to eat or store! I love a black bean soup with all the good liquids in the pot, just add more seasonings, cheese, sour cream, chives, etc. and serve with tortillas or chips.

When storing long term, I let the beans cool in the fridge overnight. I scoop1-2 cups in a freezer bag, seal, and lay flat to store in the freezer. If I have a small box available, I lay them flat inside. I used to fill reusable containers, so that works too if your space allows.

Q and A

How long can I store the beans in the freezer?

We tend to eat all our beans within 3-6 months, so I haven’t tested out longer than that. Freshness also depends on the container you use, and if it’s airtight. The less air and sturdier the container, the longer it’ll stay fresh.

How do I know if the beans are cooked enough?

Taste them!
When I used to make beans in the slow cooker, I would blow on a spoonful of beans. If the skin gently peeled back like a piece of paper curling, it was done! This test doesn’t work as well with an Instant Pot, since it’s not easy to cook it “just a little longer.” If they don’t seem done (again, taste for hardness/texture), I’ll either pressure cook again for 1-5 minutes, or turn on the slow cooker function and cook them another half hour or so (If I’m not in much of a rush).

Can I make more beans at a time?

I usually do 1- 2 pounds of dry beans in my Instant Pot. That seems to work well for my machine, and I know we’ll eat them all.

Do I need to soak the beans?

No, but there’s several benefits to soaking. It reduces stomach discomfort and gas from eating the beans, and can help them cook faster with a more tender consistency.

Thanks for cooking with me! Have a blessed and sunshiny day!