Instant Pot Black Beans

These Instant Pot black beans are easy to make and taste so much better than the canned version! Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls, these black beans can be ready in under an hour with no soaking required.

Instant Pot black beans vs. canned black beans

I always have a few cans of black beans in the pantry, just in case. They’re a great addition to so many of my favorite recipes, like this Southwest Chicken Salad or my Quinoa Taco Bowls.

And while canned beans are easy to reach for, they simply just don’t taste as good as cooking your own, raw ingredients in the Instant Pot. Plus, purchasing bags of dry black beans will be easier on your wallet than always buying several cans.

What ingredients to use

I ended up using a 1-pound bag of dry black beans for this recipe. Then I threw in a shallot, some garlic, a little salt, and water. I also decided to use a few cups of homemade bone broth to add a little extra flavor.

top shot of instant pot black beans ingredients on baking sheet
Top shot of instant pot black beans in white bowl next to hand

No pre-soaking required

That’s right, you don’t need to soak your black beans before cooking them in the Instant Pot! As a matter of fact, you can cook several types of beans (like these Instant Pot refried beans) and even chickpeas in the Instant Pot, without soaking beforehand.

How to make Instant Pot black beans:

One of the best things about the Instant Pot, besides being an easy way to cook healthy food quickly, is that it is so simple — just 3 steps and you’re done! Season, cook, and serve.

Add everything to Instant Pot:

First, you want to gather all of your ingredients, including dry beans, a shallot, garlic, salt, broth, and water, then add them all to the Instant Pot.

Let the Instant Pot cook:

Next, place the lid on the pot and set the valve to seal. Then, cook on manual HIGH pressure for 30 minutes (it will take about 10 minutes for the pot to come to pressure, then a countdown timer will begin). Next, let the pressure naturally release for 20 minutes, then release any remaining pressure.

Add final seasonings:

When the pressure has been fully released, remove the shallot, crush the garlic cloves with a fork and stir them into the beans. Finally, strain off any remaining liquid, then season with additional salt, to taste. Enjoy!

Top shot of black beans in large white bowl with spoon

Tips and tricks for instant pot black beans

  • If you need more, this recipe can easily be doubled or tripled! And if you make too much, no worries — you can freeze it for quite some time (see my next tip).
  • If you want to meal prep, you can cook these beans and then store in the freezer for up to 2 months. When you’re ready to add them to your favorite dish, you can just take out what you need and continue freezing the rest.
  • If you have leftovers, you can store your Instant Pot black beans in an airtight container in the refrigerator for up to 5 days.
Top shot of black beans in large white bowl with spoon

If you loved this Instant Pot black beans recipe, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

More easy side dish recipes:

Top shot of black beans in large white bowl with spoon

Instant Pot Black Beans

These Instant Pot black beans are easy to make and taste so much better than the canned version! Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls, these black beans can be ready in under an hour.
No ratings yet
Print Pin
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 9 servings

Ingredients

  • 1 pound bag dry black beans (rinsed and sorted)
  • 1 shallot (peeled and left whole (optional))
  • 4 cloves garlic (peeled and left whole (optional))
  • teaspoons kosher salt
  • cups bone broth (or chicken or vegetable stock)
  • 2 cups water
  • Salt (to taste)

Instructions

  • Add beans, shallot, garlic, salt, broth, and water to the Instant Pot.
  • Place the lid on the pot and set the valve to seal.
  • Cook on manual HIGH pressure for 30 minutes (it will take about 10 minutes for the pot to come to pressure, then a countdown timer will begin).
  • Let the pressure naturally release for 20 minutes, then release any remaining pressure.
  • Remove the shallot, crush the garlic cloves with a fork and stir them into the beans, and strain off any remaining liquid. Season with additional salt, to taste. Enjoy!

Notes

  • If you need more, this recipe can easily be doubled or tripled! And if you make too much, no worries — you can freeze it for quite some time (see my next tip).
  • If you want to meal prep, you can cook these beans and then store in the freezer for up to 2 months. When you’re ready to add them to your favorite dish, you can just take out what you need and continue freezing the rest.
  • If you have leftovers, you can store your Instant Pot black beans in an airtight container in the refrigerator for up to 5 days.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 184kcal | Carbohydrates: 32g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 416mg | Potassium: 762mg | Fiber: 8g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.