These no soak 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.
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!
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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.