Instant Pot Black Beans

5 from 24 votes

Tired of soaking black beans overnight? This easy Instant Pot Black Beans recipe doesn't require any pre-soaking. Plus, they cook up fast!

Prep Time5

Cook Time30

bringing pot to pressure and natural pressure release30

Total Time1 5

Course: Main Course, Side Dish, Lunch, Dinner

Cuisine: American

Keyword: pressure cooker, beans, dried beans, black beans, Instant pot beans recipe, instant pot black beans no soak

Servings: servings

Calories: 168kcal

Rinse and pick through your dried beans, removing any shriveled beans or rocks. Place the dry beans in the Instant Pot liner, then add the salt, broth, water, and onion if using. Pro Tip: Hot water and broth help bring the pot to pressure faster, reducing your cooking time.
Twist on the pressure cooker lid, turn or press pressure lever (if needed), and set on high pressure for 30 minutes. When done, allow a 20 minute natural pressure release (leave pot undisturbed), then do a quick release my twisting or pressing the pressure lever/button.
Using pot holders, carefully remove the pot liner and drain the black beans into a colander. Rinse the beans until the water runs clear.
Serve the beans alone, use them in another recipe (as you could canned beans), or store them in the refrigerator or freezer to use later (see notes below).

Presoaking is optional with this recipe. If you use presoaked beans, reduce the natural pressure release time to 10 minutes.
Using hot water and broth helps bring the pot to pressure faster, reducing your cooking time.

Recipe Variations:

For a little bit of spice, add a diced jalapeño pepper to the pot with the other ingredients.
To make them even more flavorful, sauté a diced onion and add it with the rest of the ingredients.
Add bay leaves, cumin, or other spices for even more flavor.
Garlic lovers can add a few cloves of minced garlic to the pot.

Storing Instructions:

Cooked black beans can be stored in the refrigerator for up to one week. To freeze, add them to a Ziplock freezer bag or an air-tight storage container and use them within 3 months.
To reheat, simply thaw (if frozen) and heat on the stove over low heat until warmed through. You may need to add a splash of water or broth if the beans seem dry.
You can also reheat them in the microwave. Place them in a microwave-safe dish and heat them on high power for one to two minutes. Stir them once or twice during cooking. If they seem dry, add some water or broth.