Black Beans in the Instant Pot (soaked or un-soaked)
These Black Beans cook up quick and easy in the Instant Pot, with the option to use soaked or un-soaked beans! For an optional Mexican-spiced flavor, I've included my favorite spices when I use these beans are for taco or burrito night!
Servings: 6 Servings
Ingredients
- 2 cups dried black beans
- 5 cups water for un-soaked beans 4 cups water for soaked
- 1 small-medium yellow or red onion chopped
- 5-6 cloves Garlic minced
- ½-1 tsp salt to-taste
*Optional Spices for Mexican-spiced Black Beans
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp rosemary
- *optional for spice* ½ tsp cayenne powder or 1 jalapeño ½ or all seeds removed and minced
Instructions
- If soaking: soak 2 cups dry black beans overnight, at least 8 hours. When ready to cook, drain water and rinse beans in a colander.
- Press the "Sauté" function on the Instant Pot. Sauté onions in a splash of water or drizzle of oil until softened. Press "cancel" on Instant Pot and stir in garlic.
- Add black beans, 5 cups water for un-soaked beans OR 4 cups water for soaked beans, 1/2 tsp salt, and all the spices if wanting Mexican-spiced beans.
- Seal lid. For soaked beans: cook on High Pressure for 17 minutes. For un-soaked beans: cook on High Pressure for 50 minutes. Allow a full natural release.
- When pressure is released, open lid and stir beans. Taste, adding any more salt (or spices) it may need.
Notes
Don't forget to refrigerate beans promptly after cooking! Beans (and rice) are especially prone to bacteria that causes food borne illness if left out at room temperature for more than two hours!
Beans will keep in the fridge in an airtight container for about 5 days.