Instant Pot Black Beans (soaked or un-soaked)
These Instant Pot Black Beans are easy to make, tender and flavorful, and incredibly versatile! Made with just beans, water, and spices, this method gives you perfectly tender and creamy black beans every time, no matter if the beans are soaked or un-soaked.
Servings: 8 Servings
Equipment
- 1 Instant Pot
- 1 Colander
Ingredients
- 2 cups dry black beans
- 1 small white or red onion small dice
- 5-6 cloves garlic minced
- 4 cups water for soaked beans, 5 cups water for un-soaked beans
Spices
- 1 Tbsp chili powder (sub paprika for no spice)
- 1 Tbsp cumin powder
- 1 tsp oregano
- 1 tsp rosemary
- 2 bay leaves
- ¾ tsp salt
- ½ tsp cayenne powder or 1 minced jalapeño (half or all seeds removed) Optional for spicy
Instructions
- If soaking:Soak 2 cups dry black beans overnight, at least 8 hours. When ready to cook, use a colander to drain water and rinse beans.
- Press the "Sauté" function on the Instant Pot. Once hot, sauté onions in a drizzle of oil or water, stirring frequently, until softened. Press "cancel" on Instant Pot and stir in garlic and let "cook" for 1 minute.
- Add black beans and everything under "spices".
- For soaked beans: Add 4 cups water. Seal lid and cook 15 minutes. Allow a full natural releaseFor un-soaked beans: Add 5 cups water. Seal lid and cook 50 minutes. Allow a full natural release
- Once pressure has fully released, open lid and stir beans. Taste, adding any more salt or spices it may need. Serve immediately or refrigerate for up to 5 days.
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!