Instant pot black beans:
The only reason I bought an instant pot was to make beans from scratch in it. My family has a few members that are vegan and meat-adverse, so we go through quite a few cans of beans in a week. Plus, we really love beans around here, if you didn't know!
I love making beans from scratch, but they require too much of my time these days. I often never remember to soak them overnight, nor do I have time for babysitting them on the stove all day! The last time I made beans from scratch without a pressure cooker was before I had kids, hah!
So, I use my instant pot to make these creamy little black beans. The cooking time is perfect, so the beans will be tender but not mushy, over-cooked or split. Well, a few beans may split, but that is normal and true for any canned varieties, too. These are great in my black bean quesadillas.
No soak black beans:
- dried black beans: You need 2 cups or 1 pound.
- bay leaf
- onion: Half of an onion, with the skin on and root intact is the easiest for removing after cooking.
- garlic: Two cloves of fresh garlic, smashed to release flavor. Or, substitute 1 teaspoon of garlic powder.
- salt: Start with 1 teaspoon before cooking, and then add extra after cooking to taste.
How to make instant pot black beans no soak:
- Gather: The ingredients needed are: 2 cups of dried black beans, 2 cloves garlic, half of an onion, a bay leaf, salt, and water. First, rinse 2 cups of dried black beans, and pick them over to discard any small stones, plant debris, or broken beans.
- Assemble: Place the rinsed beans in the instant pot, and then add one bay leaf, half of an onion sliced (leave the root intact so it's easier to remove later), 2 smashed garlic cloves, 1 teaspoon of salt and 6 cups of filtered water.
- Pressure cook: Stir everything together very well, and then place the lid on your instant pot. Press PRESSURE COOK, and toggle to HIGH pressure. Set the timer to 25 minutes. Ensure the valve is set to 'SEAL' so pressure can be reached. The instant pot will beep to acknowledge the selection, and then it will begin the process of building pressure. Once pressure is reached, it will beep again to start the 25 minute timer.
- Release: When the timer goes off, let the beans sit for an additional 15 minutes to allow pressure to naturally release. This isn't enough time to release ALL of the pressure, though, so after 15 minutes, use a hand protected by a thick oven mitt to open the valve to release the remaining pressure. Be careful--the steam is very hot!
- Taste and serve: Remove the lid, and give everything a stir. Pick out the vegetable pieces with tongs, and then taste the beans. Add any additional salt. You can drain the liquid entirely from the beans, or keep it for storage.
- Storage: The beans will keep for 4 days in a tightly covered dish in the fridge. You can also freeze them for up to 2 months. To defrost, place in the fridge overnight.
What can I substitute for black beans?
This instant pot black bean recipe is specifically to provide you with delicious black beans. While you can serve these black beans by themselves, this recipe is really intended for you to add to a burrito bowl recipe, or pair with seasoned rice for a yummy beans and rice dish.
Stay tuned for a recipe for instant pot pinto beans, and many more ways to use these black beans.
Because black beans are very affordable (about $1.00 US Dollar per pound), high in protein and fiber, and work well as the base of many recipes, they are one of the best beans to keep in your pantry. They can be used in so many recipes, like black bean soup, black beans and rice, black bean and corn salsa (a personal favorite), burrito bowls, refried black beans, and so many more that you will find here.
- 1 pound bag of dried black beans, or 2 cups of dried black beans
- 1 bay leaf
- ½ an onion, skin-on and root attached (for easy removal)
- 2 cloves garlic, smashed
- 1 teaspoon salt
- 6 cups water
1. First, rinse the black beans and pick them over to make sure there are no stones or bits of plant debris.
2. Place the beans in the instant pot, and add all remaining ingredients. Give everything a stir.
3. Place the lid on the instant pot, set the valve to SEAL, and then use the buttons to toggle to HIGH PRESSURE.
4. Make the timer say 25 minutes. 5. Let the instant pot come up to pressure (it’ll take about 10-15 minutes), and then the 25 minute timer will start.
6. When the 25 minute timer goes off, let the beans sit for 15 minutes.
7. Then, carefully, with a hand covered by an oven mitt, slide the valve open and allow the pressure to release.
8. When the valve drops to indicate all pressure is gone and it’s safe to open the instant pot, open the lid, and give everything a stir.
9. You can drain the beans and pick out the bay leaf, onion and garlic, or you can use tongs to pick them out and leave the beans in their broth.
10. Taste and adjust for salt, depending on the way you plan to serve the beans.
dried black beans: You need 2 cups or 1 pound.
onion: Half of an onion, with the skin on and root intact is the easiest for removing after cooking.
garlic: Two cloves of fresh garlic, smashed to release flavor. Or, substitute 1 teaspoon of garlic powder.
salt: Start with 1 teaspoon before cooking, and then add extra after cooking to taste.
To make these in the instant pot 3 quart mini: divide the recipe in half and use the cooking time of 23 minutes.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 275mgCarbohydrates: 46gFiber: 11gSugar: 2gProtein: 16g