These Perfect No-Soak Instant Pot Black Beans are a must make because they are so easy and they come out so tender. You’ll love that you don’t have to soak them. Perfect for Taco Tuesday or Cinco de Mayo parties!
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These No-Soak Instant Pot Black Beans are made every week in my house. My whole family loves them because the beans are so incredibly tender. And, you’ll love that you don’t have to soak them over night. Just pour dried beans into the pot and in about an hour and a half, you’ll have the most incredible black beans.
Were you one of the many, many people that scooped up an Instant Pot during last year’s Prime Day Sale? Or Black Friday Sale? Or Cyber Monday Sale?
If you were then congrats!!! Instant Pots are awesome. If you haven’t yet purchased one… shame on you!
Just kidding!!! Maybe you not interested at all. That’s okay, but I really think you would love one. Maybe you think it’s too big? They have little 3-quart ones now! Maybe you are scared because of all the horror stories you hear about using a pressure cooker? Well, these are not your grandmother’s old school stove top pressure cooker! These are super cool and super safe.
I purchased mine Black Friday on 2016 and have become an avid Pot Head. Its use is in heavy rotation in our house. From meats to stews to soups to sweets. I love it!
But how is it that I have have had my Instant Pot for over a year now and I have only shared Instant Pot recipe… shame on me!!
What’s that recipe I shared? My Instant Pot Monkey Bread. Check it out!
The number one thing that we make in our Instant Pot is black beans. So many black beans. SO SO MANY!!!
We all love beans but Autumn really loves them so I happily make them for her so that she gets nice and full on a healthy protein packed food.
I previously shared our favorite recipe for black beans, which Autumn actually calls “Teacher Beans” as her previous daycare teacher used to make them and got her hooked on them. It’s a great recipe that I just slightly tweaked to make it perfect for the Instant Pot.
Gloria’s Black Beans are perfect but they do require an overnight soak, when not using a pressure cooker. Instead of making beans being an overnight process, I now can have them on our table in under 2 hours!
I have a feeling these will be a family favorite in now time and you will be walking past the canned beans from now on.
More delicious Instant Pot Recipes
Perfect No-Soak Instant Pot Black Beans
These Perfect No-Soak Instant Pot Black Beans are a must make because they are so easy and they come out so tender. Perfect for Taco Tuesday!
- 1 pound dry black beans
- 2 Tablespoons olive oil
- 6 cloves of garlic, minced
- 1 large green bell pepper, diced
- 1 large yellow onion, diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon Cayenne pepper
- 4 Cups low sodium chicken or vegetable stock (enough to cover the beans by a 1/2")
- garnish with cilantro
- Pick through the beans to remove any stones or damaged beans. Set aside.
- Turn on the Instant Pot (6 Qt) to sauté setting and pour the oil into pot. Saute the garlic, pepper, and onion until soft; 3-5 minutes. Pushing the veggies to the side, make a clear space in in the pot to toast the spices. Add the salt, pepper, cumin, Cayenne; toast for 1 minute. Turn the Instant Pot off.
- Add the dried beans and the stock.
- Place the lid on the Instant Pot system twist until it is locked in the closed position. Turn the Instant Pot on, press Manual, set the timer to 45 minutes.
- The Instant Pot will come up to pressure, cook for 45 minutes, and then the timer will go out. Let it Naturally Pressure Release (NPR) for 30 minutes. Release any remaining pressure manually. Change setting to "Keep Warm" to keep the beans warm until you are ready to serve them.
- Garnish with cilantro (optional) prior to serving.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 467mgCarbohydrates: 21gFiber: 5gSugar: 2gProtein: 11g
Strength and Sunshine says
Beans are the only thing I use my Instant Pot for, haha!
Milena Perrine says
These look amazing! Gotta love the powers of an Instant Pot:)
Taylor Kiser says
These look perfect! Great for so many recipes!
These beans are truly perfection! YUM
I followed the recipe exactly and they came out extremely spicy. My mouth is on fire!! I think that 1 tsp black pepper and 1/2 tsp cayenne pepper is too much.
I’m sorry it was very spicy for you.
Our 4 year old and 11 month old eats them just like that.
Next time, cut back on the seasoning, just so a pinch.
Not sure why, but my beans were undercooked. 🙁 I followed the timing exactly and tried cooking for another 15 min after I realized they were not soft and they still had a crunch to them. What could have caused that? I am hopeful and will try again!
hmmm, lets trouble shoot. I’ve never had a problem before but let’s figure it out!
did the beans plump at at all? was it very soupy still? The normal end result will have soft beans with some liquid remaining. (I’ve even done 14 ounces of beans w 4 1/2 Cups of water and have been fine) did you release the pressure right away or let it set for 30+ minutes
no issues with seals? rubber ring?
I make these every other week and I haven’t had issues before.
I def want you to have great beans! Let’s figure it out
Mine came out dry, hard and zero liquid. I double checked my proportions were right. I think my instant pot is broken, the top was full of liquid around the outside edge. I can tell these are amazing!
I hope your instant pot isn’t broken.
I make these all the time. I havent had issues. I also do pinto beans in the IP for white chicken chili.
Please let me know if you try again and have any questions.
Wendy Peterson says
Made these for our New Year Taco party and they were really good. Only thing was there was a lot of liquid. Do you think if I element 1 cup of the broth it would affect the cooking time or how it will taste?
No real harm in it.
I make this so often, about 1x every other week, that I sorta just wing it so I’m sure I don’t get the full amount in. I’ve found that even when I do really measure it all out that sometimes it is very liquidy and other times it isnt. Can’t explain the difference 🤷🏼♀️
Wendy Peterson says
I figured as long as all is covered in liquid, it should be fine. It’s in my pot now, can’t wait for it to be done.
Do you think I could do 2 lbs in an 8 qt instant pot?
Do these freeze well? I don’t think our family of 3 would eat a full recipe all at once!
I typically make black bean soup. Then freeze it.
I’ve frozen beans before and havent in a while so I cant honestly remember if the texture changed at all, but I dont think it was an issue
How well do they keep in the fridge. I’m making some to go in our stuffed spaghetti squash and I probably won’t use all of the beans.
They hold up well.
I usually ditch them around day 4, maybe 5.
I make a batch and they last for the work week in tacos, salads, breakfast burritos, etc.
Hi, Can you use canned beans and if so how long would you cook them for?
Canned beans are already cooked. They basically only need to be reheated.
This recipe is for dry beans.