Black beans are pantry superheroes in my house. Whether you’re whipping up tacos, burrito bowls, or a hearty soup, having tender, flavorful beans ready to go is a total game-changer. And guess what? You don’t need to soak them for hours or babysit them on the stovetop—your Instant Pot does all the heavy lifting!
If you’ve ever wanted perfectly cooked black beans in under an hour, this recipe is here to save the day!
Why You’ll Love This Recipe
- No soaking required: Say goodbye to the waiting game! These beans go straight from dry to delicious.
- Hands-off cooking: Let the Instant Pot work its magic while you tackle other things—or just relax!
- Budget-friendly: A bag of dry beans costs way less than canned, and the flavor? So much better.
- Versatility: Use these beans in anything from salads to soups, or freeze a batch for meal prep.
Ingredients Breakdown
- Dry black beans: No need to soak! Look for beans that aren’t too old for the best results.
- Water or broth: Broth adds an extra layer of flavor—use veggie broth to keep it vegetarian!
- Onion and garlic: These aromatics build flavor without overpowering the beans.
- Bay leaf: Adds a subtle herbal note. Just one, but its impact is big.
- Salt: Wait to add this after cooking (trust me—beans cook better this way).
- Optional spices: A pinch of cumin or smoked paprika adds depth if you’re feeling adventurous!
Step-by-Step Instructions
- Rinse the beans: Give your dry black beans a quick rinse under cold water. This removes any dust or debris.
- Prep the Instant Pot: Add the rinsed beans, 6 cups of water (or broth if you’re using it), onion quarters, garlic cloves, and the bay leaf to the pot.
- Set it and forget it: Secure the lid on your Instant Pot, set the valve to sealing, and pressure cook on high for 35 minutes.
- Natural release: Once the timer goes off, let the pressure release naturally for about 15 minutes. Then, carefully switch the valve to venting to release any remaining pressure.
- Season and serve: Remove the onion, garlic, and bay leaf. Stir in salt to taste (start with about a teaspoon and adjust). Your beans are ready to use or store!
Chef’s Tips and Tricks
- Want extra creamy beans? Use a potato masher to lightly mash some of the cooked beans—instant velvety texture!
- Freeze the leftovers: Let the beans cool, then portion them into freezer bags or containers with their cooking liquid. They’ll keep for up to 3 months.
- No Instant Pot? You can still make this on the stovetop, but you’ll need to adjust the cooking time (about 1-1.5 hours on simmer).
Recipe Variations and Serving Suggestions
Spice it up: Add a minced jalapeño or a dash of chili powder before cooking for a kick of heat.
Make it citrusy: A squeeze of lime juice and a sprinkle of fresh cilantro are perfect when serving these beans in tacos or burrito bowls.
Pairings: Serve your black beans over rice, in a hearty chili, or along with roasted veggies for a balanced, plant-based meal.
FAQs
Can I use canned beans instead? Sure! Skip the cooking process and just warm them with the seasoning. But for the best flavor and texture, dry beans are worth it.
How long can I store these beans? They’ll keep in the fridge for up to 5 days in an airtight container. Just make sure they’re submerged in their cooking liquid for freshness.
What if my beans are still hard? Dry beans can vary in age, which affects cooking time. Pop the lid back on and cook at high pressure for another 5-10 minutes.
Instant Pot Black Beans
Prep Time: 10 minutes | Cook Time: 35 minutes | Natural Release: 15 minutes | Total Time: 1 hour
Servings: 6 cups
- 2 cups dry black beans
- 6 cups water or broth
- 1 small onion, quartered
- 2 garlic cloves
- 1 bay leaf
- Salt, to taste
- Optional: cumin, smoked paprika
- Rinse the beans under cold water and check for any debris.
- Add beans, water (or broth), onion, garlic, and bay leaf to the Instant Pot.
- Lock the lid, set to “Sealing,” and pressure cook on high for 35 minutes.
- Let the pressure release naturally for 15 minutes, then manually release any remaining pressure.
- Remove aromatics (onion, garlic, bay leaf), stir in salt, and enjoy!
Did you make this recipe? I’d love to see your creations! Comment below or tag me on social media with #TheKitchensAid. Let’s keep the cooking inspiration going!
