Hey there! Today we’re diving into one of my pantry staples that’s not just delicious but also budget-friendly and oh-so-easy to make. Say hello to Instant Pot Black Beans! Whether you’re meal prepping for the week or need a quick side dish, these beans are ready to simplify your kitchen life—all without sacrificing flavor.
If you’ve ever wondered how to get perfectly tender, flavorful black beans without babysitting a pot on the stove all day, this one’s for you!
Why You’ll Love This Recipe
- It’s incredibly simple—soak, dump, and let your Instant Pot do all the work.
- Budget-friendly and perfect for meal prep. This recipe makes a generous batch, so you can freeze extras for later!
- Zero canned goods needed—just dried black beans and a handful of pantry staples.
- Healthy, hearty, and packed with flavor, thanks to some secret (but simple) seasoning tricks.
Ingredients Breakdown
- Black Beans: The star of the show! Use dried black beans for the best texture. No prior cooking needed—just soak them if you have time.
- Onion: Adds rich, savory flavor. I love to cut mine into quarters so it softens and flavors the beans without overpowering.
- Garlic: Truly magical in any dish. Three to four cloves will do, but feel free to add more if you’re as obsessed as I am.
- Bay Leaf: A subtle, earthy undertone that makes the beans irresistible.
- Broth or Water: For extra flavor, I recommend low-sodium vegetable or chicken broth, but water works just fine in a pinch.
- Salt: Don’t skip this! Seasoning the beans properly is key to their deliciousness.
Pro Tip: Have some smoked paprika or cumin in your spice cabinet? Add a pinch for an extra depth of flavor!
Step-by-Step Instructions
- Rinse and soak (optional): Give your beans a quick rinse under cold water to remove dust or debris. If you have time, soak them in water for 6-8 hours—it’ll help with cooking time and digestibility. No time? No worries! The Instant Pot handles unsoaked beans like a pro.
- Add to your Instant Pot: Toss the rinsed beans, onion, garlic, bay leaf, and salt into the Instant Pot. Pour in enough broth or water to cover the beans by about 1 inch.
- Set it and forget it: Seal the lid and set the Instant Pot to high pressure for 35 minutes (unsoaked beans) or 25 minutes (soaked beans). Let it naturally release pressure for about 15 minutes.
- Check for doneness: Open the lid and give the beans a stir. If they’re not quite tender enough, cook on high pressure for another 5 minutes, then do a quick release.
- Season to taste: Remove the bay leaf and onion. Taste the beans and add more salt, if needed. If you want to get fancy, drizzle in a bit of olive oil or a squeeze of lime juice for added flavor.
Chef’s Tips and Tricks
- Don’t skimp on the liquid: The beans should stay submerged during cooking. Too little liquid can lead to undercooked beans or trigger a burn notice.
- Go heavy on the garlic: If you’re feeling adventurous, roast the garlic beforehand for a sweeter, nuttier flavor.
- Batch and freeze: These beans freeze beautifully. Portion them out into freezer-safe containers or bags, and they’ll keep for up to 3 months.
Recipe Variations and Serving Suggestions
- Spicy Kick: Add a chopped jalapeño or a pinch of red pepper flakes for some heat.
- Make it Mexican-style: Toss in a teaspoon of cumin and smoked paprika, and finish with chopped cilantro and a squeeze of lime juice.
- Serving Ideas: These beans are beyond versatile—use them as a side dish, in tacos, burrito bowls, or even on top of salads. Pair them with rice for a complete protein-packed meal!
FAQs
- Can I skip soaking the beans? Absolutely! The Instant Pot eliminates the soaking requirement, but soaking can slightly shorten the cooking time.
- How long can I store them? Store cooked beans in an airtight container in the fridge for up to 5 days. They’re perfect for meal prep!
- Can I freeze these beans? Yes! Cooked black beans freeze beautifully. Let them cool completely, then store in freezer-safe bags for up to 3 months.
- Can I double the recipe? Yep, as long as your Instant Pot isn’t overfilled. Keep the beans-to-liquid ratio intact, and you’re good to go!
Instant Pot Black Beans Recipe
Ingredients:
- 1 pound (about 2 cups) dried black beans
- 1 onion, quartered
- 3-4 garlic cloves, peeled
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- 6 cups water or low-sodium broth
Instructions:
- Rinse the black beans under cold water. Soak for 6-8 hours if desired, then drain.
- Add beans, onion, garlic, bay leaf, salt, and liquid to the Instant Pot.
- Seal the lid and cook on high pressure for 35 minutes (unsoaked) or 25 minutes (soaked). Let naturally release for 15 minutes.
- Remove the bay leaf and onion, season to taste, and enjoy!
I’d love to hear how you enjoy these Instant Pot Black Beans! Did you add your own twist? Share your creations with me in the comments or tag your posts with #TheKitchensAid on social media. Let’s celebrate the simple pleasures of home-cooked meals together!
