Instant Pot Black Beans (No Soaking)

Ingredients

• 454 gdried black beans, rinsed and sorted
• 1onion, quartered
• 1carrot, cut into large chunks
• 1celery stalk, cut into large chunks
• 1bay leaf
• 1.42 litreswater
• 15 mlolive oil
• ½onion, finely chopped (yellow or red)
• 2 clovesgarlic
• 1 teaspooncumin
• ½ teaspoondried oregano
• to tastesalt and pepper
• 340 gcooked black beans
• 30 mlolive oil
• 2 clovesgarlic
• 1 teaspoonground cumin
• to tastesalt and pepper
• 340 gcooked black beans

Instructions

1. 1

   Sort and rinse

   Check the dried beans and remove any stones, cracked beans or broken pieces. Rinse them thoroughly in a colander.

2. 2

   Pressure cook

   Put all the ingredients for the beans into the Instant Pot and secure the lid. Choose High Pressure and cook for 20 minutes for firmer beans, or 25–30 minutes for softer beans.

3. 3

   Release pressure

   Once cooking is complete, let the pressure release naturally for 10 minutes, then open the vent to release any remaining pressure quickly.

4. 4

   Remove aromatics

   Take out and discard the vegetables and bay leaf. The beans are ready to use in other recipes.

5. 5

   Soften the onion

   To make the whole-bean version, warm the olive oil in a small pan over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.

6. 6

   Season the onion

   Stir in the garlic, cumin, oregano, salt and pepper. Cook for a further 30 seconds.

7. 7

   Simmer whole beans

   Add the beans and bring the mixture to the boil. Lower the heat and simmer for about 5 minutes, until the liquid has reduced by half. Add pico de gallo on top if desired.

8. 8

   Warm the spices

   To make the refried version, heat the olive oil in a small saucepan over medium heat. Add the garlic, cumin, salt and pepper, and cook for 30 seconds.

9. 9

   Simmer the beans

   Add the black beans and bring to the boil. Reduce the heat and simmer for about 5 minutes, until the liquid has reduced by half.

10. 10

    Mash and serve

    Take the pan off the heat and mash the beans with a potato masher to your preferred consistency. Finish with grated cheese or cotija, coriander or hot sauce if you like.

What are Instant Pot black beans?

Black beans are a staple in many Mexican and Latin American dishes, served whole, mashed or cooked into soups and stews. This method uses pressure cooking to make dried beans tender without an overnight soak.

Aromatic vegetables and a bay leaf flavour the cooking liquid, while the two finishing methods turn the cooked beans into either a seasoned side or a thicker, mashed dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 167 calories, 9g protein, 25g carbs, 4g fat.

The beans provide most of the carbohydrates and plant protein, while olive oil contributes much of the fat. Serve a portion with vegetables or salad for a more varied plate, and add rice or tortillas if you want a more substantial meal.

Start with well-sorted beans

Dry beans: Look through them before cooking and discard any stones or damaged beans. Rinsing removes dust and helps ensure the beans cook evenly.

Aromatics: The onion, carrot, celery and bay leaf flavour the beans as they cook. They are removed afterwards, so they need only be cut into large pieces.

Choose the texture you need

Firmer beans: Use the 20-minute pressure-cooking time if you want the beans to hold their shape or plan to cook them further in another recipe.

Softer beans: Choose 25–30 minutes for beans that are easier to mash or serve as a soft side. Bean age can affect how quickly they become tender, so check the texture after cooking.

Let the pressure settle

Natural release: Give the pressure cooker 10 minutes to release pressure on its own before opening the vent. This is built into the method and helps avoid rushing the transition from cooking to venting.

Final release: Open the vent only after those 10 minutes, and wait until the pressure indicator shows it is safe to open the lid.

Finish the whole-bean version

Onion first: Sauté the finely chopped onion for about 5 minutes so it softens before the spices go in. Add the garlic, cumin and oregano for only 30 seconds to warm them without letting the garlic burn.

Reduce the liquid: Simmer the beans until the liquid has reduced by half, about 5 minutes. This concentrates the seasoning and leaves the beans coated rather than soupy.

Make the refried version

Spiced oil: Briefly cook the garlic and cumin in the oil, then add the beans and simmer until the liquid has reduced by half.

Mash to suit: Take the pan off the heat before mashing. Stop when the beans are as chunky or smooth as you prefer; a little of the cooking liquid can help loosen them if needed.

Ways to serve the beans

Whole beans: Serve them alongside rice, in tacos or burritos, or as a topping for a bowl. Pico de gallo is an optional fresh finish in the recipe.

Refried beans: Offer them as a side or spread, with cotija or grated cheese, coriander or hot sauce if desired. They also work well as a filling for wraps and quesadillas.

Recipe notes & tips

• Rinse the beans in a colander after sorting them.
• Use the shorter pressure-cooking time when the beans will be cooked again in another recipe.
• Keep the 10-minute natural pressure release before opening the vent.
• For the whole-bean version, let the liquid reduce by half rather than stopping while it is still thin.
• Mash the refried beans off the heat and stop when they reach your preferred texture.

Variations

• Pico de gallo: Spoon it over the whole beans just before serving.
• Cheese finish: Add grated cheese or cotija to the refried beans.
• Fresh coriander: Scatter it over the mashed beans for a fresh herbal finish.
• Hot sauce: Add it at the table to make the refried beans spicier.
• Firmer beans: Use the 20-minute pressure setting when you want them to hold their shape.

Common mistakes to avoid

• Skipping the sort: Stones or damaged beans can make their way into the finished dish; inspect the dried beans before rinsing.
• Opening the cooker too soon: Allow the pressure to release naturally for 10 minutes before venting.
• Overcooking for a later recipe: Choose the 20-minute setting if the beans will be cooked further.
• Burning the garlic: Cook it with the spices for just 30 seconds before adding the beans.
• Leaving excess liquid: For either finished version, simmer until the liquid has reduced by half.

How to store

Refrigerate leftover cooked beans in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave, adding a splash of water if they seem dry.

Frequently asked questions