Instant Pot Black Beans

Ingredients

• 454 g (1 lb)dried black beans
• 830 ml (3½ cups)water
• ½onion, chopped
• 3 clovesgarlic, minced
• ½ tspground cumin
• ½ tspchilli powder
• ¼ tsppepper
• 1 tspsalt, or to taste

Instructions

1. 1

   Rinse the beans

   Rinse the dried beans and check through them, removing any small stones or debris.

2. 2

   Soak if desired

   For soaked beans, put them in a large bowl and cover with cool, filtered water. Cover the bowl and leave at room temperature for 8–12 hours, then drain and rinse the beans.

3. 3

   Add ingredients

   Put the beans, whether soaked or unsoaked, in the Instant Pot with the water, onion, garlic, cumin, chilli powder and pepper. Stir to combine.

4. 4

   Seal the pot

   Close the lid and set the steam release valve to the sealing position.

5. 5

   Set cooking time

   Using Pressure Cook or Manual, set the pot to high pressure. Cook unsoaked beans for 25 minutes for firmer beans or 30 minutes for softer beans; cook soaked beans for 8 minutes for firmer beans or 10 minutes for softer beans.

6. 6

   Reach pressure

   Allow about 10–15 minutes for the Instant Pot to come to pressure; the cooking countdown starts once it has reached pressure.

7. 7

   Release naturally

   When cooking is complete, leave the pot undisturbed for 15 minutes so the pressure can release naturally.

8. 8

   Release remaining pressure

   Using the handle of a long spoon, carefully move the steam release valve to venting. Once the steam has escaped and the pin has dropped, open the lid carefully.

9. 9

   Season and serve

   Stir in the salt, then serve.

What are Instant Pot black beans?

Black beans are a staple in many Mexican dishes, served as a side, folded into tacos or added to soups and bowls. This pressure-cooked version seasons the beans as they cook, so they take on flavour while becoming tender.

The recipe works with either soaked or unsoaked beans, giving you a choice between a longer soak and a quicker start. The cook time also offers a firmer or softer result.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 9g protein, 27g carbs, 1g fat.

Most of the carbohydrates come from the black beans, which also provide the protein in this dish. The small amount of fat comes mainly from the beans, while the recipe uses no added oil. Pair a serving with vegetables and a source of healthy fat, such as avocado, to make a more balanced plate.

Why these ingredients work

Beans: Dried beans cook in the seasoned liquid and make a generous batch. Rinsing and picking through them first removes grit or any stray debris.

Aromatics and spices: Onion, garlic, cumin and chilli powder flavour the cooking liquid without complicated preparation. Salt goes in after pressure cooking, as directed, so you can adjust the final seasoning.

Soaking and timing

Unsoaked beans: Cook them for 25 minutes if you prefer a firmer bite, or 30 minutes for softer beans. The pot needs about 10–15 minutes to reach pressure before the countdown begins.

Soaked beans: After an 8–12 hour soak, drain and rinse the beans, then cook them for 8 minutes for firmer beans or 10 minutes for softer beans. The soak is optional, but it requires planning ahead.

The pressure release matters

Natural release: Leave the pot alone for 15 minutes after the cook time ends. This gives the pressure time to fall gradually before you open the lid.

Final vent: Move the valve to venting carefully, using a long spoon handle to keep your hand away from the steam. Wait for the pin to drop before opening the pot.

Check the texture

Firmer beans: Choose the shorter cook time for the soaked or unsoaked method if you want the beans to hold their shape. They work well in salads, tacos and grain bowls.

Softer beans: Use the longer cook time for a more yielding texture that is easy to mash or spoon over rice. If the beans are not as soft as you like, the recipe's stated options are the longer times for each soaking method.

Ways to serve them

As a side: Serve the beans alongside rice or other Mexican-inspired dishes, spooning over some of the cooking liquid to keep them moist. Taste and adjust the salt just before serving.

In a meal: Add them to tacos, burritos or a bowl with rice and vegetables. Their mild seasoning makes them easy to pair with toppings and sauces.

Recipe notes & tips

• Spread the dried beans out as you pick through them so small stones are easier to spot.
• Use a large bowl for soaking, since the beans need room as they absorb water.
• Drain and rinse soaked beans before adding them to the Instant Pot.
• Use the shorter cook time when you want beans that hold their shape.
• Keep your hand away from the valve when venting, as escaping steam is very hot.
• Taste the beans after cooking and adjust the salt to suit your preference.

Variations

• More heat: Add extra chilli powder to the pot before pressure cooking.
• Herby finish: Stir chopped fresh coriander through the beans just before serving.
• Citrus lift: Add a squeeze of lime after cooking for a brighter finish.
• Smoky flavour: Replace some of the chilli powder with smoked paprika.
• Mash a portion: Crush some of the cooked beans against the side of the pot for a thicker texture.

Common mistakes to avoid

• Skipping the sorting: Small stones can be mixed in with dried beans, so rinse and pick through them first.
• Forgetting to drain soaked beans: Drain and rinse them before adding them to the pot.
• Using the wrong valve position: Set the valve to sealing before pressure cooking.
• Opening too soon: Wait for the 15-minute natural release, then vent any remaining pressure and wait for the pin to drop.
• Choosing a longer cook time by default: Use the shorter option if you want the beans firmer.

How to store

Cool the beans promptly and store them with some of their cooking liquid in an airtight container in the fridge for up to 4 days. Reheat on the hob or in the microwave until piping hot, adding a splash of water if needed. Freeze portions with their liquid for up to 3 months, then thaw in the fridge before reheating.

Frequently asked questions