Instant Pot Black Beans

Ingredients

• 454 gdried black beans, rinsed and unsoaked
• 240 gonion, chopped
• 27 ggarlic cloves, chopped
• 1.5 litresunsalted chicken stock (or 1 litre stock and 500 ml cold water)
• 1 teaspoon (2.7 g)ground cumin
• 1 teaspoon (0.6 g)oregano
• 3 (0.4 g)bay leaves
• 1 tablespoon (15 ml)olive oil
• To tastefresh coriander, chopped
• ½ teaspooncoarse kosher salt (or fine salt)

Instructions

1. 1

   Sauté the aromatics

   Select Sauté More on the Instant Pot and wait for the display to read HOT. Add the olive oil and chopped onion; sauté for 3 minutes. Add the cumin, oregano and bay leaves and cook for 1 minute, then add the garlic and sauté for 30 seconds.

2. 2

   Deglaze the pot

   Pour in 250 ml of the unsalted stock. Use a wooden spoon to scrape the browned bits from the bottom of the pot, then briefly stir.

3. 3

   Pressure cook beans

   Add the black beans and ½ teaspoon coarse kosher salt, followed by the remaining 1.25 litres of stock. Stir briefly. With the venting knob set to Venting, close the lid, then turn the knob to Sealing. Cook at High Pressure for 50 minutes, followed by a 20-minute natural release. Open the lid carefully.

4. 4

   Season and serve

   Taste the beans and add more salt as needed; the recipe suggests 3 to 4 large pinches as a guide. Serve as a side, topping, filling or simple soup, garnished with chopped coriander.

5. 5

   Thicken for soup

   If serving the beans as soup, use Sauté High to bring them to a boil for another 4 to 5 minutes, stirring occasionally to give the soup more body.

What are Instant Pot black beans?

Black beans are a staple in many Latin American cuisines, including Mexican cooking, and are often served as a side or used in tacos, burritos and other dishes. This American-style pressure-cooker version takes its flavour from familiar pantry seasonings and chicken stock.

No soaking is needed here: the beans cook under pressure with onion, garlic, cumin and oregano. The result is a versatile pot of tender beans and savoury cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 12g protein, 26g carbs, 4g fat.

The black beans provide most of the carbohydrate and plant protein, while the olive oil contributes most of the fat. Serve a portion with vegetables and a protein-rich main, or pair it with rice and fresh salad for a more rounded plate.

Build flavour before pressure cooking

Onion first: sauté it in olive oil until it has softened slightly, then add the cumin, oregano and bay leaves. Briefly cooking the spices helps distribute their aroma through the pot.

Garlic last: add it for just 30 seconds before deglazing. This short cook helps it flavour the oil without leaving it on the heat for too long.

Why deglazing matters

Stock and scraping: pour in the first 250 ml of stock and loosen the browned bits with a wooden spoon. This clears the base of the pot before pressure cooking and folds the cooked-on flavour into the liquid.

Check the base: make sure no browned pieces remain stuck before adding the beans and the rest of the stock.

Pressure cooking without a soak

Bean preparation: rinse the dried beans, but do not soak them for this method. Add them with the salt and stock, then close the lid with the venting knob set to Sealing.

Release time: cook at High Pressure for 50 minutes and allow a 20-minute natural release. Open the lid carefully once that release is complete.

Check the texture and seasoning

Tenderness: after opening the lid, check that the beans are soft and creamy. If they are not yet as tender as you like, cook them further until they reach your preferred texture.

Salt: taste before adding more, as the stock and beans have already cooked together. The recipe offers 3 to 4 large pinches as a guide for extra seasoning.

Serve them your way

As a side: serve the beans with rice, vegetables or another main dish, with chopped coriander on top. Their cooking liquid can be served alongside them.

As a filling or soup: spoon them into tacos or burritos, add them to salads or nachos, or use the soup option and simmer on Sauté High for a further 4 to 5 minutes.

Recipe notes & tips

• Rinse the dried beans well before adding them to the pot.
• Wait for the Instant Pot display to read HOT before adding the oil and onion.
• Scrape the base thoroughly during deglazing so browned bits are loosened.
• Keep the venting knob on Sealing for pressure cooking.
• Taste the beans before adding more salt, then season in small increments.
• Add chopped coriander just before serving for a fresh finish.

Variations

• Use water: replace some or all of the stock with water for a milder cooking liquid.
• Add chilli: include chopped fresh chilli with the onion for a hotter batch.
• Make it vegetarian: use unsalted vegetable stock instead of chicken stock.
• Serve as soup: boil on Sauté High for a further 4 to 5 minutes, stirring occasionally.
• Add citrus: finish with a squeeze of lime for a bright contrast to the cumin.

Common mistakes to avoid

• Skipping the rinse: rinse the beans first to remove dust or debris.
• Leaving the base stuck: scrape up all browned bits with stock before pressure cooking.
• Using the wrong vent setting: turn the knob to Sealing before starting the pressure-cook cycle.
• Opening too soon: allow the full 20-minute natural release before opening the lid carefully.
• Over-seasoning early: taste the cooked beans before adding extra salt.
• Expecting a thick soup straight away: use the extra 4 to 5 minutes on Sauté High for more body.

How to store

Cool the beans and refrigerate them in an airtight container with some of their cooking liquid for up to 4 days. Reheat gently on the hob or in the microwave, adding a splash of water or stock if needed.

Frequently asked questions