Instant Pot Black Beans — Learn how to easily make tender, flavorful black beans in an Instant Pot in about one hour. These homemade beans are a delicious substitute for canned black beans in soups, chili, casseroles, burritos, tacos, and other Mexican dishes.
Cooking black beans from scratch is simple and rewarding. Pressure cookers like the Instant Pot have made what used to be a long, stovetop chore into a quick, one-hour task with excellent results.
These Instant Pot black beans are ready in about 1 hour and are seasoned simply with onion, garlic, bay leaves, salt and an optional jalapeño for heat.
The finished beans are soft and tender with an almost creamy texture while keeping their skins intact rather than turning mushy.
Use these Mexican-style black beans anywhere you would use canned black beans — in soups, chili, casseroles, burritos, tacos, rice dishes, salads, or as a simple side. They also make a great base for refried beans.
This recipe yields a large batch (about 6 to 7 cups cooked), so you’ll have plenty to incorporate into many dishes or freeze for later.
Ingredients in Instant Pot Black Beans
You only need a few common pantry and fridge staples:
- Dried black beans
- Water
- White or yellow onion
- Garlic
- Bay leaves
- Salt
- Jalapeño (optional)
- Cilantro (optional, for serving)
- Queso fresco (optional, for serving)
How to Make Black Beans in an Instant Pot
Follow these straightforward steps for consistently good results:
- Optional but helpful: soak the dry black beans for 4 hours or overnight. Drain, rinse and sort before cooking.
- Combine the beans, water, onion, garlic, bay leaves, salt and optional jalapeño in the Instant Pot.
- Secure the lid, choose the Bean (or Chili) setting and set the time to 40 minutes. If your cooker has no Bean or Chili button, select High Pressure for 40 minutes.
- When the cycle finishes, allow a natural (slow) release for 15 minutes, then perform a quick release to vent any remaining pressure.
- Taste a few beans to check doneness. Serve with cilantro and queso fresco if desired, or use the beans in any recipe that calls for canned black beans.
How Long to Cook Black Beans in an Instant Pot?
Cook dried black beans for 40 minutes on the Bean (or High Pressure) setting, then allow a 15-minute natural release before quick releasing the remaining pressure. If you skipped soaking, plan on an additional 10 minutes of cook time.
Ways to Use Instant Pot Black Beans
These beans are extremely versatile. Substitute them for canned black beans in any recipe: soups, chili, tacos, burrito bowls, casseroles, salads, or as a side. Because this recipe yields about 6 to 7 cups cooked, you’ll have plenty to use across multiple meals or to freeze for later.
Here are a few recipe ideas that pair beautifully with these beans:
- Easy Black Bean Soup
- 30-Minute Chicken Enchilada Chili
- Beef Taco Salad
- Ground Beef Taco Salad Bowls
- 15-Minute Salsa and Black Bean Chicken Skillet
- Buffalo Chicken Burrito Bowls
- Lime Cilantro Chicken with Rice and Beans
- 15-Minute Mexican Rice and Beans Skillet with Sausage
- Loaded Vegetarian Black Beans and Rice Burritos
- Mexican Bean Salad
- Mexican Rice, Beans, and Quinoa Medley
- Lime Cilantro Shrimp and Black Bean Salad
What Kind of Instant Pot Is Best?
Most electric pressure cookers will work for this recipe, not just the Instant Pot brand. A 6-quart model with multi-function settings is a practical size for this batch, but larger or different models will also be fine — choose the mode that best matches your machine.
Can I Make Black Beans in my Slow Cooker?
Yes. If you prefer a slow cooker, cook soaked beans covered with water by about 2 inches on low for 6 to 8 hours or until tender. The slow cooker takes longer, but produces tasty beans as long as you allow for the extended cook time.
Is It OK to Add Salt When Cooking Black Beans in an Instant Pot?
Salting beans during cooking sparks debate, but in a pressure cooker adding salt at the start works well. One tablespoon of salt for a pound of dry beans yields a well-seasoned final batch (about 6–7 cups cooked); adjust to taste. Under-seasoned beans tend to taste flat, so season cautiously to your preference.
How Long Do Cooked Black Beans Last?
Store cooked black beans in an airtight container in the refrigerator for up to 5 days.
Can I Freeze Cooked Black Beans?
Yes. Freeze cooked black beans for up to 4 months. Divide them into small to medium freezer-safe containers for quicker thawing and to thaw only what you need. Spraying containers or bags lightly with cooking spray helps the beans release easily after freezing.
Can I Make Refried Black Beans from Instant Pot Beans?
Absolutely. After cooking, mash the beans by hand with a potato masher for a bit of texture or pulse briefly in a blender for a smoother puree. Be careful not to over-blend if you prefer some texture in your refried beans.
Tips for Making Instant Pot Dry Black Beans
I recommend soaking the beans for at least 4 hours or overnight. Rinse and drain them before cooking. Soaking shortens cook time and promotes more even texture.
If you don’t soak, add about 10 extra minutes of cooking time. If your Instant Pot doesn’t have a Bean button, use Chili or High Pressure for 40 minutes. Pressure cookers and models vary, so use the setting that best fits your machine and always test a few beans for doneness.
If beans are still firm after the initial cycle, cook 10–15 minutes more on Bean or High Pressure. If the liquid is nearly gone, add 1–2 cups more water before continuing so the beans can absorb moisture and soften.
You can substitute vegetable broth for water for extra flavor, and reduce added salt accordingly.
- Allow time for the cooker to come to pressure — this can be 10 minutes or more.
- When releasing steam, protect your hands and face; the escaping steam is very hot.
Instant Pot Black Beans
Ingredients
- 1 pound dry black beans, sorted and rinsed; soaking 4 hours or overnight recommended
- 5 cups water
- ½ white or yellow onion, cut into chunky pieces
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon salt, or to taste
- 1 jalapeño, halved (optional)
- Cilantro, optional for serving
- Queso fresco, optional for serving
Instructions
- Add the beans, water, onion, garlic, bay leaves, salt and optional jalapeño to a 6-quart Instant Pot or similar pressure cooker. Stir and secure the lid.
- Select the Bean (or Chili/High Pressure) setting and set the time to 40 minutes. Allow time for the pot to reach pressure before the cook begins.
- When the timer finishes, allow a natural release for 15 minutes, then perform a quick release to vent any remaining pressure.
- Check a few beans for doneness. If they are still firm, cook an additional 10–15 minutes on the Bean/High Pressure setting. If the liquid is nearly gone, add 1–2 cups of water before continuing.
- Remove bay leaves when the beans are done. You may remove the onion and jalapeño, or leave them in for extra flavor.
- Serve with cilantro and queso fresco if desired, or use the beans in any recipe that calls for canned black beans. Store leftovers airtight in the fridge up to 5 days or freeze up to 4 months.
Notes
*Soaking the beans overnight or for at least 4 hours helps them cook faster and more evenly. If you skip soaking, add 10–15 minutes of cook time after the initial 40 minutes.
**If beans remain underdone after the first cycle, add 1–2 cups water and cook another 10–15 minutes. Beans need moisture to soften; adding time without liquid won’t help.
***When done, the liquid should be minimal — just enough to keep the beans saucy. If there is excess liquid and the beans are cooked, remove them with a slotted spoon.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Favorite Recipes Using Black Beans:
Easy Black Bean Soup — A smoky, savory, creamy soup with roasted poblano and spices. Hearty, comforting, and naturally vegan and gluten-free.
Beef Taco Salad — Crisp romaine, corn, tomatoes and seasoned beef topped with a creamy cilantro-lime dressing. Ready in about 20 minutes.
Mexican Corn and Black Bean Salad — An easy, flavor-packed salad with corn, black beans, zucchini, red onion, cilantro and lime.
Ground Beef Taco Salad Bowls — Homemade taco bowls filled with seasoned ground beef, black beans and cheese, finished with a creamy lime-cilantro dressing.
Mexican Bean Salad — A fast, bright salad with two kinds of beans, corn, tomatoes, peppers and a lime-chili-cumin vinaigrette.
Mexican Rice, Beans, and Quinoa Medley — A hearty, flexible side or main that makes a great batch for leftovers.
Lime Cilantro Chicken with Rice and Beans — A quick skillet meal that tastes even better the next day and works well as taco filling.
15-Minute Salsa Verde Chicken, Rice, and Beans — A fast, one-skillet dinner that combines salsa verde, lime, cilantro, chicken, rice and beans for a flavorful weeknight meal.
