How to Make Instant Pot Black Beans in 30 minutes. These black beans are quick and easy to make, no soaking required. Includes freezing directions for large batch cooking.
Does anyone else love black beans? I love them in Black Bean Tacos, Quesadilla Casserole, Taco Soup, Black Bean Brownies, Black Bean Chili and Black Bean Soup. Tasty black beans don’t need much more work, serve them with some rice and you have a simple weeknight meal the entire family loves. Seriously, my 3 year old would request “rice and beans” every single night for dinner if she could!
Dry beans are great because they’re inexpensive, but extremely filling. We grow black beans in the garden, but once they’re all used up, I’ll buy a 4 pound bag in the grocery store for a couple dollars so I can stock up. Many of my favorite Mexican dishes requires a can of black beans, so I made this recipe to try to mimic Goya’s black bean cans as close as possible.
They’re so delicious you’ll probably find yourself eating a couple spoonfuls before you even serve them!
Instant Pot Black Beans Recipe
These black beans are easy to make. All you need is a few simple ingredients (black beans, water, salt and a optional onion) and a Instant Pot.
Measure 4 cups of black beans. Quickly sort through the beans making sure there are no rocks or sticks in them.
This is a large batch recipe, making 8 cups of beans. I do this so I can use some immediately and freeze the rest for later on. If you don’t want to make as many, you can adjust the recipe accordingly.
Add black beans to Instant Pot, along with water, salt and onion (optional). The onion adds a little more flavor, but if you want to skip it, I can promise you they’re just as good that way too. Stir so all the ingredients are combined.
Cook on HIGH PRESSURE for 30 minutes. Let the beans rest, naturally releasing the pressure, this takes about 20 minutes. Once steam has escaped, carefully remove the lid.
Drain beans as there will be excess liquid. Enjoy the black beans immediately, store in refrigerator for up to 3 days, or freeze. I am providing freeze directions below so check them out!
How to Freeze Black Beans
After the beans are cooked, allow them to cool down. Most recipes I make call for (1) 15 ounce can of black beans, so I like to package them in 2 cup servings. This equals close to a can of black beans.
Put the black beans in freezer bags, and place in freezer, laying them flat to optimize space. These will stay good for up to 6 months. To defrost, place in the refrigerator overnight or defrost in microwave.
I hope this black bean recipe helps you! Enjoy! 🙂
PS. Need a serving idea? Serve these with Instant Pot Chicken Tacos!
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How to Make Instant Pot Black Beans
PrintIngredients
- 4 cups dry black beans
- 8 cups water
- 1 tablespoon salt
- 1/2 cup onion chopped, optional
Instructions
- Quickly sort through the black beans, making sure there are no small rocks in them. Add beans to Instant Pot.
- Add water, salt and onion (optional) to Instant Pot. Stir so everything is combined. Cook on HIGH PRESSURE for 30 minutes. Let the beans rest, naturally releasing the pressure, this takes about 20 minutes. Once steam has escaped, carefully remove the lid.
- Drain beans as there will be excess liquid. Enjoy the black beans immediately, store in refrigerator for up to 3 days, or freeze in freezer bags for up to 6 months.
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