Instant Pot Black Beans Recipe

A white bowl of cooked Instant Pot black beans with garnish.

5 from 4 votes

Instant Pot Black Beans Recipe

Save time with this easy, healthier Instant Pot Black Beans! A quick, flavorful, and nutritious dish perfect for busy weeknights, meal prepping, or family dinners!

Prep Time5

Cook Time47

Release Time20

Total Time1 12

Course: Soup

Cuisine: American

Servings:

Calories: 127kcal

Author: Andrea

Equipment

Instant Pot

Ingredients

1 yellow onion diced
1 Anaheim chili diced
2 garlic cloves minced
5 cups chicken broth low-sodium
1 cups water
1 teaspoon garlic powder
1 1/4 tsp coarse sea salt
1 tsp chili powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp ground black pepper
1 lb black beans rinsed and picked through

Instructions

Turn the Instant Pot on to SAUTE mode. Once hot, add the onion and pepper, then stir, cooking for about 2 minutes. Add the garlic and cook for 30 seconds. Pour in the broth and water. Add the garlic powder, salt, chili powder, cumin, coriander, paprika, black pepper, cayenne pepper, and black beans.
Place the lid on, and turn the Instant Pot on MANUAL mode with high pressure selected for 47 minutes.*
Once cooked, allow for the pressure to release naturally, this usually takes about 15–20 minutes.
Open the Instant Pot and stir. Let rest for 5 minutes before serving. Garnish with cilantro and queso fresco cheese, if desired.

Notes

*If using older beans, you may need to add up to 10 minutes of additional cook time.

1 pound of dried beans equals 2 cups of dried beans, which yields about 5 cups of cooked beans.
1 can of black beans is typically 1 ½ cups of cooked beans—helpful if you’re substituting dried beans in a recipe calling for canned beans.

STORE your cooked beans in an airtight container in the refrigerator for up to 1 week. It’s normal for fat to rise to the top and appear as white flakes—this will melt back into the beans when reheated. Reheat on the stovetop or add directly to your recipe.

To FREEZE, cool the beans completely before transferring them with a bit of liquid to an airtight, freezer-safe container or Ziploc bag. Freeze for up to 6 months. Thaw in the fridge and REHEAT on the stovetop or in a crockpot.

Nutrition