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5 from 3 votes

Instant Pot Black Beans Recipe

No pre-soak required or hours standing at the stovetop for these Instant Pot Black Beans!! Get perfectly tender, creamy and healthier black beans every time!
Prep Time5 mins
Cook Time47 mins
Release Time20 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 125kcal
Author: Natalie


  • 1 yellow onion diced
  • 1 Anaheim chili diced
  • 2 cloves garlic minced
  • 5 cups chicken broth low-sodium
  • 1 cups water
  • 1 tsp 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


  • Turn Instant Pot on 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 lid on, and turn 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. Cooked beans will last for 1 week in the fridge.


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


Calories: 125kcal | Carbohydrates: 22g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 1242mg | Potassium: 464mg | Fiber: 7g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 2mg