This Instant Pot Black Beans recipe makes an authentic flavorful pot of beans in a fraction of the time. Affordable and delicious!
I always keep a bag or two of black beans in the pantry. You never know when the mood with strike. They are also super affordable. Making this Instant Pot Black Beans Recipe couldn't be any easier. It skips the soaking and the long cook times and you have flavorful, delicious beans in about 2 hours start to finish!
What makes this recipe different from the others? The Instant Pot is a pressure cooker that cooks your beans faster. It also helps the flavors penetrate into the beans while they are cooking.
This recipe may have a few more ingredients thrown in than some others but they are there for a reason. They add an authentic cuban flavor to these black beans that others are missing. You have to try this recipe.
How to Make Instant Pot Black Beans
Making instant pot black beans is easy peasy! There is no soaking required. Just add your pound of dry beans straight to the instant pot. Top with the rest of your ingredients and give it a stir. Place your lid on the instant pot with the valve in the closed position.
Cook your beans on high for 60 minutes and allow them to natural pressure release for at least 20 minutes. Carefully release the rest of the pressure and remove the lid. Give them a taste and add additional salt if necessary and enjoy!
This recipe is very easy to make vegan. Just use a vegetable broth base instead of the chicken bouillon cube. Everything else is already vegan.
I love my black beans served with yellow rice. You can eat them alone, serve them as a side, or use them in recipes in place of canned beans. These Black Beans are so versatile you really can't go wrong.
Once your beans are cooking you can store them an airtight container in the fridge for up to 1 week. You can also freeze your beans to use in future recipes or meals. Place them in a freezer zip top bag and freeze them for up to 2 months. Just thaw and use as needed.
Instant Pot Black Beans
- 1 lb black beans
- 6 cups water
- 1 cube chicken bouillon
- 1 tomato (quartered)
- 2 cloves garlic (crushed)
- 1/2 cup onion (chopped)
- 1 bay leaf
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp oregano (dried)
- 1 tsp salt
- Add your dry beans to your instant pot. Top with 6 cups of water and 1 chicken bouillon cube or equivalent.
- Add in the other ingredients; tomato, onion, garlic, oil, vinegar, and seasonings.
- Cover and set your instant pot to high pressure for 60 minutes and then allow it to natural release for atleast 20 minutes.
- Serve with rice and diced onion.
- Use a vegetable broth base instead of a chicken boullion cube.
StorageYou can store cooked beans in an airtight container in the fridge for up to 1 week. You can also freeze your beans in a freezer bag for up to 2 months. Just thaw and reheat to enjoy.
More Instant Pot Recipes
- Easy Instant Pot Turnip Greens Recipe (or Collard Greens)
- Instant Pot Chicken Adobo Recipe
- Instant Pot Hard Boiled Eggs Recipe
I am Amanda. Mom to 3 wonderful kids & lots of furbabies. Plus wife to my hubby, David, for 20 years (gosh that makes me sound old). In our house we love to get outside, have family fun, and enjoy all Florida has to offer (Hey, Universal!) We do all of that with a few shortcuts.