Believe it or not, making Black Beans in the Instant Pot is quick and easy!  This No-Soak Bean Recipe is true restaurant quality that you will want to share with those you love.  And I’m going to help you make them too!  Easy step-by-step instructions that even an inexperienced cook can create at home.  I promise!

Instant Pot Black Beans

Beans are a delicious staple ingredient in many cultures, not to mention they are very cost affordable.  I have always been plagued that making beans using dried beans would not only take hours upon hours, but the soaking process is just a pain.  Thank goodness I learned how quick and easy beans are using the Instant Pot or Pressure Cooker. All those misconceptions were destroyed.

No Soak Black Beans, truly there is no soaking involved and in just over an hour you will be eating these delicious beans.  The great part is you will only spend about 15 minutes preparing this recipe.  The rest is done by the magic of the Pressure Cooker!

Instant Pot / Pressure Cooker

I use either a 6qt Duo Plus Instant Pot or a 6qt Mealthy Pressure Cooker.  Make sure to use my code DEVOURDINNER when purchasing the Mealthy Pressure Cooker for $10.00 off your purchase direct from Mealthy.  It’s a great Pressure Cooker and I have and use a variety of their products too.

Instant Pot Black Beans

Making Black Beans in the Instant Pot

First things first, rinse and drain those beans!  Sure they look clean but I promise they are covered in dirt so rinse those beans and set aside.

Turn the Pressure Cooker to Sauté and wait until it reads “Hot” before adding olive oil.  Dice a small yellow onion and sauté.  As the onion turns translucent you are on your way to making your first batch of Homemade Black Beans.

Instant Pot with beans and tomato sauce

Add minced or crushed garlic, cumin, and cilantro and cayenne.  Sauté for an additional minute and turn the Pressure Cooker off. 

Deglaze the bottom of the pot by adding ½ cup of broth and using a flat wooden spoon scrape the bottom lifting up any stuck bits.  This is an important step so you do not get the ‘burn’ notice.

Add remaining chicken broth along with tomato sauce and stir.  Add in those black beans and you are ready to set the pressure cooker to 45 minutes allowing a 25 minute natural pressure release.

Sounds simple enough, right?  I’m telling you that it’s so very simple! 

Black Beans are always a welcome addition to any Taco Tuesday meal not to mention combined with rice and maybe some avocado they are truly delicious all on their own.

Instant Pot Black Beans

Important Conversions

1 Pound of Dry Beans=2 Cups Dry Beans5 Cups Cooked Beans
1 Can Black Beans = 1 1/2 Cups Cooked Beans

Freezer Beans

Black Beans freeze very well.  I personally love to freeze beans using my Souper Cubes which makes freezing anything so easy.  These silicone cubes have a snap on lid and secure edge to prevent spills while they old leftovers and easy pop out of the silicone mold.  They come in ½ Cup – 2 Cup size molds and I love them!

The next time you make a recipe that calls for Canned Black Beans remember you have homemade black beans in the freezer!  Black Beans are delicious on Salads, served in cold pasta salads, with Nachos, and so many other recipes. 

Beans provide a great source of Fiber, Antioxidants, and Protein.  Black Beans will help you feel fuller longer and satisfy your hunger too.

The next time you see beans on the shelf at the grocery store make sure to pick up a bag and give this recipe a try!  I promise you will love them and the sense of accomplishment you will have from making beans from scratch will put a hop in your step too. 

When to Serve Black Beans?

Beans can be served as a side dish for your Taco Tuesday adventures. They are also delicious when used in Burritos, Enchiladas, and even Tacos. Not to mention adding some well seasoned black beans to Nachos is oh so good!

Black Beans and ingredients for fajitas

Favorite Recipes to serve with Instant Pot Black Beans

I Love sharing other friends’ recipes too! For Cinco de Mayo we have grouped together to bring you even more FANTASTIC Recipes. Take a look!

Cinco de Mayo Recipes

  • Beef Tamales in the Pressure Cooker by That Recipe
  • Copycat Taco Bell Mexican Pizza by Making Miracles
  • Instant Pot Black Beans by Devour Dinner
  • Key Lime Margaritas by Hezzi-D’s Books and Cooks
  • Mexican Chopped Salad by A Day in the Life on the Farm
  • Queso with Chorizo by Books n’ Cooks
  • Quinoa Burrito Bowl by Magical Ingredients
  • Tacos Dorados by Palatable Pastime
  • The Best Beef Enchiladas with Homemade Enchilada Sauce by Blogghetti
  • Instant Pot Black Beans
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    5 from 2 votes

    Instant Pot Black Beans

    No-Soak Bean Recipe is true restaurant quality that you will want to share with those you love.  Easy step-by-step instructions that even an inexperienced cook can create at home.
    Prep Time15 mins
    Cook Time45 mins
    Natural Pressure Release25 mins
    Course: Side Dish
    Cuisine: Mexican
    Servings: 10
    Calories: 103kcal

    Ingredients

    • 1 lb Black Beans Dry
    • 1 Yellow Onion Small about 1/2 -3/4 Cup Diced
    • 2 Tbl Olive Oil
    • 1 1/2 tsp Cumin
    • 1 tsp Chili Powder
    • 2-3 Garlic Cloves Minced or Crushed
    • 1/4 Cup Cilantro Chopped
    • 8 oz Tomato sauce
    • 4 Cup Chicken Broth
    • 1/4 tsp Red Pepper Flakes optional

    Instructions

    • Rinse and drain dry Black Beans and set aside
    • Heat Instant Pot to Saute and wait until it reads "Hot"
    • Add Olive Oil and Diced onions and saute for 3-4 minutes allowing onions to cook and turn translucent
    • Add crushed garlic, cumin, chili powder, and cilantro and cook for an additional 1 minute.
    • Turn of Pressure Cooker. Deglaze bottom of pot by adding 1/2 cup of broth and using a wooden spoon scraping the bottom lifting up any stuck bits.
    • Add tomato Sauce and remaining broth. Add rinsed black beans and stir
    • Set Instant Pot to Pressure Cook for 45 minutes allowing a 25 minute Natural Pressure Release before opening lid.
    • Remove lid and stir. Black Beans are ready to serve and enjoy.

    Notes

    Deglaze Instant Pot:
    After sauteing onions turn off Instant Pot / Pressure Cooker.  Add 1/2 cup thin liquid (Chicken Broth) and using a flat wooden spoon, scrape the bottom of pot lifting up all stuck bits.  
    Pressure Cook for 45 minutes allowing a 25 Minute Natural Pressure Release (NPR)
    Store in a sealed container in the refrigerator.
    Freeze Beans for later use.
    1 Lb Dry Beans = 2 Cups Dry Beans will make 5 Cups Cooked Beans

    Nutrition

    Calories: 103kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 469mg | Potassium: 342mg | Fiber: 5g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 2mg
    Did you make this recipe?Mention @devourdinner or tag us #devourdinner!
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