Easy, Instant Pot Black Beans (No Soak) is the best, quick electric pressure cooker recipe using dried beans to make Mexican, Cuban, or plain beans. This dish is perfect in a small batch or large and includes tips for the perfect water to bean ratio. Cooking beans doesn't get much easier!
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If you’ve only used canned black beans, making them in the Instant Pot is a total upgrade. The beans cook in their own seasoned liquid, which gives them a deeper, richer flavor and a naturally creamy texture. It’s an easy, hands-off way to turn dried beans into a versatile staple you can use in everything from rice bowls to soups and meal prep recipes. I specialize in approachable comfort food and pressure cooker recipes that prioritize flavor. This recipe focuses on proper cooking time, balanced seasoning, and the right amount of liquid so the beans cook evenly and hold their texture.
Dried Beans Are Healthier Than Canned Beans
Dried beans can be a healthier choice because canned beans are typically loaded with added sodium. Some canned varieties also include chemicals, added sugar, or high fructose corn syrup.
Making your own can be very advantageous. Dried beans are also a lot cheaper than canned beans.
What You'll Need for Instant Pot Black Beans (No Soak)
- Dry Black Beans
- Broth
- Cumin, Chili Powder, Onion Powder, Red Cayenne, and Bay Leaves
What is The Ratio of Beans to Water?
The water to bean ratio should include enough liquid to cover the beans. You can use water only, instead of a mix of broth if desired. The broth adds flavor.
Using 4 cups of liquid results in moderate liquid in the pot once the beans have cooked. There won't be a ton of liquid, but the pot will also not be dry. I didn't have to drain any excess liquid. If you like a lot of liquid with the beans add another cup or two of water.
How to Cook Black Beans in Instant Pot
- Add rinsed beans, water, broth, and seasonings to the pot.
- Seal and pressure cook the beans for 28 minutes.
- Allow the beans to naturally release steam for 20 minutes.
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How Long to Cook Black Beans
Cooking the beans for 28 minutes results in beans that are soft, but are not mushy. If you like firmer beans lower the cook time to around 20-22 minutes. If you like mushy beans, increase the cook time to 32 minutes or more.
Pair these Beans With These Side Dishes
Leftover Taco Meat Bowls
Cilantro Lime Cauliflower Rice
Air Fryer Taco Egg Rolls
Air Fryer Quesadillas
Freezing Black Beans
You can freeze the beans for up to 6 months.
Frequently Asked Questions
One pound of dry beans is 2 cups. One pound of dry beans will produce about 6 cups of cooked beans
Allow the black beans to cool completely before storing. This helps prevent condensation, which can water down the beans and affect the texture. Store the beans in an airtight container in the refrigerator for up to 5 days. Keep them stored with some of their cooking liquid to help maintain moisture, flavor, and texture.
To reheat, warm them on the stove over medium heat or in the microwave until heated through. If the beans have thickened too much, add a splash of broth or water to loosen them back up.
Yes, it is possible to overcook black beans in an Instant Pot. If they cook too long, they can become overly soft, split open, or turn mushy. This doesn’t make them unsafe to eat, but it can change the texture and make them less ideal if you want beans that hold their shape. Be sure to cook for less than 30 minutes.
Black beans cooked in an Instant Pot don’t taste drastically different, but many people notice they actually taste richer and more flavorful. The pressure cooking environment traps steam and seasoning inside the pot, which helps the beans absorb more flavor as they cook.
If your beans are still hard after pressure cooking, it usually comes down to a few common issues. The good news is they’re easy to fix, and the beans can usually be saved by cooking them a little longer.
Dried beans that have been sitting in the pantry for a long time take much longer to soften. They don’t always absorb water properly, which keeps them firm even after pressure cooking. If your beans are older, they may just need extra cook time.
If they’re still firm, simply seal the Instant Pot again and cook them for another 5 to 10 minutes with a little extra liquid if needed.
More Instant Pot Recipes
Instant Pot Baked Beans
Instant Pot Red Beans and Rice
Instant Pot Gumbo
Instant Pot Potato Salad
Dried Black Beans Instant Pot Recipe
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Ingredients
- 1 pound dry black beans rinsed, not soaked
- 2 cups water
- 2 cups broth I used beef broth, chicken or vegetable is fine
Optional Seasoning (if you want seasoned beans)
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon red cayenne pepper optional for spice
- salt and pepper to taste I like to go light on the salt and pepper beforehand, and adjust to taste once the beans have cooked.
- 2 bay leaves
Instructions
- Rinse the black beans well. Pick out any broken beans or shells.
- Add the rinsed beans to the pot with the water, chicken broth, and seasonings. There should be enough liquid to cover the beans in the pot. If you don't have enough liquid, add more.
- Close the pot and seal. Cook on Manual > High-Pressure Cooking for 28 minutes.
- When the pot indicates it has finished, allow the steam to release naturally for 20 minutes.
- Open the pot and remove the bay leaf and the beans. Cool before serving. You can serve with fresh lime and cilantro if desired.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
staysnatched says
The amount noted in the recipe is correct.
Lindsay B. says
How would the cooking time change for double the amount of beans?
staysnatched says
It likely wouldn’t but you wouldn’t need to test it. If they aren’t done, add additional time.
Gwendolyn says
I used one cup of dried beans per the recipe and had way too much liquid. I added an additional 30 minutes to the instant pot and then just drained the beans. After that, they turned out flavorful and a nice texture.
staysnatched says
Interesting. I'm glad you made this to suit your taste.
Julie says
@Gwendolyn, the recipe calls for 1 POUND of dried beans which is slightly over 2 dry cups.
staysnatched says
I keep referring to them because they mean the same thing. You should have used 2 cups as stated in the recipe. That's why they were watery.
Kitty Marie says
@staysnatched, the actual recipe portion of your post states 1 cup, not 2. Just FYI 🙂 thanks for the recipe! I’m trying it out now.
Katye Brzozowski says
These came out PERFECT. Such great flavor and super easy to follow!
staysnatched says
Wonderful! I'm so glad to hear it.
Jan says
I cooked for 30 minutes in my instant pot and let it cool down for 25 before I open the lid and they’re still only halfway done! Disappointed since I’m trying to get my casserole made for tonight!
staysnatched says
Thanks for sharing. Your measurements may have been different. The recipe works for myself and others.
DeErica says
Full of flavor and the right amount of spice. Pairs well with the pollo asado and cilantro lime rice!!
staysnatched says
Such a great pairing!
Naima says
The beans came out perfect!! So tasty.
staysnatched says
I’m glad you enjoyed them!
Ciera Hanley says
Where is the recipe? It’s gone.
staysnatched says
It's at the bottom of the post.
Carmen says
This has been my go-to recipe for a long time. Comes out delicious.
As a Cuban American, I am asked to cook black beans many times by my family and friends. This recipe never lets you down and it is very easy.
staysnatched says
Yay! I'm so glad to hear it.