Easy, Instant Pot Black Beans (No Soak)
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!
- 1 cup 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)
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.
You want enough liquid to cover the beans. Add more liquid if needed.
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.
28 minutes results in beans that are soft, but are not mushy. If you like firmer beans lower the cook time to around 20 minutes. If you like mushy beans, increase the cook time to 32 minutes or more.
One pound of dry beans is 2 cups. One pound of dry beans will produce about 6 cups of cooked beans
Serving: 1serving | Calories: 134kcal | Carbohydrates: 14g | Protein: 13g | Fat: 2g