How to cook black beans in instant pot without soaking

We debuted our Instant Pot by making brown rice, so it was only natural that we try its perfect match: black beans!

Making homemade black beans (from dry beans) is cost-effective and delicious, but it can be a little time consuming on the stovetop.

But with a little help from the Instant Pot, perfectly tender black beans are ready in under 1 hour with just 1 pot and 3 ingredients (no soaking required)!

How to Cook Instant Pot Black Beans

1. Add beans and water (or broth) to Instant Pot. We also like a little onion and salt for added flavor (optional).
2. Secure lid, press Pressure Cook — High, and set to 30 minutes. It will take ~8 minutes to pressurize and then the cooking will begin.
3. When the Instant Pot timer goes off, set a separate timer for 20 minutes and allow the steam to release naturally (that means don’t push any buttons!).
4. Carefully remove lid and enjoy perfectly cooked beans!

How to Use Black Beans

• 1-Pot Pumpkin Black Bean Soup
• Grain-Free Burrito Bowls with Shredded Mexican Chicken
• Southwest Sweet Potato Black Bean Dip
• Black Bean & Plantain Arepa Sandwiches
• Black Bean Plantain Enchilada Bake
• Cornbread & Black Bean Enchilada Bake
• Sweet Potato Black Bean Tamales
• Black Bean Buddha Bowl with Ginger Lemon Tahini Sauce

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Prep Time 8 minutes

Cook Time 50 minutes

Total Time 58 minutes

Servings 6 (half-cup servings)

Course Side

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 5 Days

• 1 cup dry black beans, rinsed and sorted
• 1/4 medium white or yellow onion, skin on (NOT chopped — keep in a wedge // optional)
• 1/2 tsp sea salt
• 1 cup vegetable broth (or sub water)
• 2 cups water

• Add beans, onion (optional), salt, vegetable broth, and water to the Instant Pot. Pressure cook on high for 30 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Then let the beans rest in the pot for 20 minutes so the steam can dissipate naturally (this means you don't push any buttons — we recommend setting another timer so you’ll remember to remove the lid after 20 minutes).

• Carefully remove lid once steam has fully escaped. The beans should be tender and perfectly cooked, but if they're not that's usually caused by having old beans or hard water – you can seal the lid again and pressure cook on high for an additional 10-20 minutes, or until they're tender.

• Remove onion and strain off any excess cooking liquid (or sauté for 10 minutes with the lid off, stirring frequently, to evaporate excess liquid).

• Enjoy immediately, or store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.

*Nutrition information is a rough estimate calculated with store-bought vegetable broth.

Serving: 1 half-cup servings Calories: 116 Carbohydrates: 20.9 gProtein: 7.6 gFat: 0.5 gSaturated Fat: 0.1 gPolyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.04 gTrans Fat: 0 gCholesterol: 0 mgSodium: 284 mgPotassium: 305 mgFiber: 7.6 g Sugar: 0.9 gVitamin A: 5.16 IUVitamin C: 0 mgCalcium: 27 mgIron: 1.87 mg