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A bowl of instant pot black beans on a linen table cloth with a spoon and sprigs of fresh herbs nearby.
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5 from 1 vote

Instant Pot Black Beans Recipe

Forget the canned stuff! For the quickest, most effortless black beans, try using the Instant Pot! Here's how.
Prep Time5 minutes
Cook Time35 minutes
Additional Time20 minutes
Total Time1 hour
Course: Meal Prep Ideas
Cuisine: Tex-Mex
Servings: 12 servings (About 6 cups)
Calories: 143kcal
Author: Cassie Johnston

Ingredients

  • 1 pound dried black beans picked through
  • 4 cups bone broth, stock, or water
  • 1 large onion diced
  • 6 cloves garlic minced
  • 1-2 jalapeños seeds and membranes removed and diced
  • 2 bay leaves
  • 2 tablespoons cumin
  • 1 teaspoon salt plus more to taste
US Customary - Metric

Instructions

  • Combine 1 pound dried black beans with 4 cups bone broth, stock, or water in the Instant Pot, plus 1 large onion, 6 cloves garlic, 1-2 jalapeños, 2 bay leaves, 2 tablespoons cumin, and 1 teaspoon salt.
  • Seal and set to manual, high pressure for 35 minutes.
  • When the cooking time is up, let the pressure release naturally for 20 minutes.
  • Release the pressure and stir the beans. Eat immediately, or store in an airtight container in the fridge for up to 5 days.

Notes

  • If your Instant Pot is larger than 6 quarts, add one additional cup of water or broth to the pot to ensure your beans cook evenly.

Nutrition

Serving: 0.5cup | Calories: 143kcal | Carbohydrates: 26g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 532mg | Potassium: 600mg | Fiber: 6g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 3mg
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