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5.0 from 9 votes

Instant Pot Black Beans

The complete guide and the best recipe for Pressure Cooker or Instant Pot Black Beans from scratch. This easy black beans recipe has flavorful and tender beans in a creamy broth. It’s one of those pantry recipes and easy freezer meals that will cost around $0.25 cents per cup and will become a family favorite!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 people
Calories: 229 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 16 oz dried black beans
  • 6 cups water
  • 2 tablespoon olive oil
  • ¼ onion chopped
  • 4 garlic cloves minced
  • 1 tablespoon plus 1 teaspoon salt( plus ½ teaspoon pepper) use pepper flakes if you enjoy spicy food
  • ½ teaspoon cumin
  • 2 bay leaves
  • 1 tablespoon red wine vinegar
  • 2 tablespoon cilantro chopped

Instructions

    Cup of Yum
  1. Sort the beans and discard any stones or damaged beans. 
  2. Wash the beans in a colander. Soaking is not recommended for the pressure cooker.
  3. Rinse black beans and drain
  4. Cook beans: In an Instant Pot or pressure cooker, add beans with 6 cups of water and 1 tablespoon of oil (oil reduces foaming during the cooking process) 
  5. Then, lock the lid, turn the valve to secure pressure, and press the bean button and set for 30 minutes, or set to manual for 30 minutes to cook on high pressure.
  6. Once the cooking time comes to an end, do a quick release and once the pressure is out, remove the lid.
  7. In a separate nonstick pan, heat 1 tablespoon of oil over medium heat and cook the diced onion until translucent, stirring now and then. Next, add the garlic and cook for about 60 seconds, stirring now and then. 
  8. Mix the cooked onion and garlic into the almost tender beans. Add the bay leaves, and stir in all the seasonings, spices, and vinegar. The vinegar improves taste and reduces gassy elements. If salt is added at the beginning, it’ll toughen the beans.
  9. Press the sauté function and let cook for 10-15 minutes, uncovered. Stir and remove the bay leaves. If desired, remove about 1 cup of cooked black beans (grains and broth) and blend in a blender until smooth.
  10. Add back to the cooked beans and stir. This will make the beans thicker and tastier. Right before serving, sprinkle on the chopped cilantro or parsley if you want. Serve over white rice (a staple in Brazil) and with your meat of choice, or used as a base for black bean soup and dips.

Notes

  • Storage
  • Allow cooked black beans to cool completely. Then store them in an airtight container in the fridge for up to 5 days, or freeze for up to 6 months.

Nutrition Information

Calories 229kcal (11%) Carbohydrates 36g (12%) Protein 12g (24%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 885mg (37%) Potassium 852mg (24%) Fiber 9g (36%) Sugar 1g (2%) Vitamin A 16IU (0%) Vitamin C 1mg (1%) Calcium 78mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 229

% Daily Value*

Calories 229kcal 11%
Carbohydrates 36g 12%
Protein 12g 24%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 885mg 37%
Potassium 852mg 18%
Fiber 9g 36%
Sugar 1g 2%
Vitamin A 16IU 0%
Vitamin C 1mg 1%
Calcium 78mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.