Instant Pot Black Beans [No Soak]

Name: Instant Pot Black Beans [No Soak]
Prep time: 1 min
Cook time: 30 min
Total time: 41 min
Yield: 12 Servings
Ingredients: 1 pound dried black beans; 6 cups fresh water

User Reviews

5.0

9 reviews

Excellent

Prep Time
1 min
Cook Time
1 min
Natural Release Time
10 mins
Total Time
41 mins
Servings
12 Servings
Calories
129 kcal
Course
Main Course, Others
Cuisine
Mexican

Instant Pot Black Beans [No Soak]

Talia Shannon

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Perfect Instant Pot Black Beans every time with no soaking required!

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Ingredients

Servings

1 pound dried black beans sorted and rinsed
6 cups fresh water or use broth for added flavour

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Instructions

Sort through your dried black beans, discarding any small rocks or debris. Then give them a good rinse and place them in your Instant Pot. Add 6 cups of water (or use broth for added flavour) to the pot and close the lid, ensuring the valve is in the sealing position.
Pressure cook on high for 30-35 minutes (see notes). It will take about 15 minutes to reach pressure and begin counting down. Once the timer is complete, naturally release for 10 minutes (not more) and then quick release the remaining steam.
Open the lid and drain immediately to prevent the beans from overcooking. Enjoy right away or store for future dishes.

Equipments used:

Notes

Use fresh beans that have not been sitting in your pantry for months for the best results. When beans get old, they take much longer to cook and do not get very tender.
I like my beans tender but not mushy, especially for use in salads or wraps so I find a 30 minute pressure time to result in the best Instant Pot black beans. If using for soup and you prefer your beans softer, increase the pressure time to 35 minutes.
Allow your beans to cool slightly before storing, but don't leave them at room temperature for more than 2 hours or bacteria can start to grow.
HINT: Place them in shallow bowls to cool faster, and then refrigerate or freeze.
Refrigerate for 3-4 days in zip-top bags or sealed containers.
To freeze, pat your beans dry with a clean dishtowel. Then measure approx. 1.5 cups of cooked beans and store in zip-top bags or freezer-safe, air-tight containers. This is equivalent to about a 15 ounce can of beans, which makes for convenient portions for future meals.
Make sure to push out the extra air from your zip-top bags, before freezing so they keep longer, and the bags will be less likely to break. Keep frozen for up to 3 months.

Nutrition Information

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Calories 129cal (6%) Carbohydrates 24g (8%) Protein 8g (16%) Fat 1g (2%) Sodium 8mg (0%) Potassium 561mg (16%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 6IU (0%) Calcium 50mg (5%) Iron 2mg (11%)