Instant Pot Black Beans (no soak)

Cooked black beans with cilantro in white bowl.

5 from 1 vote

Instant Pot Black Beans (no soak)

SUPER easy mexican instant pot black beans, no soaking required! Spices like bay leaves, a bit of cumin, and chicken bouillon make these taste amazing.

Prep Time5

Cook Time40

Natural Release30

Total Time1 15

Course: Side Dish

Cuisine: Mexican

Servings:

Calories: 195kcal

Author: Sara Smith | Eat Dessert Snack

Equipment

1 Instant Pot

Ingredients

1 lb dried black beans
8 cups water 1.9 L
1 Tablespoon chicken bouillon 14 g
½ teaspoon garlic powder 2 g
½ teaspoon onion powder 2 g
¼ teaspoon cumin .5 g
2 bay leaves

Instructions

Rinse the beans in a colander, picking out any broken pieces or rocks (believe it or not, I've found them before. Better to be safe than sorry!).
Transfer the black beans to the Instant Pot insert, with the water and all of the spices. It needs a lot of water to cook the beans evenly! Mix before cooking.
Set the instant pot to high pressure for 40 minutes, making sure the valve on top of the lid is set to "seal".
When it finishes cooking, let it natural release, 20-30 minutes until the float valve drops. This helps prevent the beans from bursting. It takes almost 2 hours from start to finish, so plan accordingly!
Drain as much liquid off of the beans as you'd like, and keep warm to serve.

Notes

TIP: If you're planning on using the beans in a slow cooker recipe AFTER this, cook for only 30 minutes for a firmer bean. That way they won't turn to mush after cooking a second time in a slow cooker.

You can use either a 6 or 8 quart instant pot for this recipe.

Refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition