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Instant pot black beans in instant pot with wooden spoon

Easy Instant Pot Black Beans (No Soaking)

Instant Pot Black Beans are tender, creamy and the quickest way to make homemade black beans! Recipe includes 2 variations!
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Ingredients

Instant Pot black beans:

  • 1 lb. dry black beans rinsed and sorted
  • 1 onion quartered
  • 1 carrot cut into large chunks
  • 1 celery stalk cut into large chunks
  • 1 bay leaf
  • 6 cups of water

Mexican style Whole Black Beans:

  • 1 tablespoon olive oil
  • 1/2 onion finely chopped (yellow or red)
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups black beans

Refried Beans:

  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups black beans

Instructions 

Prepare the Instant Pot black beans:

  • Place all ingredients into the Instant Pot and seal the lid.
  • Select the Beans/Chili option, which will automatically pressure cook the beans for 30 minutes. I decreased the time to 20 minutes for firmer beans, especially since I like to cook them further in other recipes. If you like a softer bean, cook for 25-30 minutes.
  • When finished cooking, allow the Instant Pot to cool down naturally for 10 minutes, then open the vent for quick release.
  • Discard the vegetables and bay leaf and the beans are ready for use in your recipes!

Prepare the whole black beans:

  • Heat the olive oil in a small pan over medium heat. Add the onion and saute until softened, about 5 minutes.
  • Add the garlic, cumin, oregano and salt and pepper to taste, and cook for 30 seconds more.
  • Add the beans and bring to a boil, then reduce heat and simmer until the liquid has reduced by half, or about 5 minutes.
  • Top with pico de gallo if desired and enjoy!

Prepare the refried beans:

  • Heat the olive oil over medium heat in a small sauce pan over medium heat. Add the garlic, cumin, salt and pepper to taste and cook for 30 seconds.
  • Add the black beans and bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, or about 5 minutes.
  • Remove from heat and mash the beans with a potato masher until they reach the desired consistency.
  • Top with grated or cotija cheese, cilantro or hot sauce, if desired. Enjoy!

Notes

  • The onion, carrot, celery and bay leaf are aromatics that lend great flavor to the beans.
  • The beans may stored in an air tight container and used within one week or frozen.

Nutrition

Calories: 167kcal, Carbohydrates: 25g, Protein: 9g, Fat: 4g, Saturated Fat: 1g, Sodium: 12mg, Potassium: 386mg, Fiber: 9g, Sugar: 1g, Vitamin A: 863IU, Vitamin C: 2mg, Calcium: 41mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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