Instant Pot Black Beans Recipe

Dried black beans: These are the main ingredient and need to be rinsed and sorted before cooking.

Water: Used to cook the beans and help them soften.

Salt: Adds flavor and brings out the taste of the beans.

Cumin: A warm spice that gives the beans a slightly smoky, earthy flavor.

Garlic powder: Adds a mild garlic taste without the need to chop fresh garlic.

Onion powder: Gives a subtle onion flavor that blends well with the other spices.

One of the most important steps in this Instant Pot Black Beans Recipe is how you handle the pressure release after cooking. After the beans have cooked for 30 minutes on high pressure, you’ll want to let the pressure release naturally for 15 minutes before doing a quick release. Here’s how to do that smoothly:

1. When the cooking time ends, don’t open the lid right away. Instead, leave the Instant Pot alone so the pressure can come down slowly on its own. This is called a natural pressure release.
2. After about 15 minutes, carefully turn the valve to “venting” to release any leftover steam quickly. Make sure to keep your hands and face away from the steam—it’s really hot!
3. Once all the pressure is out, the lid will unlock, and you can open it safely.

Doing the natural pressure release helps the beans finish cooking gently, which makes them softer and creamier instead of tough or mushy. It also stops the Instant Pot from spraying hot liquid everywhere, which can happen if you do a quick release too soon. Plus, it helps the flavors from the cumin, garlic powder, and onion powder settle into the beans better.

When I first made black beans in the Instant Pot, I was impatient and did a quick release right away. The beans ended up a little undercooked and the kitchen got steamy! Now I always wait those extra 15 minutes, and it makes a big difference. If you’re in a hurry, you can skip the natural release, but your beans might not be as tender. Trust me, it’s worth the wait!

• dried black beans - Substitute with dried pinto beans: Pinto beans have a similar texture and cooking time, making them a good alternative.

• dried black beans - Substitute with canned black beans: If you're short on time, canned black beans can be used, but adjust the cooking time accordingly.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the beans compared to plain water.

• water - Substitute with chicken broth: Chicken broth can also enhance the flavor profile of the beans.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, often providing a slightly different mineral taste.

• cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor, though slightly sweeter and more citrusy.

• cumin - Substitute with chili powder: Chili powder often contains cumin and can add a bit of heat along with the earthy flavor.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust and aromatic flavor, though you may need to adjust the quantity.

• garlic powder - Substitute with shallot powder: Shallot powder can offer a milder, slightly sweeter garlic-like flavor.

• onion powder - Substitute with fresh onion: Fresh onion can provide a more intense and aromatic flavor, but you may need to sauté it first.

• onion powder - Substitute with leek powder: Leek powder offers a similar onion-like flavor with a hint of sweetness.

• Allow the black beans to cool completely before storing. This prevents condensation, which can lead to soggy beans and spoilage.
• Transfer the cooled beans to an airtight container. Glass containers with tight-fitting lids or BPA-free plastic containers work best.
• For short-term storage, place the container in the refrigerator. The beans will stay fresh for up to 5 days.
• For long-term storage, portion the beans into freezer-safe bags or containers. Make sure to leave some space at the top of the container to allow for expansion.
• Label each container with the date and contents. This helps you keep track of how long the beans have been stored.
• Lay the bags flat in the freezer to save space and ensure even freezing. Once frozen, you can stack them to maximize freezer space.
• To reheat, thaw the beans in the refrigerator overnight. Alternatively, you can use the microwave or stovetop. Add a splash of water or broth to maintain moisture.
• If you prefer, you can freeze the beans with some of their cooking liquid. This helps retain their flavor and texture during freezing and reheating.
• Avoid refreezing beans once they have been thawed. This can affect their texture and flavor.
• For added convenience, freeze the beans in portion sizes that you typically use in recipes. This makes it easier to grab just what you need without thawing the entire batch.

• stovetop method: place the leftover black beans in a saucepan. Add a splash of water or vegetable broth to prevent them from drying out. Heat over medium heat, stirring occasionally, until warmed through. This method helps retain the beans' texture and flavor.

• microwave method: transfer the black beans to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap. Heat on high for 1-2 minutes, stirring halfway through. If needed, add a bit of water or vegetable broth to keep them moist.

• oven method: preheat your oven to 350°F (175°C). Place the black beans in an oven-safe dish and cover with aluminum foil. Bake for about 15-20 minutes, or until heated through. This method is great if you're reheating a large batch.

• instant pot method: add the leftover black beans back into the instant pot. Use the sauté function to reheat them, stirring occasionally. You can add a splash of water or vegetable broth if they seem dry. This method is quick and keeps the beans flavorful.

• slow cooker method: place the black beans in a slow cooker. Set it to low and let them heat for about 1-2 hours. This method is perfect if you have time and want to keep the beans warm for a longer period.

• Instant Pot: An electric pressure cooker that will cook the black beans quickly and efficiently.

• Measuring cups: Used to measure the water and ensure the correct amount is added to the Instant Pot.

• Measuring spoons: Used to measure the salt, cumin, garlic powder, and onion powder accurately.

• Colander: Used to rinse and sort the dried black beans before cooking.

• Mixing spoon: Used to stir the beans after they are cooked to ensure even seasoning.

• Lid: The lid of the Instant Pot, which is essential for sealing the pot and allowing it to build pressure.

• Valve: The part of the Instant Pot lid that needs to be set to sealing to cook under pressure and then to venting for quick release.

Rinse beans efficiently: Use a colander to quickly rinse and sort the black beans.

Pre-measure spices: Measure out the salt, cumin, garlic powder, and onion powder in advance to save time during preparation.

Use hot water: Start with hot water to reduce the time it takes for the Instant Pot to come to pressure.

Batch cooking: Double the recipe and freeze extra portions for quick meals later.

Natural release shortcut: After 10 minutes of natural pressure release, carefully quick release the remaining pressure to save a few minutes.