Instant Pot black beans are an easy, basic recipe, and they are delicious in tacos, burritos, or as a side item all by themselves.
I can’t remember the last time I used canned beans. I always keep a good variety of dry beans in my pantry. Dry beans are super cheap, and they are a great source of both fiber and plant-based protein. 💥💪🏻 You can store them for a really long time too.
Pressure cooking them in my Instant Pot is so easy, and I love seasoning them up exactly to suit my preference.
These Instant Pot black beans are seasoned up with a Mexican flare. I use some vegetable base, plus garlic, cumin, coriander and paprika. They are so flavorful and delicious!😋
These are the perfect recipe for using in burritos, tacos and burrito bowls.
And as I mentioned in several of my other dry bean recipes, I used to soak beans religiously. I stopped doing it after reading this LA Times article, and I noticed exactly zero difference in taste and digestion. Once I got my Instant Pot, I stopped soaking them and never looked back!💁🏼
If you still insist on soaking yours, this will decrease the liquid by about a cup, plus shorten cooking time. I am not sure how much time you will need to reduce, since I never do it that way anymore.😬🙃
Lastly, I don’t think the Instant Pot recommendations give enough time for bean-cooking in their suggested cook times. Either that, or I like mine extra well-done.😉 I say cook your un-soaked black beans for about 50 minutes with a full natural release.
I hope y’all enjoy these Instant Pot black beans as much as we have!🤗
Tools Used to Make Instant Pot Black Beans
Note: These are Amazon affiliate links. Shopping through these links supports this site at no extra cost to you.
Instant Pot Black Beans Recipe
If this recipe looks good to you, please pin it and share it!
Instant Pot Black Beans (Vegan, No Soak)
Instant Pot black beans (vegan, no soak) - an easy, basic recipe, and they are delicious in tacos, burritos, or as a side item all by themselves.
- 2 1/2 Tablespoons Better than Bullion Vegetable Base
- 1 pound dry black beans
- 5 1/2 cups water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
Rinse the dry beans off, and drain off the excess liquid.
Add the beans to the pot, plus the 5 1/2 cups water, vegetable base and all spices.
Cook on manual high pressure for 50 minutes, and let the pressure naturally (NPR). In other words, wait for the pin to drop without using the quick release lever. Mine took about 25 minutes, FYI.
Taste to see if you want to add any more salt or pepper. The BTB vegetable base is plenty salty enough for us, but feel free to add more to taste.
Serve in burritos, tacos, over rice or as a side item.