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
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Instant Pot Black Beans Recipe
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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.
Ingredients
- 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
Instructions
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Rinse the dry beans off, and drain off the excess liquid.
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Add the beans to the pot, plus the 5 1/2 cups water, vegetable base and all spices.
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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.
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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.
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Serve in burritos, tacos, over rice or as a side item.
Sandra McGraw says
Marjorie, I have made your black beans in my slow cooker and they were the best ever!! I printed
that recipe, but can no longer find my copy nor can I find that version on your site. Is it still available somewhere? Thank you!
Marjorie @APinchOfHealthy says
Hi Sandra! I think this may be what you are looking for: https://www.apinchofhealthy.com/slow-cooker-black-bean-soup/ Enjoy!
Terri says
The bean alone recipe calls for 1 lb black beans and cook on high for 50 minutes. The soup recipe calls for a pound of black beans but you cook on high for 40 minutes. What causes the difference? I’m new to cooking beans and want to try One of these but this difference makes me fearful I wont get them all the way done. Thank you! You have some fabulous recipies!
Stephanie Salyer says
How many cups is a ‘serving’? I am trying to count calories and would like to know how to adapted the nutritional information to different amounts. It sounds like 1lb should equal 4 cups of cooked beans which would then be 1/3cup per serving size. Is that what you got?
Dan Colby says
A Pound of dried beans equals 5-6 cups cooked – so figure a serving is a large 1/2 cup of cooked beans.
Dan Colby says
Oh – The recipe does say 12 servings
Donna says
Is there something else besides the better than bullion I can use? Due to breast cancer i can’t have soy
Marjorie @APinchOfHealthy says
Yes, you can use either homemade or store-bought vegetable stock in place of the water + bullion. God bless you! I too am fighting cancer (Hodgkin’s lymphoma). I hope you are feeling well. I just said a prayer for you.💖
Christy says
These taste amazing! They have the best flavor.
Betty Mosley says
This soup is delicious. I have made it twice. The second time added a jalapeño for a little bit of spice. Lved it both Times. T you for your delicious recipes.
Connie says
Do you have a Recipe for chicken Sausage and beans With rice.
Yours truly:Connie from Brooklyn.
Marjorie @APinchOfHealthy says
Hi Connie! I have a red beans and rice recipe. It has chicken andouille sausage and red beans. I have also used regular pork andouille with it too. Both good! https://www.apinchofhealthy.com/instant-pot-red-beans-and-rice/
Marjorie@APinchOfHealthy says
I never knew there were such strong opinions about bean soaking (vs. no soak), until I started publishing recipes on the internet.😂 Anyway, here was my source. Once I read this, I stopped soaking and never looked back. But of course, stick with what’s working for you.😉 This is just FYI: http://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html
MomLovesLacey says
My Instant Pot must be much hotter than yours because that’s a crazy long cooking cycle.
Quick note: There are two reasons to presoak beans – the first is to remove the oligosaccarides (the large sugar molecules) to help prevent gas symptoms like bloating. The second is to remove the anti-nutrients, like phytic acid, that block the absorption of minerals and vitamins. When you just cook the beans with no presoak, these benefits are missed. While the bean may still taste the same, the nutrients are dramatically reduced. I presoak my beans overnight, rinse and put them into fresh water with spices and then use the Instant Pot for only a few minutes (5 for black beans, 8 to 10 for other beans) and I do release the pressure when the cycle is done or they become mushy and fall apart. I have an 8 qt Instant Pot and do very large batches at a time. Also, when I presoak the beans, I add a few tablespoons of whey or yogurt to complete the protein chain (beans are missing one link in the protein chain and I don’t like to eat with cheese so I complete the chain before cooking). Then I bag and freeze them until I need them.
Marjorie@APinchOfHealthy says
That’s the difference: You don’t need to cook them near as long with pre-soaking. No-soak method cooks longer.
Lucas Miller says
Oh, man, where do I rate? I’ve tried probably 7-8 recipes for black beans, which I adore like more than is proper, and this was the simplest and best! Five stars for sure!