Instant Pot Black Beans Without Soaking

Want creamy, homemade black beans in a fraction of the time? These Instant Pot black beans cook in about 20 minutes with no soaking required. Use them in your favorite dishes, make Mexican-style whole or refried beans, or freeze portions for later use.

Pressure cooking is one of the most useful techniques I learned in cooking school. It allows you to transform dishes that normally take hours into meals that are ready in a fraction of the time. The modern electric pressure cooker makes this method simple and reliable.

These Instant Pot black beans are a revelation. Stovetop beans can take an hour or more, but pressure-cooked black beans become perfectly tender and creamy in about 20 minutes — with no soaking required.

Why you’ll love this recipe:

• Instant Pot black beans are tender, creamy and far superior in texture to canned beans.
• Cooking dried beans is cost-effective and delivers better flavor and consistency.
• Use them whole or mashed into refried beans, add to salads, bowls, soups or casseroles, or freeze for convenient meal prep.
• Gluten-free, vegan, and easy to scale for different serving sizes.

Recipe ingredients

Ingredient notes

• Black beans: Rinse and sort the dried beans, discarding any that are cracked, broken, or look damaged.
• Aromatics: Onion, carrot, celery and a bay leaf add depth. Use the aromatics listed or substitute what you have on hand.
• Liquid: Water works fine, or substitute low-sodium chicken or vegetable stock for more savory flavor.

How to make homemade black beans

This is one of the simplest and most useful recipes to make in a pressure cooker. It requires only a few basic ingredients and no pre-soak.

Pro tip: Add salt only after the beans have finished cooking; salting them at the start can sometimes make beans firmer and increase cooking time.

1. Rinse and sort the beans, discarding any that are cracked or broken.
2. Place the beans, aromatics and liquid into the Instant Pot and stir.
3. Secure the lid. Cook on High Pressure for about 20 minutes for a firmer bean, or 25–30 minutes for a softer, creamier result. Allow a natural pressure release for 10 minutes, then release remaining pressure and open the lid when safe.
4. Discard the aromatics and bay leaf, season to taste with salt and pepper, and serve or store.

FAQs

Serving suggestions

Use these beans in a wide range of dishes. Ideas include:

• Black beans and rice or a Mexican-style rice casserole.
• Chicken or fish burrito bowls, tacos, enchiladas or chili.
• Top with pico de gallo for a simple side, or season and mash into refried beans for burritos and tostadas.
• Serve with grilled tequila-lime chicken and cilantro-lime rice for a complete meal.

Recipe notes

• Pro tip: Add salt after cooking to avoid prolonged cooking times and firmer beans.
• The aromatics (onion, carrot, celery, bay leaf) boost flavor. Swap water for stock for added depth.
• Store cooked beans in an airtight container in the refrigerator for up to one week or freeze for up to three months.

Instant Pot Black Beans (No Soaking)

Yields: about 12 servings
Prep time: 10 mins • Cook time: 30 mins (includes natural release) • Total time: ~40 mins

Ingredients

• 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 water (or chicken/vegetable stock)

Mexican-style whole black beans (optional)

• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 2 cups cooked black beans

Refried beans (optional)

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and pepper, to taste
• 2 cups cooked black beans

Instructions

Prepare the Instant Pot black beans

1. Sort and rinse the dried beans, removing debris and damaged beans.
2. Place beans, onion, carrot, celery, bay leaf and water (or stock) into the Instant Pot. Seal the lid and set to High Pressure.
3. Cook 20 minutes for firmer beans or 25–30 minutes for softer beans. Allow a natural release for 10 minutes, then carefully release any remaining pressure and open the lid.
4. Remove and discard the vegetables and bay leaf. Season with salt and pepper to taste.

To make whole Mexican-style beans

1. Sauté onion in olive oil until soft, add garlic, cumin and oregano and cook 30 seconds.
2. Add cooked beans and simmer until liquid reduces by half, about 5 minutes. Adjust seasoning and serve topped with pico de gallo if desired.

To make refried beans

1. Heat oil in a pan and sauté garlic with cumin for 30 seconds. Add cooked beans and simmer until liquid reduces by half, about 5 minutes.
2. Mash to desired consistency and finish with salt, pepper and optional toppings such as grated cheese, cilantro or hot sauce.

Nutrition (per serving, estimated)

Calories: 167 kcal, Carbohydrates: 25 g, Protein: 9 g, Fat: 4 g, Fiber: 9 g. Nutrition is estimated using food databases and intended as a guideline.

Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so I can see what you made!

Note: This post was originally published in April 2018. Photos and text have been updated to include step-by-step images and additional recipe information.

All recipes and images © Flavor the Moments.