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Savory Black Beans in the Instant Pot

5 from 4 votes

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These Savory Black Beans in the Instant Pot are pleasantly flavored and a wonderful addition to your Mexican Dishes. This recipe produces a large amount that can be frozen for future meals.

Bowl of Savory Black Beans

Do you have an Instant Pot? If you don’t, you really should consider getting one. It’s one of my favorite kitchen appliances. And some of the earlier models have really come down in price.

It is more than a pressure cooker – it can sauté, steam, slow cook, and more! The newer models even have a yogurt setting. Not only can I cook wonderful soups and stews, I can quickly cook beans and grains, as well as pasta and oats. And no, this is not an advertisement for Instant Pots – I just really like mine.

I love how quickly beans cook in the Instant Pot, and many of the beans, like these black beans, don’t even need to be pre-soaked. Just add your ingredients, lock the lid, turn on the pot, and walk away. Within an hour, your beans are perfectly cooked!

Health benefits of black beans

Black beans might be my very favorite bean. I love the flavor and texture, and I also like knowing just how good they are for me!

Black beans are a wonderful source of plant based protein and fiber! They are also high in iron, potassium, and other beneficial minerals and phytonutrients. They are known to help prevent heart disease and diabetes, and to lower blood pressure.

How to cook these black beans in the Instant Pot

Begin by sorting and washing your beans. Pour the beans into a large pan and sort through to remove any small pebbles and shriveled beans. Rinse the beans well and drain.

Press the Sauté button on your Instant Pot. Place the diced onion and jalapeno in the pot and sauté until the onion is soft. Add the garlic and sauté a couple more minutes, until the garlic is fragrant, but be careful not to burn it.

Add the remaining ingredients, and cook on the Manual setting for 25 to 27 minutes (25 for firmer beans, and 27 for softer beans). The firmer beans will hold up better in soups and casseroles, but the softer beans are delicious in tacos and burritos, and can be mashed to make refried black beans. Allow the pressure to come down naturally before opening the pot.

Bowl of Savory Black Beans with Instant Pot and cilantro in the background

What could be easier than that? Such a simple and economical way to prepare beans. There are so many ways to enjoy these beans! Use them in your favorite Mexican dishes as a substitute for meat, or as a side dish.

Can I cook these beans in a slow cooker?

Yes. Sort and rinse the beans. If you desire, you can soak the beans overnight. Or do a quick soak by boiling the beans for 3 minutes, removing from the heat, and letting them soak for an hour.

Saute the onions, jalapeno, and garlic in a pan and add them to the slow cooker. Then add the beans, about 6 cups of water, and the remaining ingredients to the crock pot.

For unsoaked beans, cook on high for 4 to 5 hours, or on low for 7 to 8 hours. For soaked beans, cook on high for 3 to 4 hours, or on low for 6 to 7 hours. Check the beans about 30 minutes before the end of the cooking time.

The beans are done when you remove a few from the pot with a spoon and blow on them. If the skins curl back, they are done. You can also squeeze a bean between your finger and thumb to determine if it is as tender as you like.

How to store these black beans

Store leftover beans in the refrigerator for 3 to 5 days, or in the freezer for up to 8 months. A great way to freeze these beans is to put 1 1/2 cups portions into Ziploc freezer bags. Lay them flat in the freezer so they will stack easily and take up less space. These 1 1/2 cup portions are equivalent to a 15 oz can of beans.

Some great recipes using these beans are:

Items used in this recipe

Closeup of bowl of Savory Black Beans cooked in the Instant Pot
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5 from 4 votes

Savory Black Beans in the Instant Pot

These Savory Black Beans in the Instant Pot are pleasantly flavored and a wonderful addition to your Mexican Dishes. This recipe produces a large amount that can be frozen for future meals.

Course Main Course, Side Dish
Cuisine Mexican
Keyword Batch Cooking, Beans, Black Beans, Mexican, Pressure Cooker
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 155kcal
Author Teresa Sklenicka

Ingredients

  • 1 large onion diced
  • 5 cloves garlic minced
  • 1 large jalapeno finely diced
  • 1 pound dry black beans
  • 6 cups water
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 1 teaspoon Better than Bouillon Vegetable Base

Instructions

  • Press the sauté button on your Instant Pot. Place the diced onion and jalapeno in the pot and sauté until the onion is soft.
  • Add the garlic and sauté a couple more minutes, until the garlic is fragrant, but be careful not to burn it.
  • Add the remaining ingredients, and cook on the Manual setting for 25 to 27 minutes (25 for firmer beans, and 27 for softer beans).
  • Allow the pressure to come down naturally before opening the pot.

Notes

Leftover beans will keep in the refrigerator for 3 to 5 days, or in the freezer for up to 8 months.
Instructions for cooking in a slow cooker are included in the post text.

Nutrition

Serving: 207g | Calories: 155kcal | Carbohydrates: 28.2g | Protein: 9.4g | Fat: 1.1g | Sodium: 264.5mg | Potassium: 673.27mg | Fiber: 7.3g | Sugar: 2.1g | Vitamin A: 776.48IU | Vitamin C: 6.98mg | Calcium: 73.8mg | Iron: 2.87mg

Nutrition calculations are approximate.

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By on August 18th, 2019

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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