Instant Pot black beans, an easy way of cooking black beans. They are high in protein and an affordable and nutritious ingredient.
Making Instant Pot black beans is extremely easy. They turn out perfect every time and are a nutritious and affordable ingredient that's high in potassium and good-quality vegan protein.
The best part about it is that you can incorporate it into plenty of different recipes and can season it with your favorite spices or herbs to taste. Tell me, have you tried it already?
Looking to expand your vegan bean recipe collection? Check out my Vegan Refried Beans, Vegan Baked Beans, and Instant Pot Black Beans for delightful, plant-based dishes. Every bite brings a burst of flavor to your table!
How to make Instant Pot black beans
- Add the dry beans to a bowl and cover with water, ensuring they’re well submerged. Soak for at least 8 hours at room temperature. This step is optional if you go for the no-soak method.
- The next day, drain the black beans. Omit this step if you go for the no-soak method.
- Add the black beans to the Instant Pot, cover with water, and incorporate the salt.
- Place the lid on your Instant Pot, set the valve to the "sealing" position, press the "pressure cook" or "manual" button, and set the pressure to high. Then cook for 10 minutes (soak method) or for 30 minutes (no-soak method).
- Natural release for 15 minutes and then carefully move the valve to the "venting" position and let the pressure release completely.
- Remove the lid from the Instant Pot and use your Instant Pot black beans immediately.
Ingredients and tips
- Dried beans (black beans): you can soak them to save some time, but this is completely optional.
- Water.
- Salt: I used ionized salt, but any salt will do.
- Feel free to use your Instant Pot black beans in recipes like vegan tacos, vegan burrito, vegetable soup, or even vegan jambalaya. They can also be served as a side dish along with some rice.
- To serve them, you could sautée some garlic, onion, and season with your favorite spices and herbs like oregano. I sometimes squeeze some lime juice on them for a bit more flavor.
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Instant Pot Black Beans
Ingredients
- 1 cup dried black beans
- 3 cups water, plus extra water if you’re going to soak them
- ½ teaspoon salt, optional
Instructions
- Add the black beans to a bowl and cover with water, ensuring they’re well submerged (about 3 inches of water or 7-8 cm). Soak for at least 8 hours (ideally overnight) at room temperature. This step is optional if you go for the no-soak method.
- The next day, drain the black beans, rinsing them too. Omit this step if you go for the no-soak method.
- Add the black beans to the Instant Pot, cover with water, and add the salt.
- Place the lid on your Instant Pot, set the valve to the "sealing" position, press the "pressure cook" or "manual" button, and set the pressure to high. Then cook for 10 minutes (soak method) or for 30 minutes (no-soak method).
- Natural release for 15 minutes and then carefully move the valve to the "venting" position and let the pressure release completely.
- Remove the lid from the Instant Pot and use your Instant Pot black beans immediately with recipes like vegan tacos, vegan burrito, vegetable soup, or even vegan jambalaya.
- Keep the leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- Feel free to make your Instant Pot black beans with any type of salt you want.
- Cooking time also includes the time it takes for the Instant Pot to heat up (about 8-10 minutes). If you soak the black beans, they’ll be ready in just 35 minutes.
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