Today we’re making perfect Instant Pot Black Beans, using soaked or un-soaked beans. Cooking dry beans in the pressure cooker is faster and easier than cooking them on the stove top, because the process is almost entirely hands-off!
Is it Safe to Cook Dry Beans in a Pressure Cooker?
I’ve been intimidated by cooking my own beans from scratch in the past, possibly because I remember reading that it’s a bad idea to cook dried red beans in a slow cooker. That’s because raw kidney beans contain a particularly high concentration of the lectin called Phytohaemagglutnin, and this concentration is greatly reduced with cooking. A slow cooker doesn’t always reach a boiling temperature needed to fully cook the beans, so some people have reported getting sick after eating kidney beans that have been cooked in the slow cooker. (You can read more about this red kidney bean issue here.)
Luckily, that’s not a worry with the Instant Pot, as it does reach a high cooking temperature. Other types of beans, including black beans, have a much lower concentration of this lectin, so I haven’t found any similar reports linked to consuming them.
Still, you can stay on the safe side by making sure your beans are fully cooked. Beans can withstand quite a bit of overcooking, so I tend to err on the side of overcooking, so that the beans are very tender. Avoid beans that are dry or chalky on the inside!
How Long Does it Take to Cook Black Beans in the Pressure Cooker?
I’ve tested this cooking time for several years now, and have learned that the Instant Pot cooking time will vary slightly by how fresh or old the dry beans are. Dry beans from a bulk bin with a high turnover rate may be more fresh than the packaged beans that have been sitting on a store shelf for months.
With that being said, you’ll find the cooking times below that I have consistently good results with.
Here are the cooking times I use:
- Un-soaked beans: 50 minutes high pressure + 10 minute natural release
- Soaked beans: 9 minutes high pressure + 15 minute natural release
I’ve tested other cooking times suggested online (anywhere from 25 to 35 minutes at high pressure for un-soaked black beans) and found very inconsistent results. In any given batch, the beans might be done after 35 minutes, but some beans were not all the way tender, which resulted in me having to add more water, and more cooking time. Not convenient.
When you commit to a full 50-minute cooking cycle, you’ll get perfectly tender beans that are creamy on the inside. This is my go-to cooking time for Instant Pot black beans now!
Ratio of Beans to Water in the Instant Pot
I’ve tested several different water ratios:
- 1 pound black beans + 3 cups water: This ratio left me with inconsistent results. The beans on the bottom were cooked, but the beans on the top were still hard, because they weren’t totally covered in water as the beans expanded with cooking.
- 1 pound black beans + 4 cups water: Better, than the 3 cups, but still had a few beans on the very top that were a little too crunchy for my liking. I prefer consistently tender beans all around.
- 1 pound black beans + 5 cups water: Perfect! All of the beans turn out consistently tender with this amount of water. Yes, you will have some extra liquid in the pot when the beans are done cooking, but I’ll show you how to handle that, without draining off the flavor, below.
In general, the perfect ratio of water for cooking black beans in the Instant Pot is 2.5 cups of water per 1 cup of dry beans. If the beans are soaked, you can get away with only 2 cups of water per 1 cup of soaked beans.
And yes, you can cook only 1 cup of dry black beans in your Instant Pot, if you want to. The cooking time will stay the same, no matter how many dry beans you use.
Do You Need to Soak Black Beans for the Instant Pot?
Good news! You don’t have to soak beans before cooking them. They cook faster in the pressure cooker, so you don’t have to worry about a slow cooking process, and most people have reported little to no improvement when it comes to digesting beans after they’ve been soaked. Plus, beans taste better when you skip the soaking process.
In the printable recipe below, I’ll show you how to make super-flavorful black beans that you can serve a side dish, or in a burrito bowl.
When the beans are done cooking, you’ll simply use the Sauté function on the Instant pot to simmer away the excess liquid and concentrate the flavoring at the same time. The sauce will thicken up in about 10 to 15 minutes, leaving you with restaurant-quality beans!
How to Soak Beans
Prefer soaking your beans? Soaking dry beans may help to remove their phytic acid content, which may help improve absorption of some minerals, especially iron. The only downside is that you have to plan ahead!
To soak black beans, cover the dry beans with roughly 3 inches of water in a large bowl. The beans will expand up to 3-times their size, so be sure to take this into account when choosing the size of the bowl.
Let them soak for a minimum of 6 to 8 hours, or overnight in the fridge. If you can remember to soak them in the morning, they should be ready for you to cook them at dinnertime.
How to Cook Soaked Black Beans in the Instant Pot
To cook soaked black beans in the pressure cooker, drain them to remove the soaking water, then add the beans to the Instant Pot. You can use the seasoning mentioned in the recipe below, or just cook them plain, so you can use them as a substitute for canned beans in a recipe.
Cover the soaked beans with water (I use the same ratio mentioned above!) then cook at high pressure for 9 minutes. Yes, you shave 41 minutes off the pressure cooking time by soaking the beans first.
Does salt affect the cooking time?
I used to think adding salt to dry beans might slow down the cooking time, but over time I’ve learned that the age of your dry beans has more to do with fluctuating cooking times than the salt does. So, feel free to use salt and enjoy more flavorful beans! The recipe below is my go-to seasoning combination.
How Many Cups is 1 Pound of Black Beans?
- 1 pound of dried beans = 2 heaping cups of dried beans = 5 cups cooked beans
To replace a 15 oz. can of beans in a recipe, you’ll need 1 1/2 cups of cooked black beans. So, the recipe below makes a little over 3 cans of beans!
How to Cook Other Beans & Lentils
If you’re curious about cooking another variety of legume, I’ve got you covered!
- Instant Pot Pinto Beans (so flavorful!)
- Instant Pot Chickpeas (perfect for homemade hummus)
- Instant Pot Lentils (green, brown, black, & red varieties)
Instant Pot Black Beans (Unsoaked or Soaked!)
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 2 garlic cloves , minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1 bay leaf
- 1 teaspoon salt , plus more to taste
- 1 pound dry black beans (about 2 heaping cups)
- 5 cups water
- fresh lime juice , to taste
Instructions
Seasoned Black Beans
- Press the Sauté button on your Instant Pot, and allow the bottom to heat up. Add in the olive oil and yellow onion, and stir until it looks softened, about 3 to 5 minutes. Stir in the garlic, cumin, and oregano, and stir briefly, then press the Keep Warm/Cancel button, so the garlic won't burn.
- Add in 1/2 cup of water, to help deglaze the bottom of the pot. Use a spatula or wooden spoon to scrape any brown bits off the bottom of the Instant Pot, so you won't trigger a BURN error during the pressure cooking cycle.
- Once the bottom of the pot looks clean, add in the remaining 4 1/2 cups of water, plus the black beans, bay leaf, and salt. Secure the lid and move the steam release valve to Sealing. Press the Manual or Pressure Cook button to cook at high pressure for 50 minutes. It will take roughly 10 minutes for the pot to come to pressure, so the screen will read ON until then. (If using soaked beans, cook for 9 minutes instead.)
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes (or 15 minutes if using soaked beans). When the screen reads L0:10, move the steam release valve to Venting to release any remaining pressure. When the floating valve in the lid drops, it's safe to open the lid.
- Remove the bay leaf and use a fork to test one of the beans for tenderness, by mashing it against the side of the pot. It should be very tender and creamy in the middle. To eliminate the excess liquid in the pot, press the Sauté button and let the liquid simmer uncovered for 10 to 15 minutes, stirring occasionally so the beans don't stick to the bottom of the pot. Keep in mind the liquid will continue to thicken as the beans cool, so I don't recommend simmering for longer than 15 minutes. Season with additional salt (I add 1/2 teaspoon) and a tablespoon of fresh lime juice, to brighten up the flavor. Serve warm! Leftover beans can be stored in the fridge for up to 1 week, or in the freezer for up to 3 months.
Plain Black Beans (Substitute for Canned Beans)
- Combine 1 pound of dry beans with 5 cups of water. Secure the lid and move the steam release valve to Sealing. Press the Manual or Pressure Cook button, and cook at high pressure for 50 minutes. (Or cook for 9 minutes if using soaked beans.)
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes (or 15 minutes if using soaked beans). When the screen reads L0:10, move the steam release valve to Venting to release any remaining pressure. When the floating valve in the lid drops, it's safe to open the lid.
- Test a bean for tenderness by pressing one against the side of the Instant Pot with a fork. It should mash easily when it's tender. Drain the beans, then store in an airtight container in the fridge for up to a week, so you can use it in recipes.
- To freeze cooked beans, line a baking sheet or plate that will fit on a flat shelf in your freezer with parchment paper. Arrange the cooked beans in a single layer, so they will freeze individually instead of in clumps, and place in the freezer for 2 hours. Transfer the frozen beans to an airtight container so they'll keep well in the freezer for up to 6 months.
Video
Notes
Nutrition
How to Store Black Beans
Cooked black beans will keep well in an airtight container in the fridge for up to 1 week, or you can freeze them for a longer shelf life. To freeze black beans, line a large baking sheet or plate (that will fit on a flat shelf in your freezer) with parchment paper.
Pour the cooked beans on the lined pan, and arrange them in a single layer. This way they will freeze individually, instead of in big clumps. This makes measuring them later easier! Freeze for 2 hours, or until the beans feel frozen, then transfer to an airtight container to store in the freezer for up to 6 months. The beans should remain individually frozen this way, so they’ll be easy to thaw and measure for recipes later.
How to Use Them
You can use Instant Pot Black Beans just like you would canned beans, when you use the instructions for plain beans in the printable recipe above. Below, you’ll find some of my favorite black bean recipes.
- Black Bean Brownies
- Instant Pot Burrito Bowls
- Black Bean Burgers
- Copycat Panera Black Bean Soup
- Quinoa & Black Bean Salad
- Bean Dip
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Reader Feedback: What’s your favorite way to use black beans?Â
I have always cooked black beans on the stove but was excited to try them in the IP. But when I made them in the IP they came out mealy. Any thoughts on what’s happening?
Hmmm… did you use this method, where you don’t soak them and cook on high pressure for 25 minutes? I just made these again last night and the beans were really velvety in texture, but I imagine the results could vary by batch depending on the crop and age of the dry beans.
I’m Confused here, o thought this recipe use to call for 25 minutes high pressure, no soaking. But now says 50 minutes but then you mention again in a response that you just made them using the 25 minute method. Please let me know where that method went.
Thank you so much
Yes, I changed the method after a lot of feedback and years more experience. 50 minutes leads to more consistently cooked beans with NO chalky middles (which is not ideal for digestion, as I understand it), but if 25 minutes is enough for the beans you have on hand, then you can certainly cook them for a shorter time.
I’m really disappointed the recipe changed. This used to be my go-to recipe for black beans but with 50 minutes cook time they end up really mushy.
I once had a pressure cooker explode on me, sending steaming water and beans all over my kitchen. I’ve never had the courage to try anything similar again. How safe is the instapot? Is it designed so these accidents won’t happen? Thanks?
That sounds scary! I was nervous to try a pressure cooker for the same reason, but I’ve read that Instant Pots are significantly safer than older models of pressure cookers. For example, it’s pretty much impossible to take the lid off of the Instant Pot until the pressure is safely released– which is the main cause of most pressure cooker explosions. I’ve also heard my Instant Pot release a bit of pressure during the cooking process, which I assume is a safe guard against exploding pots. I’ve been using mine for nearly 2 years now with no scares! (The first few times I used it, I totally made my family leave the room, just in case!)
Modern pressure cookers have an additional safety feature that didn’t exist before: The plastic seal around the lid is made of material that will fail and leak out pressure before the pot is in danger of exploding. They are much safer that the old pressure cookers.
Hi Sarah, years ago I had the same experience. I’m thrilled to say that the instant pot is NOTHING like those old contraptions. I got one about 4 months ago and I totally love it.
I sprout my beans before cooking them in a slow cooker. I read that actually transforms them to a vegetable instead of a starch. And I definitely find them easier to digest when sprouted first. I don’t remember if simply soaking made so much of a difference.
how do you sprout them? need to try this.
Yes! Interested in how you spout them in the slow cooker as well. I know spouting other things is just a matter of soaking a few hours before.
Megan, where do you buy dry organic black beans? You said you bought a 16 ounce bag of dry organic black beans for $1.25,
Thank you!
I bought it at Trader Joe’s! That’s the pricing here in the Midwest– I know their stores vary by location.
I tried this exactly as written. I think 25 minutes is too long because my beans were mushy. It’s great not to soak, but next time I will shorten the IP minutes. Thanks. Black beans are my fave!
Tried this recipe and was very disappointed! Beans were way too mushy and the cook time needs to be adjusted. I was better off trying the directions on instant pots site. However, if you are in the same boat as me with mushy beans, I plan on making black bean soup with it so I don’t waste them!
I’m sorry to hear that! I wonder if the age of the beans has something to do with it. I tried cooking mine for 22 minutes once, and they were way too firm, so 25 minutes seems to be the perfect amount for the batches I’ve tried. if you want a firmer bean, you could also shorten the cooking time by doing a quick-release, so you can check on the beans for tenderness. (You can always add more time and do another quick-release as needed.)
Do you know if you could cook chickpeas in the instant pot the same way as the black beans?
Just made your black beans in my ipot, they are fantastic! They held their shape and I love the texture. I will be doing this again! Thank you 🙂
The little button that allows you to modify the number of servings and the amount of ingredients has a glitch. The number of pounds of black beans changes, but it always says in parentheses (about 2 cups). So it says that 1 lb is two cups, 0.33 lb is two cups, 1.5 lb is two cups, etc. I hope I got the ratio right as I measured by number of cups, not weight, and they are cooking in the IP now…
Sorry, the (2 cups) is a note by me for the original weight of the recipe, so it will never change. The recipe software can only change the ingredient measurements, not my notes to the right of them. Since 1 pound = 2 cups, I’d estimate that .5 pound = 1 cup, and 1.5 pounds would be 3 cups, etc.
1 lb of black beans is 2 cups
I tried this. Beans were still hard. Re started for 10 min still hard. Restarted for 20 minutes still hard. Retried fort 10 minutes finally at a nice softness but not hard. Beans new off store shelf. I’ll try again but 25 minutes didn’t work for me
Black beans came out great in the IP. Would you cook garbanzo beans the same way?
Same method, but longer cooking time. When I cook dried garbanzo beans without soaking them ahead of time, they take close to 50 minutes with a natural release after that.
SO so happy. I received an Instant Pot pressure cooker for Christmas and found this recipe. I followed your directions and beans came out just perfect. So impressed. Thank you!
I’m so glad they turned out well for you!
I cooked the black beans for 25 minutes. Your instructions say to let the steam release naturally for 20 minutes. Should I have turned off the instant pot after cooking them for 25 minutes? I waited 20 minutes after the 25 minutes cooking time and had to push the steam button to release the steam. The books were overcooked.
The Instant Pot automatically turns to a warm setting after the cooking cycle has finished, so there’s no need to press a button while you wait for the pressure to release, and it’s normal to still have some steam release after the 20 minutes are over. The age of the beans will affect how long it takes them to cook, so maybe your beans are fresher than the ones I’m able to buy in the Midwest? I’ve never had my dried black beans cook faster than 25 minutes, unless I soak them ahead of time. Maybe you can release the steam faster next time if your source for beans seems to be pretty consistent!
Used Trader Joe’s organic black beans and halved the recipe. Came out perfect. Love the taste and texture. Never buying canned again. Thank you!
Beans came out great!!! Do you think this works for kidney beans too??
I followed this recipe to the T. And I got nothing but excess water in my beans. I’m so disappointed. I was really counting on it to turn something out because I was low on time. I feel like cook time AND the amount of water should be less. I’m off to find a different
This recipe is meant to replace the canned beans you would buy at the store, so you should expect excess water– that’s why the instructions have you drain it at the end. It’s not a side dish type of recipe, just a method for cooking beans so you can use them in another dish. (Like in the recipes listed at the bottom of this post.)
Beans were perfect! Thanks for the great instructions
I’m going to leave a note in defense of pre-soaking your beans. If you pre-soak the beans, not only does it soften them up a little before you cook them – but it also soaks out the enzyme in beans that can cause, ahem, digestive distress in many people. So if you soak them, then drain them and cook, that can make it easier to digest.
It does take time, but a Greek playwright I once knew gave me a tip – there’s a quicker way to soak them. Put the beans in a pot, pour in enough water to cover them by about 2 inches, then bring to a boil and boil the HECK out of them for a couple minutes. Then take them off the heat and soak them, but you only need to soak them for an hour or two that way. This method seems to be especially good at getting rid of that enzyme that gives people digestive issues (or, as that playwright told me, “it gets rid of the f*rts!”)
Because the cooking time is much shorter, pre-soaking also saves energy.
These turned out perfect!
If this recipe doesn’t work, I recommend trying different beans.
When I first started buying dried beans (within the last year), I was buying packages off of the grocery store shelf; and could never get a decent result using a quick soak, full soak, or instant pot.
I read a suggestion to buy bulk beans instead of packaged because they tend to be more fresh. I have found consistently good results since making that change.
Thanks for the tip! Glad this method worked out well for you.
Just wanted to confirm that yes the age of the beans effects the texture.. I had 2 separate bags of beans from the bulk section in my cupboard so I combined them and it seems that half the batch was a little mushy and the other half was just right.
I just made these with bulk black beans from Whole Foods. After reading the comments, I use Manual for 22 min with 20 min natural release then immediately drained them (reserving some liquid). A few on the bottom were soft but I was happy with the consistency – still firm but not crunchy. Next time, I will try with Adzuki beans!
Thank you – came out great. I had a little of 17 ounces, HP 25 minutes – wait 20 release, drain. Perfect! effortless.There are 4 grams of fiber in a 1/4 cup of cooked black beans. Easy to incorporate daily and I’m much happier with the ‘clean’ IP beans I just made. Hate the sludge in the cans. am saving 1.5 quarts of the water to usefor soup and ???
mine turned out amazing, I did soak them overnight… using them for bean burgers
Worked great!! I did 30 min cook time because I’m at high altitude. Will probably use less water next time. Just found your site and I’m loving it!
Don’t drain the beans. That broth is very nutritious!
If I half the recipe – 1 cup beans/3cups water – do I half the cooking time?
Cooking time should stay the same! It will just come to pressure faster that way. 😉
I made them and they were perfect! Thanks!Thanks! Thanks!
How long would they need to cook in IP if soaked?
Soaked ones typically cook in just 9 to 10 minutes. Just make sure you don’t add any salt or acid to the water until after they are tender, or they will take longer.
I didn’t want to do a huge batch, so I used 1/2 cup dried black beans and 1 1/2 cups water and they were great! Thank you thank you!
Hi. Do you know if black turtle beans are the same? It’s all I could find.
Exactly what I was searching for, regards for putting up.
Hi, gonna make today the black beans, although I have an 8 qt. Instapot. Is that ok? or should i double or triple the recipe and add more time?Ill post when i make them.
The 8 quart pot takes longer to come to pressure, so as a result things tend to cook about 5 minutes longer in there. I wouldn’t add more time, but you can reduce the time by a minute or two if you are worried about the beans getting too soft. My kids love soft-cooked foods so I never worry about that!
Thank you so much, for your reply, actually icooked only 2 cups like said on recipe, 6 cups water-and 25 min High pressure and left it to release on its own. I sauted on the side onions garlic and green pepper and then added to the beans like the recipe said.i also Added salt pepper, bay leaf a LITTLE CUMIN and white vinegar. Then i put on SAUTE!!! OH MY, DELISH!!! First time i used my INSTAPOT!!! LOVE IT! Also, I LOVE ALL YOUR RECIPES!!!!
Is it better to soak beans or just cook. I can get gassy from beans, so if soaking reduces that effect, I wouldn’t mind taking that extra step.
People think that soaking them may help prevent gassiness, so it’s worth a shot to do it that way and see if it helps you!
Can you please change your recipe total time to 55 minutes? I read the 35 minutes and decided I could cook them instead of taking all three kids to the store for a can of beans. Now dinner is going to be late because it took longer to let the steam naturally release and I didn’t get that far when reading the instructions! My own fault for not reading through all the way, but cranky teething baby made me rush!
Also, I don’t find they have the same texture as store bought, so I guess I need to expirement with that.
Thank you for this simple recipe! I like to cook black beans because it’s a great source of protein but I’ve never used my IP for it. Can’t wait to try your recipe! What seasoning do you use?
I don’t usually season beans when I make them like this, because I like to freeze them and might use them in something like my Black Bean Brownies OR in a burrito bowl. So, this is more of a neutral recipe that leaves the beans available for any use. If you want a spiced black bean recipe, check out my Chipotle Burrito Bowls— that’s my favorite!
I live at high altitute and these come out great if I cook them for 40 minutes…so a lot longer! I’m at almost 8000 feet. Just thought your readers might want to know.
Thank you so much for letting me know!
These were so easy to make & were delicious! I took a small cup of the warm beans & added cumin, minced garlic, salt & pepper & added them to my lunch salad. A coworker commented that I looked like I was really loving my food- she was right! I had a lime juice vinaigrette on that salad. Holy moly!! Thank you for this recipe.
I made your Cheeseburger salad with special sauce from your cookbook. I followed the directions exactly but some of the lentils were not completely done. Any suggestions as to why? I am new to cooking with an IP.
Thanks, Dottie
Hi,
Have you tried to cook sticky rice with the instant pot yet? If you do, please advise me.
Thanks
Kim
Just took mine out of the pot. They are perfect. Do they need to be rinsed before I store them?
I don’t rinse mine, but you can if you want to. Glad they turned out well for you!
Way too long of a cook time. The beans were mushy.
Those who write recipes might do well to check their data. A cup of black beans in nominally 6.6 oz.; two cups would be 13.2 oz. This is certainly significantly different from a pound. Considering the simplicity of checking those data, why should I trust any other measurements in this recipe?
Hello! I bought a bunch of small white beans (navy? Cannellini? I can’t remember) for the quarantine. Do you think the 9 minutes with soaking would work for these? Thanks.
I have always been frightened of cooking dried beans.
I had a packet of black eyed beans in my larder, I bought then for some recipe that I never made.
It’s lock down here in the UK and thought i just do something with these beans. Found out how to cook then through your blog and thought come on Cathy do something with these.
I did and can’t believe how easy you made it.
Put one bag in the fridge to find a recipe to use them in and put 2 bags into my freezer.
Thank you.
Next to try dried butter beans.
The times / ratio worked out perfect in my other brand pressure cooker. 1lb beans to 6 cups water and 20 minutes on, with 15 minutes sitting afterwards. Beans came out so good.
These are fantastic! I love that I can make these up last minute (because I always seem to forget too soak earlier).
For those of you having trouble, hard water and old beans can both effect cook time. If you’re worried about it simply add 1/4 tsp baking soda(per pound of beans) to the cook water. That should do the trick.
Great recipe, very well explained. They were perfect. I Soak the beans the night before and cook them for 9 minutes. Thank you.
Thank you for posting this black bean breakdown and the soak or not soak reasons. Clear, and easy to read without fluff.
Yes! These are so simple and came out perfectly from our new Instant Pot – we’ve been using your site so much for this – thank you!
I cooked them for 30 minutes, with 25 minute natural release and they turned out great. I decided to try this way, since the last time I cooked them 25 min and they came out with a weird slightly hard texture.
Exactly what I was looking for. Worked perfectly.