Instant Pot Black Beans
Instant Pot Black Beans are quick, easy, budget-friendly, versatile, and delicious. They freeze well, are great for meal prepping, and there's NO soaking required!
Servings: 10 Servings (about ½ cup each - recipe makes about 5 cups total)
Estimated Calories: 84
Ingredients
- 1 pound dry black beans
- 6 cups water
Instructions
- Place the black beans and the water in the Instant Pot. Put on the lid and turn the steam release handle to "sealing."
- Press Bean/Chili or Manual and set time to 20 minutes. Note: It will take approximately 16 minutes for the Instant Pot to come to pressure before the cooking time will begin to count down.
- When the cooking time is complete, turn the Instant Pot off and allow the pressure to release naturally for 20 minutes.
- Quick-release any remaining pressure (please take precautions as there will be HOT steam released).
- Drain the beans and spread them out onto a large baking sheet to cool.
- Use now, refrigerate to use within a few days, or freeze for longer-term storage.
Recipe Notes
- This recipe will yield the equivalent of three 15 to 16-ounce cans of black beans. Divide into 3 equal portions (each will be about 1¾ cups) and use each as you would a can of black beans.
- If you would like to soak the beans overnight before cooking, reduce the cooking time to 10 minutes. The 20-minute natural pressure release time remains the same.
- I used an 8-quart Instant Pot for this recipe.
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