Instant Pot Black Beans
Tender, flavorful black beans cooked under pressure in 25 minutes without pre-soaking. Perfect for tacos, bowls, and meal prep. Control texture, flavor, and sodium with this quick, reliable method.
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Servings: 6 servings
Calories: 180kcal
Ingredients
- 1 1/2 cups dried black beans, rinsed and drained
- 4 cups water
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon olive oil
- 1 small onion, quartered
- 3 garlic cloves, minced
Instructions
- Add rinsed beans, water, salt, bay leaf, olive oil, onion, and garlic to the Instant Pot.
- Close and lock the lid, ensuring the pressure valve is set to 'sealing'.
- Select high pressure and set to cook for 25 minutes.
- After cooking, allow natural pressure release for 15 minutes, then quick release remaining pressure.
- Drain liquid, fluff beans, and adjust seasoning with salt if needed.
Notes
Natural pressure release prevents beans from splitting. Add cilantro or lime zest for extra flavor.
Store in an airtight container in the fridge for up to 5 days or freeze for 2 months.
Store in an airtight container in the fridge for up to 5 days or freeze for 2 months.
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 30g | Protein: 10g | Fat: 1g | Sodium: 400mg | Fiber: 6g | Sugar: 2g