It’s a “how to” day! I’m sharing the deets on how to make the best ever Instant Pot Black Beans. This easy method for making black beans in the pressure cooker requires no soaking in advance and no draining of the pot after they’re finished. I’ve included tasty ideas for ways to use your big, beautiful pot of black beans once you are finished too.

Instant Pot Black Beans with Cuban seasoning. The easy way to cook black beans and they taste so much better than canned! Pressure cooking means the beans don’t need to be soaked in advance, and you can swap them for any recipe that calls for canned black beans. Simple, vegan, and so flavorful!

I’m quite unabashed in my love of beans, especially black beans.

They’re ultra affordable, high in protein and fiber, and work well in recipes that range from Crock Pot Mexican Casserole to my favorite Instant Pot Chili to even brownies (I haven’t tried my own recipe yet—anyone interested?—but this Black Bean Brownies recipe has my eye).

For maximum weeknight ease, I usually reach for canned black beans, but I know from personal experience that when you cook the beans yourself from dried instead of using canned beans, their texture is far superior.

If you are really watching your budget, dried beans are less expensive than canned beans too.

The issue with cooking black beans? TIME.

Dried beans need to be soaked overnight before cooking, a small detail I have an impressive track record of forgetting to complete before I head to bed.

Even if you use the quick-soak bean cooking method (soaking the beans in boiling water for about an hour), it still takes an additional hour to cook them from there.

My solution: Instant Pot Black Beans! (For the curious, this is the Instant Pot model I own, though any electric pressure cooker will work for this method. More recipe ideas can be found here: 15 Healthy Instant Pot Recipes!)

Instant Pot Black Beans. An easy pressure cooker recipe starting with dried black beans. Make them plain or Cuban style!

How Long Does It Take to Cook Black Beans in the Pressure Cooker?

My recipe testing found that, for the water-to-black-bean ratio used, 35 minutes of high pressure followed by 20 minutes of natural release yielded beans that had the perfect amount of chew. They retained their shape on the outside and were tender and creamy on the inside.

If you add the cooking time up (55 minutes of pressure + release, plus the 10 or so minutes it takes the Instant Pot to come to pressure), it’s still more than an hour, but the beauty of the method is that it’s completely hands off. It’s also about an hour faster than cooking the dried beans on the stove with the quick-soak method.

How Long Does It Take to Cook Dried Beans in the Pressure Cooker?

If you are thinking “hiiiiii, you just answered that,” I’m adding this FAQ as a word of caution: this method is intended for Instant Pot Black Beans. Larger or harder beans (such as cannellini, navy, or pinto beans) will need longer, so if you are using the method below, I’d suggest adding several minutes to the pressure cook time.

Dried black beans, picked through and ready for the pressure cooker.

How Many Cups Is in 1 Pound of Dried Beans? (Plus Helpful Conversions)

  • 1 pound dried beans = 2 cups dried beans = 5 cups cooked beans
  • 1 (15-ounce) can = 1 1/2 cups cooked beans <—this is good to know if you want to use your own Instant Pot Black Beans in recipes that call for canned black beans

Black Beans Instant Pot Water Ratio

I tested two different water ratios:

  • 1 pound dried beans + 8 cups water: After 30 minutes of pressure and 20 minutes of natural release, my beans were perfectly cooked, BUT there was an excess of water in the Instant Pot that needed to be drained. I wouldn’t have minded for just plain old black beans, but the excess water diluted the wonderful bonus Cuban flavors I’d added. Plus, draining the beans was an extra step that I wanted to see if I could eliminate.
  • 1 pound dried beans + 3 cups water: The winner! This ratio took 35 minutes of pressure cooking + 20 minutes of natural release, but no draining was required, as the beans absorbed nearly all the liquid. There was a bit of extra liquid in the Instant Pot, but I found that once I stirred the beans, I like having it there for serving, as it ensured the beans were not at all dry.

Instant Pot Black Beans: Turning Up the Flavor

While you can use this method to make regular ol’ Instant Pot Black Beans (which you can then use in any recipe that calls for canned black beans or cooked black beans), I wanted to make them extra special and flavorful.

I took inspiration from the islands and made these Instant Pot Black Beans Cuban (or Cuban-ish) by incorporating a few star ingredients in Cuban cuisine: bell pepper, onion, cumin, bay leaves, and oregano. I loved the extra depth of flavor and caught myself eating these right out of the pot.

While these black beans are Cuban inspired, you certainly don’t need a Cuban recipe to use them.

The flavors and ingredients are fairly ubiquitous in Mexican cuisine too, so any Southwest style of recipe would be excellent with these seasoned black beans swapped in place of plain.

Want to make Instant Pot Black Beans Mexican? Try adding chili powder and, if you are feeling dangerous, a pinch of cayenne.

Easy Instant Pot Black Beans. No-soak method for making black beans in the pressure cooker.

Instant Pot Black Beans: Why Should I Bother?

While I still love canned black beans for their mega convenience factor and plan to continue using them often, I’m glad to have this Instant Pot method at my disposal.

  • The black beans cooked in the Instant Pot far outshone the canned version in both taste and texture. (I feel the same way about canned refried beans too, which lead to my recipe for Instant Pot Refried Beans!)
  • Where canned beans can be a little mushy, the Instant Pot Black Beans were pleasantly firm without being chewy, and the insides were tender and creamy.
  • As odd as it sounds, I also felt that the Instant Pot Black Beans tasted more “pure” than ones I’ve had from a can.
  • Cooking your own black beans also means you can customize them by adding booster ingredients and spices. I opted to keep the Instant Pot Black Beans vegan, but for a special occasion, I can see incorporating black beans with bacon being a tasty adaptation. The spices are simple to edit (see “Turning Up the Flavor” above as well as the recipe notes).
  • At $1 to $2 per pound, black beans are a bargain.
  • These black beans are very freezer friendly, so you can cook a batch and portion them into 1 1/2 cupfuls that you can reach for any time a recipe calls for a 15-ounce can of black beans. A few to recipes get you started: Mexican Chicken Casserole, Slow Cooker Taco Casserole, and Mexican Chicken and Rice.

More Ways to Use Instant Pot Black Beans

  • Instant Pot Black Beans and Rice: CLASSIC! Mix with brown rice for a simple meal. You can also top with chicken, a fried or poached egg, and avocado or salsa.
  • Add to a tofu or egg scramble.
  • Mash with avocado and spread on toasted bread for next-level avocado toast (I wouldn’t be able to stop myself from adding an egg to this too).
  • Fill burritos, quesadillas, enchiladas, tacos…and all other good things involving tortillas and cheese.
  • Make the Cuban Beans and Rice that I’m sharing later this week!

Recommended Tools to Make This Recipe

Instant Pot Black Beans | Cuban Style or Plain

4.58 from 90 votes
The best way to make black beans in the Instant Pot. Easy method that requires no soaking and no draining of the beans. Recipe includes options to make the black beans Cuban, or keep them plain and use for any recipe that calls for canned black beans.

Prep: 5 mins
Cook: 1 hr 15 mins
Total: 1 hr 20 mins

Servings: 6 cups, approx.


  • 1 pound dried black beans  about 2 cups, no need to soak
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 small yellow onion diced
  • 1 green bell pepper cored, seeded, and diced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 3 cloves garlic minced (about 1 tablespoon)
  • 3 cups water
  • Optional for serving: diced avocados jalapeno, red onion, cilantro, cherry tomatoes


  • Rinse and drain the beans and pick out any stones or bad, cracked-looking beans. Set aside.
  • Set the Instant Pot to SAUTE and add the olive oil. Once the oil is hot and shimmering, add the onion, bell pepper, and salt. Cook until the vegetables soften, about 4 to 6 minutes. Stir in the cumin, oregano, bay leaves, and garlic and cook until the spices are very fragrant, about 30 seconds.
  • Add the water and beans and stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 35 minutes. When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid. Remove the bay leaves and discard them. Enjoy warm or let cool completely and store in individual containers.


Serving: 1(of 6)Calories: 124kcalCarbohydrates: 21gProtein: 7gFat: 2gSaturated Fat: 1gPotassium: 336mgFiber: 7gSugar: 1gVitamin A: 73IUVitamin C: 18mgCalcium: 41mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Made these for dinner the other night and served over rice. I cooked for 45 minutes and natural released for 15 and used small red pinto beans, but would probably cook for 55 minutes next time as they were still more firm than we like them. I doubled all the spices and was so glad I did – so delicious and flavorful. Definitely will make again! Thanks for sharing!5 stars

  2. Made this for the first time tonight, very tasty! Only thing I did differently was I added a chopped Jalapeno when I sautéed the veggies. Will definitely make again!5 stars

  3. Burnt the beans 2x. 1st time: I cut the recipe in half and put 1c of beans with 1.5 c of water. 2nd time: 1c of beans and 3c of water. Recipe is not good.

    1. So sorry to hear you had problems with the recipe Chloe. I’ve only tested the recipe as is, so definitely can’t guarantee the results if anything is changed. Did your instant pot seal properly when coming to pressure? I ask because it can happen that vapor is allowed to escape during the time it’s coming to pressure. This is when you lose the water and things can burn and not turn out well.

  4. Love this easy recipe. I put dry chopped onions in the pot with the beans and 6 cups of water along with the spices and some smoked paprika. Loved it! So good, thank you for sharing!5 stars

  5. Hi. I followed the recipe exactly as written, but was a little disappointed with the results. The beans weren’t quite fully cooked and the flavor was pretty bland. I’d recommend increasing the amount of cumin and oregano to give it a little more flavor.2 stars

    1. Sorry to hear that you had trouble with the recipe, Dough. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would of been a hit for you too! I know it can be so disappointing to try a new recipe and it not turn out for you.

  6. I LOVE this recipe! It is one of my weeknight go to, because it’s so easy and once it’s in the pot you can forget about it! I make half batches all the time, especially for a side. I do add more water (2 cups water per half-pound black beans) but cook it for the same amount of time. If I make a full recipe I usually bump up the time to 45 minutes. This is one of my favorites, thanks for sharing!!5 stars

    1. Hi Daryl! I haven’t tried doubling or tripling the recipe myself, but other readers have had success with it. You’ll just want to make sure that all your ingredients fit into the Instant Pot without going over the max fill line. Also please know when clicking the 2x or 3x button the ingredients change but the italics and instructions do not. I hope you enjoy it!

  7. I don’t know who came up with these times…but no.

    After 35 min at high pressure (and 20 min naturally resting) I still had raw beans.

    I added another cup of water and did another 20 min…still crunchy…

    Now doing another 35 mins cause dang if I’m gonna do this one more time…

    Flavor’s good though.2 stars

    1. I’m sorry to hear that you had trouble with the recipe, Nicole. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

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