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Leave the canned kind behind! These no soak Instant Pot Black Beans are easy, creamy, flavorful, and cook hands-free.

A pressure cooker full of black beans

Why You’ll Love This Instant Pot Beans Recipe

  • The Texture of the Beans is PERFECT. This Instant Pot black beans recipe blows the canned version out of the water in both taste and texture. (I feel the same way about canned refried beans too, which led to my recipe for Instant Pot Refried Beans!) Where canned beans can be a little mushy, these were pleasantly firm without being chewy, and the insides were tender and creamy.
  • They’re Customizable. Cooking your own black beans means you can customize them by adding booster ingredients and spices. I opted to keep the Instant Pot black beans vegan. For a special occasion, however, I can see black beans with bacon being a tasty adaptation. Or, if you’re using them in a recipe (like Crock Pot Mexican Casserole), you can leave out all of the flavor additions.
  • It’s Very Wallet-Friendly. Delicious, nutritious, and affordable? Sign me up! At $1 to $2 per pound, black beans are a bargain. Whether you enjoy serving black beans as a side dish or simply want to use them in recipes like Slow Cooker Taco Casserole, making them yourself is a very economical option.
Instant pot black beans being stirred with a wooden spoon

How Long Does it Take Beans to Cook in an Instant Pot?

I found that about 55 minutes is how long you need to pressure cook black beans when using the water-to-bean ratio in this recipe).

  • 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.
  • Yes, you can overcook beans in a pressure cooker (they’ll end up mushy), so don’t leave them for much longer than the recipe suggests.

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 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 using a quick-soak method.

What’s the Ratio of Beans to Water?

I tested a couple of different ratios to make sure I ended up with the perfect black beans.

  • I found the best ratio for beans in the instant pot is 1:3. That’s 1 pound of dried beans and 3 cups water (using more water worked fine, but there was a lot of excess liquid).
  • 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.
Dried black beans

5 Star Review

“This is the most accurate, delicious recipe for black beans. These beans were perfect texturally. Beans turned out great.”

— Polly —

How to Make Instant Pot Black Beans

The Ingredients

  • Black Beans. Packed with fiber, potassium, and vitamins, black beans are an exceptionally nutritious addition to any meal. Use dried black beans for this recipe, not canned beans which are already cooked.
  • Olive Oil. What we’re using to sauté the vegetables.
  • Vegetables. I added a yellow onion and green bell pepper for Cuban flair, nutrition, and flavor. These are optional but delish.
  • Spices. A mix of salt, cumin, dried oregano, and bay leaves adds to the Cuban flavor and makes these black beans taste extra special.
  • Garlic. For a touch of garlicky flavor.

The Directions

  1. Rinse and Drain the Beans. Pick out any stones or bad beans.
  2. Sauté the Vegetables. Stir in the cumin, oregano, bay leaves, and garlic.
  3. Cook the Beans. Cook on HIGH pressure for 35 minutes. Perform a natural pressure release for about 20 minutes. Remove the bay leaves. ENJOY!
Easy Instant Pot black beans topped with fresh herbs

Storage Tips

  • To Store. Refrigerate beans in an airtight storage container for up to 4 days. 
  • To Reheat. Rewarm beans in a pot on the stovetop or in the microwave. 
  • To Freeze. Freeze beans in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator or reheat directly from frozen.

Meal Prep Tip

For easy black beans on demand, freeze your black beans in portion-sized amounts in freezer-safe airtight containers.

Leftover Ideas

Use leftovers to make some tasty Burrito Bowls.

How to Use Instant Pot Black Beans

  • With Rice. Instant Pot black beans and rice is classic! Mix with brown rice or white rice for a simple meal. You can also top with chicken, a fried or poached egg (or Instant Pot Hard Boiled Eggs), and avocado or salsa. (Or add them to Mexican Chicken and Rice.)
  • Scrambles. Add black beans to a tofu or egg scramble or to Sweet Potato Hash.
  • Toast. 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).
  • Mexican-Style Recipes. Fill burritos, quesadillas, enchiladas, tacos…and all other good things involving tortillas and cheese (including Mexican Chicken Casserole).
  • Soups. From Instant Pot Chili to Chicken Tortilla Soup (swap the pinto beans for black beans), black beans make an excellent addition to soup.

What to Serve with Instant Pot Black Beans

  • Instant Pot. This is the one I own and love.
  • Measuring Cups. My favorite because they are sturdy.
  • Wooden Spoon. Great for stirring the beans and making sure nothing is stuck to the bottom of the pot.

Recipe Tips and Tricks

  • Make It Your Own. Feel free to follow the recipe as written or change it up to meet your needs. Want to make Mexican Instant Pot black beans? Try adding chili powder and a pinch of cayenne. Love herbs? Sneak in more of your favorites! The opportunities are endless.
  • Rinse Your Beans. Even if you’re in a hurry, you mustn’t skip over the rinsing and draining step. Rinsing the beans removes dirt, debris, and more from the beans. While you’re rinsing, you’ll also want to remove any cracked beans or foreign objects (like stones).
  • Natural Release, Please. The black beans need a natural release so that they are soft and able to continue absorbing moisture. Save the quick-release method for other Instant Pot recipes.

Instant Pot Black Beans

4.58 from 137 votes
The best way to make Instant Pot black beans. Easy pressure cooker method that requires no soaking and no draining of the beans. Recipe includes options to add spices or keep them plain and use for any recipe that calls for canned black beans.

Prep: 5 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 20 minutes

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.


  • TO STORE: Refrigerate beans in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm beans in a pot on the stovetop or in the microwave.
  • TO FREEZE: Freeze beans in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator or reheat directly from frozen.


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

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Frequently Asked Questions

Can I Make Other Types of Dried Beans in the Instant Pot?

This method is intended for black beans. Larger or harder beans (such as cannellini, navy, pinto, or kidney beans Instant Pot) will need longer, so if you are using the method below, I’d suggest adding several minutes to the pressure cook time.

How Many Cups Is in 1 Pound of Dried Beans?

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.

Do You Soak Beans Before Pressure Cooking?

No. For this recipe, you do not need to soak beans before pressure cooking. I don’t know exactly how long to cook soaked black beans in the Instant Pot (as that’s not what I tested), but I’m guessing you’ll need significantly less cook time.

Why Are My Beans Still Hard After Pressure Cooking?

If your beans aren’t softening, here are a few possible reasons why:
1. They’re old. Beans that are old (or haven’t been stored properly) may remain hard even after cooking.
2. There wasn’t enough water. Without the right amount of water, the Instant Pot won’t come to pressure and function as it should.
3. Acid. Wait to add any acids (vinegar, lemon, lime, etc.) until after your beans are cooked, as the acidity can make the beans hard.

More Recipes Using Black Beans

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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. Thanks for this recipe! I’ve been using a pressure cooker for years now instead of buying canned beans. It’s really the reason I bought my first one, and I’ve started making full meals in the Instant Pot as of late (including your lentil curry! Delicious!) I use a heaping 1/2 cup of dried beans in recipes that call for 1 can. I find that they’re usually finished cooking by the time I finish my mise en place.5 stars

  2. I use canned beans in a pinch, but prefer to make them from dried beans if possible. I can’t believe I never though to make them in the instant pot. Awesome idea!

    1. This was the first thing I made in my brand new instant pot! The beans came out delicious!

      Question (big instant pot noob), if I like my beans a little softer (these I felt like were done but definitely still firm), would I cook on high pressure for a longer time, or let the natural release go for longer?5 stars

      1. I’m so happy you enjoyed this recipe, Emory! You could try cooking them a little longer to yield softer beans. I hope this helps!

  3. Easy and delicious.  I’m freezing them in 1 Cup portions to use in your black beans and rice with plantains and roasted peppers.  Thank you!  The beans have lots of flavor and making them in the Instant Pot is quick.  5 stars

    1. Elaine, I am so happy that this method worked out so well for you! Thanks for letting me know, and I hope you enjoy the plantain and pepper dish too!

  4. I just love black beans. And what an easy alternative to the canned version. I am going to try this for sure!

  5.  Question: in the blog above you said 4 cups of water to a pound of beans was the perfect ratio. The recipe calls for 3 cups of water to a pound of beans. Just trying to determine why there is a difference!  Making this tomorrow, so I hope you see my question.  The recipe sounds great.  Thanks!

    1. Hi Courtney, I’m so sorry for the discrepancy! The recipe is correct at 3 cups of water. Thank you so much for pointing that out—I’ve got it fixed now.

      1. Thank you for the quick response. 3c was perfect.  

        We liked the way this came out, but not quite flavorful enough for us.  I think I’d double the cumin and oregano, maybe triple.  I also wonder if I skipped pre-cooking the pepper and onion I forgot there would be a bit more of that flavor? Precooking it smelled delicious but it turned to mush cooked with the beans.

        1. Ugh typo and can’t edit. That should say:
          I also wonder if I skipped pre-cooking the peppers and onions if there would be a bit more of that flavor.  

          Don’t want anyone to think I forgot the pepper and onion!

        2. Hi Courtney, I do think you can definitely adapt the spice levels to your taste! As far as sautéing the pepper and onion, that is kind of a matter of personal taste. Personally, I don’t care for the taste of raw onion, and I enjoy the greater depth of flavor that sautéing vegetables adds to my dishes. Texture-wise, unless you left the vegetables pieces quite large, pressure cooking does make vegetables very soft—it comes along with the pressure cooking territory. You could sauté the veggies separately on the stove to your desired texture, then stir them in at the end if you want the veggies to be more distinct!

  6. I’m thinking my beans were too old ’cause it took two 35 minute sessions to cook them! Tasted great though when they were finally done.3 stars

    1. Hi Marsha, older beans would definitely affect the cooking time. I’m glad you enjoyed the recipe!

  7. These are OUTSTANDING. The only thing I didn’t like is that now I can never use canned beans again. You’ve ruined me but in a good way. Thanks for a perfect and  easy recipe!5 stars

  8. I’d like to do some batch cooking to simplify things during the week. How would doubling the recipe affect the cooking time? Would you advise doubling both the water and the beans? or should I reduce the water to 5 1/2 cups when doubling?

    1. Hi Allison! Honestly, I think that would be really tricky because the Instant Pot is already pretty full. The most I’d try to start is 1.5 times the recipe, but it would be an experiment. I’m sorry I can’t advise on specific cooktimes, as I’ve never done it myself. If you do try increasing the amount, I’d love to hear how it goes!

    2. I double this recipe every time I make it so I can freeze beans for future burrito nights. I have the mid-sized pot and it seems to work just fine. The last time I made them they were slightly liquid-y. Perhaps you’re on to something with the 5.5 cups.5 stars

  9. How does cooking beans in a pressure cooker (and skipping soaking) affect the digestibility? I know that soaking is supposed to help with digestibility so I’m wondering if this negates the need for that as well?

      1. GREAT QUESTION!! I am learning more every day about nutrition but am a bit of a nut myself (am a dietitian with masters in nutrition so a bit obsessed). I got my instant pot exactly for the reason for cooking beans more quickly. I reviewed a couple of articles for this question and found this – “The fact is that the science shows pressure cooking is healthy, that it can preserve more heat-sensitive nutrients than any other cooking method because of its shorter cook times.” And for your question, does pressure cooking affect digestibility? I found this article –

        Benefits of Soaking:

        Reduces phytic acids
        Reduces tannins and polyphenols
        Promotes production of beneficial enzymes (serves to further reduce phytic acids and polyphenols)
        Improves the body’s ability to absorb minerals such as iron, zinc and calcium
        Makes proteins more available for absorption
        Reduces anti-nutritional enzyme inhibitors
        Removes gas-causing compounds
        Decreases cooking time and improves food texture.

        With all that, I am a brand new noob so I am not sure that the time cooked should be reduced sooooo I investigated. This article, another dietitian with more experience than me, says soaked black beans take about 12-14 mins while unsoaked black beans take around 25 mins. I think there are benefits to soaking and definitely think pressure cooking is healthier than slow cooked. Thanks for asking your question and chance to learn a little more.

  10. So I was REALLY hesitant that this would work. I mean really. I’ve eaten a lot of canned black beans, and some that I’ve cooked myself, but nothing compares to the perfect texture and flavor that comes from cooking black beans this way. I was really amazed at not only the ease of this and the flavor, but the texture was better than any black beans I’ve ever had. I will never buy another can of black beans again!

    Side note: I don’t have an “Instant Pot” but I do have a modern pressure cooker. 5 stars

    1. Brittany, I am so glad this exceeded expectations and that you loved how the beans came out. Thank you for letting me know!

      1. Absolutely! After these came out so well I wanted to try chickpeas. Chickpeas weren’t really my favorite beans unless they were in hummus, but cooking them in the pressure cooker was a game changer! Slowing getting to where I won’t buy anything canned! Next: tomatoes?

    1. Beth, I think it has plenty of flavor without, but you can feel free to use broth if you prefer! I’d cut down on the salt a bit in case your broth is salty. You can always add more salt at the end to taste. I hope you love the recipe!

  11. Came across your blog today; found this recipe and decided to make it to serve with chicken tacos tonight – so I used chili powder in them too. (My very first recipe in my new Instant Pot.) These are FANTASTIC – like other commenters, I’m not sure I ever want to use canned black beans again! Thank You for your generosity in sharing so many great-sounding recipes – your 100 Calorie Strawberry Bars are next on my list!5 stars

    1. Emmy, I am so happy this hit the spot for you both and will be a go-to! Thank you for letting me know and I hope you love the bars too!

  12. I have to say I’m a little underwhelmed. Maybe my expectations were too high after reading the reviews, but I followed the recipe exactly and the beans didn’t seem fully cooked. Maybe 5-10 more minutes? I’m brand new to the instant pot, though, so that could be it too. So far, I’ve made rice twice and lemon chicken once. The chicken was amazing, but the rice seemed a bit undercooked too, even after extending the time.  I live in Denver – could high altitude affect cooking time in the pressure cooker like it affects the amount of leavening agents in baking?

    1. Alissa, I haven’t experienced high altitude cooking, but after doing some reading online, it seems like that definitely could have affected things depending upon your elevation. I’d suggest looking for some conversion charts online, then finding one that matches your elevation. I hope it goes better next time!!

      1. I did some research too after writing the review and it seems that based on my elevation, I should be adding about 17% more cooking time to all my recipes. So for the beans, I should have cooked them for 41 minutes instead of 35. Glad I found out early in my instant pot experimenting. I’ll try the beans again soon and let you know. Thanks!

        1. Thanks for sharing that, Alissa! I was just wondering why my beans were still “al dente” when I followed the cook and natural release times exactly. I’m at 6000 feet above sea level, so I guess I’ll be adding time to my recipes in the future!

  13. I am excited to try this (especially because I want to try them with your Instant Pot chili recipe)! Any thoughts on the cooking times for other types of dried beans?

    1. Lisa, I’d actually suggest looking online for the cook times and liquid ratios for whichever type of beans you choose. I don’t have a set chart, but I think you’ll be able to find what you are looking for. You can always start with this blend of spices/ingredients, then swap the beans out for other types.

  14. Thank you for the recipe. With freshly procured dry beans and a prep at sea level, 3 cups of water was not enough. I know this is subjective, but for me it was too dry. I’ll try 4 cups next time. Thanks again.4 stars

  15. You have inspired me to purchase my first pressure cooker!

    I have never been a cook, and don’t have much space, but I am ready to start!

  16. Thank you so much for stating in print that 8 cups water to 2 cups dry beans is way way way Too much water.  I’m awake 2 hours later than I wanted because I followed another bloggers “no fail” bean ratio.   I even reduced it to 6 cups because I counted the can of diced tomatoes as part of the cup.   If I just wanted to cook black beans (or in my case black eyed peas) sans any tomatoes, onion, garlic or curry, I could’ve just drained off the FOUR EXTRA CUPS of water I had leftover.  But I seasoned these beans lovingly and they smell delightful.  So I dumped in about a cup of white quinoa to soak up the water & hopefully retain some of the flavor.  
    I should learn my lesson because this happens all the time.  Slow release, quick release, no matter what I do I have excessive liquid.  For meats I do take out the meat & hit sauté to thicken the sauce.   Do you have any suggestion?  I made 1 minute pasta (well, come to pressure, then 1 minute cook, then 5 min natural release).  The author insisted on 4C water, 1 cup pasta, plus salt/oil. Nope. I had 1 FULL cup of water leftover.  With unseasoned pasta that’s fine I guess except the whole point was to not have to drain it.   Plus I use filtered water for cooking and I consistently waste a about 2 cups/day or every other day following recipes that call for too much liquid. 

    1. Hi Kathryn, learning proper liquid ratios in the Instant Pot can definitely be an experiment! It sounds like you’re getting a good instinct for what sounds like too much liquid, and using the saute function when you do have a little extra is a great tip too.

  17. Half of my beans turned to mush and half (towards the top) weren’t yet tender. I’m new to pressure cooking and I have the CrockPot brand of cooker, so I’m sure it was just my own error. I will probably use more liquid next time, just to be safe. Thanks for this recipe. I’m glad I tried it, despite the confusing result. I’m just greatful to find simple, basic recipes for this machine. 4 stars

    1. Elle, that IS odd, and I wouldn’t be surprised if the difference in pressure cookers affected the recipe, as I tested this in the Instant Pot. Yes, definitely add more water next time. If you have extra water on top of the beans in the ed, you can always drain it off. I hope it goes better next time!

      1. I too experienced a range in texture within the population. I did double the recipe in the 8 qt. pot and that may have contributed, just not sure.  This is the first time I’ve not pre-soaked beans and I suspect pre-soaking minimizes the texture variability.  
        On another note, I typically throw in a chunk of kombu (seaweed) to minimize gaseous by-products.  It also adds a bit of umami to the flavor profile.

        1. Hi John, thanks for reporting back! Doubling could definitely affect it. I hope you still are able to enjoy the beans!

  18. Made this on Sunday in my 3 qt Instant Pot. Discovered that I could have left the timing the same. Cut it a tad short, so the beans are still a bit chewy, but learned from that. I just cut the recipe in half. Worked! Not sure if I could have made a full 2 cup recipe in the 3 qt unit. If anyone has, let me know. I wasn’t sure though, if not soaking the beans increased the gas output? I thought that the purpose of soaking beans first was to lessen the gas? Is the pressure cooking supposed to somehow supplant that step? Please explain. Thanks.
    I added rice to the dish one night, with lettuce and avocado, and the second night I added some stir fried bok choy. Yummy both times!5 stars

    1. Hi Sondra! Thanks for reporting back! I don’t have any scientific information to give on soaking vs not soaking the beans—I’d suggest you do a google search to learn more.

  19. You said “When the timer goes off, allow the steam to release naturally for 20 additional minutes.” So at the end of the cooking time, do you flip the release lever and wait 20 minutes to open, or do you wait 20 minutes before flipping the release lever?

  20. I love how my black beans turn out. Just wondering if the 3-cups of water will work for other varieties of dried beans?5 stars

    1. Hi Michael, I haven’t experimented myself, but it should be pretty close for beans of similar size with a similar cook time. I hope that helps!

  21. I have tried many online Instant Pot black bean recipes, and this one really NAILS IT. The bean-to-water ratio achieves a perfect texture. My variations: I used garlic, onions, and celery (instead of green peppers, ’cause I didn’t have one) all sauteed in olive oil ; for spice I used cumin, S&P, dash of cayenne and a packet of Sazón Goya. Delicious!5 stars

  22. THESE ARE INCREDIBLE! I made for Sunday dinner along with Cuban Cornish Hens and some mango jasmine rice and the beans stole the show!!! And the best part is there were leftovers so I’ve continued the fun for the past few days as my lunch. I WON’T BE GOING BACK TO CANNED ANYTIME SOON!!! AMAZING5 stars

    1. HOORAY! I’m so glad this was a success for you, Sandra. Thanks for taking the time to leave this awesome review!

  23. These were wonderful! I didn’t have green pepper so added some carrots and celery to the saute. Came out perfect. Thank you!5 stars

  24. Good start, did 3 cup water recipe but came out a bit soft. Would be good to see some times that allow for more or less bite. I am going to try 30 min next time.4 stars

  25. I am in the process of cooking them now , but had to add more water and more time . I did the 35 and 20 but the beans were still not cooked all the way. I wish they would hurry up because they smell GREAT! I am using an INSTAPOT 

    1. Monica, I hope you love the beans! The cook time can vary depending upon how old the beans are (older beans take longer).

  26. These were so good. I usually buy canned because I forget to soak my beans. No need to soak with this recipe and they came out so much better than canned and so much creamier. Not only were they creamier but I will save money by never again having to buy canned beans. Thank you.5 stars

    1. Kris, thanks for taking the time to share this review! I’m so glad to hear the recipe is a winner for you.

  27. I’ve cooked black beans for a long time. I’ve also owned my IP for a long time now. I followed the recipe exactly. The water and time seemed too low to me, but I followed anyways. My IP does not have an issue. The beans were definitely not done. If you want Chipotle bowl black beans you need to make sure you cook them for at least 35 minutes with more water. This is al dente style. 

    1. Hi Lisa, many other readers have successfully made the recipe as directed. It’s hard to know what may have gone wrong without being in the kitchen with you, but a common culprit when beans remain hard or al dente is that the beans are older. That definitely affects the cook time.

  28. Made these last night — they were perfect! I added jalapeno and doubled the spices. So glad I found this recipe!5 stars

  29. Perfect recipe! I made it in 8 qt. Instant Pot, & turned out perfect……actually, I used 4 cups of water because I wanted a little juice with beans………it’s my go to recipe. Well plated!5 stars

  30. This was DELISH!!! I made a lazy version and skipped the sautéing. Halved onion and pepper and added garlic whole – followed the rest of the recipe to a T – amazing!!

  31. I’ve tried several no-soak black bean recipes for my instant pot, and this is by far the best. This is the one I’ll be using again and again! I threw in a knorr chicken stock cube to enhance flavor and also added some coriander spice to the mix. Yum!5 stars

  32. Ugh, I had someone reading this out to me and they said 8 cups. I poured the water in with everything else then my friend noticed it said only 3. Why in earth would you include the 8 cups first and then the 3?? Now I’ll have to throw this all out.

    1. Hi Rebecca! I’m so sorry you had trouble with this recipe! In the blog post, I was explaining how the different water amounts turned out when I tested the recipe. In the recipe card above, it calls for 3 cups of water. I know it can be frustrating when a recipe doesn’t turn out, so I really wish you would’ve enjoyed it!

  33. You are brilliant! I’m in black bean heaven! This is a game changer to using more dried black beans. thank you!5 stars

    1. Hi Cathy! I’m sorry for any inconvenience the ads caused you. I will certainly keep paying close attention to the number of ads and how they load. I do truly appreciate your feedback!

  34. This did not work at all for me.  Just did 2 cups dried beans and 3 cups water to use the beans for another recipe.  They just burned in the bottom of the pot.  Beans are still hard.  Did 35 min plus 20 NPR.

    1. Hi Sarah! This definitely should not have happened—I and many other readers have made this recipe with success; it’s so hard for me to know what happened without being in the kitchen with you! Did you rinse the beans and add the vegetables too? Regardless, I know it’s so disappointing to have a recipe not come through for you, so I’m so sorry that this occurred.

      1. Ahhhhh! I just realized I didn’t have the gasket in the lid!!!! My fault! Will try again when I get some more beans.

        1. Yes Sarah, that will definitely do it. With the gasket, I bet these will be a hit! Would love to hear what you think once you try it.

  35. These were really good! I was making them as a side for a taco bar, so left off the oregano and used some chili powder instead. I cooked 35 mins @ high as directed, with 20 min natural release – and the beans weren’t done. So I added 8 more minutes (if i remember correctly) at high plus 20 mins natural release, and they were ready to go! Maybe my beans were old – I bought them at the grocery store just yesterday, but perhaps they been on the shelf for a long time.4 stars

  36. These beans are amazing! I have looked at this recipe multiple times, and decided to try it over the weekend. These are my new favorite meal prep beans! We had taco salads, tacos, breakfast tacos, and I even froze half for later this month. I skipped the olive oil so they are completely fat free! Thank you so much for sharing this one!!5 stars

    1. Thank you for taking the time to share this kind review, Allison! I’m so happy to hear that you enjoyed this recipe!

  37. First time using the Instant Pot to cook dried beans without soaking and I am in love! This is a great recipe. It had the perfect amount of “bean juice” at the end. If you are a fan of more “bean juice” (maybe you are going to dip your cornbread in it or whatever), then I would use 1-2 cups more water.5 stars

  38. Worked perfectly. I used these to prep for black bean burgers and your proportions for drier beans (3c to each lb of beans) worked perfectly for firmer burgers that weren’t mushy. Thanks greatly.5 stars

  39. This was really good. I added more water a couple of times because my Mother use to serve her beans with “Bean Liquor” meaning the seasoned water it cooked down. I also added a little link sausage for a full meal and put the cilantro on top like suggested. I actually make this with no peppers and seasonings including onion, because we are living through the isolation time, so I didn’t have some fresh ingredients. I am keeping this recipe.5 stars

  40. Beans came out UNDERCOOKED/HARD, followed recipe precisely using Instant Pot Lux60 V3, high pressure 35, 20 min natural release (after which there was no residual pressure /steam to release).

    1. Hi Jeff, I’m so sorry this happened. I (and many other readers) have made this recipe with success, and it’s so hard for me to know what happened without being in the kitchen with you. I know it’s disappointing to have a recipe not come through for you, so I really wish you would’ve enjoyed it.

  41. Sorry- question. I’ll review later as I’m making them right now and have not tried them. I’m sure they’ll be great. I just want to know if you were making these into refried beans, would you add anything besides oil and bean juice… or would you add the garlic, onion, and salt the refried bean recipe calls for? Thanks

    1. Hi Tanya! I’ve never tried making these into refried beans, so it would be an experiment. If you decide to try it, Id love to hear how it goes!

      1. They were super delicious and all of a sudden black beans are a family favorite… I have to keep making more! Thanks for a great recipe.5 stars

  42. Just made as written except no green pepper (didn’t have any at home and can’t go to the store) and had it burrito-style for Cinco de Mayo Taco Tuesday.

    The natural release finished on its own at 19 minutes in my 8qt, and I was afraid the beans would be hard since I also didn’t know how old they were – but they were perfect al dente! Really delicious. It will definitely be in standard rotation and I’m looking forward to the leftovers! Thank you!5 stars

    1. I’m so happy that you enjoyed the recipe, Margaret! Thank you for sharing this kind review!

    1. Hi Isabel! I thought this recipe was flavorful as is, but you could include some bacon if you want the added flavor. I hope you enjoy the recipe!

  43. I doubled the spices (except for the bay leaves I only added 1 extra) as per a few comments and added 5 minutes to the cook time since my husband likes them a little softer. They where great. I love making black beans in my instant pot; so much faster and easier.5 stars

    1. I’m so happy that you enjoyed the recipe, Carol! Thank you for sharing this kind review!

    1. Hi Cori! You should halve all the ingredients in the recipe, but the cooking time will stay the same. I hope you enjoy the recipe!

  44. Hi Erin!  I halved the recipe ingredients but kept the cooking time the same and my beans came out a bit harder than I would’ve hoped.  Granted I’ve never made beans from scratch before but they were quite a bit firmer than canned ones.  Does this recipe not work well when halved or is there something else I could’ve done wrong?

    1. Hi Jackson! It’s hard to know what may have gone wrong without being in the kitchen with you, but a common culprit when beans remain hard or al dente is that they are older. It can definitely affect the cook time.

  45. Used this a million times  with dif flavor profiles. Always come here but always in a hurry so I never comment. thank you!!!!5 stars

  46. Love beans and am excited to try this recipe! Your nutrition info says there is 0 mg potassium though. If you could update that, it would be super beneficial for kidney patients :) Thanks! 

      1. Thank you so much! They were delicious and I have been having leftovers for lunch everyday this week :)5 stars

  47. I am an experienced instant pot user and followed this recipe exactly as it’s written and the beans came out completely undercooked. I wish I had read the comments before making this because it seems to be a common complaint. 1 star

    1. I’m sorry that you had trouble with this recipe, Teresa. I (and many other readers) have enjoyed this recipe as written, so I wish it would’ve been a hit for you too!

  48. I’ve tried 2 different recipes for Instant Pot black beans and yours won hands down! Didn’t have green bell pepper so I used celery instead, and after 35 min because I used some pretty old beans had to go back in for another 25 min – but they were so, so worth it. The liquid seemed to absorb in after cooling and created the perfect consistency. They’re so meaty and tasty and flavorful, completely upgrading my humble quesadillas to restaurant quality. Literally changing my life!! Thank you!!5 stars

  49. This is a game changer andplusalso besides being delicious . . . There is the feature to double or triple the recipe with one click! Erin, your attention to detail, is much appreciated and the reason I knew your cookbook would not disappoint!  Thank you!5 stars

    1. Liz, I’m afraid I’m not familiar with a stovetop pressure cooker—do you find the times and liquid ratios are usually similar to an electric pressure cooker? If yes, you can certainly make this.

    1. I’m sorry that the beans weren’t fully cooked, Ronald. I (and many other readers) have enjoyed this recipe as written, so I wish it would’ve been a hit for you too!

  50. I haven’t tried this yet but wonder if altitude might be the issue with some coming out undercooked. If you’re at higher altitudes, you may need longer cooking times. Can’t wait to try this!

    1. I live in Denver and have made the recipe a couple of times, and I rarely do more than add a couple of minutes to the time (usually 40 to account for the drop in boiling point) and add salt after to avoid the bean skins being a bit tougher. Other than those adjustments, I do it as is and it’s wonderful!5 stars

      1. Hi Sonja, I’m so sorry this happened. I (and many other readers) have made this recipe with success, and it’s so hard for me to know what happened without being in the kitchen with you. I know it’s disappointing to have a recipe not come through for you, so I hope you were still able to enjoy it.

        1. We loved the flavors. I would prefer them slightly softer, so I’m adding 3 minutes to the cooking time today. I use veggie broth instead of water, too – for most cooking, not just these.

  51. OMG! Thank you! Best black bean texture I’ve ever managed in my Instant Pot! If all my beans came out like this, I wouldn’t buy canned again! Have you tried this technique for other
    The seasoning is subtle enough to be able to use the beans in many applications! I found it a bit too salty for my tastes so I will reduce the salt by half next time I make it. I won’t cut it out entirely since I’m sure salt (and when it is added) is important for good results.
    Thanks again!!5 stars

  52. I am planning this recipe for our family Noche Buena. We are of Cuban decent, and it is traditional to serve black beans for our celebration meal. However, I would need to double the recipe to serve a large crowd. Also, I will be using my Instant Pot. Any suggestions?

    1. Hi Vanessa! I haven’t tried doubling 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. I hope you enjoy it!

  53. Yielded half cooked (bottom), half crunchy (top) beans. Brand nee instant pot smart wifi, works fine so I think it’s the recipe in this case..

    1. I’m sorry to hear that you had trouble with this recipe, Nancy. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I (and other readers) have really enjoyed this recipe, so I wish it would’ve been a hit for you too!

  54. Delicious! I found the beans very flavorful and just to my liking. I did experience the same as some others that some of the beans could have stood to use an extra 5 mins under high pressure. I’ll add the extra minutes next time. Thumbs up overall!5 stars

  55. Delicious! I could not find my old instant pot black bean recipe, which included a soak cycle. I tried this one and wish I had left it in 5-6 more minutes. I am in Denver, and others have mentioned altitude could affect things. They were not bad, AT ALL, but could have been a bit softer. So happy to find this recipe as it does not involve the soak and makes things even easier!

    For personal preference, I sauteed the onion in bacon grease, and, added jalapeno and bacon. I also cooked in chicken broth instead of using any extra salt. The bacon and chicken broth lended enough saltiness.5 stars

  56. We LOVE this recipe, it’s our go to for black beans, and we literally make a big batch every other week, eat half and freeze the other half for the following week. I follow the directions mostly to the T (I probably overdo the cumin and oregano and garlic but my family loves those spices!), and will mash mine with an immersion blender at the end for a “refried “ bean feel. These are insanely healthy, and incredibly yummy!!5 stars

  57. The portions for 1 bag beans and 3 cups water was not right, for me at least. After 20 minutes I started smelling them burning and Immediately turned off and by the time the pressure was released not only were the beans burnt so was my pot. Would not recommend this recipe.1 star

    1. I’m so sorry this happened, Chloe. Did you use 1 pound of beans? I (and many other readers) have made this recipe with success, and it’s so hard for me to know what happened without being in the kitchen with you. I know it’s disappointing to have a recipe not come through for you, so I really wish you would’ve enjoyed it.

  58. How much more time would you increase the easier cook time if you doubled this recipe? I have made this once so far and it was great, but went fast for our meal prepping!

    1. Hi! I haven’t tried doubling 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. The cook time should stay the same, but it may take the pot longer to come to pressure. I hope you enjoy it!

  59. With some recipes I’m always mining online and end up with too many ideas. This however will be my go-to black bean recipe! It’s good as is but easy to modify to suit your taste. I didn’t have a green pepper and I like heat so I added a whole Jalapeno seeds and ribs too. I did the 35 minute pressure with natural release. I wanted them a little more done so I pressure cooked an additional 10 minutes and released after about 10 minutes.They were perfect! Delicious! Thank you for sharing!5 stars

  60. I’ve been making these every week and storing them in fridge. A perfect side dish for breakfast, lunch, or dinner!5 stars

  61. I added chopped bacon during the sauteed phase and waited til they were done to add salt. These came out so good!5 stars

  62. Absolutely the best black bean recipe! I used the three cups of water recipe and they turned out perfect. The texture was great and the flavor was amazing. I will be making this again and again !5 stars

    1. Hi Sam! I haven’t tried halving the recipe myself, but other readers have done so with success. You should halve all the ingredients in the recipe, but the cooking time should stay the same. I hope you enjoy the recipe!

  63. Delicious! Mine weren’t done at 35 minutes so I put them in for another 5 minutes after it had released. Next time I’d just try 40 minutes. Great recipe!5 stars

  64. Awesome flavor! I used black beans since that’s what I had on hand, and cooked first, separately in the IP. (I have had too many bad, hard beans caused by adding tomatoes before the beans are actually cooked-worse if the beans are a little old-so I never add them to dry beans until totally tender)
    But no biggie, I did the sauté on the stove and added spices, tomatoes, and the fully cooked beans and it was still just as delicious. Everyone loved it! Thanks 😊5 stars

  65. This is a fabulous recipe! A word of caution though, if you double the recipe, be sure to double the amount of beans as well. There’s a glitch that says 2 pound dried black beans about 2 cups, no need to soak. When you single, double or triple the recipe it says about 2 cups of dried beans. I made the single version of this and it was so delicious a couple weeks ago. I was fooled today, I remade it and thought I’d double the recipe, well it said 2 cups of beans. It wasn’t the right ratio, was watery and the flavor was bland.
    Maybe you can fix this Erin?5 stars

    1. Hi Angelique! Thank you for feedback, I will definitely look into it! unfortunately I can’t change that automatic feature, but I’ll be more careful with writing ingredient notes in the future. Thank you for this kind review!

      1. I had a thought on fixing that little glitch. In the ingredients list on the recipe where it says “1 pound dried black beans” and in italics says “about 2 cups, no need to soak” chance the italics to read “about 2 cups/lb, no need to soak”. I think the reason it doesn’t double or triple is because it’s a note and not an ingredient amount per se.
        I really enjoy this recipe!5 stars

  66. This was really good. However the beans were a little on the chewy side for my taste so next time i’ll add about five minutes cook time and another cup of water. Thank you for the great recipe!4 stars

    1. Do not add salt untill beans are done cooking, this prevents them from being chewy or tough, no need to cook longer.

  67. These beans came out really great. We did 40min on high pressure and 20min natural release and they weren’t quite cooked, but another 10min at high pressure did the trick, so just be aware your cook time may vary depending on your beans. But otherwise a big success.5 stars

  68. This recipe worked great for me. I’m at a pretty high elevation (near Salt Lake City) so I gave it a few extra minutes, and it worked perfectly! Thank you so much, Erin! It lasted in the fridge a solid 2 weeks, and was delicious.5 stars

    1. Did you increase the time when you doubled the recipe? We are going camping with 8 families this weekend and I was thinking about adding this to our taco night.

  69. I also found that they were undercooked, so I read some comments below and decided on the extra cup and another 10 minutes. They TASTE good, but they’re not quite done. I also added choped cilantro stem for added flavah and it was a yummy add. (if cilantro doesn’t taste like soap to you that is lol).

    1. Hi Kathy! I’ve only tested the recipe as written! If you decide to try it that way instead, let me know how it goes!

  70. I love your recipes. I am in Canada. I would love to purchase your cook book but I don’t use cook books anymore, all on line recipes. Is there any way I can join your cook book on line?
    I see your recipes on your web site. I love your emails. You are really a sensation to me.

    Yours truly. Debbie

    1. Hi Debbie! There is no way to join my cookbook online, I don’t have anything like that available. You can purchase the kindle version which gives you an online only version. Hope this helps!

  71. I soaked the beans for 20 hours changing the water twice to pour the flatulence down the drain. Cooked for 10 minutes on high and slow release for 20. They were very good. YES 10 minutes.5 stars

  72. I’ve made this so many times! For my family it’s perfect as is.
    For my in-laws who like more kick to their food I add in the Indian chili powder from a local ethnic store and they LOVE it.
    We could eat this everyday. The bean-hater among us gets teased when asking for seconds. It’s that good. And such a simple list if ingredients and method! Thank you for sharing this recipe!5 stars

  73. I’m new to instant pot cooking so I’m not sure if I did something wrong, but the beans at the top of the pot were dry and undercooked! The rest is good, and since I’m portioning out and freezing some I’ll just simmer them on the stove a bit.3 stars

    1. Hi C! I’m sorry to hear that you had trouble with this recipe. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I would suggest to double check the amount of ingredients and making sure you stir the beans before you put them under pressure. Glad you were able to enjoy some of them!

  74. Followed the recipe and had to add 20 extra minutes to the instant pot. Also beans were bland and did not have much flavor. Next time I will soak the beans before and see if that helps. Will plan to add more spices as well.1 star

    1. I’m so sorry you had trouble with this recipe, Monique. It’s hard to say what went wrong without being in the kitchen with you.
      I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

  75. This is the worst way to cook beans. Followed the recipe. Some beans were hard and some beans were the perfect consistency. Two thumbs down.

    1. I’m so sorry you had trouble with this recipe, Craig. It’s hard to say what went wrong without being in the kitchen with you.
      I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

  76. I used fresh 1 pound bag of black beans put in 3 cups of water added the spices as required cook them on high pressure for 35 minutes with a natural release for 20 and I have quite a bit of water left, and the beans are cooked unevenly2 stars

    1. Hi Laurie! I’m sorry to hear you had trouble with this recipe. All pressure cookers are different, so it’s hard to know exactly what went wrong without being in the kitchen with you. I think you could of easily add a few more minutes and they would of come out for you.

  77. This recipe is SO good. I love black beans cooked from dry, and something about this recipe made them taste better than usual. I didn’t saute the onions and peppers ahead of time so didn’t add the oil, but other than that minor change, I followed the recipe exactly. It will be my go-to black bean recipe from now on. Thank you for sharing it with us.5 stars

  78. I’d love to try this recipe using my stovetop Aturnum pressure cooker. But I’m afraid. Would it work or would I need to make adjustments? Thank you! Joan

    1. Hi Joan! I do not have any experience using stove top pressure cookers so I wouldn’t be able to advise on any adjustments. If you decide to experiment, let me know how it goes!

    1. Hi Christine, these are my recommendations on freezing: 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. Hope this helps!

  79. For only my husband and myself, I halved the recipe. Since we like spicy, I used jalapeno in place of the green bell pepper. These were delicious. Thank you!5 stars

      1. I am in love with this recipe. Thank you! I make it this way, I also change it up and add Mexican flavours like a taco seasoning and cilantro. And then I add tajin afterbthey are cooked. So amazing!5 stars

    1. Hi Lynne, I haven’t tried doubling 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. I hope you enjoy it!

  80. Hi Erin!
    I just saw your recipe for roasted cauliflower & chickpea tacos. It so happens our vegetarian daughter is visiting, so the timing couldn’t have been better. My husband made them for us last night and they were a big hit! I will be making them again, even when it’s just for us 2 carnivores :)
    I’m the baker in our house, and I made your healthy oatmeal-choco chip-raisin cookies for our daughter’s visit. My husband said he likes them even better than my signature chocolate chip cookies which I make using ALL butter! Subbing out half the butter for the applesauce really cuts down on the cholesterol, and I am most grateful for that.
    My question is about the Instant Pot Black Beans. I want to make the plain version so I assume I’d leave out the spices. What about the olive oil?
    Thank you again for these great, healthy recipes!

  81. Excellent recipe. Its amazing how much better the texture of these are than canned beans. I used homemade chicken stock for the liquid and a few pinches of coriander. When finished I stirred in lime juice and fresh cilantro. Great base recipe, thanks for posting this!5 stars

  82. Question: Can I make this without the oil/veggies? I am trying to alter recipes to accommodate my dad who has to have an oil free diet. I was thinking of making them with my homemade taco seasoning/water/beans. Would that work?

    1. Hi Hillary! I’ve only tested this recipe as written so it would be hard to say what the outcome would be if you skipped the oil/veggies part of the recipe. This helps give them flavor in the end. If you decide to experiment, let me know how it goes!

    2. The first time I made this I didn’t have the veggies and made it without and it was delicious.

      Also, I’m oil restricted right now as well. I “sauté” veggies in a little bit of water or broth. It’s not exactly the same, but it works.

  83. I definitely prefer using just enough water to get the beans to the proper texture. So you are correct with using 3 cups of water because 8 cups not only drains off flavor but also nutrients5 stars

  84. So delicious and easy! for now on I will. Only change I made was use 32oz (4 cups) It was the perfect amount of liquid my family likes, not too much liquid but enough to be a little saucy, also added squirt of ketchup with the spices, it is my mom’s secret ingredient gives a little something something. I served it with Goya boxed coconut rice, really nice flavor combo.5 stars

  85. Erin, you saved me. I forgot to soak my beans last night for slow cooker black bean soup. Your recipe is super similar to my slow cooker one but I was thrilled I could use the instant pot. I added an extra cup and half of water to make it soupy and it worked great. Thanks for the recipe!5 stars

  86. I’m leery of pressure cooking beans because too many batches have turned out mushy. These were perfectly cooked in my Ninja Foodi. I did omit the green pepper. Next batch I will add cilantro and jalapeño. My son who’s been eating a lot of black beans and rice said they’re so much better than canned. Any more bean recipes?5 stars

    1. Hi Rita! So glad you enjoyed the recipe! Here is a link to all of my recipes that include beans:

  87. I swapped out a very large jalapeño for the green pepper, but otherwise followed the recipe exactly. After 35 minutes in my Instant Pot and TWO HOURS on keep warm, the beans were still a little too al dente. So I added another half cup of water, and while I had the pot open, I added more cumin and oregano, and I cooked them for another 10 minutes with a natural pressure release. Then they were perfectly tender and very flavorful!4 stars

  88. Even though this recipe may he good. Early on it mentions putting 8 cups of water. Later it says 3 cups is what is needed. Meanwhile i already put 8 cups. Put the bloody recipe first and then the pedantic schpiel. That is the way you will get repeat visits. I realize it was my mistake. But im annoyed at the site layout2 stars

    1. Hi Barry, did you not see the full, detailed recipe card directly above? It does not mention 8 cups of water anywhere. You would have scrolled right past it to leave this comment. For ease, you can use the “jump to recipe” button at the top of the post which will take you right there.

    2. You clearly didn’t read through to the actual recipe card. Doing so would instruct you to use 3 cups. They turned out perfectly for me.
      *As with many online recipes, there is a lot of extrapolation and ‘filler’. Look for a button or click through to “go straight to recipe”.4 stars

    1. I’m sorry you’ve had trouble with the recipe, Gaston. Are you saying you’re using 2 cups of water instead of 3? I (and many other readers) have made this recipe with success, and it’s so hard for me to know what happened without being in the kitchen with you. I know it’s disappointing to have a recipe not come through for you, so I really wish you would’ve enjoyed it.

  89. Amazing!
    Used 4 cans black beans AND the broth that comes in the cans. NO extra added water since I was using canned beans. 3 tsps of cumin, 6 cloves garlic, 1 dried red chili, 1/2 teaspoon cinnamon and 3 teaspoons salt with freshly ground black pepper to boot. It was the bomb!5 stars

  90. Great recipe. I hit mine with the immersion blender for a minute or two to thicken it up after cooking. Delicious!5 stars

  91. Hi Erin!

    I’m waiting for my FIFTH batch to finish in my Instant Pot!! I follow the recipe almost precisely (note below) but I add pickled red jalapeno peppers to kick it up on the hot.

    When time to eat, I add a small dollop of Greek yogurt and fresh cilantro. Just a spectacular bean recipe.

    I make triple batches and freeze portions. Thawed/reheated, the flavor remains the same!

    I live in Thailand and have shared with a few expat friends who absolutely love it as well. They’re always asking for the next batch. 😊

    On the batch size, the bean quantity description does not change but it was an easy catch.5 stars

  92. Followed recipe exactly. Beans were flavorful but most were hard and undercooked. I should have followed other recipes that recommended 55 minutes on high pressure.2 stars

    1. I’m sorry you to hear had trouble with the recipe! I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

  93. I bought the 3 qt mini pot and have not had great luck with it when cooking beans. I did your black beans with 2 cups non-soaked black beans, 3 cups water, 35 minutes + 20 de-pressure. They were maybe 1/2 done. I keep seeing recipe after recipe calling for 30-40 minutes but I end up going for an hour. Any ideas? TIA!

    1. Hi CJ! I’m sorry you had issue with the timing. It has worked well for myself (and others) so I wish it would of been a hit for you too! Only thing I can think is that maybe your instant pot wasn’t properly sealed? Was there air evaporating while it was coming to pressure? This can cause a disruption in how recipes turn out.

  94. 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

  95. 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

  96. 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.

  97. 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

  98. 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.

  99. 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!

  100. 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!

  101. I had no idea black beans could taste this good! I made to freeze for later but could hardly stop eating them!5 stars

    1. I’m sorry to hear that this recipe wasn’t to your tastes, J. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!

  102. Made this recipe and added some smoked paprika, and that made it even better! Much better and healthier than canned beans that are loaded with preservatives. I didn’t even need to use broth just seasoned it well!5 stars

    1. I’m sorry to hear that you had trouble with the recipe, Eli. 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! A quick tip is to make sure you are using fresh beans. Sometimes old beans will give this result. Also make sure the instant pot is sealing properly and no steam is escaping.

  103. I love these for easy, flavorful black beans, great as a side with Mexican food or with burrito bowls & tacos. I only cooked them 30 minutes instead of 35 because I like the beans to have a little “bite” to them. They’re very mild as is, so I doubled the cumin and also added some Tajin before cooking, and then once they were done I added fresh cilantro and several big dashes of green Tabasco. Delish!

    I see from the reviews that a few people had issues with the beans not being cooked enough. I cook a lot of black beans and I’ve learned that the cooking time can vary considerably depending on how old your beans are. Older beans will be more dried out and take longer to cook. Mine were new from the store and 30 minutes was perfect.5 stars

    1. Hi Kate! So glad you enjoyed the recipe! Thank you for this kind review! Great tip on checking how old the beans are. That will definitely make a difference!

  104. Excellent!! And you are SO right about the difference in texture and flavor compared to canned beans. My first time cooking dried black beans and it couldn’t have been easier! I did use the 8 cups of water version, cooking for 30 minutes with a 20-minute natural release because I use my beans in salads and wanted the more firm texture (while planning to freeze some for the future). And I did saute some diced onion and a diced jalapeno (seeds and membranes removed), along with salt, garlic powder, cumin, oregano, and just a dash of chipotle pepper powder to help impart a little flavor. While the taste may be considered a little “muddled”, it is absolutely perfect for my needs! Thanks so much!5 stars

  105. Just made these for the second time and I fell in love all over again! I used 8 cups of water. While I didn’t mind pouring it all into a colander to drain last time, I think I found a tip/trip/hack around that. I put my steamer basket in the pot and then added the beans, water, and seasonings. Once cooked, all I did was pull up the basket and set it in a bowl to finish draining. What few beans that were left in the pot were easily scooped up with a slotted spoon. Thanks, again, for this recipe…I have no need to look for any others because this one is perfect!5 stars

    1. Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review and thanks for the tip!

  106. Made black beans for the first time. Tasted like the ones at the restaurants but healthier. This recipe is a keeper! Thanks5 stars

  107. This is the most accurate delicious recipe for black beans. I have had many problems with different beans coming up too hard or too soft. These beans were perfect texturally. I did add an extra 3/4 cup of water just to make sure that the top of the pot got full coverage too. (So 3.75 cups water.) I have had experience where the top didn’t get enough liquid to soften, and the pot would end up with mixed soft and hard beans. I was happy w/a little bit of extra liquid left to avoid this issue. Made excellent rice and beans to go with my pork roast. Beans turned out great. Thank you!5 stars

  108. I was looking for an instant pot black bean recipe that wouldn’t require soaking beans overnight. I found this one, and decided to make it not reading any of the reviews. Then I read some saying the beans didn’t cook all the way etc and I was a little nervous. Decided to just cook them more if I needed to and get over it!

    Happy to say, when I checked them after the initial 35 min plus 20 min natural release, they were PERFECT! Not sure why others had issues- maybe they skipped the natural release? Not sure, but this one is a keeper for me!5 stars

  109. Fantastic. Came out perfect. For all those complaining about undercooked, remember that older the beans the longer it will take to cook. Very old beans will still remain crunchy no matter what you do.5 stars

  110. I made some changes as I like my beans with more south of the border flavor. I added to the pot: seeded 2 guajillo & 1 arbol chili peppers, 1 cinnamon stick, bacon pieces, a large teaspoon of minced garlic, chicken bouillon and some taco seasoning. I normally do 1 1/2 cup of black beans or pinto beans along with 3 cups of water. Put on high for 47 minutes. Allow to slow release. Take out 1/4 of the pot – to include the chilis (remove cinnamon stick from pot) and blend then add back to the pot. This helps to thicken it up and breaks down the peppers for more flavor. I eat this pretty often as is or sometimes over brown rice. Can top with shredded cheese, chopped jalapenos, etc.4 stars

  111. I liked your recipe but I wish I hadn’t been so quick to set the timer. If I’d read the comments, I’d have seen several people cook their beans longer. I wanted mine softer and so I restarted the crock pot and cooked another 12 minutes and had to let the steam release. Lesson learned….being in a rush only takes more time in the end! The beans were delicious in the end, creamy and flavorful. I ate some nachos sans beans while I waited.4 stars