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Instant Pot Black Beans
~by Josie Smythe
  • 1lb dry black beans
  • 5 cups broth (or water)
  • *Seasonings of your choice. I used:
  • 1/2 cup diced onion
  • 4 cloves of garlic, minced
  • 1/2 tsp paprika
  • 1 tsp Mediterranean Seasoning
  • Salt to taste
  1. Rinse beans & remove any rocks or shriveled beans.
  2. Add beans, broth and seasonings to pot (except salt*), stir.
  3. Cook on High Pressure (Manual or Pressure Cook) for 25-30 mins*;
  4. 15 min Natural Pressure Release.
  5. Check beans for doneness-if not soft enough cook a few more minutes.
  6. Add salt to taste.
  • *You can cook the beans in broth or water without any seasoning, or season any way you like. 
  • *I was taught that salt and tomato sauce can prevent beans from getting soft so I add after cooking. 
  • (not sure how true this is but I follow this advice anyway) 
  • *We like our beans pretty soft so I cook mine for 28 mins. Adjust the cook time to suit your taste. 
  • Beans freeze really well. I portion mine out for freezing. 
  • 1lb of dry beans makes approximately 6 cups of beans. 
  • A 15oz can of beans (drained), contains approximately 1.5 cups or 9oz of beans.