Instant Pot Black Beans

These no-soak Instant Pot black beans are so flavorful and easy to make! Serve them as a side dish, or add them to your favorite black bean recipes.

Instant Pot Black Beans

These Instant Pot black beans did something that I didn’t think was possible – they changed my mind about the Instant Pot. After I made them…and then rice…and then soup (recipes coming soon!), I went from being an Instant Pot skeptic to a total convert. It is so handy to be able to start cooking your beans/rice/whatever you’re making and then walk away, not having to worry about adjusting the heat on the stove or having a pot boil over. Plus, it does speed things along, at least in the case of these Instant Pot black beans. They cook up in about 45 minutes, as opposed to almost 90 on the stove. I’ll take it!

These Instant Pot black beans are well-seasoned, so you could serve them as a side dish on their own. However, they’re also perfect for using in recipes that call for black beans, such as tacos, enchiladas, soups, etc. You’ll find more specific suggestions in the post below!

Bowl of beans surrounded by onion, garlic, spices, and limes

Instant Pot Black Beans Recipe Ingredients

To make this recipe, you’ll just need a few basic ingredients:

  • Dry black beans – The fresher, the better. If you can, buy them from a local grower or a grocery store with high turnover. (Older beans can be tough and not soften fully when they cook.)
  • Onion and garlic – For sharp, savory depth of flavor.
  • Chili powder, cumin, and oregano – They add aromatic flavor and a little heat to the beans and cooking liquid.
  • And sea salt – To make all the flavors pop!

If I’m planning to eat the beans on their own, I also like to dress them up with a squeeze of fresh lime juice.

Find the complete recipe with measurements below.

Bowl of dry black beans with wooden spoon

How to Make Instant Pot Black Beans

This Instant Pot black beans recipe is super simple to make! Here’s how it goes:

First, rinse and sort the beans. Any time you’re cooking dry beans, it’s important to rinse them well and pick through them to discard any stones or debris.

Black beans, onion, garlic, spices, and water in the Instant Pot

Then, add the ingredients to the Instant Pot. Pour in the rinsed beans, followed by the onion, garlic, spices, salt, and water.

Hand holding spoonful of cooked black beans over Instant Pot

Next, cook. Secure the lid on the Instant Pot and select the Pressure Cook function. Cook on high for 25 minutes. (The entire cooking process will actually take longer, as the Instant Pot will need to preheat before cooking and depressurize afterwards.)

Finally, allow the pressure to release naturally. This will take 20 minutes or so. When the float valve drops, remove the lid and season the beans to taste. That’s it!

Bowl of black beans with wooden spoon

How to Use Instant Pot Black Beans

The simplest way to serve these Instant Pot black beans is as a side dish. Drain them and season them to taste with salt, pepper, and fresh lime juice. They pair well with any Mexican-inspired recipe, but I especially like them with cilantro lime rice and veggie tacos like these cauliflower ones or these jackfruit ones.

Instead of serving these beans on their own, you could also add them to larger recipes. Drain and rinse them and use them as you would canned beans or regular cooked dried beans. They’d be perfect in any of these recipes:

How do you like to use Instant Pot black beans? Let me know in the comments!

Instant pot black beans recipe

More Favorite Cooking Basics

If you love this recipe, try making one of these cooking basics next:

Instant Pot Black Beans

rate this recipe:
5 from 6 votes
Prep Time: 5 mins
Cook Time: 45 mins
Serves 8
Learn how to make perfectly cooked black beans in the Instant Pot! This easy, hands-off recipe is the quickest method I know for cooking black beans from scratch.


  • 2 cups dried black beans
  • 6 cups water
  • Heaping 1/2 cup diced white onion
  • 2 large garlic cloves, chopped
  • 2 teaspoons sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Freshly ground black pepper
  • Lime juice, optional


  • Place the beans in a large colander and sort through them to remove and discard any stones or debris.
  • Rinse the beans and transfer them to the Instant Pot. Add the water, onion, garlic, salt, chili powder, cumin, oregano, and several grinds of black pepper. Secure the lid on the Instant Pot and Pressure Cook on High for 25 minutes.
  • Allow the Instant Pot to release pressure naturally. This will take 20-30 minutes. When the float valve drops, remove the lid.
  • Use the beans in your favorite black bean recipe or season to taste with more salt, pepper, and squeezes of lime juice, if desired, and serve as a side dish.


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Rate this recipe (after making it)

  1. Lucy

    5 stars
    Great dump and go black bean recipe! I like a little less liquid so I used 4 cups of water and increased the cook time to 28 minutes to account for the pot taking a bit less time to come to pressure. Absolutely perfect. Thank you!

  2. Scarlet

    5 stars
    I enjoyed the spice combo you used for these black beans and they were so easy to cook in the instant pot. The lime on top was delish too!

  3. Sabrina from

    great black bean dish and a nice alternative to my go to pinto beans, so thank you

  4. Karen

    Can you freeze a portion of the cooked beans? I find that they do not last long before going off ( at least the canned black beans do )

    • Jeanine Donofrio

      Yep! I freeze my extras all the time.

  5. Rosemarie DGinto

    For a smoother taste, add a couple tbsps of cocoa powder.

  6. Maria

    It should be expressly noted to leave the pressure naturally. I think it is mentioned also in guidelines from instant pot. Otherwise it could block the steam thing.

    • Jeanine Donofrio

      Hi Maria, it’s step 3 in the recipe instructions.

  7. SherryinChicago

    Why so much water? I usually use just one cup when I cook beans in my Instant Pot. My understanding is the more water the longer it takes to come to pressure.

    • Jeanine Donofrio

      Hi Sherry, this amount of water worked for us with this quantity of dried beans.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.