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Instant Pot Black Beans

Instant Pot Black Beans

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 cups 1x


The days of soaking dried beans for hours is over. Guess what: you can cook Instant Pot black beans in under 1 hour, start to finish!


  • 1 pound dried black beans
  • 1/2 teaspoon kosher salt
  • 6 cups water


  1. Place the black beans in the Instant Pot and stir in the water and kosher salt. Lock the lid. Place the pressure release handle (vent) in the “Sealing” position.
  2. Cook on high pressure 31 minutes. Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
  3. Natural release for 15 minutes. After the Instant Pot beeps, set a timer and wait for the natural release to let the Instant Pot release pressure. Then vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (During this time the pressure indicator in the lid may drop on its own, meaning that there is no remaining steam in the pot.)
  4. Open the lid and taste a black bean to see if it is tender. Since all brands vary, you may need a few more minutes. Once cooked, drain and use immediately, store in the refrigerator for 4 to 5 days, or freeze indefinitely. We freeze the drained beans in sealable containers in 1 1/2 cup servings, which equals 1 15-ounce can.


IMPORTANT: Read and abide by all safety precautions in your Instant Pot / pressure cooker manual.

  • Category: Essentials
  • Method: Pressure Cooker
  • Cuisine: Beans

Keywords: Instant Pot Black Beans, Pressure Cooker Black Beans