You can use your pressure cooker to cook dried black beans from scratch in under an hour (way faster than soaking them overnight and cooking them on the stove!) And, you can skip buying them canned. If you do decide to soak, check your appliance manual because cooking time will be even shorter.

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Recipe Summary

prep:
5 mins
cook:
35 mins
additional:
10 mins
total:
50 mins
Servings:
7
Yield:
3 1/2 cups
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 21 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Cook's Notes:

Cook time can range from 20 to 25 minutes based on the consistency you prefer. Choose a shorter time if the beans are going into a soup, because they will continue cooking. Cook longer if the beans are for salads or other side dishes.

Cooked beans freeze well! Pour cooled beans into an airtight container with some of the cooking liquid. Leave room at the top for expansion; cover with the lid and freeze. Or pour into a heavy-duty zip-top bag with some of the cooking liquid. Seal and place on a plate to freeze flat. Once frozen, the flat bags are easier to store.

Nutrition Facts

118 calories; protein 7.5g 15% DV; carbohydrates 21.6g 7% DV; fat 0.5g 1% DV; cholesterol 0mg; sodium 1.7mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
10/30/2019
I made these the same way. They were great. I drained them after they cooled as I was storing them. Do check for rocks in your beans before cooking them though. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2019
Made exactly as directed. Came out soft and was fast just as described. Without soaking first these were not quite as whole as when you soak. In other words some were split. Perfectly useable in recipes and salads etc. After cooked you can spice to your preference. Personally I would add a grind of pink Himalayan salt while cooking to bring out the flavor of the bean a little more so you don t have to salt them as much at the table. All in all fast alternative to canned beans! Read More
Rating: 5 stars
10/30/2019
I made these the same way. They were great. I drained them after they cooled as I was storing them. Do check for rocks in your beans before cooking them though. Read More
Rating: 5 stars
09/12/2020
Maybe a minute or two longer on the time. Read More
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