Instant Pot Black Beans made from scratch – no soaking or draining the beans needed – just simple ingredients that cook in one pot and ready in under 1 hour! Recipe is vegan and includes options for making them plain to use for any recipe calling for canned black beans.
Start by washing the beans. Rinse the beans under cool running water using a colander. Pick out and remove any odd shaped beans.
Add ingredients to the instant pot. Place the black beans in the bowl of the instant pot, add the onions, garlic, cumin, jalapeno (if using), bay leaves, salt, pepper and finish with the liquids.
Pressure cook the beans. Manually set the Instant Pot to HIGH pressure for 35 minutes, close the vent to SEAL. Once done, let the pressure cooker steam vent naturally for about 25 minutes.
Taste for flavor. Taste the beans, adding as much lime juice, salt and pepper as you like.
Beans will soak up the remaining liquids as they cool. Remove bay leaves before serving.
Makes about 5 cups. Serves 8 – 10, 1/2 cup per serving.
Store: Leftovers can be stored in a covered container in the refrigerator for up to 4 – 5 days. To keep longer, store in freezer safe containers or baggies for up to 2 – 3 months.
Keep the beans super simple. Use just the black beans, vegetable broth, salt and pepper for plain black beans. Use these beans in any recipe calling for black beans. Drain and rinse them before using just as you would with canned black beans.
Use everything but the spices. You can also opt to use black beans, onion, garlic, vegetable broth, salt and pepper.
Skip the chopping. Instead of dicing onion and garlic, use 1 teaspoon EACH onion powder and garlic powder.
Add more vegetables. For an even heartier black bean recipe add 1 – 2 diced bell peppers of any color.
Keywords: instant pot black beans, vegan black bean recipe