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It is finally starting to feel like fall in Northern California and I am HERE FOR IT! How am I supposed to enjoy a frothy pumpkin spice latte in my warmest winter socks when it is 100° outside? Cruel, California, cruel. Thankfully, it feels like those hot days are finally behind us and many days of crisper, cooler weather are on the horizon! And crisper, cooler weather means big bowls of comfort food. These instant pot black beans are an absolute must to have on hand at all times for chilis, stews, tacos, giant, delicious burritos, enchiladas and more! Have you seen my easy 5 Ingredient enchilada sauce?
This recipe requires very little prep, makes a large batch, freezes well, and is dirt cheap!
When I first started eating plant-based, I started incorporating many more legumes in my diet. At the time, I was in college and had minimal kitchen essentials so I had not yet discovered the joy of cooking your own beans.
While canned beans are still fairly cheap and far cheaper than buying organic meat, I soon realized that dry beans were SO MUCH CHEAPER! Like seriously so cheap it is ridiculous! For the cost of one can of beans, I found I could get about 5x that amount if I bought dry beans and cooked them myself. And with the amount of beans my husband and I eat, it was a no brainer!
dry beans for the win.
Now, I will say, the real key here is cooking the beans in an instant pot. You can cook dry beans on the stove top, but it will take several hours (literally) and the beans will need to be soaked ahead of time.
I have personally only attempted to cook dry beans on the stove once and it was not pretty. Picture me standing next to the stove after an eternity of bean cooking only to still have very undercooked beans. Then picture me eating said undercooked beans and me feeding them to my husband and us going to bed with a horrible, horrible stomach ache. Long story short: cook your beans in the instant pot! Trust me on this one.
to soak or not to soak…
Some people are ADAMANT that you need to soak your beans ahead of time, even when cooking them in the instant pot. I have tried both soaked beans and dry beans and honestly didn’t notice a difference so I almost never soak them ahead of time! Don’t tell anyone!
Now for the recipe.
You’ll need just a few ingredients that you likely already have on hand! Black beans (duh), olive oil, onions, garlic, veggie broth, bay leaves, and spices. So easy and so customizable.
Use the sauté function on the Instant pot to soften the onion and garlic in the olive oil. Add in the spices, and bay leaves and cook a few minutes longer. Then add in the rinsed beans and the broth, twist on the lid and let it do it’s thing! Boom! instant pot black beans!
Once it’s done cooking, you can store the beans for about a week. I like to freeze a portion of mine in mason jars for future black bean emergencies too!
Print
instant pot black beans
- Prep Time: 10 min
- Cook Time: 1 hr 25 min
- Total Time: 6 minute
- Yield: 5–6 cups cooked beans 1x
- Category: beans
- Method: instant pot
- Cuisine: mexican
Description
Instant pot black beans! Perfect for all of your chili, stews, and taco needs. So easy, cheap, and customizable!
Ingredients
- 2 cups dried black beans
- 5 1/2 cups water
- 1 tbsp vegetable bouillon paste
- 1 large onion (I used 4 extra small)
- 2 garlic cloves
- 2 bay leaves
- 1 jalapeno, deseeded (optional)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili flakes
- 1/4 tsp nutmeg
Instructions
- Using the sauté function on the instant pot, sauté the onion, garlic, bay leaves, jalapeno (optional), and spices in avocado oil until soft and translucent.
- While the onion, garlic, bay leaves, jalapeno (optional), and spices are satueeing, rinse the beans in a mesh strainer well.
- Turn off the saute function, add in rinsed beans and water. Mix in 1 tablespoon of vegetable bouillon paste until well incorporated.
- Twist on the lid and press the “pressure cook” button. Set to 45 minutes cook time and be sure the lid is set to the “seal” position.
- After 45 minutes, allow the instant pot to naturally release for 25 minutes. When the screen reads “L25,” the beans will be ready.
- Store in the fridge for up to 7 days.
Equipment
Buy Now →Notes
- you can use vegetable broth instead of bouillon paste.
- recipe is written for dry beans. soaked beans will have a different result.
- freezer friendly.
Keywords: instant pot; black beans; freezer friendly; meal prep; easy recipes
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