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!
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!
Instant Pot Black Beans
- 2 cups black beans dry
- 5 ½ cups water
- 1 tablespoon vegetable bouillon paste
- 1 large onion diced
- 2 garlic cloves minced
- 2 bay leaves
- 1 jalapeno deseeded and diced (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red chili flakes
- ¼ teaspoon nutmeg
- 1 tablespoon avocado oil for sauteeing (if oil-free, use water)
- 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, about 5 minutes.
- While the onion, garlic, bay leaves, jalapeno (optional), and spices are satueeing, rinse the beans in a mesh strainer.
- After 5 minutes, turn off the sauté function, add in rinsed beans and water. Mix in 1 tablespoon of vegetable bouillon paste until well incorporated.
- Add 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. Drain the beans from any excess liquid and serve immediately.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. To freeze, divide between 16 ounce jars and freeze for up to 6 months. One 16 ounce jar will be about equivalent to 1 can of black beans from the grocery store. Thaw in the refrigerator 24 hours before needed.
- You can use 5 ½ cups of vegetable broth instead of water and bouillon paste.
- This recipe is written for dried beans. If you choose to soak the beans ahead of time, you will need to adjust the cook time and water used considerably. I have not tested this and cannot recommend.
- This recipe was developed in a 6 qt. Instant Pot. If you use a different size Instant Pot or a different brand pressure cooker, you may need to adjust cook time to suit your specific model.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.