instant pot black beans

You CAN make perfect instant pot black beans!

Instant Pot Black Beans

I confess that I had no idea that black beans existed until I met my future husband. I’d grown up eating pinto beans and kidney beans. The first time he invited me over to eat, his mom prepared Cuban black beans. Since then, I’ve learned to make them, too. Traditional Cuban black beans have green bell peppers in them, though. I use jalapeños instead because green bell peppers and I don’t get along.

I make these instant pot black beans and eat them over brown rice the first night. Then I use the leftovers for a variety of other dishes such as haystacks and quinoa lime black bean casserole. Black beans (also known as turtle beans) belong to the pulse family, so they’re heart-healthy and full of protein.

Although you can cook beans in the Instant Pot when they’re dry as a bone, it doesn’t take long to soften them up enough so that you get consistent results. In each of the recipes, I’ve given the total cook time as an estimation of how long it takes the Instant Pot to heat up to pressurized cooking and the ten minutes it takes to cool down after the cycle ends.

You can also prepare the black beans in a slow cooker by adjusting your cooking times. The last time I made black beans in a slow cooker I think I let them cook for about three hours.

Make perfect instant pot black beans for a heart-healthy meal that saves you time AND money. #pulses #glutenfree Click To Tweet Print
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instant pot black beans

Make Perfect Instant Pot Black Beans

  • Author: Anita Ojeda
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x


You’ll love these Instant Pot black beans! They taste great alone, over rice, in burritos, or casseroles.



4 cups black beans, soaked (either the slow or fast method)
3 jalapeños, minced
1 onion, minced
5 cloves garlic, crushed
1 Tbs cumin
1 Tbs oregano
Juice of a lemon or lime
4 1/2 cup water

4 tsp of salt


Sort and place beans in a medium-sized bowl. Soak the black beans overnight in cold water (or about six hours) OR, pour 6 cups of boiling water over the beans, cover the bowl with a plate and let sit while you prepare the other ingredients.

Chop the onions, jalapeños, and garlic.

Turn the Instant Pot on [Sauté] and allow it to heat up. Add the olive oil, and once it warms, add the vegetables. Fry until the onions are limp.

Add the seasonings and lemon juice.

Add the beans and 4 1/2 cups of water.

Lock the Instant Pot and set it on the [Beans/Chili] setting.

When the machine finishes the cycle, leave it on [Keep Warm] for 10 minutes. Then cancel the program and open the vent.

Add the salt after the beans have cooked.

  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Cuban

Keywords: Black Bean Soup,Cuban,Instant Pot

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instant pot black beans

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Anita Ojeda

Anita Ojeda juggles writing with teaching high school English and history. When she's not lurking in odd places looking for rare birds, you can find her camping with her kids, adventuring with her husband or mountain biking with her students.

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