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+ servings
a bowl of Instant Pot Black Beans

Instant Pot Black Beans

This Instant Pot black beans recipe is an easy side dish made in just a fraction of the stove top version. No soaking required!
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 18
Calories 105kcal
Author Kat Jeter & Melinda Caldwell


  • 1 pound Dried Black Beans
  • 1 tablespoon Olive oil
  • 1 cup Onion diced
  • 2 cloves Garlic
  • 2 teaspoons Cumin
  • 1 tablespoon Chili Powder
  • 5 cups Vegetable Broth
  • 10 ounces Tomatoes & Green Chilies
  • Salt to taste


  • Rinse the black beans under water to clean them.
  • Set Instant Pot to SAUTE and add the olive oil and onion. Cook for 5 minutes, or until the onions have softened then add the garlic and continue cooking for 1 minute. Press CANCEL to stop the saute function.
  • Add the beans, cumin, chili powder, diced tomatoes, and vegetable broth to the Instant Pot and stir together.
  • Lock lid into place and turn the valve to SEALING.
  • Set to HIGH pressure 40 minutes.
  • When the timer goes off press cancel and do a natural release for 20 minutes.
  • Turn the valve to VENTING to release the remaining pressure.
  • Remove lid, and add salt and pepper to the beans.
  • Serve and enjoy!


Serving: 4ounces | Calories: 105kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 272mg | Potassium: 430mg | Fiber: 4g | Sugar: 2g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg