Instant Pot Black Beans (No Soaking)
Creamy, well-seasoned black beans straight from dry, with onion, garlic and cumin. Great for tacos, bowls and freezing.
- Prep
- 10 min
- Cook
- 1 hr
- Total
- 1 hr 10 min
- Serves
- 8
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Ingredients
- 1 1/4 pounds dried black beans, picked over and rinsed Buy black beans on Amazon (opens a new tab)
- 1 1/4 tablespoons olive oil Buy olive oil on Amazon (opens a new tab)
- 1 1/4 yellow onion, chopped Buy yellow onion on Amazon (opens a new tab)
- 5 cloves garlic, minced Buy garlic on Amazon (opens a new tab)
- 1 1/4 jalapeño, seeded and minced Buy jalapeño on Amazon (opens a new tab)
- 2 1/2 teaspoons ground cumin Buy ground cumin on Amazon (opens a new tab)
- 1 1/4 teaspoons dried oregano Buy dried oregano on Amazon (opens a new tab)
- 2 1/2 bay leaves Buy bay leaves on Amazon (opens a new tab)
- 7 1/2 cups water
- 2 1/2 teaspoons kosher salt Buy kosher salt on Amazon (opens a new tab)
- 1 1/4 lime, juiced Buy lime on Amazon (opens a new tab)
You will need
- Instant Pot (6-quart) Shop for Instant Pot (6-quart) on Amazon (opens a new tab)
Method
- Set the Instant Pot to Sauté. Heat the oil and cook the onion and jalapeño 4 minutes. Add the garlic, cumin and oregano for 1 minute.
- Add the beans, bay leaves, water and salt. The water should cover the beans by about 2 inches and stay under the pot's maximum line.
- Lock the lid, set the valve to Sealing and cook on High Pressure 40 minutes. Let the pressure release naturally for at least 20 minutes before opening.
- Check a few beans; they should be creamy all the way through. If not, cook on High Pressure 5 minutes more.
- Remove the bay leaves, stir in the lime juice and taste for salt. Mash a cup of beans against the side of the pot for a thicker liquid.
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