Instant Pot Black Beans Recipe

Instant Pot Black Beans Recipe

How To Make Instant Pot Black Beans

Have a delicious meal with this instant pot black beans recipe. With the use of a pressure cooker, your black beans are nice and ready in less than an hour.

Preparation: 5 minutes
Cooking: 40 minutes
Total: 45 minutes



  • 1lbdry black beans
  • kosher salt
  • tspcumin
  • 1tbspchili powder
  • 2tspcoriander
  • 1tspsmoked paprika
  • freshly ground black pepper,to taste
  • 2center-cut bacon slices,chopped
  • ½medium white onion,diced
  • ½medium poblano pepper,seeded and diced
  • 3garlic cloves,minced
  • cupslow sodium chicken broth
  • 1tbspgreen tabasco


  1. Rinse beans and add them to the Instant Pot with 8 cups of water and 2 teaspoons of Kosher salt. Close the lid and pressure-cook in manual mode for 4 minutes.

  2. When the cycle is finished, switch to “Keep Warm” mode for 10 minutes. Drain and rinse beans.

  3. Meanwhile in a small bowl, combine the cumin, chili powder, coriander, smoked paprika, 1 tablespoon kosher salt, and pepper.

  4. Switch to the pot to “Sauté”. When hot, add the bacon and sauté for 1 minute. Add the onions and poblano and sauté for 3 minutes.

  5. Add the spices and the garlic and sauté for 30 seconds more. Pour in broth and drained beans and mix well.

  6. Place lid on Instant Pot, make sure steam release handle is on “sealing.” Push “Bean/Chili” mode and cook for 15 minutes. Allow pressure to release naturally then add Tabasco and mix well.

  7. For a deeper flavor, allow beans to sit in “Keep Warm” mode for at least 30 minutes.


  • Calories: 126.99kcal
  • Fat: 2.35g
  • Saturated Fat: 0.71g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.89g
  • Polyunsaturated Fat: 0.54g
  • Carbohydrates: 19.72g
  • Fiber: 4.90g
  • Sugar: 0.99g
  • Protein: 7.92g
  • Cholesterol: 2.39mg
  • Sodium: 214.18mg
  • Calcium: 46.04mg
  • Potassium: 509.03mg
  • Iron: 1.90mg
  • Vitamin A: 13.11µg
  • Vitamin C: 3.95mg
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