• Kim Campbell

Instant Pot Black Beans

Updated: Aug 13, 2018

If you have an Instant Pot®, cooking dried black beans is pretty simple. I tend to cook beans for a very long time to create a creamy sauce and tender bean. These black beans are great served over greens with rice and topped with some salsa, and guacamole. The variations are endless and these are a staple in our household.

Prep Time: 10 minutes

Cook Time: 1 1/2 hours

Yields: 6 servings


2 cups dried black beans

5 cups low sodium vegetable broth

1 large onion, diced

1 poblano pepper, roughly chopped

1 teaspoon cumin powder

1 teaspoon coriander

2 tablespoons chili powder

1 teaspoon smoked paprika

1 teaspoon chipotle chili powder

1 teaspoon sea salt or to taste

2 tablespoons lime juice

3-5 garlic cloves


1. Place all of the ingredients into the instant pot and stir. Cover the lid and turn the vent to the “sealing” position. Manually set the Instant Pot to cook for 75-80 minutes at high pressure.

2. When the timer goes off, let the pressure naturally release at least 20 minutes before attempting to remove the lid. You can also quick release by opening the pressure valve and allowing the steam to release.

3. When the pressure is released, stir the beans and add the garlic. If you prefer a thinner consistency, add more water or vegetable broth to achieve the consistency you desire. Allow the beans to cool down and using an immersion blender (or manual mashing) blend or smash about half of the beans to create a creamier consistency. This is truly a personal preference but I like to see whole beans combined with a creamy texture. I pulse with an immersion blender about 8-10 seconds only. It will thicken as it cools and when you refrigerate.

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