Instant Pot Black Beans are a delicious, easy and economical way to get dinner on the table- fast!
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Instant Pot Black Beans
OH, NO! I forgot the soak the black beans! How many time has this happened to you? I am constantly buying dried black beans (they are so cheap!) and never cooking them because I always forget to soak them. I am going to show you how to cook perfect black beans, without soaking, and have supper on the table in an hour and change, with very little hands-on time. Plus, they are perfect for freezing, so they will be ready whenever you need them!
Not having black beans on hand is a crime in my house. Unfortunately, my husband is not a fan of pressure cookers. (They are noisy, and dangerous, and scary!). I used to have to make black beans the old-fashioned way- long soaking and long cooking on the stove. I was dying for an Instant Pot, in order to convince him to let me buy one, I told him it was a rice cooker. He reluctantly agreed to let me try it. I will admit I still mostly use it for rice, but these Instant Pot black beans have become a staple.
So, clock is ticking, dinner needs to be ready. These black beans are so easy to make!
Get out your Instant Pot (if you don’t have one head over to Amazon and buy one 🙂 ), rinse the black beans and take out any small rocks (it doesn’t matter if you pressure cook rocks for days…they never get tender.), sauté chopped bacon, toss in onions, garlic, and spices. Dump in the rinsed black beans. Add 8 cups of gluten free chicken broth and culantro*, secure the lid, set the program to pressure cook on high for 40 minutes. Let the pressure release naturally for 15 minutes then vent and CAREFULLY remove the lid (tilt it away from you because the steam is HOT!)
This makes a lot, but it can be frozen. I like to put them in small mason jars to pull out whenever I need a quick side dish. Use the cooking liquid to cover the beans so they don’t dry out in the freezer or save it for soup.
You can make the rice while you are waiting on the beans. Plate it and call the family to the table. They will be amazed.
A Few Notes:
It is a herb similar to cilantro and used in Latin cooking. My mother in law swears by culantro. If you can’t find it, you can use cilantro in a pinch. Just don’t tell my mother in law I said that.
To Soak or Not to Soak
You really do not have to soak the black beans. They cook up just fine, unlike any small stones which do not cook at all.
Make sure your chicken broth is gluten free. It’s one of those ingredients you don’t always think about but can contain hidden gluten. Make sure you stir it well as it tends to settle (as you can see in my video…oops!). There are several bouillon brands that are gluten free, I like to use homemade, but I don’t always have it on hand so I’ll use the bouillon when I need to.
To make this vegetarian or vegan, use a bit of smoked paprika instead of bacon, and use vegetable broth.
Chicken always goes great with black beans and Gluten Free Pressure Cooker tells you everything you need to know about How to Cook a Whole Chicken in an Instant Pot. You can also always try this Instant Pot Southwestern Chicken and Rice from Meaningful Eats. A side of black beans would go great with it!
Try topping your easy instant pot black beans with the Easy Homemade Pico de Gallo from Wicked Spatula! Black beans are awesome for tacos, salads, beans, and rice, enchiladas….the possibilities are endless! What are some of your favorite dishes with black beans?
Easy Instant Pot Black Beans
- 2 slices of gluten free bacon chopped
- 1 small onion chopped
- 3-4 cloves crushed garlic cloves
- 1 1/2 teaspoon salt
- 1 teaspoon white pepper
- 2 teaspoons cumin
- 1 teaspoon lime zest
- 1 pound rinsed black beans
- 8 cups gluten free chicken broth
- 3 culantro leaves or several sprigs cilantro
- Set Instant Pot to sautee.
- Sautee bacon for 2-3 minutes.
- Add onion and garlic sautee 1-2 minutes.
- Add salt, pepper, cumin, and lime zest.
- Turn off Instant Pot.
- Add rinsed black beans.
- Add gluten free chicken broth and culantro.
- Close Instant Pot and close vent.
- Set at high pressure for 40 minutes.
- Allow to naturally release pressure for 15 minutes.
- Carefully release vent and open.
- Stir beans. Remove culantro and crushed garlic.
- Drain beans, reserving liquid.