Perfect Instant Pot Black Beans
Top tips for making Instant Pot black beans, perfect every time, including pre-soaking instructions, how to build flavor, and cooking times.
Servings: 3 cups
Cost: $0.14 per ½ cup serving
Ingredients
Brine (Optional)
- 4 cups water, or enough to cover the beans by 2 inches
- 1 tablespoon kosher salt
Black Beans
- 1 teaspoon extra virgin olive oil
- 1 teaspoons garlic paste, or 2 large cloves finely chopped
- ½ teaspoon dried oregano, or other Mexican spices
- 1 teaspoon kosher salt, or ½ teaspoon table salt
- 1 cup dried black beans, rinsed and picked over
- 2 cups water
- 1 dried California Chile, or dried 2 chiles de arbol
Instructions
Brine (Optional)
- Add the water to a pot and stir in the kosher salt to dilute it. Add the beans, ensuring they're covered by at least 2 inches of the water. Cover the pot, and let sit overnight, or at least 8 hours. Alternatively, bring the beans in the salted water to a simmer for 5 minutes, allow to cool.
- Rinse well the following morning before continuing with the recipe.
Black Beans
- Select SAUTE on your electric pressure cooker, LOW HEAT. Heat the olive oil in the inner pot for your cooker.
- Add the garlic, oregano (or other Mexican spices), and salt. Stir with a wooden spoon and sauté for 3 - 4 minutes, or until fragrant. Turn the pressure cooker off.
- Add the beans, dried pepper and water to the pot. Place the lid on the pressure cooker and seal. To do this, turn the lid until it locks in place, and make sure the venting on the lid is set to sealed or sealing. Select MANUAL, HIGH PRESSURE and set the time for 40 minutes (or the correct time for your altitude) if you didn't pre-soak. If you pre-soaked, set the time for 10 minutes. See the Notes for cook time guidance.
- Allow for a natural release, about 15 minutes.
- Drain the beans. Either use the beans immediately, or store in the refrigerator for 3 - 4 days. Alternatively, freeze the beans in freezer for up to 6 months. PRO TIP: Make sure the beans are as dry as possible before freezing to minimize ice crystals.
Notes
Cooking times for dried beans using an electric pressure cooker:
At sea level, 30 minutes is recommended at sea level for a firm cooked bean, plus a 15 minute natural release.
For a softer bean, increase the cook time by 5 minutes, with a 15-minute natural release.
If you live above sea level, follow these recommendations from the New High Altitude Cookbook for the amount of additional cook-time required with your electric pressure cooker. Note: I cannot personally attest to whether all of these are correct, but the recommendation was spot on for my altitude of 7100 feet. It resulted in a firm cooked bean.
Pressure Cooking at High Altitude
3000 feet (900 meters): Add 5% cooking time
4000 feet (1200 meters): Add 10% cooking time
5000 feet (1500 meters): Add 15% cooking time
6000 feet (1800 meters): Add 20% cooking time
7000 feet (2000 meters): Add 25% cooking time
8000 feet (2400 meters): Add 30% cooking time
9000 feet (2700 meters): Add 35% cooking time
10,000 feet (3000 meters): Add 40% cooking time
11,000 feet (3300 meters): Add 45% cooking time
12,000 feet (3600 meters): Add 50% cooking time