Go Back
+ servings
Top view of black bean sgarnished with cilantro on a white plate.

Instant Pot Black Beans

Make a big batch of fresh black bean in an hours time with my easy recipe for Instant Pot Black Beans. Freeze the leftovers for easy future meals.
Course Instant Pot, Side Dish
Cuisine American
Cook Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 278kcal
Author Katie


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 cup green and yellow bell pepper diced
  • 4 cloves garlic diced
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 2 lbs black beans
  • 10 cups water
  • ¼ cup fresh cilantro minced
  • 2 bay leaves


  • Select "saute" on the Instant Pot. Pour in the olive oil. Add the onion, bell pepper, and garlic. Saute for 5 minutes until tender. Then add in the salt, black pepper, cumin and ground coriander. Stir.
  • Add in the dried black beans and the water. Mix well then add in the fresh cilantro and bay leaves. Mix one more time. Place the lid on the Instant Pot; lock and place pressure valve to "sealing". Select "manual" setting and cook for 20 minutes. Once the beans are done cooking, let them sit 30 minutes until pressure naturally releases. After the 20 minutes, carefully release any existing pressure. Open lid, stir well and enjoy.


1 can of beans is approximately 1.5 cups of cooked beans, so freeze in that quantity for convenience!


Serving: 0.5cup | Calories: 278kcal | Carbohydrates: 49g | Protein: 17g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 597mg | Potassium: 1174mg | Fiber: 12g | Sugar: 3g | Vitamin A: 428IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 4mg