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a white bowl of instant pot black beans with some sliced avocados and tomatoes in the background
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Spicy Instant Pot Black Beans - Easy No-Soak Recipe

Quick and easy No-Soak Instant Pot Black Beans! This recipe takes all of five minutes to prepare and just 25 minutes in the Instant Pot for perfectly cooked spicy black bean ragout. Serve it with tacos, over rice, or as a topping for vegan nachos.
Course Side Dish
Cuisine American
Keyword Instant Pot Black Beans
Prep Time 5 minutes
Cook Time 28 minutes
Pressuring / Venting 40 minutes
Total Time 1 hour 13 minutes
Servings 8
Calories 209kcal
Author Katie Trant

Equipment

Ingredients

  • 1 pound dried black beans
  • 3 cups water
  • 1 medium yellow onion diced
  • 3-4 cloves garlic minced or crushed
  • 2 Tablespoons tomato paste
  • 1 Tablespoon ground cumin
  • ½ teaspoon dried oregano
  • 2 teaspoons smoked paprika
  • 2 medium bay leaves
  • ½ teaspoon dried chili flakes optional - use more to dial up the heat
  • 2 teaspoon sea salt
  • 1 Tablespoon lime juice
US Customary - Metric

Instructions

  • Start by preparing all of your ingredients. Chop the onion, crush the garlic, and measure out the spices.
  • Rinse the black beans well, and then add them to the Instant Pot insert.
    1 pound dried black beans
  • Add the diced onion, garlic, spices, tomato paste, salt, and water to the instant pot. Do NOT add the lime juice at this stage.
    1 medium yellow onion, 3-4 cloves garlic, 2 Tablespoons tomato paste, 1 Tablespoon ground cumin, ½ teaspoon dried oregano, 2 teaspoons smoked paprika, 2 medium bay leaves, ½ teaspoon dried chili flakes, 2 teaspoon sea salt, 3 cups water
  • Place the lid on the Instant Pot, and ensure the vent is flipped to "sealing".
  • Set the Instant Pot to Manual / High Pressure for 28 minutes. It will take about 20 minutes to come to pressure. When the cooking cycle is complete, allow to vent naturally. If you're in a hurry, you can release the remaining pressure after 20 minutes.
  • Add the lime juice to the beans, and stir through.
    1 Tablespoon lime juice
  • Allow to cool slightly, and then serve.

Stovetop Instructions

  • To make this recipe on the stove top, increase the water to 6 cups. Place all of the ingredients except for the lime juice in a large, heavy-bottomed pot. Bring to a boil, then reduce the heat, and simmer with the lid ajar until the beans are tender - this could take between 4-6 hours.

Notes

  • Nutrition values are an estimate only
  • Cooked black beans will last 3-5 days in your fridge.
  • Leftovers can be frozen for up to 3 months.
  • I love to make a big pot of these Instant Pot Black Beans as a part of my weekly batch cooking—I'll use what I need during the week and then freeze the rest. Here's how to store them properly:

    Option 1: Storing Cooked Beans in the Fridge

    To store your cooked beans in the fridge, spoon them into any container that has a lid. Old jam jars, Ball jars, or even empty yogurt containers work fine as well. These black beans will last 3-5 days in an airtight continer in the fridge.

    Option 2: Freezing Beans

    To freeze, I scoop out one-cup portions and smoosh them into freezer bags.  These beans will last up to 3 months in the freezer.  

Nutrition

Calories: 209kcal | Carbohydrates: 39g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 625mg | Potassium: 931mg | Fiber: 10g | Sugar: 2g | Vitamin A: 363IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 4mg