These Instant Pot Black Beans are flavored with warm spices, bacon, onion, garlic, and poblano pepper for a smoky but mild taste that pairs well with almost everything. Simple, tasty, and ready in under an hour!
Easy Instant Pot Black Beans
These Instant Pot black beans might just be my new favorite way to cook beans. Their warm, smoky taste pairs with everything from Tex-Mex dishes to simple sides like cilantro lime rice. My personal favorite way to enjoy these is with a poached egg atop some chopped tomatoes and avocado.
Prefer refried beans? Check out my Instant Pot refried beans recipe too.
Why I Love Making Black Beans in the Instant Pot
Cooking black beans in the Instant Pot is a total game-changer! Instead of waiting 60–90 minutes on the stovetop (or even longer if you forgot to soak them), this method gives you perfectly tender, flavorful beans in just 45 minutes.
- No soaking necessary. Making dry beans typically requires soaking them overnight but the pressure cooker speeds up the process significantly, with just 10 minutes of “soaking”.
- Ready in 45 minutes. You can easily have tender, flavorful beans on the table in less than an hour, any day of the week.
- Great for meal prep. This recipe makes a lot of beans, but you can easily freeze the extra cooked beans and defrost them for later use or just use them in recipes throughout the week.
If you make this recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
What You’ll Need
Here’s an overview of what you’ll need to make these black beans in the Instant Pot. Scroll down to the recipe card for measurements.
- Black beans – We’re starting with a bag of dry black beans.
- Spices – Salt, cumin, chili powder, coriander, smoked paprika, and ground black pepper season these black beans.
- Bacon – Center cut bacon adds flavor to the beans.
- White onion & garlic – Aromatics added for flavor.
- Poblano pepper – Adds a bit of heat without making the beans too spicy. Be sure to seed and dice the pepper first.
- Chicken broth – Use low sodium broth since we’re adding salt.
- Tabasco – Green Tabasco sauce adds more flavor and heat.
How to Make Instant Pot Black Beans
Here’s an overview of how to make these Instant Pot black beans. See the recipe card below for detailed instructions.
- Pre-soak. Add the rinsed beans to the Instant Pot with 8 cups of water and salt. Cook in manual mode for 4 minutes then switch to “Keep Warm” mode for 10 minutes. Drain and rinse the beans.
- Combine the seasonings. Combine the seasonings in a small bowl.
- Combine the ingredients. Switch the Instant Pot to saute then add the bacon and cook for 1 minute. Saute the onions and pepper for 3 minutes then add the spices and garlic and cook for an additional 30 seconds. Pour in the broth and drained beans. Mix well.
- Cook. Add the lid, turn the steam release handle to “sealing” and push “Bean/Chili” mode. Cook for 15 minutes then allow to pressure release naturally. Stir in the Tabasco. Enjoy.
Tips & Variations
- For a deeper flavor, allow beans to sit in “Keep Warm” mode for at least 30 minutes. This gives the flavors extra time to meld. You can taste the difference! Plus it gives you time to prep the rest of dinner.
- Adjust the spice level. These black beans do have a bit of a kick, though they’re fairly mild. You can omit the poblano pepper or adjust the spices as desired. For spicier beans, opt for a hotter pepper or add a pinch of cayenne.
- Make them vegetarian. If you want a vegetarian side dish, omit the bacon and swap the chicken broth for vegetable broth.
Ways to Serve Instant Pot Black Beans
Oh, the number of ways you can serve these black beans! I love to make a batch at the beginning of the week and add them to meals throughout the week. Here are a few ideas:
- Over white rice
- In burritos
- On or in quesadillas (like these chicken or shrimp quesadillas)
- With enchiladas
- On a taco salad
- As a side to other Mexican and Tex-Mex favorites
- With a poached egg topped with chopped tomatoes, avocado, and scallions
Proper Storage
- Fridge. Store leftover beans in an airtight container in the fridge for up to 4 days.
- Freezer. Transfer cooled beans to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat. The easiest way to reheat these beans is in the microwave, though you can also do it on the stovetop.
More Bean Recipes You Will Love
Instant Pot Black Beans
Ingredients
- 1 pound dry black beans
- Kosher salt
- 1 ½ teaspoons cumin
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 1 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 2 slices center-cut bacon, chopped
- ½ medium white onion, diced
- ½ medium poblano pepper, seeded and diced
- 3 cloves garlic, minced
- 3 ½ cup low sodium chicken broth
- 1 tablespoon green Tabasco
Instructions
- Pressure cooker pre-soak: Rinse beans and add them to the Instant Pot with 8 cups of water and 2 teaspoons of Kosher salt. Close the lid and pressure-cook in manual mode for 4 minutes. When cycle is finished, switch to “Keep Warm” mode for 10 minutes. Drain and rinse beans.
- Meanwhile, in a small bowl, combine the cumin, chili powder, coriander, smoked paprika, 1 tablespoon kosher salt and pepper.
- Switch to pot to “Sauté” When hot, add the bacon and sauté for 1 minute. Add the onions and poblano and sauté for 3 minutes. Add the spices and the garlic and sauté for 30 seconds more. Pour in broth and drained beans and mix well.
- Place lid on Instant Pot, make sure steam release handle is on “sealing.” Push “Bean/Chili” mode and cook for 15 minutes. Allow pressure to release naturally then add Tabasco and mix well.
- For a deeper flavor, allow beans to sit in “Keep Warm” mode for at least 30 minutes.
Had never cooked dry beans before this, they came out perfect! Second time around, couldn’t get a poblano so used a fresh green bell pepper and a small can of green chiles- still good!
Amazing! My first time making black beans from dried beans and they came out great. Perfect texture and very flavorful. I didn’t have bacon, so skipped it and used a seeded deveined jalapeno instead of the poblano. I really appreciate the work that went into perfecting this recipe that eliminates the overnight soak by incorporating one of my favorite kitchen appliances – the Instant Pot! Will definitely make this on repeat! Thanks, Gina!
My family loves this recipe. We make these beans often. A healthy choice that disappears quickly. Thank you!
I’ve made this recipe for my family dozens of times. The beans have wonderful flavor, even if you skip the bacon or the poblano peppers. Instead of the bacon, I often just cook the peppers and onions in some bacon grease. Lots of rave reviews for this one from friends and family.
These are the best black beans I’ve ever had. I do cut the salt in the final step from 1 Tbsp to 1/2 Tbsp.
Great recipe Gina. Very easy to follow. I will definitely be trying this with red and white beans.
I forgot the green tabasco at the end but used a fairly spicy chili powder and these were still delicious.
Quick release or natural release after 4 minute soak?
Is there a way to make these in the crockpot? I do not have an instant pot. Thank you in advance
These are absolutely the BEST black beans I have ever tasted. The ease of the recipe and the combination of spices is perfect. I will be making these again.
Made these last night and was rewarded with delicious black beans to accompany tacos. The only change I made was to use a deveined and seeded jalapeño in lieu of the poblano. Delicious!
This is my go to black bean recipe! Thank you.
I have been looking for the perfect black bean recipe. I do not have to look anymore. These beans were fantastic!!! Thanks for the great recipe!
Is there a way to adapt this recipe for a slow cooker? We have a Ninja pressure cooker but our dog literally goes insane when it goes off haha
Excellent! I was able to use poblanos from my own garden (er, deck). I appreciated the quick soak method. Thanks for another great recipe!
My new favorite recipe!! This is SO good.
Thank you so much for this delicious recipe! This was my first time making black beans from scratch. Now that I know I have a delicious and easy recipe, I won’t delay in making them again.
Love this recipe! This is my go to recipe for black beans, typically as a side dish for tacos, enchiladas, burritos, ext. I’ve made it many time and it freezes well.
This is a fantastic recipe for Mexican instant pot black beans. I tried others that weren’t nearly as good. None of the others have your pre-soak, which I think makes a difference. Also the spices were great. I almost lost it because I didn’t bookmark the first time, after spending hours of searching finally found it again. Thanks for posting.
Glad you enjoyed it!
I realize this was posted a while ago. I can’t get dried beans right now but have canned black beans. Is there a way to tailor the recipe to canned? Just mix the spices in on the stove top maybe? Thanks!
This recipe looks delicious! All I have in my pantry is Habichuelas Rosadas (pink beans). Will they work with this recipe?
Would like to make this tonight, but my 2 year old is not a fan of anything spicy. Do the poblanos add spice or just flavor? Should I omit?
I don’t have an Instant Pot. Can I make these in a slow cooker? How long would I cook them for?
Hi! Just want to verify, is it 1 tablespoon salt and 1 tablespoon pepper, also?or just 1 Tablespoon salt and then pepper to taste? Thanks!
Hello Gina, I have already soaked my black beans should I still do the first step?
These are delicious! I wanted some more spice, so I diced two jalapenos without ribs or seeds, and sauteed them with the poblano and onion. This is very flavorful, and so yummy with rice and sausage! Thanks for an easy, flavorful recipe, Gina!
These were amazing and so easy! My husband was blown away and I’m pretty sure I’ll never be able to get away with using canned beans again!
Made these beans today, they are fantastic. They will complement my taco bar grad. party beautifully!!!
Great!
I know I asked before but is it red chilli powder or chili powder (American style) that you use for chilli? I am used to cooking with chili powder that is the pure Chili’s. Anyone who has made appreciate your feedback in which one you used. Thanks.
Can I cut the recipe in half? Would the cooking times be the same? And the same amount of water during the presoak?
We loved these: tasty, simple to make, and easy to serve with a variety of things. We enjoyed them with brown rice. I will surely make these again. Cooked with high pressure on manual for 30 min as per an earlier comment in this thread. Worked perfectly.
I have another question. Can I double this recipe in the Instant Pot? I have a large amount of people coming over for a BBQ and I want to serve this as a side. I made these last week and they phenomenal!
If it fits!
Thank you! Would I still do 30 minutes with no Bean/Chili button? Or longer because it’s more?
I don’t have a “Bean/Chili” mode on my IP. Can I just use Manual for 15 minutes?
I just saw the comment above mine from January 11, 2019 that answers the question. I’m making these tomorrow night and can’t wait! Thank you!
I have an instant pot but don’t have the chili/ bean button – do I just use the manual setting for 15 min then?
30 minutes
These look great! Thinking of making this over the weekend – what could I replace the bacon with to keep this vegetarian, yet still have that depth of flavor? Thanks!
Excellent taste! I am definitely making this recipe often, as it’s a great (and inexpensive) meal. And I’m part Cuban, so I know my black beans! Thank you!
I know it’s a bit late (?!) but for others who might want to know… liquid smoke is what I use – you don’t need much, test it for your taste – start with 1/2 tsp and add more if desired.
My favorite black bean recipe! Absolutely delicious! Thank you for posting it!
Absolutely delicious! Made these last night and served them with Gina’s Jerk Pork and Cilantro Lime Rice. The whole meal was a hit! Thank you, Gina! I have all your cookbooks and love your recipes!
Thanks Michelle!
Thank you for sharing this recipe. My family LOVED it. My husband said they were amazing and my daughter even asked for seconds. I didn’t add Tabasco to the whole pot. We just added to our liking.
If I want to make this meatless, what can I use instead of the bacon, or can I just leave it out?
I make this every 2 weeks for my husband and myself. We freeze half and keep the other half for the week. We love it – I sometimes have a hard time finding poblanos so I replace with Jalapeños often. We like it on the spicy side so I also include some seeds to increase the heat. It is a great freezer recipe as well. If you are trying to increase your bean intake in your diet this is a great recipe we never get tired of it. It goes with everything.
Hi There! I’m curious to know if these are truly 0 SP as indicated above… they came up in my search for zero point meals.
They look delicious! Thanks!
These beans were so delicious! So flavorful! I’m bringing them to a taco party tonight and I think they will be a hit, but I won’t be sad if there are leftovers.
Love, love, love this recipe! I make a double batch, and my boys gobble it up every time. Some changes I make, depending on the ingredients I have on hand: use smoked ham hock and smoked jalapeño sausage instead of bacon, increase the number of poblanos, onions, and garlic, and reduce the salt in the cooking phase a bit. The smoked paprika and the coriander are “the secret sauce,” in my opinion – they give a real depth of flavor over other recipes.
These beans are flavorful and go with a variety of dishes.
This looks so good, can’t wait to make them! If I soak the dried beans overnight, how long will they take to cook in the IP? Thanks!
This is one of my favorite recipes by Gina!!! I make it often, then store it in quart sized freezer bags. I use the Ninja Foodi and follow Gina’s recipe and it always comes out perfectly!!
These are some of the best black beans I’ve ever had. I’ve made them numerous times, and I shared the link to the recipe with my instant pot friends and they all love them, too!
Very tasty. Best black beans I have made in the Instant Pot. This will definitely be a part of our normal rotation.
Great!
I don’t usually leave comments but these beans are absolutely incredible! I ruined the batch of rice I made to go with them last night so I threw some mixed greens in a bowl, put the beans over that with some avocado, fresh pico de gallo and a little shredded light cheddar. OMG. Amazing. I’m having them for lunch today. Thanks, Gina!
This is by far one of my favorite recipes from this site. Not to mention how easy it is with my Instant Pot! The flavor is amazing; they freeze great; and make great leftovers. If I want a few more carbs I serve over brown rice with diced tomato, green onions, avocado, a squeeze of lime and extra green pepper sauce. For low carbs the same toppings (minus the rice) and a soft boiled egg as suggested. SOOO Good!
Does Chili powder mean the american version of Chili powder, or what would be used in Indian cooking as in real Chili’s ground into powder with nothing else added?
Also want to verify infact it is 1 tablespoon of salt and pepper.
Gina, would I be able to apply the same method and timing in this recipe to your black eyed pea recipe? I prefer to use the IP over the slow cooker.
Thank you!!!
You can copy my mexican pinto bean recipe
My husband and I made this dish tonight and it was WONDERFUL! It’s a keeper for sure. 😀
I’m one of the lucky few in Houston right now that still have electricity and haven’t been flooded. I can’t get to a grocery store, but have plenty of dried beans. These are fantastic, inexpensive, and able to feed a family of four for a couple of days. It’s an added bonus that they taste fantastic!
Glad you are OK, prayers for all those affected!
Hi there. I just want to offer feedback/ask a question. I recently made your recipe in an Instant Pot. Firstly, as others have said it took way longer than stated to cook, but that’s ok. I get that beans can vary. The important issue is the salt. My beans were pretty much ruined because they were WAY too salty. I did a little research, and figured out that it could be that I was lazy and used sea salt (finer “grains”, but I think a lot LESS salty than “regular” salt) rather than kosher (large “grains”). Is that why? I also noticed that most other recipes call for 1 – 1 1/2 tsp salt. versus your Tbsp.. Again, is the difference the kosher salt? So, if that is the issue, it might be helpful to put a warning in the recipe, or an alternative, like 1 Tbsp KOSHER salt (or if using regular, only 1 tsp.). I imagine your recipe is perfectly good when the salt’s right.
These are delicious. I always use canned beans because I haven’t liked the texture of dried beans in my recipes. The pressure cooker “soak” makes the difference, and cooking in the pressure cooker gives creamy, cooked-all-day results.
I made these beans tonight and WOW! Amazing flavors! Thank you for sharing this recipe!
Do you have to do the “pre soak” step first? Can you just throw your rinsed beans in with all the other ingredients and let the pressure cooker have at it? I’m a lazy cook…
LOVED! This recipe. Served as a side with tacos, then later as breakfast with eggs and avacado. Entire family enjoyed.
I have made these beans three times in the last week. They are without a doubt the best black bean recipe I have ever made. Thank you Gina, thank you Instant Pot.
LOL you’re welcome Leanne!
I just made this recipe using the slow cooker method described in the comments and it is absolutely delicious! My only change was that I substituted the poblano, which I forgot to buy, with a mixture of fresh jalapeno and sweet peppers. I will definitely be making this recipe again!
A previous commenter mentioned their beans were taking a long time to cook. I have heard that older beans need more cooking time, and it’s really hard to know how old dried beans can be. Usually I will just keep cooking them until soft.
Love all of your recipes. Just sent two of my friends your recipes.
So great to eat great food and avoid the calories. We brag about your site at our Weight Watchers meetings!
Thank You Bonnie!
I halved this recipe, and followed everything else and they weren’t even close to done. I cooked for extra time twice and they still aren’t done. Any suggestions?
Can I make these stovetop? Or crock pot? Thank you!
Yes, stove top double the time and add a little more liquid.
Can you use canned black beans?
Hi Amy – no, you have to use dry beans.
I forget the ratio. Is it 12 ounces of these to a recipe that calls for a can of black beans? Thank you.
Congratulations on the marriage and glad you celebrated in my beautiful state 🙂 Looking forward to trying these in my IP.
Love this idea but dont have either a slow cooker or pressure cooker.
Is this recipe still possible using the stove top?
Thanks
Hi – Just double the cook time on low on the stove over low heat adding more liquid as needed.
Congratulations!! Beautiful wedding!
I ALWAYS have a ziploc full of black beans in my fridge, I just make them in the crockpot. Super easy to do for those wondering how, just takes a little longer than the instant pot. Soak them overnight and then drain off the water in the morning and add fresh water along with all these ingredients. Mine usually takes about five, maybe six hours on high to cook. I’d saute all these ingredients first before adding them. Oh, and check the water every few hours and make sure you have enough, nobody wants burned beans, haha. Soaking them overnight is the most important step.
I love beans, cheap easy, SO VERSATILE. Thanks so much for giving me a new way to prep them!
Thanks, Abigail! 🙂
Congratulations on your marriage! Yes a sub to the instant pot – crock pot or stove top please! These look yummy and a great side dish!!
Just double the time on the stove, covered low heat and add more liquid as needed.
I too would like to adapt this to a slow cooker as I don’t have an IP.
I’m see tho maybe I should buy one.
Congrats on your marriage, your picture is beautiful.
MJ
Hi Mary – To make these beans in the slow cooker, first you
saute the bacon in a pan for 1 minute. Then add the onions garlic and poblano and sauté for 3 minutes more.
Transfer that to the slow cooker and add the beans, spices, and 6 cups of broth. Cook on low for 8 hours. Mix in the Tabasco and serve.
Thank you so much.
If using the slow cooker, would I still need to soak the beans? Thanks so much!
Congrats: to you both. What does the number mean in receipes mean when they say ww points : then have another number ?? should I add that to the ww. Points too ? I just joined ww. But really like your receipes but now not sure if i add all them together or what.. Please help.. Tk. you . Good luck to both of you..
Hi Florence! The WW Smart Points are 3 for this recipe, in some recipes both the SP and the Points + listed as well.
Thank you ,I was baffled by this. I love the receipes that I have tried of yours..
Congratulations! You are stunning. I wish you many years of happiness.
Thank you, Toni!
These look great, thank you for sharing! Can it be adapted for a slow cooker?
Hi Katy – Hello! To make these beans in the slow cooker, first you
saute the bacon in a pan for 1 minute. Then add the onions garlic and poblano and sauté for 3 minutes more.
Transfer that to the slow cooker and add the beans, spices, and 6 cups of broth. Cook on low for 8 hours. Mix in the Tabasco and serve.
Thanks for your response, can’t wait to terry them!
I don’t have an IP (yet)…how could this be otherwise (ie. slow cooker, stovetop, etc.)?
Thanks!
HI Sue – Yes, to make these beans in the slow cooker, first you
saute the bacon in a pan for 1 minute. Then add the onions garlic and poblano and sauté for 3 minutes more.
Transfer that to the slow cooker and add the beans, spices, and 6 cups of broth. Cook on low for 8 hours. Mix in the Tabasco and serve.
What if someone has a slow cooker but not a pressure cooker?
Do you have a substitute recipe for the slow cooker?
Thanks
Hi Judy – To make these beans in the slow cooker, first you
saute the bacon in a pan for 1 minute. Then add the onions garlic and poblano and sauté for 3 minutes more.
Transfer that to the slow cooker and add the beans, spices, and 6 cups of broth. Cook on low for 8 hours. Mix in the Tabasco and serve.
WISH YOU GAVE DIRECTIONS FOR DUTCH OVEN OR SLOW COOKER…. I DON’T OWN AN INSTANT POT…. THEY LOOK GOOD THOUGH….
Hi Geri – yes, to make these beans in the slow cooker, first you
saute the bacon in a pan for 1 minute. Then add the onions garlic and poblano and sauté for 3 minutes more.
Transfer that to the slow cooker and add the beans, spices, and 6 cups of broth. Cook on low for 8 hours. Mix in the Tabasco and serve.
How can I make this without a pressure cooker
Hello! To make these beans in the slow cooker, first you
saute the bacon in a pan for 1 minute. Then add the onions garlic and poblano and sauté for 3 minutes more.
Transfer that to the slow cooker and add the beans, spices, and 6 cups of broth. Cook on low for 8 hours. Mix in the Tabasco and serve.
thanks for the slow cooker instructions – what would you do to prepare the dried beans since you’re not soaking/precooking them in the instant pot?
Hi Beth – since you cook them all day in the slow cooker you actually you don’t need to soak the beans overnight.
Thanks!
These sound amazing, but I don’t have an instant pot. How would I convert this to a crock pot? Thanks!
HI Renee – to make these beans in the slow cooker, first you
saute the bacon in a pan for 1 minute. Then add the onions garlic and poblano and sauté for 3 minutes more.
Transfer that to the slow cooker and add the beans, spices, and 6 cups of broth. Cook on low for 8 hours. Mix in the Tabasco and serve.
Any guidance for making this without a pressure cooker – either stove-top or slow cooker?
Sure for the stove you can double the cook time on low, you may need to add a little more liquid.
Looks good! Would like non pressure cooker alternative , as I don’t have one. Thanks!
Just double the cook time on low on the stove over low heat adding more liquid as needed.
My pressure cooker is not an Instant Pot. Do you know what pressure settings would be comparable? Thanks!
Sure, if it’s a stove top you can cook it on low heat once it comes to pressure for same time.
No, it;s an electric pressure cooker, just need equivalent pressure settings.
Congratulations! Looks beautiful. And the beans sound delish. But I’m not on the IP bandwagon as of late. Is there a crockpot version?
Hi Meagan – Hello! To make these beans in the slow cooker, first you
saute the bacon in a pan for 1 minute. Then add the onions garlic and poblano and sauté for 3 minutes more.
Transfer that to the slow cooker and add the beans, spices, and 6 cups of broth. Cook on low for 8 hours. Mix in the Tabasco and serve.
Thank you ! I don’t own an IP … not sure yet if I want one. Trying this recipe today. Love your site and all the wonderful recipes!!!
Is it possible to cut recipe in half? I only have a 4qt slow cooker. Thanks
The link isn’t working for the class beginning April 1st. I would really like to check it out. Not sure if it is me or there is something wrong. Thanks for any help.
Thanks I just fixed it!
Going to check it out now. Thank you so much Gina.
Congratulations! Wishing you a lifetime of love and happiness.
Thank you, Anna!
Heather, congrats on your marriage! What a lovely couple! This looks yummy. I’ve been wanting to make black beans in the IP, now I don’t have to look for a recipe. Might leave out the Tabasco, though.
Hi Tina from a fellow Jersey Girl! The green Tabasco isn’t too hot at all! Although since I love spicy food you might not want to take my word for it.
Thank you, Tina!