Instant Pot Black Beans is a frugal and healthy alternative to canned beans. See the recipe here!
Instant Pot Black Beans
If you’re trying to stick to a Gluten-free, Low-carb or low sodium diet, you may notice foods that commonly pop up in many recipes! One of these for me is black beans. I noticed just how often they are included in healthier recipes, especially meatless dishes.
However, if you’re going for canned black beans, some of that nutritional value goes out the window!
Yes, canned beans are convenient, and I try to keep a couple cans on hand when I am short on time. But if you have the chance to make your own black beans from scratch, you won’t regret it!
Take a look at this simple Instant Pot recipe.
Benefits of Dry Black Beans:
Black beans can be purchased for around $1.00 or less as a dry 1lb bag. Depending upon where you live, and if you have a bulk food section in your grocery store, you may end up paying way less.
Compare this to canned beans, and you will notice very quickly that canned are 3-4 times the price. They are still under $1.00 usually, but for a much smaller amount.
Then you have the issue of additives like sodium and preservatives. If you’re trying to stick to low sodium diet, canned beans are probably not on your list!
Also, any time I hear of frugal menu options (especially for larger families), beans are mentioned!
They can stretch out your ground beef or turkey in a casserole or Mexican cuisine, or make a very frugal substitute for meat for vegetarians or anyone doing a meat-free day of the week.
You can even make black bean brownies or chocolate cupcakes!
To make your own Instant Pot Black Beans, follow the recipe below. It comes together in a snap and is actually a great one to try if you’re new to Instant Pots in general.
If you mess them up- you’re out $1.00 or so! And, it’s really difficult to mess this one up, so don’t worry!
Rinse and drain your beans, removing any bad ones. After rinsing under cold water I usually just let my beans sit in a bowl of water a few minutes after rinsing, to let all the grit float to the top. Then I pour that off.
After beans are rinsed, into the Instant Pot they go. Cover with water and add salt to taste. Remember, you can add minimal salt if you’re needing to keep this dish low-sodium.
Set your pressure valve to closed and your Instant Pot to High, or Manual setting depending on what model you have. Mine says Manual.
After cooking time is up, let the Instant Pot rest and come down on pressure naturally for 15 minutes.
With high starch foods like rice or pasta we usually release the pressure immediately, but beans do not contain enough starch to need to do that, so some natural release time is allowed (and needed).
After cooking time and natural pressure release time are completed, manually release the rest of the pressure and open the Instant Pot.
The beans are still unseasoned at this point. If this is your first time making beans from scratch, remember the beans will take the flavor of the seasonings added.
In the notes we suggest adding seasoning afterwards, in case you decide to use a portion of your recipe for something sweet or something with a different flavor all together.
I feel like for our family, black beans go further than baked or any other kind of beans. You may find this recipe will end up being 2-3 meals worth for a smaller family.
Don’t be afraid to get creative with uses for black beans, which can be a healthy substitute in many recipes! Enjoy!
Instant Pot Black Beans Printable Recipe:
- 1 lb. or 454 g of dry black beans
- 4 cups of water or broth of choice
- salt, to taste
1. Pick through the beans to remove any dirt or debris. Thoroughly rinse them under cold running water.
2. Place inside pressure cooker pot, pour in the water, set valve to Sealing, select Pressure Cook to High -or Manual- for 25 minutes.
3. Allow pressure cooker to come to pressure (10-12 min), once it’s pressurized cooking time will begin to count down.
4. After cooking is completed Machine will beep. Allow Pressure Cooker to Natural Release for 15 minutes.
5. After 15 min, quick release any remaining pressure in the pot by setting valve to Venting.
6. Carefully open the pot turning away from your face. Most of the water will have been absorbed by the beans. Stir.
7. At this time you can add salt, and any herbs or spices you may like. Serve and enjoy the black beans as desired.
- To store leftover beans allow to come to roof temperature before placing in the refrigerator or in the freezer.
- Beans will stay fresh in the fridge for about 7 days and in the freezer for a couple of months.
- Suggestion: Wait to season the beans until after they’re cooked so this way they can be refrigerated or frozen to use in any of your favorite recipes.
Amount Per Serving: Calories: 272 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 1mg Sodium: 164mg Carbohydrates: 49g Net Carbohydrates: 0g Fiber: 12g Sugar: 2g Sugar Alcohols: 0g Protein: 17g
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