Pressure Cooker Black Beans (No Soaking)

This is my go-to black bean recipe. It’s simple, fast, and makes the perfect base for so many plant-based dinners. Sometimes I’ll take this base and make it Puerto Rican-style with sofrito. 

Other times, I’ll use it to whip up Cuban-style black beans right from the pressure cooker. The best part? No soaking required. 

You only need about 35 minutes of pressure cooking time, plus a natural pressure release, for perfectly tender black beans. They’re loaded with protein and fiber, making them a kid-friendly option that’s easy on the wallet. If you’re working with a cheap plant-based diet, this one’s for you. 

Make a big batch and use them throughout the week. Serve them over rice with veggies, fold them into tacos, or mash them into a black bean tofu burger. For extra flavor, you can always cook down onions, garlic, or other aromatics in a pan and stir them in after the beans are cooked, giving them a few more minutes to soak in that flavor.

Why You’ll Love This

1. They’re budget-friendly and filling. Dry black beans are one of the most affordable pantry staples and stretch a long way. They're packed with plant-based protein and fiber, keeping you full and satisfied.
2.  It’s a fast recipe with no soaking. No need to soak the beans ahead of time. Just rinse and toss into the pressure cooker and you’re good to go. You’ll have tender, flavorful beans in under an hour from start to finish.
3. They’re incredibly versatile. You can season them in countless ways, including Cuban-style or with sofrito. Make them once and enjoy them all week in different meals.

Ingredients & Substitutions

• Black beans You’ll want to use dry black beans for this recipe. Rinse thoroughly and remove any broken beans or debris before cooking.
• Water or vegetable broth Water works just fine, but vegetable broth will give you more flavor. Choose a low-sodium broth if you want more control over the salt. Water with bouillon works too.
• Salt A small amount of salt brings the beans to life and helps enhance their natural flavor. You can always adjust the seasoning after cooking.
• Bay leaf This adds a subtle layer of earthiness to the beans. It’s optional, but a nice touch if you have it on hand.

Step-By-Step Recipe

1. Rinse and sort your black beans. Place your dried beans in a fine-mesh sieve or bowl and rinse them well under cool running water. Look through the beans and remove any small rocks, discolored beans, or debris. This step ensures you're starting with clean, high-quality beans.
2. Combine all ingredients in the pressure cooker. Add the rinsed black beans to the pressure cooker along with the water or broth, salt, and bay leaf. Give everything a gentle stir to combine and make sure the beans are fully submerged. Secure the lid and set the pressure cooker to high.
3. Pressure cook and release. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 15 minutes. After that, you can carefully open the lid and remove the bay leaf. Taste and adjust seasoning as needed, or stir in additional aromatics for more flavor.

Tips for the Best Pressure Cooker Black Beans

1. Use fresh dry beans for the best results. Older beans may take longer to cook and sometimes never fully soften. Buying from a store with high turnover increases your chances of getting fresher beans.
2. Don’t skip the natural pressure release. This part of the process allows the beans to continue cooking gently without breaking apart. It also helps improve the overall texture and flavor of the beans.
3. Add aromatics after cooking to layer in flavor. Sautéed onions, garlic, or sofrito can be stirred in after the beans are fully cooked. Let everything simmer for a few minutes so the flavors can meld beautifully.
4. Taste and adjust at the end. After cooking, always give your beans a final taste before serving. You might want to add more salt, lime juice, or a splash of vinegar depending on how you plan to use them.
5. Scale up the recipe if you’re meal prepping. You can easily double or triple the amount of beans as long as your pressure cooker can handle the volume. Just make sure not to fill past the max fill line.
   

What To Serve With Black Beans

These black beans are incredibly flexible and can be paired with just about anything. We love them over fluffy white rice with a side of sautéed vegetables. Add a slice of avocado, a squeeze of lime, or a sprinkle of fresh cilantro for brightness. 

How to Store Cooked Black Beans

Once the beans have cooled, transfer them to an airtight container and store them in the refrigerator for up to five days. 

You can also freeze them in individual portions for up to three months, making them perfect for quick, easy meals later on.

To reheat, just add a splash of water or broth and warm them on the stove or in the microwave until heated through.

More Pressure Cooker Recipes

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Pressure Cooker Black Bean FAQs