Description
A simple and efficient Instant Pot recipe to cook tender, flavorful black beans with minimal prep and cooking time. This method eliminates the need for soaking but offers an option to soak for quicker cooking. Seasoned with salt, juniper berries, and bay leaves, these black beans are perfect for freezing or using in various dishes.
Ingredients
Scale
Beans
- 1 pound dry black beans
Cooking Liquid & Seasonings
- 6 cups hot water
- 1 teaspoon salt
- a few juniper berries
- bay leaves (2-3 leaves)
Instructions
- Pick over your beans: Place the beans on a kitchen towel or baking sheet and carefully pick out any debris, cracked or shriveled beans to ensure quality.
- Soak (optional): For quicker cooking and better digestion, place the beans in a large bowl, cover with cold water, discard any floating beans, cover with a clean kitchen towel, and leave at room temperature for 6-8 hours.
- Drain and rinse: After soaking, drain and rinse the beans well. If you skipped soaking, simply rinse the beans under cold running water to clean them.
- Place in Instant Pot: Add the rinsed beans into the Instant Pot along with 6 cups of hot water, salt, juniper berries, and bay leaves.
- Prepare for cooking: Secure the lid on the Instant Pot and set the pressure valve to the sealing position.
- Set cooking program: Press the “Manual” button and select “High Pressure” mode.
- Adjust cooking time: For soaked beans, set the timer to 8 minutes; for unsoaked beans, set it to 25 minutes.
- Natural pressure release: When cooking completes, turn off the Instant Pot and allow the pressure to release naturally for 10 minutes without opening the lid.
- Manual pressure release: After 10 minutes, carefully place a kitchen towel over your hand and turn the pressure valve to “venting” to release the remaining steam safely.
- Open and serve or store: Once the pressure gauge drops fully, open the lid carefully. Do not drain the cooking liquid if you plan to freeze the beans as it helps preserve flavor and moisture. Alternatively, you may drain the beans, catching the cooking liquid for other uses.
Notes
- Soaking beans is optional but reduces cooking time and can improve digestibility.
- Juniper berries add a unique aromatic flavor; if unavailable, you may omit them.
- Do not drain the cooking liquid if freezing beans to maintain moisture.
- Store cooked beans in their liquid in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Use the cooking liquid as a base for soups or stews for added flavor.
