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Instant Pot Black Beans

Instant Pot black beans are the key to a lot of my family's meals, whether it's for a weekend breakfast or taco salads and burritos throughout the week. I've been trying for years to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe. —Helen Nelander, Boulder Creek, California
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    20 servings


  • 2 pounds dried black beans (about 4-1/2 cups)
  • 4 teaspoons salt, divided
  • 12 cups water, divided
  • 1/2 cup lard
  • 1 tablespoon ground cumin
  • 2 teaspoons garlic powder
  • Queso fresco and cilantro, optional


  • Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add two teaspoons salt and 7 cups water. Lock lid; close pressure-release valve. Adjust to high pressure-cook on high for 2 minutes. Let pressure release naturally for 20 minutes; quick release any remaining pressure. Press cancel.
  • Drain beans; discard liquid. Return beans to pressure-cooker. Add remaining water, salt and lard. Lock lid; close pressure-release valve. Adjust to high pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure; do not drain. Press cancel.
  • If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.

Test Kitchen tips
  • Once the beans have chilled in the refrigerator, stir them and divide into 1-cup portions to freeze for convenient reheating in the microwave.
  • Lard makes the tastiest beans, but vegetable shortening also works well. Just don't omit the fat entirely, as it changes the texture of the beans.
  • Nutrition Facts
    1/2 cup: 203 calories, 6g fat (2g saturated fat), 5mg cholesterol, 475mg sodium, 29g carbohydrate (1g sugars, 7g fiber), 10g protein.

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