InstaPot beans


  • One cup dried black beans
  • One small onion
  • One teaspoon salt, two teaspoons ground cumin, two bay leaves


  1. Wash black beans.
  2. Add about three times as much water as the beans to the InstaPot.
  3. Chop onion. Add it to the InstaPot.
  4. Add salt and ground cumin to the InstaPot. Stir mixure.
  5. Set InstaPot at high pressure for 45 minutes.* After the 45 minutes, let the beans sit in the InstaPot for another 20 minutes.
  6. Let beans sit for 30 minutes on the “Keep Warm” setting.
  7. Remove the bay leaves. The beans are now ready to serve.

*You’ll need to vary the cooking time by type of bean. Chickpeas (garbanzo beans) – 75 minutes, kidney beans – 30 minutes, pinto beans – 45 minutes. Since I serve the black beans and pinto beans with tacos, I add the salt, cumin and bay leaves for those two types of beans. For the other beans that I mix with 2/3 cup of onion masala for every cup of uncooked beans, I don’t add those ingredients as the masala adds the flavor.