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Small Batch Instant Pot Black Beans THE best black beans you've ever had with a magical secret ingredient!

Small Batch Instant Pot Black Beans | CherryBlossomKitchen.comThis post may contain affiliate links

If you’re thinking “small batch” in an Instant Pot, really? Yep, I thought that too, but, you can make smaller amounts of food as long as you use at least 1 cup of liquid. Don’t let your amazing Instant Pot sit in the corner collecting dust because you think it’s only for making large amounts of your beloved IP recipes like I did. Use it for making small batches effortlessly too. Sometimes I just want to make a smaller amount and this Small Batch Instant Pot Black Beans recipe is hands-down honestly, THE best black beans I’ve ever eaten, because of my secret ingredient. It’s simply magical!

Small Batch Instant Pot Black Beans | CherryBlossomKitchen.com

This dish is inexpensive too! Dry beans are so cheap and here’s all you need from your kitchen staples: garlic, onion, cumin, a bay leaf, salt if using, and the secret ingredient that’s no longer a secret…Tamari!

If you’re vegan and need some protein inspiration, here ya go! Black beans are naturally high in fiber, calcium, and iron and are an excellent source of protein. There’s 15 grams of protein and fiber each, in a 1 cup serving! That fiber and protein equates to you feeling full in the belly and full of energy for hours…a PLUS if you are trying to lose some weight. If you serve them with whole grains like brown rice or quinoa they are a delicious and satisfying meal. Make a ‘Buddha Bowl’ with these amazingly delicious black beans; add some brown rice, mixed greens, raw or cooked veggies, avocado, seeds, salsa…the possibilities are endless! A Buddha Bowl is just basically a combination of your favorite healthy whole foods in one bowl. Get your veggies on!

Small Batch Instant Pot Black Beans
Recipe type: Side Dish
Serves: 4
THE best black beans you've ever tasted with a magical secret ingredient!
  • 8 ounces of dry black beans, sorted and rinsed
  • 1½ cups water
  • 1 garlic clove, grated
  • ¼ onion, chopped
  • ½ teaspoon cumin
  • 1 bay leaf
  • 1 teaspoon salt (omit if you're salt-free)
  • 1 teaspoon tamari (the secret ingredient, that's no longer a secret!)
  1. Combine all ingredients in the liner of your Instant Pot.
  2. Place the lid on and turn the steam release valve to 'sealing'.
  3. Push 'Manual' and adjust time to cook for *40 minutes.
  4. After cooking time is complete, let the steam release naturally for 10 minutes.
  5. Turn the release valve to venting to finish releasing all the steam.
  6. Carefully remove lid and check for desired doneness.
  7. *I've had to cook some batches a little longer depending on the age of the beans, etc.

Enjoy!! Don’t forget to #cherryblossomkitchen when you give this recipe a try!

Making food from scratch is the healthiest way to eat, and preparing your food in the Instant Pot is such a easy way to cook. I love being able to just walk away from it until I hear it beep (said the kitchen gadget/small appliance fanatic!) And, it cooks rice, beans or what-have-you perfectly. If you don’t have one, I highly recommend this one I use, to make your black beans, rice, soups, stews, etc, etc. Buy one for yourself, a college student, or an apartment or RV dweller for a Christmas present that’ll really be used! Also, if you know someone that has difficulty standing for very long to cook over the stove, this is the perfect solution. It’s such an easy cooking method!

2 comments on Small Batch Instant Pot Black Beans THE best black beans you've ever had with a magical secret ingredient!

  1. Cheryl
    11/15/2017 at 4:29 pm (2 months ago)

    Those seasonings sound wonderful, but I’ve never had to cook unsoaked black beans more than 25 minutes in my instant pot – with good success after a natural release for however long it takes. Maybe your method with the timed release is the difference? Anyway, I’ll sure try the seasonings – using low sodium soy sauce, which I have, rather than the tamari if I don’t. Thanks!

    • Cherry Blossom Kitchen
      Cherry Blossom Kitchen
      11/16/2017 at 9:19 am (2 months ago)

      Hi Cheryl! I’ve had better results with the texture of the beans when I cook them longer and steam release for 10 minutes rather than a shorter cooking time with a longer steam release. The age of the beans and the elevation where you live can affect the outcome significantly, so that’s something to keep in mind. Yes, definitely use low-sodium soy sauce if that’s what you prefer and aren’t staying away from gluten. I personally prefer the flavor of Tamari. Anyway, I hope you enjoy them, I’m kinda obsessed with them lately! Thanks for visiting and commenting!


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