Instant Pot Black Beans {and Freeze Them for Later}

Dried beans are the best value in the grocery store. For a few pennies, you can get enough beans to last for months. But how can you cook them all at once? What do you do with them after they are cooked? Freezing black beans is a great way to preserve this important source of protein.

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These Instant Pot Black Beans take less than five minutes to prep, with no soaking required and only one pot to wash. The Instant Pot handles the cooking, so you can make a full pound of dried beans at once and freeze whatever you don’t need for later.

What You Need

• Black Beans: Dried black beans only cost $2 for a whole pound. A pound of beans will produce 6-7 cups of cooked beans, so if you use two cups per recipe, you can make three meals from one pound of beans. The equivalent of canned beans would cost around $4, so they are half the price.
• Onion: We add diced yellow or white onion to give the beans more flavor.
• Garlic: Garlic adds a nice flavor to the beans, and most recipes that call for beans require garlic, too.
• Green Chilies: Canned green chilies add more flavor to the beans. These chilies are not spicy hot. If you don’t have canned green chilies, use previously roasted, frozen mild chilies like poblano or guajillo.
• Bay leaf: Dried bay leaf is an easy way to add more flavor to the beans.
• Salt and Pepper: Add a generous amount of kosher salt and a bit of cracked black pepper to season them.

How to Cook Instant Pot Black Beans

Seal the vent of the pressure cooker. Set the cook to high pressure and cook them for 40 minutes. Once the time is done, allow the pressure to release naturally (leave the pot alone) for 10 minutes. Release the rest of the pressure manually and allow them to cool.

The beans can also be cooked on the stovetop or in your crockpot.

Freezing Black Beans

Once the beans have cooled a bit, fashion a freezer bag over a large cup. Use a dry measuring cup to scoop the beans into the bags.

With the measuring cup, you will know how much is in each bag. Don’t drain the cooking liquid from the beans. You won’t use it all, but you want some of it to protect them from freezer burn.

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Beans can also be vacuum-packed, which will prolong their shelf life further.

Freeze beans in an airtight container, also. They can be stored in freezer-safe mason jars.

Label the bags or containers with the contents, the date, and the quantity.

Pro Tips for Your Success

• Since the beans will likely be cooked again in your next recipe, undercook them slightly. They have a smaller tendency to become crushed or mashed.
• Soak your beans if you have difficulty digesting them. Soaking will cut some of the gas they produce and help with digestive issues.
• If you know you’re using them for Mexican-flavored dishes, add cumin and coriander. You can even add chili powder for a bit of a kick.

How to Thaw and Heat Frozen Beans

If you are cooking the beans in chili or soups, there is no need to thaw them. Just pop them into the pot where you are making the soup.

If you’d like to use the beans fresh for salads or salsa, you will want to cook them a little more if you originally undercooked them. Place them in a pan. Add a few tablespoons of water. Cover the pot and heat on low for long enough to soften the beans to your liking.

If you didn’t undercook the beans, thaw a package in the refrigerator overnight and use them fresh.

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How to Use the Beans

• Mexican Beef and Rice Skillet Dinner
• Southwestern Salad
• Roasted Corn and Black Bean Salsa
• Refried Beans
• Venison Chili
• Chili for a Crowd
• Taco Bar
• Chili Bar
• Mexican Turkey Soup

Tools That Make This Recipe Work

If you don’t already have these, this is where most people struggle

• Pressure Cooker – Cooks dried black beans quickly while making them tender and creamy. Without one, you’ll need a much longer stovetop cooking time.
• Freezer Bags – Keep cooked black beans portioned and protected from freezer burn. Without a good seal, excess air can leave the beans dry, icy, and unpleasant when reheated.
• Garlic Peeler – Makes quick work of peeling the garlic needed for seasoning.
• Plastic Food Storage Set – Useful for refrigerating or freezing cooked beans in portions you can grab as needed. Without properly sized containers, storage becomes messy and takes up more freezer space.
• Permanent Marker – Lets you label each bag or container with the date and contents. Skip this step and those frozen beans can quickly become a mystery container in the back of your freezer.

FAQs

Why are my Instant Pot black beans still hard?
Older beans can take longer to soften. If they are still firm after cooking, add more water and pressure cook them for another 5 to 10 minutes.

Can I add salt before cooking black beans?
Yes. Adding salt during cooking seasons the beans from the inside and does not prevent them from becoming tender.

How much do dried black beans expand when cooked?
Dried black beans roughly double or triple in volume as they cook. One pound of dried beans makes several cups of cooked beans, depending on how soft you cook them.

More Recipes for Preserving Beans

• Pinto Beans
• Chickpeas

Making instant pot black beans couldn’t be easier. It’s a great way to save money, and freezing black beans is a perfect meal prep recipe that will save you lots of time in the future. Give it a try today!