Slow Cooker Black Beans

Slow Cooker Black Beans

author: Alexandra Stafford

total time: 8 hours 5 minutes

yield: 6 cups


To make these in the Instant Pot, into the Instant Pot add all of the ingredients listed below along with 6 cups of water. Start with 2 teaspoons kosher salt. Turn the valve to sealing. Set the IP to Manual, High Pressure, 30 minutes. Let it release naturally for at least 20 minutes. Uncover. Taste. Add more salt (I often add 1 to 2 more teaspoons of salt) to taste.


  • 1 lb. dried black beans, no need to soak


  1. Place the beans into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 6 to 8 hours or until the beans are done, but start checking at the 4-hour mark — all slow cookers are different and times might vary, too, depending on the age of your beans.
  2. Store the beans in their cooking liquid. I love these deli quart containers for this purpose. I freeze the beans in their cooking liquid in these quart containers as well.

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