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Slow Cooker Black Beans (with Instant Pot Option)

  • Author: Amy Palanjian
  • Prep Time: 5
  • Cook Time: 7 hours
  • Total Time: 8 hours
  • Yield: 18-20 servings 1x
  • Category: Sides
  • Method: Slow Cooker
  • Cuisine: American


This recipe makes enough for 4-5 meals depending on the size and appetites of your family. I make one batch about every 4-6 weeks and freeze the beans in meal-size portions until we’re ready to enjoy them. You can also use just 1 pound of beans if desired and cook them as directed—just cut the seasoning in half as well.


  • 2 pounds dried black beans
  • 26 garlic cloves, peeled
  • 1 tablespoon dried cumin
  • 1 tablespoon dried chili powder
  • 1 teaspoon salt


  1. Add all ingredients into a bowl of a 4-5 quart slow cooker. Cover with about 4 inches of water. Place the cover on securely and cook on LOW for 7-8 hours. It’s okay if the beans sit on WARM for an hour or two.
  2. Drain using a slotted spoon or pour into a colander. Serve warm, adjusting the salt if needed.


To make in an Instant Pot: Add beans and 10 cups of water to an Instant Pot. Stir in seasonings. Cook on high for 45 minutes and let the pressure naturally release.

To store: Let the beans cool and portion into airtight containers, freezer containers, or freezer storage bags. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw from frozen overnight in the fridge or at room temperature. I recommend freezing in portions that work for one meal for your family. I usually freeze 2 cup portions.

To make 1 pound of beans: Cook as directed, cutting the seasonings in half.

Keywords: slow cooker black beans, slow cooker beans, instant pot beans

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