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Slow Cooker Black Beans (with Instant Pot Option)

Amy Palanjian
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.
5 from 2 votes
Prep Time 5 mins
Cook Time 7 hrs
Total Time 7 hrs 5 mins
Course Sides
Cuisine American
Servings 18 -20 servings
Calories 175 kcal


  • 2 pounds dried black beans
  • 2-6 garlic cloves (peeled)
  • 1 tablespoon dried cumin
  • 1 tablespoon dried chili powder
  • 1 teaspoon salt


  • 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.
  • Drain using a slotted spoon or pour into a colander. Serve warm, adjusting the salt if needed.


  • 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.


Calories: 175kcalCarbohydrates: 32gProtein: 11gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 140mgPotassium: 763mgFiber: 8gSugar: 1gVitamin A: 145IUVitamin C: 1mgCalcium: 67mgIron: 3mg
Keyword instant pot beans, slow cooker beans, slow cooker black beans
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