Instant Pot black beans are a quick and convenient way to cook tender and flavorful black beans without the need for overnight soaking. They are versatile and can be used in a variety of recipes, making them a nutritious addition to your meals.
My family loves Mexican food, and I often make these Mexican black beans. These remind me of Indian Rajma Masala (Kidney Beans Curry), which I grew up devouring. Mexican black beans and rajma masala have a distinct flavor and taste.
Black beans have a dense meaty texture and are so widely used in vegetarian dishes, as they are a good source of protein and fiber.
Frijoles negros means "black beans" in Spanish, it is a Latin American dish made with black beans, Cuban Black bean soup (Sopa de frijoles negros), and the Mexican-American black bean burrito.
Black beans are used in soups, curries, salads, wraps, burritos, and even as a dip.
I love to make these Mexican black beans in Instant Pot. Making Mexican black beans in Instant Pot is such a huge time saver. The best part is that it requires no soaking. They are flavorful and melt-in-mouth as if they have been soaked overnight.
I make a huge batch of black beans and use them to make bean burritos, taco bowls, enchiladas, rice and beans casserole, and black bean dip.
These homemade black beans are so much more flavorful and less in sodium than the canned ones, and budget-friendly too. Try these healthy, homemade black beans and you will get hooked on them.
To prepare Instant Pot black beans, you will need the following ingredients:
Black Beans: Start with dried black beans, which can be easily found in grocery stores. Make sure to rinse them thoroughly before cooking.
Aromatics: Additional ingredients like diced onions, minced garlic, or chopped peppers to add depth and texture to black beans
Seasonings: Enhance the flavor of black beans by adding various seasonings such as garlic powder, onion powder, cumin, chili powder, or bay leaves. These seasonings can infuse the beans with a delicious savory taste.
Water or Broth: You'll need liquid to cook the beans in the Instant Pot. You can use water, vegetable, or chicken broth to add extra flavor to the beans.
Salt: Adding salt during the cooking process helps enhance the flavor of the black beans. You can adjust the amount according to your taste preferences.
Instant Pot Black Beans
Sharing my easy, no-soak Mexican Black Beans recipe from scratch using Instant Pot. This recipe uses dried black beans and requires no soaking, a huge time saver.
With basic ingredients, you can make the best black beans at home, which are much better than any take-out!!
Note: You can also use a stovetop pressure cooker to make this recipe. I have shared both versions in the recipe card below.
Rinse the black beans under cold water and remove any debris or shriveled beans.
Turn ON SAUTE (more). When it displays "HOT", add oil and onions. Sauté for 2-3 minutes, or until onions are translucent.
Add bay leaf, garlic, and jalapeno. Add dry spices - oregano, paprika, and ground cumin. Sauté for 30-60 seconds.
Add water, and deglaze the pot. Cancel SAUTE mode.
Add black beans, salt to taste, and remaining water. Close the lid with the vent sealed.
Turn ON MANUAL / PRESSURE COOK (high) for 50 minutes. Let the pressure release naturally, around 20 minutes.
Remove the lid, turn ON SAUTE (more), and add some freshly squeezed lime juice.
Simmer for a few minutes or until desired thickness. Note: Sauce thickens as it cools.
Turn OFF SAUTE. Garnish with some fresh cilantro. Enjoy.
Stovetop Pressure Cooker Mexican Black Beans
For the Stovetop pressure cooker, follow the recipe as discussed. Close the pressure cooker, after the first whistle, reduce the heat to low, and cook for 50 minutes. Let the pressure release naturally. The rest of the recipe is the same as Instant Pot.
Stovetop Mexican Black Beans
Rinse the dry beans under cold water to remove any debris.
Place the beans in a large bowl and cover them with water. Allow them to soak overnight (8-12 hours). This rehydrates the beans and reduces cooking time.
Drain and rinse the soaked beans.
In a large pot, heat the oil over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic and chopped jalapeno (if using) and sauté for another minute.
Add the ground cumin, oregano, and smoked paprika. Stir the spices into the onion mixture for about a minute.
Add the soaked beans to the pot and coat them in the spice mixture.
Pour in the broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot partially with a lid, and let the beans simmer for 1 to 1.5 hours, or until the beans are tender. Cooking time can vary based on the type and freshness of the beans.
Once the beans are tender, season them with salt to taste.
Let the beans simmer for a few more minutes to allow the flavors to meld.
Remove the pot from heat and garnish the beans with freshly chopped cilantro.
Serve the stovetop Mexican beans with lime wedges on the side.
If you're looking to make substitutions while preparing Instant Pot black beans, here are some options:
Black Beans: If you don't have black beans on hand, you can substitute them with other types of beans such as pinto beans, kidney beans, or navy beans.
Keep in mind that cooking times may vary slightly depending on the type of bean you choose.
Seasonings: Feel free to experiment with different seasonings based on your preferences.
Instead of garlic powder, onion powder, or cumin, you can use a pre-mixed seasoning blend like taco seasoning or chili seasoning for a convenient and flavorful alternative.
Optional Ingredients: You can customize the recipe by adding or substituting various ingredients. For instance, you can use shallots or leeks instead of diced onions for a milder flavor.
Minced fresh garlic can be substituted for garlic powder, and you can swap chopped peppers for a different variety depending on the desired heat level.
Try a few variations when preparing Instant Pot black beans to add variety and unique flavors to your dishes. Here are a few suggestions:
Smoky Chipotle Black Beans: Add a smoky and spicy kick to your black beans by including chipotle peppers in adobo sauce.
Simply chop a few peppers and add them to the Instant Pot along with the beans and liquid. The result is a deliciously smoky and slightly spicy black bean dish.
Cuban-Style Black Beans: Give your black beans a Cuban twist by incorporating flavors like cumin, oregano, and a splash of vinegar.
Add these seasonings along with diced onions, minced garlic, and a bay leaf to infuse the beans with a rich and aromatic taste.
Tex-Mex Black Beans: For a Tex-Mex flair, mix in some diced tomatoes with green chilies, cumin, chili powder, and a squeeze of lime juice.
This variation adds a tangy and slightly spicy element to your black beans, perfect for tacos, burritos, or as a side dish with Mexican-inspired meals.
Black beans stay good for 3-5 days in the refrigerator. Once at room temperature, store it in an airtight container.
Black beans can be frozen for a couple of months. Divide it into smaller portions, and store it in freezer-safe containers.
Defrost overnight in the fridge, or a microwave. Reheat and serve.
Here are some tips to keep in mind when preparing Instant Pot black beans:
Rinse and Sort the Beans: Before cooking the black beans, rinse them thoroughly under cold water to remove any dirt or debris.
Additionally, sort through the beans to discard any shriveled or damaged ones.
Adjust the Cooking Time: The cooking time for black beans in the Instant Pot may vary depending on factors such as altitude, bean freshness, and personal preference for tenderness.
If you prefer firmer beans, reduce the cooking time slightly. For softer beans, increase the cooking time.
Season the sauce well: Beans absorb flavors from the sauce, so depending on how flavorful the sauce is, the black beans will turn out.
Use the Natural Release Method: After the black beans have finished cooking, it's recommended to use the natural release method, which means allowing the pressure to release naturally rather than using the quick-release valve.
This helps prevent the beans from becoming mushy and ensures better texture.
Soaking (Optional): Although the Instant Pot allows you to skip the soaking step, if you have the time, you can still choose to soak the black beans for a few hours or overnight.
Soaking can help reduce cooking time and aid in digestion.
Sufficient amount of Liquid: Ensure that there is enough liquid in the Instant Pot to properly cook the beans.
The liquid should cover the beans by at least one inch to prevent them from drying out during cooking.
A general rule of thumb is to use a ratio of 1 cup of dried beans to 3 cups of water or broth when cooking black beans in the Instant Pot. However, it's important to consult your specific Instant Pot model's instructions as slight variations in ratios may apply.
No, beans do not need to be soaked before pressure cooking in the Instant Pot. The pressure cooking process in the Instant Pot allows you to cook dried beans directly, saving you time and eliminating the need for soaking.
The cooking time for beans in a pressure cooker can vary depending on the type and size of the beans. Generally, for most common beans like black beans or pinto beans, cooking times can range from 40 to 50 minutes on high pressure, with additional time for natural release.
No, cooking beans in a pressure cooker does not significantly destroy nutrients. In fact, pressure cooking can help retain more nutrients compared to traditional cooking methods due to the shorter cooking time and reduced exposure to high heat.
These are my favorite dishes to serve with Instant Pot Black Beans:
Mexican Black Beans - Instant Pot, Stove Top
INGREDIENTS FOR MEXICAN BLACK BEANS
- Handful of fresh cilantro, chopped
- 1 lime, cut into wedges
Instant Pot Black Beans
- Rinse dried black beans, and keep them aside.
- Chop onions, jalapeno, and minced garlic.
- Add bay leaf, garlic, and jalapeno. Add dry spices – oregano, paprika, and ground cumin. Sauté for 30-60 seconds.
- Add water, and deglaze the pot. Cancel SAUTE mode.
- Add black beans, salt to taste, and remaining water. Close the lid with the vent sealed.
- Turn ON MANUAL / PRESSURE COOK (high) for 50 minutes. Let the pressure release naturally, around 20 minutes.
- Remove the lid, turn ON SAUTE (more), and add some freshly squeezed lime juice.
- Simmer for a few minutes or until desired thickness.Note: Sauce thickens as it cools.
- Turn OFF SAUTE. Garnish with some fresh cilantro. Enjoy!
Stovetop Pressure Cooker Black Beans
- Follow the recipe as discussed earlier. Close the stovetop pressure cooker, after the first whistle, reduce the heat to low, and cook for 50 minutes. Let pressure release naturally. The rest of the recipe is the same as Instant pot.
Stovetop Mexican Black Beans
- Rinse the dry beans under cold water to remove any debris.
- Place the beans in a large bowl and cover them with water. Allow them to soak overnight (8-12 hours). This rehydrates the beans and reduces cooking time.
- Drain and rinse the soaked beans.
- In a large pot, heat the oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and chopped jalapeno (if using) and sauté for another minute.
- Add the ground cumin, oregano, and smoked paprika. Stir the spices into the onion mixture for about a minute.
- Add the soaked beans to the pot and coat them in the spice mixture.
- Pour in the broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot partially with a lid, and let the beans simmer for 1 to 1.5 hours, or until the beans are tender. Cooking time can vary based on the type and freshness of the beans.
- Once the beans are tender, season them with salt to taste.
- Let the beans simmer for a few more minutes to allow the flavors to meld.
- Remove the pot from heat and garnish the beans with freshly chopped cilantro.
- Serve the stovetop Mexican beans with lime wedges on the side.
- Tips For The Best Instant Pot Black Beans
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORDblack beans from scratch, black beans instant pot no soak, black beans, mexican black beans, instant pot beans, instant pot black beans, instant pot mexican black beans, pressure cooker beans, beans recipe,healthy recipe, vegan, gluten-free, instant pot mexican black beans soaked, mexican black beans from dry
Looking for other recipes like this? Try these: