Cooking this recipe for Mexican black beans in an Instant Pot is faster than you can even imagine. When you're craving a quick batch of black beans to eat for dinner or want to meal prep beans to use in other Mexican recipes, this is definitely the way to go! It's a very simple black bean recipe and requires minimal cleanup.
Some of you have asked me how I use my Instant Pot, and what dishes I cook with it. The main thing that I use my Instant Pot for is to cook black beans and pinto beans—and they’re done in a flash!
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I grew up with a mother that used a regular stove-top pressure cooker in her daily cooking, so it was normal for me to buy a pressure cooker as soon as I got married.
Using The Instant Pot To Cook Mexican Recipes
For those that do not know what an Instant Pot is, this kitchen appliance is an electric pressure cooker that works quicker than a regular stovetop pressure cooker. It allows you to cook your recipes in a shorter period of time.
Instant Pots are also multifunctional since they also can cook like a regular electric skillet or a slow cooker. We mostly used the pressure cooker for cooking dried beans and tough cuts of meat (like this red Mexican Barbacoa) that would otherwise take hours to cook in a regular pot. But, with an electric pressure cooker like the Instant Pot (and other brands now on the market), the cooking time is much shorter.
For example, the cooking time in a regular pot for dried beans is about 2 hours, in a regular stove-top pressure cooker it’s 50-60 minutes, and using the Instant Pot, it’s only 30 minutes!
Besides the shorter cooking time, another good part about using the Instant Pot for beans is that you don’t need to soak them prior to cooking. Yes, no pre-soak needed! Just make sure to buy good quality beans, since older beans take longer to cook.
Instant Pot Mexican Black Beans
Today’s recipe is for black beans since these are the most popular in my family. We do like pinto beans as well, but black beans are the number one favorite with us. Here is a list of ingredients you will need to make this bean recipe...
- Black beans
- Water
- Garlic cloves
- Epazote leaves
- White onion
- Salt
- Vegetable oil (or lard)
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
Cooking Tips:
- You can use a regular pressure cooker or the electric one like the Instant Pot.
- If using a regular pressure cooker, the cooking time is about 50 minutes.
- A pound of dried beans renders 6 cups of cooked beans.
- You don't need to pre-soak the beans for this recipe.
- Do not add salt until the beans are cooked. If you add salt at the beginning of the process, the skins of the beans are going to be hard.
- If the beans still look a little too firm for your taste, cook them for five more minutes in the pressure-cooking setting.
- This recipe works for all kinds of beans, like black beans, pinto beans, navy beans, etc.
How To Make Instant Pot Black Beans: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Clean and Rinse The Beans
- Start out by cleaning the beans and removing any old or broken beans.
- Rinse the beans under running water using a strainer.
Add All Of The Ingredients To Instant Pot
- Place the beans, water, garlic cloves, onion, and epazote leaves in the Instant Pot.
Cook The Black Beans In The Instant Pot
- Put the lid on and set the release valve to "Sealing".
- Cook for 30 minutes using the "Beans" setting. After this time, wait for the steam to be completely released.
- Take the lid off, add the oil, and season with salt.
- Stir and cook for 5 more minutes in the manual setting. Adding the oil will create a slightly thicker broth.
- Serve and enjoy!
What To Serve With Mexican Black Beans
When I make this black bean recipe, I like to make a big batch so I can use them in multiple recipes.
For a quick and simple meal, I will serve a bowl of these Instant Pot black beans with some Mexican white rice and some pollo pibil. I also like to use these black beans to make other recipes like this black bean and chorizo soup!
For breakfast, I highly recommend making some scrambled eggs and adding a scoop of these black beans for added flavor and protein.
Enjoy a warm bowl of beans cooked in your Instant Pot!
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for Instant Pot black beans, take a look at some of these other authentic Mexican recipes:
- How To Make Fried Pinto Beans
- Charro Beans Soup Recipe
- Frijoles Puercos Recipe
- Pinto Beans Enchiladas
- Yucatan Fried Beans
I hope you make this recipe for Mexican black beans! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
📖 Recipe
Instant Pot Black Beans
Ingredients
- 1 lb. black beans
- 7 cups of water
- 2 garlic cloves
- 2 epazote leaves
- ¼ white onion
- 2 teaspoons of salt
- 2 tablespoons vegetable oil or lard
Instructions
- Clean the beans by removing any old or broken beans.
- Rinse the beans under running water using a strainer.
- Place the beans, water, garlic cloves, ¼ onion, and epazote leaves in the Instant Pot. You can also add the Epazote leaves in Step 5.
- Put the lid on and set the release valve to Sealing. Cook for 30 minutes using the Beans Setting. After this time, wait for the steam to be completely released.
- Take the lid off, then add the oil and season with salt. Stir and cook for 5 more minutes in the manual setting. Adding the oil will create a slightly thicker broth.
- After this time, your beans are ready to serve. Enjoy a warm bowl of beans cooked in your Instant Pot! If the beans still look a little too firm for your taste, cook them for five more minutes in the pressure-cooking setting.
Notes
- If using a regular pressure cooker the cooking time is about 50 minutes.
- A pound of dried beans renders 6 cups of cooked beans.
- You don't need to pre-soak the beans for this recipe.
- Do not add salt until the beans are cooked. If you add salt at the beginning of the process the skins of the beans are going to be hard.
- Some of you asked if this instant pot black beans recipe also works for Pinto beans, the answer is yes. It is the same process.
Beth
Hi! Can you use a crockpot or the stovetop for this? I haven’t leveled up to an instapot yet 🙂
Mely Martínez
Hello Beth,
You can find the recipe here:https://www.mexicoinmykitchen.com/mexican-beans-recipe/
Melissa
What is an alternative for epazote? I don't have any and am unsure of what they are to buy if I did go look for them!
Thanks!
Mely Martínez
Hello Melissa,
Since the flavor for Epazote is hard to reply from another herb. Just skip it or add a sprig of cilantro.
Ren
It was not the first time cooking black beans in the IP but first time with your recipe. What an an amazing flavour! Thanks Mely.
Mely Martínez
Hello Ren,
Thank you for trying the recipe.
Justin
These look great. Curious, what you mean by 5 minutes in manual setting? After you put oil and salt. Do I pressure cook another 5 minutes?
Mely Martínez
Hello Justin,
It is when you cook without the lid, there is a button that says, Manual.
Sylvia
I received an instant pot for my birthday and though extremely excited, I had no idea how to use it. I was a bit worried the flavors I had learned to infuse from slow cooking black beans would be lost. After trying a few different methods, I found myself happy with the time but not the flavor. Then by chance I came across this blog and couldn’t be more happy with the recipe I found here!! Yummy, authentic, flavorful beans made in less than half the time! I can’t wait to try more recipes!! Thank you!!
JimontheBeach
I love black beans and Mexican cuisine, but I have never heard of epazote leaves. In what other dishes do you use it and where can I buy it?
Mely Martínez
Hello, Jim
we have an article that talks about everything Epazote. Check it out HERE
Maria Fernandez
Hi, my instant pot doesn’t have a beans setting. Should I just use the pressure cook setting? And if so, for how long? Thank you!!!!
Mely Martínez
Hello Maria,
It is the one that says chilli/Beans
Rosie Dwyer
Hi Mely,
I just wanted to say I was blown away by these beans! I've made Mexican style black beans before with basically the same ingredients and I've always been a little disappointed because they never live up to the kind I get at authentic Mexican restaurants. This is the first time making them that they truly went above and beyond and tasted authentic! I just came across this blog today and I look forward to making more of your recipes.
Also - I subbed butter for the lard/shortening. It tastes great in case anyone else was considering using butter!
Mely Martínez
Hello Rosie,
Thank you for trying the recipe, and for the tip of adding butter.
I hope you like our traditional Mexican home cooking! Wishing you a happy time in the kitchen!
Michelle Shafer
Ty for this recipe my family loved it. I did add more seasoning later. Cumin, chili powder, and dry mustard. The beans are great either way.
Whitney Lawless
This recipe made the most delicious beans!!! I froze half for later and they were even yummier when I reheated them. I’m gonna make a pot of pinto beans now. Thank you for sharing!
Mely Martínez
Hi! Whitney,
Thank you for trying the recipe, great idea of freezing some for later use.