Instant Pot Black beans are easier and faster than you can 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, requires minimal cleanup, and is better than canned beans.
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 pot or pressure cooker in her daily cooking, so it was normal for me to pressure cook my beans as soon as I got married.
If you didn't know, black beans are one of the most consumed legumes in Mexico. They are a healthy source of carbohydrates and gluten-free, rich in fiber, protein, iron, folate, and magnesium, and use them almost every day in many dishes. So, when I got my Instant pot, beans were the first meal I cooked.
Using The Instant Pot To Cook Mexican Recipes
Nowadays, it seems like everybody has an Instant Pot at home. This kitchen appliance works quicker than a regular stovetop pressure cooker and really easy to use in other ways. Instead of using a skillet to saute your ingredients, you can make everything in one pot.
We mostly used the pressure cooker and high-pressure pot 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, the cooking time is much shorter.
Frequently Asked Questions About Instant Pot Black Beans
Before I share my recipe, here are a few questions I've been asked about using your Instant Pot and cooking your beans.
What is the ratio of beans to water in the Instant Pot?
The ratio is about double the amount of liquid. For example, in this recipe for 1lb of dried beans, you will need 7 cups of water. Basically, you want your beans to be fully covered in water and then some more. Beans absorb the liquid, so put some extra to ensure they are cooked evenly.
How long does it take to cook beans in Instant Pot?
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 a high-pressure Instant Pot, it’s only 30 minutes! Check out the recipe for the exact amounts.
Do you need to soak your beans before cooking in your Instant Pot?
No, Besides the shorter cooking time, another good part about using the Instant Pot for beans is that you don’t need to soak them before cooking. Yes, no pre-soak is needed! Make sure to buy good quality beans since older beans take longer to cook.
How 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 our 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 beans' skins will 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 will 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 with a few teaspoons of queso fresco and garnish with cilantro.
- 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.
My favorite is in a bowl of these Instant Pot black beans with some queso fresco and some slices of avocado for a quick and simple meal. Another excellent way is as a side dish with 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! Simply drain the liquid and smash them with oil or lard to make refried beans.
My son’s favorite is in a warm corn tortilla, topped with queso fresco, salt and pepper, and salsa as tacos. 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:
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 below and tell us all about it!
¡Buen provecho!
Mely
For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina
📖 Recipe
Instant Pot Black Beans
Ingredients
- 1 lb. black beans
- 7 cups of water
- 2 garlic cloves
- 2 epazote leaves
- ¼ medium 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, 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, and the answer is yes. It is the same process.
- If epazote leaves are not available, any of your favorite spices, like ground cumin or herbs, are always a great idea.
- Even though it is not customary to cook beans with broth in Mexico, some people have told me that cooking them with vegetable broth gives them a richer flavor.
Colleen
Can this recipe be used to prep the beans to be refried.?
Mely Martínez
Hello Collen,
Yes, after you cook them in the instant pot, you can refried them.
Carolyn C
I used vaquero beans and used a lot of fresh cilantro and a little Mexican oregano since I didn't have epazote. Also added 2 serrano peppers. I simmered the beans a bit longer at the end to soften them up a little more and added some corn flour in an attempt to thicken everything - and accidentally ended up with little masa dumplings, which was great! Delicious recipe - thank you!
Hilda
Hi Mely,
Thank you so much for the delicious black bean recipe. I just finished making them in my Instant Pot. Once the black beans were done I quickly made myself a bean and cheese burrito. I usually buy canned black beans but after this recipe I should never buy canned black beans again! You made them just like my mother used to. Thank you!
Teresa C
Thank you for this delicious and easy recipe. My family of 4 devoured these beans. We all had 2nds and 3rds!!
mmartinez
Hello Teresa,
I'm so glad to know your family like them! Provecho!
Lec
Did you let the pressure release on its own or did you flip the valve and release it when done?
mmartinez
Hello Lec,
I let the pressure release on their own. This way the skins of the beans won't be open.
Wendy
Do you chop the onion, epazote, and 1/4 onion or not?
mmartinez
Hello Wendy,
Yo do not need to chop them, and yes, it is 1/4 of a medium size onion. You can discard them after cooking the beans.
Gregory J Warnke
Best black beans ever and so easy in an Instant Pot. The Epazote set the black beans over the top. Delicious side dish with fresh Rockfish tacos. Awsome!
Gene
This recipe is perfect! I didn't have any epazote on hand but the taste and texture was all that I expected and better than anything canned I've ever purchased.
Ari
Hey, this was great. I omitted the olive oil and half of the salt (eating it with salty chips) and found it very delicious. Thanks. 🙂
mmartinez
Hello Ari,
Love the idea of eating them with chips.
Jack
How about pinto beans? (BTW I've been posting comments that are not showing up!)
Jack
How about pinto beans?
mmartinez
Hello Jack,
yes, you can also make pinto beans using the same recipe. That is the way I cook them too. 😉
Alice
I just got an Instant Pot as a gift after 20 years of cooking and this recipe was my first venture into pressure cooking. I couldn't be happier with the results! I did use veggie broth as the liquid and a bay leaf since I'm not familiar with the type you suggested, but the beans were perfect, delicious and very easy! I'm so excited to try more recipes on your site since I just stumbled on it looking for pressure cooker recipes. Thank you for sharing!
mmartinez
Hello Alice,
Enjoy your new Instant Pot. It is a great help in the kitchen. 😉
Kristy
This is a great recipe, I now make a batch every week. Thank you,
mmartinez
Hello Kristy!
Thank you for trusting the recipe using the Instant Pot to make Balck beans. So glad to know you like it.
Yolanda Breidenbaugh
I am so glad you have an Instant Pot too! I really enjoy mine, and like you, started pressure cooking early on in my marriage as my mom had a pressure cooker.
mmartinez
Hello Yolanda,
So glad to hear from you and that you are also an Instant pot user. Enjoy!
Stacy
I just stumbled upon your beautiful blog today while reading Rick Bayless's Instagram posts. We love Mexican food in our lil' Missouri town, but cannot find authentic sources unless we drive 90+ miles to Kansas City area. So I cook at home to enjoy the wonderful dishes of Mexico and other cultures. This recipe looks delicious! Can I use dried epazote leaves and if so, would it still be the same amount and added at the same stage of the recipe? Thank you for your blog and I look forward to making many of your dishes. Myhusband looks forward to eating them too!
mmartinez
Hello Stacy,
Thank you for visiting the blog. You can use just one dried epazote leave for this recipe. Happy cooking!