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.
Mary
Where do I find epazote leaves? I have never heard of them. Would bay leaves be a good substitute?
Mary
Sorry I did not read far enough, I found the article on epazote and have bought seeds to grow some, Thank you ! Love your recipes .
Janet Hanson
I have searched for a basic Mexican bean recipe and still had not found "the one". I just finished making this in in my old fashioned pressure pot. Did about a 6-7 hour presoak. Cooked per instructions and used your seasoning recommendations. I also only had dried Epazote (from Penzeys) and used one teaspoon. I believe beans improve with time but the first taste of these was quite good. Will probably make some chili with them a little later in the week. Yum.
James Wise
Easy and very tasty. Served with a touch of cream and some green onion for color. Total time start to finish 45 min (Instant pot)
Lynn
Can you substitute dried pinto beans to make the beans called for in your fried pinto beans or would you prepare them differently?
Mely Martínez
Hello Lynn,
Do you mean to make black fried beans? Or any other bean?
Cecilia
How much dry epazote would you recommend to add? I cannot find fresh where I live but got some dry one which hopefully would be an ok substitute.Thanks!
Mely Martínez
Hello Cecilia,
Dried Epazote can be used, about 3 medium-sized dried leaves will be fine.
If the one you find is broken into small pieces, them about 1 teaspoon.
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.