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Instant Pot Black Beans

Instant Pot Mexican Black beans taste amazing just like cooking the old fashion way but in a quick way. Instant Pot Black Beans Recipe. The process is the same for Pinto Beans.
Course Basic Recipes
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12
Calories 71kcal


  • 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


  • 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.


  • 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. 


Serving: 0.5cup | Calories: 71kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 137mg | Fiber: 3g | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 0.8mg