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.
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.