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Instant Pot Mexican Black Beans

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Instant Pot Mexican Black Beans recipe made with dried beans is full of flavor, healthy and ridiculously easy to make – no soaking the beans needed! Just simple ingredients cooked in a pressure cooker. They are a flavorful side dish to pair with your favorite Mexican entrees.

Check out my Instant Pot Recipes page for even more delicious recipes.

Black beans in a white bowl topped with diced red onion and chopped cilantro, with cowls of crumbled queso and rice in the background.

They are the perfect side dish to serve alongside Chicken Enchiladas, Shredded Beef Chimichangas, or Salmon with Cilantro Sauce!

Looking down on black beans in a white bowl topped with diced red onion and chopped cilantro, with cowls of crumbled queso and rice in the background.

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What you will need:

  • dry black beans
  • water and chicken stock – substitute vegetable stock or additional water for a vegan side dish.
  • chopped yellow onion
  • minced garlic
  • bay leaves
  • fresh cilantro
  • sea salt

Traditional black beans would contain a chicken bouillon cube, but they contain MSG so I used chicken stock instead.

Dry black beans, chopped onion, garlic, bay leaves, cilantro, water, and chicken stock on a slate background.

How to make Mexican Black Beans in an Instant Pot:

Place the black beans in a colander/strainer. Pick through and discard any damaged beans, pebbles or debris. Rinse them well under running water and allow to drain.

Dry black beans rinsed and drained in a metal colander.

Place the beans in the liner of an Instant Pot. Pour in the chicken stock and water, then add the onions, garlic, bay leaves and cilantro.

Chopped onions and cilantro, two bay leaves, minced garlic, and water inside a pressure cooker.

Secure the lid, make sure the knob is in the “Sealing” position. Press the “Pressure Cook or Manual Button” and adjust the time to 30 minutes on High Pressure.

Instant Pot set to 30 minutes on Normal High Pressure Cook.

When the pot beeps, allow the pressure to release naturally for 35 minutes…do not touch anything. Manually release any remaining pressure.

A gray plastic scoop of cooked black beans and a bay leaf.

Remove the bay leaves and stir in the sea salt. Serve warm topped with crumbled queso or diced onion and chopped, fresh cilantro.

Black beans in a white bowl topped with diced red onion and chopped cilantro, with cowls of crumbled queso and rice in the background.

Recipe Modifications

This recipe creates a flavorful, but simple side dish. For added flavor feel free to add any or all of the suggestions below before cooking:

  • a teaspoon of cumin
  • a teaspoon of chili powder
  • a diced jalapeno or serrano pepper
  • the juice from one lime – squeezed over the beans before serving.

Recipe Notes & Tips

  • To make on the stove – place all of the ingredients in a Dutch oven or other heavy pot. Bring to a boil over medium-high heat. Reduce heat and simmer for 2 to 3 hours, until the beans are tender.
  • Leftovers – cool completely and store in an airtight container in the refrigerator for up to 5 days.
  • Beans can also be frozen in small containers.
  • 1 pound of dry beans equals 2 cups of dry beans and 6 cups of cooked beans.

Tools used to create this recipe:

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More delicious Mexican recipes:

You can wash all these delicious recipes down with a Classic MargaritaFrozen Peach Margaritas, or Paloma.

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Black beans in a white bowl topped with diced red onion and chopped cilantro with small bowls of rice and crumbled queso in the background..

Instant Pot Mexican Black Beans

Instant Pot Mexican Black Beans recipe made with dried beans is full of flavor, healthy and ridiculously easy to make.
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Course: Side Dish
Cuisine: Mexican
Keyword: dry black beans recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Pressure Release: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 8 Servings
Calories: 223kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

  • 1 pound dry black beans
  • 5 cups water
  • 2 cups chicken stock
  • .75 cup chopped yellow onion 1/2 onion
  • 3 large cloves fresh garlic minced
  • .75 cup chopped, fresh cilantro 1 bunch
  • 2 bay leaves
  • 1 teaspoon sea salt

Instructions

  • Place the black beans in a colander/strainer. Pick through and discard any damaged beans, pebbles or debris. Rinse them well under running water and allow to drain.
  • Place the beans in the liner of an Instant Pot. Pour in the chicken stock and water, then add the onions, garlic, bay leaves and cilantro.
  • Secure the lid, make sure the knob is in the "Sealing" position. Press the "Pressure Cook or Manual Button" and adjust the time to 30 minutes on High Pressure.
  • When the pot beeps, allow the pressure to release naturally for 35 minutes…do not touch anything. Manually release any remaining pressure.
  • Remove the bay leaves and stir in the sea salt. Serve warm topped with crumbled queso or diced onion and chopped, fresh cilantro.

Notes

  • To make on the stove – place all of the ingredients in a Dutch oven or other heavy pot. Bring to a boil over medium-high heat. Reduce heat and simmer for 2 to 3 hours, until the beans are tender.
  • Leftovers – cool completely and store in an airtight container in the refrigerator for up to 5 days.
  • Beans can also be frozen in small containers.
  • 1 pound of dry beans equals 2 cups of dry beans and 6 cups of cooked beans.
  • If not using chicken stock, add 2 tablespoons of olive oil to the water before cooking.
For added flavor feel free to add any or all of the suggestions below before cooking:
  • a teaspoon of cumin
  • a teaspoon of chili powder
  • a diced jalapeno or serrano pepper
  • the juice from one lime – squeezed over the beans before serving.

Nutrition

Calories: 223kcal | Carbohydrates: 39g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 388mg | Potassium: 938mg | Fiber: 9g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 3mg

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