Servings
Font
Back
Mexican Black Beans in Instant Pot
4.8 from 366 votes

Mexican Black Beans in Instant Pot

Mexican Black Beans cooked in an Instant Pot are tender and flavorful, achieved by pressure cooking dry beans with sautéed aromatics and spices. The combination of cumin, oregano, and paprika creates a mild earthy seasoning, while finishing with fresh lime juice and cilantro adds brightness. This method is ideal for preparing beans efficiently without pre-soaking, making it a practical staple for various Mexican dishes or as a hearty side.

Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 6
Calories: 76 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 tablespoon neutral cooking oil generic cooking oil
  • 1/2 cup onion diced
  • 1/2 tablespoon garlic minced
  • 1 bay leaf (optional)
  • 1/2 red bell pepper diced
  • 1 cup black beans 7oz. rinsed, dry
  • 2 cups water or broth
Spices
  • 1/2 tablespoon cumin powder aka Jeera powder
  • 1/2 tablespoon oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
To finish
  • 1/2 tablespoon lime juice
  • 1/3 cup cilantro chopped

Instructions

    Cup of Yum
  1. Set your pressure cooker to saute mode, and add oil to the inner pot.
  2. Add the onions, bell pepper, and garlic to the pot, and saute for about 3 minutes.
  3. Add the bay leaf and spices.
  4. Add the black beans and water, stirring to deglaze and incorporate the flavorful veggie bits from the bottom of the pot into the beans.
  5. Cancel saute mode, then close the lid, making sure the vent is set to sealing.
  6. Set the pot to manual or pressure cook mode on high pressure and increase the cook time to 35 minutes.
  7. When the cook time is finished, let the pressure release naturally.
  8. When the pressure has fully released, remove the lid of the pressure cooker, then gently stir the beans.
  9. Add lime juice and garnish with cilantro. Enjoy!

Notes

  • If your dried beans have been stored for a long time, increase cooking time to 40-50 minutes for optimal tenderness.
  • Soaking beans overnight reduces cooking time to 20-25 minutes and requires less water.
  • Add jalapeños or cayenne pepper to adjust the spiciness to your preference.
  • For a bean soup, add additional water and increase pressure cooking to 50 minutes, mashing some beans for creaminess.
  • Store cooked beans in the refrigerator for 3-5 days or freeze up to 6 months; cool before storing for best results.

Nutrition Information

Calories 76kcal (4%) Carbohydrates 11g (4%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Sodium 510mg (21%) Potassium 169mg (4%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 637IU (13%) Vitamin C 15mg (17%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 76

% Daily Value*

Calories 76kcal 4%
Carbohydrates 11g 4%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 510mg 21%
Potassium 169mg 4%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 637IU 13%
Vitamin C 15mg 17%
Calcium 25mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.