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    Home » Recipes » Instant Pot » Instant Pot Black Beans

    Instant Pot Black Beans

    Published: July 16, 2019 · Modified: Oct 26, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Save big on money and time with these knockout Instant Pot Black Beans. There's no need to pre-soak these beans so they are super quick, easy, and convenient with only 15 minutes cook time! 

    An overhead shot of black beans and salsa in two blue dishes
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    A pinterest graphic of Instant Pot Black Beans
    A pinterest graphic of Instant Pot Black Beans
    A pinterest graphic of Instant Pot Black Beans
    A pinterest graphic of Instant Pot Black Beans

    The most delicious Instant Pot Black Beans ready in just 15 minutes and there’s no soaking time required! I served them with a quick-fix charred poblano salsa that knocks it right out of the park! The instant pot makes this recipe super easy and fuss-free whilst locking in tons of flavor and they’re so easy to make you’ll never reach for canned again!

    Black beans are so rich in protein and fiber so they make a great addition at dinner time be it to stuff burritos with or a side to your favorite pulled pork recipe. They also taste incredible, the texture of black beans cooked from scratch (dried beans) is so different and so much tastier than canned.

    Canned black beans can be ok when you’re in a pinch but they’re often lacking in flavor and overly soft and mushy. These instant pot lack beans couldn’t be more different, they’re so delicious you’ll be eating them by the spoonful! I also love to top them with a tomato-poblano salsa for a fresh and firey kick!

    Some ingredient notes

    Black beans – Good quality dried black beans are best, by cooking them in the instant pot you don’t need to pre-soak the beans it’s such a time-saver!

    Beer – Beer adds so much flavor to the beans, it’s my secret ingredient. If you’d rather keep this recipe alcohol free you can substitute the alcohol with low sodium chicken or beef stock.

    Spices – I used cumin and chili powder as my spices for the beans, you can add whatever spices you like. You can also adjust the amount of chili powder according to your taste.

    How to Make Instant Pot Black Beans

    Two photos showing how to prepare black beans in the instant pot

    1. Saute the onion, garlic, and spices in the Instant Pot.

    2. Stir in dried beans until coated then add the liquid.

    Two photos showing how to make Instant Pot Black Beans

    3. Cook the beans at high pressure then let the pressure release.

    4. Remove lid from Instant Pot; stir in salt and lime juice. Top with salsa and serve! 

    An overhead shot of black beans in a blue ceramic dish

    Tips and ideas for making this recipe

    • Be sure to use dried beans in this recipe; canned beans are already softened and will turn to mush in the InstantPot.
    • Sort through beans before cooking to make sure there’s not any debris, such as small stones.
    • For extra flavor, use low-sodium beef or chicken stock instead of water.
    • Replace the beer with water or stock, if desired.
    • Stir the beans gently after cooking to keep from breaking them up.
    • Make the salsa while the beans are cooking to save time!
    • Spoon leftover beans over baked sweet potatoes with pulled pork, salsa, and sour cream

    A close up of a spoonful of black beans

    Frequently Asked Questions

    Can I substitute any other beans?

    Yes, this recipe will also work great with red kidney beans, pinto beans or even cannellini beans. Just remember that the flavor will change with the type of beans you use but if you follow the rest of the recipe exact then they’ll still be delicious!

    What can I serve with black beans?

    You can serve these black beans with any of your favorite Mexican dishes from adding them to burritos, enchiladas, fajitas or topping nachos. They also go really well with pulled pork, chicken or any spicy meat and fish dishes. Here are some recipes that would go really well:

    • Chipotle-Orange Slow Cooker Carnitas
    • Shrimp Tacos
    • Lobster Tacos
    • Blackened Salmon with Pineapple-Jalapeño Salsa

    How long do they last?

    Cooked beans will keep for 5 to 10 days covered in the refrigerator. You can also freeze them in freezer bags or suitable containers, thaw completely before reheating.

    If you love this recipe try these out!

    • An overhead shot of slow cooker pork carnitas on a blue plate with tortillas and toppings

      Slow Cooker Carnitas

    • A plate with three shrimp tacos with a dip on the side with cotija cheese sprinkled on top of the tacos.

      Shrimp Tacos

    • A plate of three lobster tacos in front of filling ingredients and a cocktail.

      Lobster Tacos

    • A freshly made fish taco on a blue and white plate in front of a platter of fish tacos.

      Fish Taco Recipe

    • An overhead shot of blackened salmon on a plate with pineapple salsa

      Blackened Salmon

    If you’ve tried this Instant Pot Black Beans recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    Print
    5 from 3 votes

    Instant Pot Black Beans

    Save big on money and time with these knockout Instant Pot Black Beans. They're so easy to make in the pressure cooker and taste incredible, perfect for any Mexican feast.
    Course Side Dish
    Cuisine Mexican
    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings 8 servings
    Calories 289kcal
    Author John Kanell

    Ingredients

    Beans:

    • 3 Tbsp. olive oil
    • 1 cup diced yellow onion
    • 2 Tbsp. minced fresh garlic
    • 2 tsp. ground cumin
    • 2 tsp. chili powder
    • ½ tsp. ground black pepper
    • 1 lb. dried black beans
    • 4 cups water
    • 1 cup beer such as Dos Equis
    • 1 ½ tsp. kosher salt
    • ½ lime

    Salsa:

    • 1 poblano pepper halved and seeded
    • 1 jalapeño pepper halved and seeded
    • 2 cups chopped fresh tomato
    • Zest and juice of 1 lime
    • ¼ tsp. kosher salt
    • 2 Tbsp. chopped fresh cilantro optional

    Instructions

    BEANS:

    • Set InstantPot to saute; add olive oil, onion, garlic, cumin, chili powder, and pepper.
    • Cook, stirring occasionally, until onion is softened, about 5 minutes.
    • Stir in dried beans until coated.
    • Add water and beer to InstantPot.
    • Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
    • Set InstantPot to cook at High Pressure for 15 minutes.
    • After cooking is complete, let pressure release naturally (about 20 minutes). After that,
    • manually release the pressure by turning the Steam Release Valve to “venting.”
    • Remove lid from InstantPot; stir in salt and lime juice.
    • Top beans with Tomato-Poblano Salsa, if desired.

    SALSA:

    • Preheat grill to high heat.
    • Grill halved peppers until somewhat charred on both sides, about 4 minutes per side.
    • Place grilled peppers in a bowl; cover with plastic wrap. Let stand 10 minutes.
    • Rub peppers between paper towels to remove excess charred skin; discard charred skin.
    • Coarsely chop peppers; add to a medium bowl with tomatoes. Stir in lime zest and juice, salt, and cilantro, if using.
    • Serve over beans, or cover and refrigerate up to 3 days.

    Notes

    • Be sure to use dried beans in this recipe; canned beans are already softened and will turn to mush in the InstantPot.
    • -Sort through beans before cooking to make sure there’s not any debris, such as small stones.
    • -For extra flavor, use low-sodium beef or chicken stock instead of water.
    • -Replace the beer with water or stock, if desired.
    • -Stir the beans gently after cooking to keep from breaking them up.
    • -Cooked beans will keep for 5 to 10 days covered in the refrigerator.
    • -Spoon leftover beans over baked sweet potatoes with pulled pork, salsa, and sour cream.

    Nutrition

    Calories: 289kcal | Carbohydrates: 44g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 454mg | Potassium: 1053mg | Fiber: 11g | Sugar: 4g | Vitamin A: 775IU | Vitamin C: 23mg | Calcium: 108mg | Iron: 4.2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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