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
1. Saute the onion, garlic, and spices in the Instant Pot.
2. Stir in dried beans until coated then add the liquid.
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!
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
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!
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!
Instant Pot Black Beans
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.
These sound delicious! I do have one question and I apologize because I know it says for instant pot. I don’t have one though. Is this something that can be made in a slow cooker?