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Better Than Restaurant Instant Pot Mexican Black Beans


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These Instant Pot Mexican Black Beans are the perfect side dish to your favorite Mexican entrees. These black beans are better than the restaurant version and the best part is, they are ridiculously easy to make because the Instant Pot does all the work!

a collage of black beans in a white bowl on a kitchen counter with title text reading Instant Pot Mexican Black Beans

Why Black Beans Make a Great Mexican Side Dish

Along with pinto beans, black beans are a staple in Mexican cuisine. You’ll find them in many Mexican dishes.

overhead view of black beans in a white bowl

I use them in my Instant Pot Chicken Taco Bowls and Instant Pot Taco Lasagna. And they’re the star ingredient in my Meatless Black Bean Tostadas.

Because black beans protect our hearts, help prevent cancer and strengthen our bones, there are lots of reasons we should be adding them to our diet. The fact that they don’t contain many calories is a very nice added benefit too.

One of my favorite nutrient-loaded Mexican side dishes is this Instant Pot Quinoa Black Bean Salad, puts these mighty beans to good use. But I wanted to feature these beans in a dish all their own, which is why I’m sharing this recipe for Instant Pot Mexican Black Beans.

overhead view of black beans in a white bowl on a white cloth with a bowl of rice in the background

How to Make Instant Pot Mexican Black Beans

The nice thing about making Mexican Black Beans in your Instant Pot is that your IP will do most of the work. This is my favorite kind of recipe!

Basically, you just put everything into your Instant Pot, then seal it and set the time.

What goes in the Instant Pot?

Dry black beans, water, chicken stock, diced onion, minced garlic, paprika, salt, pepper, and olive oil.

How long do they cook?

You’ll set the time (manual) for 26 minutes. It should take the IP about 10 minutes to come to pressure before the cook time starts.

After the timer goes off, it’s really important to let the pressure release naturally for 16 minutes. Beans are very starchy and will create a lot of foam, which WILL spray all over the place if you vent too soon.

Once all the pressure is released and you can safely remove the lid, your beans will be ready to serve!

overhead view of black beans in a white bowl on a white cloth with bowls of rice, salsa and chips in the background

Better than Restaurant Instant Pot Mexican Black Beans

Black beans packed full of flavor. These are great to use in so many different recipes.
4.27 from 90 votes
Cook Time 26 mins
20 mins
Total Time 46 mins
Course Side Dish
Cuisine Mexican
Servings 4
Calories 245 kcal

Ingredients
  

  • ½ pound dry black beans
  • 1 Cup water
  • ½ Cup chicken stock
  • ½ onion diced
  • 1 Garlic clove minced
  • 1 Tsp paprika
  • 1 Tsp salt
  • 1 Tsp pepper
  • 1 Tbsp olive oil

Instructions
 

  • Place all the ingredients into your Instant Pot. Turn the steam valve to sealing and put the lid.
  • Set on manual for 26 minutes.
  • Once it starts releasing, let it release for 16 minutes. After those 16 minutes have passed, turn the steam valve from sealing to venting. Let it vent completely and remove the lid.

Notes

Weight Watchers Freestyle = 1 Point per serving

Nutrition

Calories: 245kcalCarbohydrates: 39gProtein: 13gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 631mgPotassium: 906mgFiber: 9gSugar: 2gVitamin A: 283IUVitamin C: 1mgCalcium: 73mgIron: 3mg
Keyword black beans, easy side dish, instant pot
Tried this recipe?Let us know how it was!

More Mexican Side Dishes

Looking for more side dishes to serve alongside your favorite Mexican entrees? Here are some other recipes to try:

creamy mexican corn salad topped with sliced jalapenos in a red bowl on a brown table with two corn on the cob in the background

Creamy Mexican Corn Salad

overhead view of quinoa black bean salad in a white, orange and green bowl on a red cloth on a white table

Instant Pot Quinoa Black Bean Salad

What to Serve Instant Pot Mexican Black Beans With

These Instant Pot Mexican Black Beans go great with almost any Mexican entree. If you’re looking for some ideas, here are some of my favorite dishes to serve them with.

Finally, if you love Mexican food as much as you love your Instant Pot, check out this collection of over 75 Instant Pot Mexican recipes. You’ll find everything from appetizers through dessert!

More Instant Pot Resources

Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.

Do more with your Instant Pot with these helpful Instant Pot Accessories:

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28 thoughts on “Better Than Restaurant Instant Pot Mexican Black Beans”

  1. 5 stars
    I use my Instant Pot for almost everything now. This was a great recipe for me. I agree with several other reviews though. They were too al dente for us as well. I did add Cumin, as several also suggested. And I always use more garlic than any recipe calls for. (all personal preferences though) I’ve added 5 min to cooking time. I make a pound at a time and freeze them in Quart sized freezer baggies – about 2 cups per bag. That is pretty close to one can of black beans. I use this instead of canned. And usually works out perfect. I’ve added this to my FAVORITES.

    Reply
  2. Wow! These were amazing!! I used my 8qt IP and followed the recipe. I also added about a 1/2 tsp of cumin and a 1/2 tsp of dry epazote. I followed the recipe and cooked for the 26 min with the 16min NR, but I also found that the beans were just a little bit too al dente for me (picky toddlers) So as other suggested, I closed them up and cooked them for an additional 10 min on high pressure. I did not let them NR the second time. They were awesome!! I’ll be keeping a big stash of dry black beans in the house from now on just for this!

    Reply
    • 3 stars
      Flavor was good. 26 mins with 16 min rest was not enough time. Beans were not cooked. Uncooked beans can kill a person.

      Reply
  3. 5 stars
    This was awesome! I added some cumin and bay leaves to increase the flavor. Also, I like to soak my beans even when using a pressure cooker, so I used just enough water to cover them.

    Reply
    • It’s up to you. I always prefer low-sodium versions since you can always add salt but can’t remove it, but it’s really up to your personal preference. As far as I know, it doesn’t affect the outcome of the recipe.

      Reply
  4. 5 stars
    I doubled this recipe (in a 6 qt. instant pot) and did find it necessary to cook for another 10 mins. This was on high pressure. I didn’t make any other modifications, and it came out delicious! No trouble at all fitting the double batch in the 6 qt. pot.

    Reply
    • Hi Jen, yes, if you want to make more, just increase all of the ingredients by the same factor (e.g. if making twice as much, double all the ingredients). Just make sure you don’t overfill your pot. Beans are really starchy so they create a lot of foam. You’ll want to be well below the fill line (absolutely no more than 2/3 full).

      Reply
  5. 5 stars
    This recipe was easy and delicious! My beans were a little al dente so I think i’ll cook them a few minutes longer, but that’s probably the because of the beans, not the recipe. Thank you!!

    Reply
    • No, the cook time will remain the same, but the pot will take longer to come to pressure. Make sure the pot isn’t more than 2/3 full though since beans create a lot of foam while they cook.

      Reply
    • Hi Susan, I wouldn’t recommend canned beans in this recipe. In fact, the purpose of the recipe is to replace canned black beans with homemade beans that are tastier and just as easy. You’d have to reduce the liquid dramatically to prevent canned beans from becoming mush and might run the risk of not having enough liquid to bring the pot to pressure.

      Reply
  6. 5 stars
    Wow this recipe turned out great! I soaked the beans overnight and made them then next day. They were soft, flavorful, and perfect. Thank you for the recipe!

    Reply

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