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!
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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.
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.
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!
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๐ Recipe
Better than Restaurant Instant Pot Mexican Black Beans
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Ingredients
- ยฝ pound dry black beans
- 1 Cup water
- ยฝ Cup chicken stock
- ยฝ onion diced
- 1 Garlic clove minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon 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
Nutrition
More Mexican Side Dishes
Looking for more side dishes to serve alongside your favorite Mexican entrees? Here are some other recipes to try:
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.
- Instant Pot Salsa Verde Chicken Tacos
- Instant Pot Chicken Enchilada Casserole
- Sous Vide Steak Fajitas
- Sour Cream Chicken Enchilada Casserole
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.
These turned out fantastic! I had to modify to make it WFPB and oil free, so I used low salt veggie broth instead of the chicken broth, added half of a jalapeno (minced), half the salt, and I left out the oil. I did the original 26 minutes, but had to put it under pressure for 3 extra minutes.
I’m glad you like these beans. Thanks for letting us know how you modified it – another reader might be able to use your modifications when they make it.
Like everyone else has said, my beans always turn out a bit hard as well, leaving me to wonder if they are cooked all the way. Will add more time like others have suggested.
Yes, adding more time seems to be what’s worked for others.
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.
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!
Flavor was good. 26 mins with 16 min rest was not enough time. Beans were not cooked. Uncooked beans can kill a person.
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.
Would this recipe be okay with vegetable stock instead of chicken stock?
Absolutely!
Do I use low sodium chicken broth or regular chicken broth?
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.
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.
Did you also double the water? I doubled the water once and it made the beans really runny. Thanks !
Thatโs what I was wondering, too.
Yes I doubled the water too.
Actually I take it back, I did not double the water. Just made it again tonight. You def don’t want to double the water. I had misremembered.
If I need to make beans for a lot of people and I want to double or triple this recipe, do I double or triple the liquid as well? Thanks.
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).
Do I need to soak the beans overnight?
No need to soak the beans! They turn out great without that step in this recipe.
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!!
If your doubling the recipe do you need to double the amount of time cooked ?
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.
If you double the recopy do you double all ingredient s?
Yes. Just make sure you leave plenty of room in your pot. You don’t want to fill more than 2/3 full because beans make a lot of foam.
How would the cook time change if I used canned black beans instead?
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.
You indicate 1/2 lb. since I buy bulk beans, how many cups equal a half pound?
1/2 pound of dry beans should be equal to 1 cup
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!
I’d love to try this recipe. Thanks!