Comments on: Better Than Restaurant Instant Pot Mexican Black Beans

By: Brenda Melendez

Brenda Melendez — Sun, 26 Mar 2023 05:07:54 +0000

In reply to Carol. 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.

By: Carol

Carol — Fri, 24 Mar 2023 19:06:10 +0000

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.

By: Brenda Melendez

Brenda Melendez — Tue, 14 Mar 2023 05:27:10 +0000

In reply to Windham. Yes, adding more time seems to be what's worked for others.

By: Windham

Windham — Mon, 13 Mar 2023 21:02:20 +0000

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.

By: Lacey

Lacey — Thu, 09 Apr 2020 00:27:57 +0000

In reply to Megan.

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

By: Sandy

Sandy — Fri, 11 Oct 2019 16:51:18 +0000

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.

By: Chris

Chris — Thu, 05 Sep 2019 23:00:27 +0000

In reply to Jan.

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.

By: Chris

Chris — Thu, 05 Sep 2019 19:57:30 +0000

In reply to Jan.

Yes I doubled the water too.

By: Jan

Jan — Wed, 15 May 2019 21:02:54 +0000

In reply to Katie. That’s what I was wondering, too.

By: Megan

Megan — Wed, 27 Feb 2019 14:53:22 +0000

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!

By: S

Mon, 21 Jan 2019 14:16:19 +0000

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.

By: Katie

Katie — Mon, 24 Dec 2018 14:32:45 +0000

In reply to Chris. Did you also double the water? I doubled the water once and it made the beans really runny. Thanks !

By: Corinne Schmitt

Corinne Schmitt — Mon, 17 Dec 2018 21:33:55 +0000

In reply to Bianca D. Absolutely!

By: Bianca D

Bianca D — Mon, 17 Dec 2018 15:09:49 +0000

Would this recipe be okay with vegetable stock instead of chicken stock?

By: Corinne Schmitt

Corinne Schmitt — Thu, 06 Dec 2018 00:05:35 +0000

In reply to Susan. 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.