Instant Pot Mexican Black Beans
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Instant Pot Mexican Black Beans recipe made with dried beans is full of flavor, healthy and ridiculously easy to make – no soaking the beans needed! Just simple ingredients cooked in a pressure cooker. They are a flavorful side dish to pair with your favorite Mexican entrees.
Check out my Instant Pot Recipes page for even more delicious recipes.
They are the perfect side dish to serve alongside Chicken Enchiladas, Shredded Beef Chimichangas, or Salmon with Cilantro Sauce!
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What you will need:
- dry black beans
- water and chicken stock – substitute vegetable stock or additional water for a vegan side dish.
- chopped yellow onion
- minced garlic
- bay leaves
- fresh cilantro
- sea salt
Traditional black beans would contain a chicken bouillon cube, but they contain MSG so I used chicken stock instead.
How to make Mexican Black Beans in an Instant Pot:
Place the black beans in a colander/strainer. Pick through and discard any damaged beans, pebbles or debris. Rinse them well under running water and allow to drain.
Place the beans in the liner of an Instant Pot. Pour in the chicken stock and water, then add the onions, garlic, bay leaves and cilantro.
Secure the lid, make sure the knob is in the “Sealing” position. Press the “Pressure Cook or Manual Button” and adjust the time to 30 minutes on High Pressure.
When the pot beeps, allow the pressure to release naturally for 35 minutes…do not touch anything. Manually release any remaining pressure.
Remove the bay leaves and stir in the sea salt. Serve warm topped with crumbled queso or diced onion and chopped, fresh cilantro.
Recipe Modifications
This recipe creates a flavorful, but simple side dish. For added flavor feel free to add any or all of the suggestions below before cooking:
- a teaspoon of cumin
- a teaspoon of chili powder
- a diced jalapeno or serrano pepper
- the juice from one lime – squeezed over the beans before serving.
Recipe Notes & Tips
- To make on the stove – place all of the ingredients in a Dutch oven or other heavy pot. Bring to a boil over medium-high heat. Reduce heat and simmer for 2 to 3 hours, until the beans are tender.
- Leftovers – cool completely and store in an airtight container in the refrigerator for up to 5 days.
- Beans can also be frozen in small containers.
- 1 pound of dry beans equals 2 cups of dry beans and 6 cups of cooked beans.
Tools used to create this recipe:
- 6 Quart Instant Pot
- Dry Black Beans
- Cutting Board
- Chefs Knife
- Garlic Rocker – to easily mince garlic cloves!
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious Mexican recipes:
- Instant Pot Refried Beans – can be made with pinto or black beans.
- Instant Pot Spanish Rice
- Sheet Pan Chicken Fajitas
- Shrimp Tostadas
- Carne Asada Nachos
- Instant Pot Kahlua Flan
You can wash all these delicious recipes down with a Classic Margarita, Frozen Peach Margaritas, or Paloma.
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Instant Pot Mexican Black Beans
Equipment
Ingredients
- 1 pound dry black beans
- 5 cups water
- 2 cups chicken stock
- .75 cup chopped yellow onion 1/2 onion
- 3 large cloves fresh garlic minced
- .75 cup chopped, fresh cilantro 1 bunch
- 2 bay leaves
- 1 teaspoon sea salt
Instructions
- Place the black beans in a colander/strainer. Pick through and discard any damaged beans, pebbles or debris. Rinse them well under running water and allow to drain.
- Place the beans in the liner of an Instant Pot. Pour in the chicken stock and water, then add the onions, garlic, bay leaves and cilantro.
- Secure the lid, make sure the knob is in the "Sealing" position. Press the "Pressure Cook or Manual Button" and adjust the time to 30 minutes on High Pressure.
- When the pot beeps, allow the pressure to release naturally for 35 minutes…do not touch anything. Manually release any remaining pressure.
- Remove the bay leaves and stir in the sea salt. Serve warm topped with crumbled queso or diced onion and chopped, fresh cilantro.
Notes
- To make on the stove – place all of the ingredients in a Dutch oven or other heavy pot. Bring to a boil over medium-high heat. Reduce heat and simmer for 2 to 3 hours, until the beans are tender.
- Leftovers – cool completely and store in an airtight container in the refrigerator for up to 5 days.
- Beans can also be frozen in small containers.
- 1 pound of dry beans equals 2 cups of dry beans and 6 cups of cooked beans.
- If not using chicken stock, add 2 tablespoons of olive oil to the water before cooking.
- a teaspoon of cumin
- a teaspoon of chili powder
- a diced jalapeno or serrano pepper
- the juice from one lime – squeezed over the beans before serving.
