These Chipotle Mexican Grill Restaurant style Black Beans are flavorful, hearty, and incredibly easy to make in the Instant Pot using either the no-soak or soak method with dried beans. Naturally vegan and gluten-free, they're a perfect addition to burritos, bowls, tacos, or salads.
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What are Black Beans?
Black beans are classified as legumes. Also known as turtle beans because of their hard, shell-like appearance, black beans are, in fact, the edible seeds of the plant.
Health benefits of black beans include:
- Maintaining healthy bones
- Lowering blood pressure
- Managing diabetes
- Healthy digestion - Source
Ingredients
How to Make Black Beans without Soaking (No-soak Method) in Instant Pot
Press SAUTE on Instant Pot. Add oil and once it's hot, add bay leaf, minced garlic, and onions and saute till onions are soft and translucent.
Add red chili powder, ground cumin, oregano, salt, and saute for a few seconds.
Next, add black beans and water or vegetable broth and give a quick stir. Deglaze the pot, ie, make sure there are no food particles sticking to the pot to avoid burn alerts.
Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to "BEAN/CHILI" Mode and set the timer to 40 minutes. OR (20 minutes for beans soaked overnight).
Once the pot beeps, allow for natural pressure release for at least 15-20 minutes.
Add fresh coriander leaves and lime juice. Stir well to combine.
Serve these instant pot Mexican black beans as a side or inside burritos or tacos!
Can I use Canned Black Beans?
Absolutely! Canned black beans work really well in this recipe, and there is no difference in flavor as well. However, using dry beans is healthier, contains less sodium, has no preservatives, and is cheaper.
Follow all the steps in this recipe, and reduce the water by half. Add the canned beans, then cook on Pressure Cook/Manual mode for 5 minutes at High Pressure. Use the pot-in-pot method in the Instant Pot to cook canned beans, along with either white basmati rice or cilantro lime rice.
Servings Suggestions
Serve this flavorful pressure cooker black beans recipe with instant pot Mexican rice along with guacamole, sour cream, and stir-fried veggies for a complete meal.
Tacos or Burritos
Fajitas
Quesadilla
Tips & Variations
- If you have Taco seasoning at home, then replace the spices mentioned in the recipe with 1.5 tablespoons of taco seasoning.
- You can increase the spiciness of the dish by adding jalapeño or more paprika.
- If your beans are old and have been lying in the pantry for months, then increase the pressure cooker timing to 45-50 minutes for softer beans. Older beans take more time to cook.
- If you are looking for a soupy and creamy texture, then pressure cook the black beans for 50 minutes and, using a potato masher, mash a few beans for a creamy texture.
FAQs
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
In the freezer, cooked black beans will last about 6 months before they lose their flavor and texture. Put them in freezer-safe bags and stack them up in the freezer. Thaw or pop in the microwave to defrost before using.
Rinse and soak the black beans overnight or at least 6+ hours.
Follow the same recipe and set the pot to "BEAN/CHILI" Mode and set the timer to 20-25 minutes for softer beans. Also, reduce ½ cup of water as soaked dried beans will consume less water to cook.
Other Lentils & Beans Recipes
Instant Pot Mexican Black Beans
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 bay leaf
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 teaspoon red chilli powder (or paprika)
- 1 teaspoon ground cumin
- 2 teaspoon oregano
- salt to taste
- 1 cup dry black beans not soaked beforehand
- 2 cups water (or vegetable broth)
- juice of half lime
- 2 tablespoons cilantro
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Add oil and once it's hot, add bay leaf, minced garlic, and onions and saute till onions are soft and translucent.
- Add red chili powder, ground cumin, oregano, salt and saute for few seconds.
- Next, add black beans and water or vegetable broth and give a quick stir. Deglaze the pot ie make sure there are no food particles sticking to the pot to avoid burn alerts.
- Close the lid on the pot, and turn the pressure valve to SEALING position. Set the pot to "BEAN/CHILI" Mode and set the timer to 40 minutes. OR (20 minutes for beans soaked overnight).
- Once the pot beeps, Allow for natural pressure release for at least 15-20 minutes.
- Add fresh cilantro/coriander leaves, lime juice. Stir well to combine.
- Serve this instant pot Mexican black beans as a side or inside burritos or tacos!
Video
Notes
Tips & Variations
- If you have Taco seasoning at home, then replace the spices mentioned in the recipe with 1.5 tablespoons of taco seasoning.
- You can increase the spiciness of the dish by adding jalapeño or more paprika.
- If your beans are old and have been lying in the pantry for months, then increase the pressure cooker timing to 45-50 minutes for softer beans. Older beans take more time to cook.
- If you are looking for a soupy and creamy texture then pressure cook the black beans for 50 minutes and using a potato masher, mash a few beans for a creamy texture.
Nutrition
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