This Chipotle Mexican Grill Restaurant style black beans are easy and delicious to make using dried beans in the Instant Pot Pressure Cooker with No-soak and soak methods. Vegan, gluten-free.
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
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 are healthier, contains less sodium, no preservatives and they are cheaper.
Follow all the steps in this recipe, reduce the water by half and add the canned beans PRESSURE COOK/MANUAL for 5 minutes (HIGH PRESSURE). If cooking with canned beans, use white rice or cilantro lime rice for pot-in-pot cooking.
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 SEALING position. Set the pot to “BEAN/CHILI” Mode and set the timer to 35 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!
Servings Suggestions
Serve this flavorful pressure cooker black beans recipe with IP 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 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 as per the below instructions 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
- Dal Tadka – Dal prepared with split pigeon peas lentils, assorted spices.
- Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices.
- Spinach Dal / Palak Dal – Dhal cooked with spinach leaves.
- Whole green moong dal– Dal cooked with whole mung beans.
- Chickpea Coconut Curry – Curry made with coconut milk and chickpeas.
- Kidney Beans Curry - red kidney beans cooked in a spicy, flavorful onion-tomato gravy.
Instant Pot Mexican Black Beans
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 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
- 2.5 cups water or vegetable stock
- juice of half lime
- 2 tablespoon 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 35 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!
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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