Instant Pot Mexican Black Beans
Chipotle Restaurant style Mexican 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.
Measuring cup used 1 cup = 250 ml
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!
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Tips & Variations
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
- 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.
Calories: 135kcal | Carbohydrates: 15g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 210mg | Potassium: 213mg | Fiber: 4g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1.1mg