These Instant Pot Black Beans are loaded with flavor and ready in about an hour–no soaking needed!
Why You’ll Love This Recipe
I love a side of beans with almost any Tex-Mex style food, and these Instant Pot Black Beans are my favorite way to serve beans at home! These beans are perfect as a side dish, and wonderful added to tacos, burritos, enchiladas and more!
Beans are one of the things I cook in my Instant Pot all the time. I love making beans from scratch, rather than opening a can, but cooking them takes so long.
The recipe was scrumptious! Cooked for 46 minutes and they were perfect.
Dawn
That’s why I love my Instant Pot! I can make cooked beans in about an hour, and I can totally skip the soaking step, which saves a ton of time. I especially love this recipe because it is loaded with flavor.
My family, who aren’t generally fans of beans, think I’m crazy, but I will eat these black beans straight from the pot!
Sometimes, I make a pot of these beans and enjoy them for lunch throughout the week.
Feel free to change up the spices in this recipe to suit your tastes. This version has just a bit of a kick, but you could certainly make the beans spicier with more jalapeno or more cayenne pepper.
The lime juice and fresh cilantro added at the end really brightens things up and adds great flavor too.
My favorite way to enjoy these beans is over plain white rice, but this recipe makes a ton, so you’ll have plenty to add to all of your favorite Mexican fare.
If you’re still getting used to your Instant Pot, this is a great, simple recipe to try. Trust me, you won’t regret making these beans!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Chicken broth
- Dry black beans
- Produce: onions, garlic, jalapeno, fresh cilantro
- Olive oil
- Spices: pepper, oregano, cumin, bay leaves, cayenne pepper
- Vinegar
- Brown sugar
- Lime juice
Instant Pot Black Beans
Ingredients
- 2 cups chicken broth
- 3 cups water
- 1 pound dry black beans
- 1 cup chopped onion
- 3 cloves garlic
- 1 small jalapeno seeded and diced
- 1 tablespoon olive oil
- 1/4 teaspoon pepper
- 2 tablespoons vinegar
- 1 tablespoon brown sugar
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 2 bay leaves
- Pinch of cayenne pepper
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Instructions
- Combine all ingredients except lime juice and cilantro in pressure cooker. Cover and seal.
- Cook on high pressure, according to manufacturer’s instructions, for 45-50 minutes minutes. Allow steam to release naturally for 20 minutes, then manually release any remaining steam.
- Remove lid and stir in lime juice and cilantro.
Video
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11 comments
Regina Thalheimer
Very easy recipe and loved the taste! I didn’t add any peppers but it was still flavorful. Looking forward to having these throughout the week.
Adrienne
Hi,
Thank you so much for this recipe! The flavor was delicious.
The texture was a bit softer than I prefer.
Do you have any suggestions for changing the cooking time vs release time?
Jane
I buy beans in bulk. How many cups in one pound of beans?
Danelle
It’s usually about 2 cups of dried beans per pound, but I would really suggest weighing them with a kitchen scale for the best results.
duff
Great base recipe, or rather complete as is. I’ve added the local family variations, but the recipe is great as is. Thanks.
Danelle
Thank you!
Patti
They were tasty but way to watery, was more soup than beans
Dawn
The recipe was scrumptious! Cooked for 46 minutes and they were perfect.
Sarahzoo
I won’t EVER stick the vinegar in black beans again! They tasted way to much like vinegar. I should have known better! They were also mushy!
Margaret's V.
You could taste 3 Tbsps of vinegar in 5 cups of liquid?…… Wow!
Jeannie
Will the Instant Pot Black Beans freeze well???