INSTANT POT BLACK BEANS — These Instant Pot Black Beans are loaded with flavor and ready in about an hour–no soaking needed!
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.
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 for Instant Pot Black Beans to your favorite Pinterest board for later.
EQUIPMENT YOU’LL NEED TO MAKE THIS RECIPE:
Check out more of my essential kitchen tools.
These Instant Pot Black Beans are loaded with flavor and ready in about an hour–no soaking needed!
- 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
- 3 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
- 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.
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: Adapted from All Recipes