Instant Pot Black Beans

Low angle shot of a white bowl with black breans garnished with cilantro, crumbled feta cheese, and lime wedges.

4.50 from 10 votes

These easy Instant Pot Black Beans are a perfect side dish for tacos, burritos, enchiladas, or any other Mexican fare. Or use them as a filling for enchiladas, burritos, or tamales.

Course Side Dish Recipes

Cuisine Mexican

Keyword instant pot beans, instant pot black beans, instant pot refried beans

Prep Time 10

Cook Time 45

Additional Time 2

Total Time 57

Servings servings

Calories 304kcal

Author Robin Donovan

Ingredients

1 tablespoon cooking oil
1 onion diced
3 garlic cloves minced
2 poblano peppers seeded and diced (see note for substitutions)
1 or 2 jalapenos peppers diced
1 pound 2 cups dried black beans, rinsed
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 ½ teaspoons kosher salt
3 cups water or broth

Instructions

Heat the oil in your Instant Pot using the saute function.
Add the onions, peppers, and garlic and cook, stirring
occasionally, until they soften, about 5 minutes. Stri in the cumin, chili
powder, cayenne, and salt.
Add the beans and water and cook, stirring, to deglaze the
pot.
Turn the pot off, then cover and seal the lid. Cook on high
pressure for 45 minutes.
When the cooking time is done, let the pressure release
naturally for about 10 minutes and then quick-release any remaining pressure.
Serve immediately, with cheese, cilantro, and lime wedges as
desired.

Notes

If you don’t have poblano peppers, you can substitute a green bell pepper or you can use canned diced green chiles.

Nutrition