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Instant Pot Mexican Black Beans

Instant Pot Mexican Black Beans

Creamy black beans cooked from dried with onion, garlic, and bay leaf in an electric pressure cooker.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Equipment

  • Instant Pot or electric pressure cooker
  • Colander

Ingredients
  

Main Ingredients

  • 16 oz dried black beans sorted and rinsed
  • 6 cup water
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 bay leaves optional
  • 1 tbsp olive oil
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 pinch ground cumin smoked paprika also works
  • 1 jalapeno or bell pepper, seeded and diced

Instructions
 

Cooking

  • Rinse. Sort and rinse the beans. Quick soak 1 hour if you want to cut the cook time.
  • Load. Add beans, onion, garlic, bay leaves, jalapeno, and water to the Instant Pot.
  • Cook. Cook on high pressure for 30 minutes, then release naturally for 15 minutes.
  • Season. Remove the bay leaves and stir in salt, pepper, cumin, and olive oil.

Notes

Substitutions: Use smoked paprika in place of cumin.
Tips: Add acid only after the beans are soft.
Storage: Refrigerate up to 4 days or freeze up to 3 months.
Keyword Dried Black Beans, Garlic, Instant Pot Mexican Black Beans, Jalapenos, Onion