Kitchen notes · a little help before you start
Mexican Black Beans in Instant Pot
Mexican Black Beans in Instant Pot is made with Dry black beans, Onions, and Garlic.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Primary protein
- Beans & lentils
- Cuisine
- Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Follow the pressure release
Complete the pressure-release sequence before opening the cooker.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
Onions (diced)
In the method: Add the onions, bell pepper, and garlic to the pot, and saute for about 3 minutes.
Garlic (minced)
In the method: Add the onions, bell pepper, and garlic to the pot, and saute for about 3 minutes.
Bay leaf (optional)
In the method: Add the bay leaf and spices.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 tablespoon OilIngredient note
Source: 1/2 cup Onions (diced)Ingredient note
Source: 1/2 tablespoon Garlic (minced)Ingredient note
Source: 1 Bay leaf (optional)Ingredient note
Source: 1/2 Red bell pepper (diced )Ingredient note
Source: 1 cup Dry black beans (7oz. rinsed)Ingredient note
Source: 2 cups Water or brothIngredient note
Source: 1/2 tablespoon Ground Cumin (Jeera powder)Ingredient note
Source: 1/2 tablespoon OreganoIngredient note
Source: 1/2 teaspoon PaprikaIngredient note
Source: 1/2 teaspoon SaltIngredient note
Source: 1/2 tablespoon Lime juiceIngredient note
Source: 1/3 cup Cilantro (chopped)
How to make it
0 of 9 steps completeMake room for Mexican Black Beans in Instant Pot
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Enjoy!
A few questions you might have
What should I prepare first?
Set out the pressure cooker and pot. Start with this step: Set your pressure cooker to saute mode, and add oil to the inner pot.
Which preparation step should I plan for?
Complete the pressure-release sequence before opening the cooker.
What happens at the end?
Enjoy!
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Cooking time: If your dried beans have been sitting in storage for a long time, increase the cooking time to 40-50 minutes to allow them to reach the perfect soft consistency. Soaked Beans: If you soak the black beans overnight, the cooking time will reduce to 20-25 minutes. Reduce the water/broth for cooking to 1 cup. Season : Add jalapenos or cayenne pepper to taste for added spice. Soup : Add 1 additional cup of water or broth to the beans, then increase the pressure-cook time to 50 minutes to soften the beans. Mash some of the beans for added creaminess. Add more hot water or broth as needed to adjust consistency. Store : Cooked black beans will stay fresh for 3-5 days in the refrigerator or up to 6 months in the freezer. For best results, allow beans to cool to room temperature before refrigerating or freezing.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pipingpotcurry.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
