Easy Instant Pot Mexican Black Beans made from scratch with no soak method. They are creamy, flavorful, healthy, and packed with proteins. Enjoy these Mexican black beans as a main with rice, a delicious side dish, or filling in your favorite Mexican dishes. Vegan and gluten-free.
Start your Instant Pot in the sauté mode. Once the IP displays hot, add oil bay leaf followed by onions, and jalapeno, and saute till onions are translucent.
Add the garlic and saute until the raw garlic smell goes away.
Press "Cancel" to turn off the Instant Pot.
Add spices - red chili powder, cumin powder, oregano, salt, and mix well.
Add the rinsed black beans along with 2 cups of water/broth. With a spatula scrape any browned bits stuck to the bottom of the pot to deglaze.
Close the Instant Pot lid and keep the pressure value in the sealing position. Press the "manual" or "pressure cook" or "bean/chili" button and cook on high pressure for 40 mins.
Once cooking completes, allow a natural pressure release. When the pressure has fully released, open the lid.
Add lime juice and fresh cilantro. Mix the beans (gently). Flavorful black beans are ready to serve! Enjoy!
Notes
Before cooking, rinse the dried black beans under cold water to remove any debris or impurities.Older beans that have been stored for a long time, may need additional cooking time to reach the soft consistency.You dont need to soak the black beans before cooking them in the Instant Pot.If you do soak black beans overnight, you can reduce the cooking time to 20-25 minutes.You can also add diced bell pepper while sauteing onions for more flavor.Taste the beans after cooking and adjust the seasoning as needed.I recommend natural pressure release for this recipe. This makes them nice and soft and helps absorb moisture.For a one-pot meal, you can cook brown rice, pot in a pot with black beans in the Instant Pot. For 1 cup of brown rice use 1.25 cups of water.