A perfect side dish, or a great burrito filling, Instant Pot Mexican Black Beans are easy to make. They are very delicious and packed with everything good for you! 40 minutes start to finish!
It used to be that I only ever used black beans in chili. And, even then, they were usually from a can. And, if I’m being perfectly honest here, there was a time when even my chili was free of black beans. They were just not a normal part of the meals we ate as kids. Now, however, we are never without them!
We still have cans of black beans in our pantry. They’re easy to open and use at any time. But, if I’m making a dish that requires a lot of black beans, I’ll use dried beans. I usually soak them overnight and cook them. But, those days are over!
NO PRE-SOAKING REQUIRED!
Before I owned an instant pot, any cooking with dried beans had to be well thought out. I can’t tell you how many times I went to bed completely forgetting about putting the beans to soak. Well, now I don’t have to fret over that anymore.
The instant pot takes out all of the guess work too. I have made several types of dried beans using the same method. Each and every time, they are fork tender and perfect!
If you do happen to have beans that are pre-soaked, you can still use them in this recipe. Just cut back the cooking from from thirty minutes to eight minutes. They should be perfect! Cooking beans in an instant pot is a great way to keep your money in your wallet. In comparison, buying a large bag of dried beans is much more cost effective than buying the same amount in cans.
WHAT ARE MEXICAN BLACK BEANS?
The first time I ever tasted authentic Mexican black beans were at a little restaurant in Toronto called Fernando’s Hideaway. They are a great side dish for any Mexican-themed meal. They would be delicious served with my Mexican Dry Rub Grilled Chicken Skewers!
But, they are also delicious served with tacos, enchiladas, and burritos too. That’s just how I had them at Fernando’s Hideaway! They have distinct Mexican flavours. The cumin, the cayenne pepper, and the cilantro really brings it home.
The cayenne pepper is completely optional. To be honest, I added just the smallest amount to mine, because not everyone loves spicy food. And, you can use fresh cilantro, but I used dried. I dislike the taste of cilantro, but dried cilantro doesn’t leave that soapy taste. I garnished with parsley, but again, you can use fresh cilantro if you prefer.
THIS RECIPE MAKES A LOT OF BEANS!
Yes, that’s very true. But, there are so many things you can do with them. As I mentioned before, you can add them to tacos or burritos. You can also add them to cooked rice to make Mexican style rice and beans. I used the leftovers in a pot of chili.
Additionally, you can allow the beans to cool completely and pack them into good quality resealable bags. Portion the beans out and push the air out of the bag. Label the bags and lay them flat in the freezer. These beans will stay fresh for up to three months!
Instant Pot Mexican Black Beans
- 2 pounds dry black beans, rinsed under cold running water
- 6 cups water
- 2 large onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried cilantro (if using fresh cilantro, chopped it and stir it into the beans after they are cooked)
- 1/4 teaspoon cayenne pepper
- limes, optional
- Rinse the beans under cold running water in a colander. Drain well.
- Place all ingredients into an instant pot and stir well.
- Place the lid on and lock into position. Ensure the steam release valve is closed.
- Set to Pressure Cook at high pressure for 30 minutes.
- When done, allow the pressure to release naturally for 20 minutes. Quick release the steam valve to get rid of any leftover pressure.
- Remove the lid. Stir well.
- Plate and garnish. Spritz with fresh lime if using. Serve immediately.