Creamy Black Beans Recipe - Instant Pot

Easy Instant Pot recipe for restaurant-style Mexican black beans! These creamy & delicious black beans are a perfect side for tacos, enchiladas, burritos, or any Cal-Mex or Tex-Mex inspired meal. This naturally vegan and gluten-free recipe makes for a great potluck dish for summer parties and barbecues.

What is Cal-Mex and Tex-Mex Food

As the name suggests, Cal-Mex is a fusion cuisine of Mexican inspired recipes with a California spin. It is similar in flavors to Tex-Mex food, a popular Mexican inspired Texan cuisine.

Both styles include a range of fusion recipes influenced by the Spanish, Mexican, and Native American cultures. These recipes are blended with the regional style of cooking, local produce, meats, cheeses and chilies.

Some popular dishes include Nachos, hardshell Tacos and Fajitas. Cal-Mex recipes generally include more avocado, leaner meats and seafood dishes, like the famous Baja Fish Tacos .

I have been cooking Tex-Mex food for almost two decades now, thanks to pro chefs like Rick Bayless and Bobby Flay's recipes. Over the years, I have managed to put my own quick and easy spin on them. Some recipes on the blog include Mexican Rice, Salsa Tacos, Pulled Fajita Tacos, Chicken Tortilla Soup. More to come....

How to make black beans in an Instant Pot

I prefer to soak beans overnight. It reduces the cooking time and some studies suggest that soaking makes them easier to digest. Here's how I cook pre-soaked beans in the Instant Pot. This recipe will work with any electric pressure cooker.

• Rinse and soak beans overnight, or for 8 hours.  Alternatively, use the no-soak method. 
• Turn on the Instant Pot.  Heat oil on Saute mode (high). Ad crushed garlic, followed by chopped onions.  Saute for 1 minute, or until the onions turns translucent.
• Add rinsed and drained beans, seasoning and water.  Cancel Saute.  Pressure cook on Bean/Chili Mode or Pressure cook mode for 30 minutes.  Reduce time to 25 minutes for a more firm texture. 
• Let the pressure release naturally for 15 mins (NPR 15).  After that, release pressure manually.  You can do that by turning the pressure knob to 'venting' position in DUO model, or, push down the pressure valve in ULTRA model. 
• Open the lid after the pin drops.  Using a potato masher, mash a few beans for a creamy texture.  Garnish with cilantro and Cojita cheese crumbles and serve warm!

How to Make Black Beans Without Soaking (No-Soak Method)

8 out of 10 times, I do remember to soak the beans. But for those 2 times that I don't, the no-soak method comes in handy. I rinse the dried beans in tap water, 2-3 times, till the water runs clear.

I follow my regular recipe recipe and add the drained beans (un-soaked), and add 3 times the water with that. So, that's 3 cups of water for 1 cup of dried beans. I pressure cook for 50 minutes, for a softer texture. If you prefer them slightly more firm, cook them for 45 minutes.

How to Make this Recipe with Canned Black Beans in 30 Minutes

I love the convenience of canned beans and always have a few cans of each variety, in my pantry. They come in so handy for last minute dinners and weeknight cooking. This recipe works just as well with canned Black Beans.

• Follow all the steps in this recipe and add the canned beans. Reduce the water in half, since you don't need to cook the beans, you only want them to simmer with the aromatics and seasoning.
• Pressure cooker for 5 minutes and wait 5-10 minutes before releasing the pressure manually. Follow the instructions and enjoy these Creamy Black Beans in less than 30 minutes!

Black Beans FAQ- Common questions about quantity of beans

Serving Suggestion- What to Serve with Black Beans

Here are some dishes which are Mexican inspired and pair really well with black beans:

• Salsa Chicken
• Pulled Fajita Chicken Tacos
• Mexican Rice
• Carnitas (Mexican Pulled Pork)
• Chicken Enchiladas Verde

More Mexican-Inspired Vegetarian Recipes on the blog

• Black Bean Quesadillas
• Black Bean Chili
• Bean and Cheese Burrito
• Black Bean Mango Salad
• Mexican Quinoa
• Veggie Bean Burger

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

Creamy Black Beans in Instant Pot

Aneesha Gupta

Easy Instant Pot recipe for restaurant-style black beans! These creamy & delicious black beans are a perfect side for tacos, enchiladas, burritos, or any Mexican inspired meal. 

4.7 from 10 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 5 mins

Cook Time 30 mins

NPR 15 mins

Total Time 1 hr

Course Main Course, Side Dish

Cuisine American, Mexican

Servings 4

Calories 130 kcal

Equipment

• ▢
  Instant Pot

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 tablespoon light olive oil
• ▢ 2 cloves garlic, crushed or grated
• ▢ 1 cup onion, chopped (about 1 medium onion)
• ▢ 1 cup black beans soaked overnight (or 8 hours)
• ▢ 2 tablespoon Taco Seasoning (add 3 tablespoon for medium spicy) I use Trader Joe's brand (see notes for substitute)
• ▢ 2 cups water (or 1.5 cups for less liquid)
• ▢ ½ teaspoon salt (adjust based on salt in Taco seasoning)

Garnish

• ▢ 2 tablespoon chopped cilantro
• ▢ 2 tablespoon cotija cheese (optional)

Cook ModePrevent your screen from going dark

Instructions

 

• Rinse and soak beans overnight, or for 8 hours.  Alternatively, use the no-soak method. 
• Turn on the Instant Pot.  Heat oil on Saute mode (high). Ad crushed garlic, followed by chopped onions.  Saute for 1 minute, or until the onions turns translucent.
  
• Add rinsed and drained beans, seasoning and water.  Cancel Saute.  Pressure cook on Bean/Chili Mode or Pressure cook mode for 30 minutes.  Reduce time to 25 minutes for a more firm texture. 
  
• Let the pressure release naturally for 15 mins (NPR 15).  After that, release pressure manually.  You can do that by turning the pressure knob to 'venting' position in DUO model, or, push down the pressure valve in ULTRA model. 
  
  
• Open the lid after the pin drops.  Using a potato masher, mash a few beans for a creamy texture.  Garnish with cilantro and Cojita cheese crumbles and serve warm!
  

Video

Notes

• Estimated Time includes roughly 10 mins for pressure build-up.  Cook time = Time to set for pressure cooking.
• This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8Qt size, adjust the water quantity to meet the minimum requirement. 
• Substitute for Taco Seasoning: 1 tablespoon Mexican chili powder + 1 teaspoon ground cumin + 1 teaspoon ground coriander + 1 teaspoon Mexican oregano
• 30-Minute Recipe: This recipe can be made in 30 minutes by using canned beans. Instructions mentioned in the content above.

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 130kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 210mg | Potassium: 211mg | Fiber: 4g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1.1mg

Did you try this recipe?Share a photo and tag @spicecravings or #spicecravings