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!
Ingredients for creamy Black Beans Heat oil on Saute (High) Add garlic Chopped onion Saute till onion turns translucent Add pre-soaked and drained beans Seasoning Water 
Pressure cook. Naturally release pressure Mash a few beans for a creamy texture
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
1 pound dried beans = 2 cups dried beans
1 cup dried beans = 3 cups cooked beans
1 can of beans = Roughly 2 cups of cooked beans
1 cup dried beans serves 4, and, 1 pound dried beans serves 8
1 pound dried beans = Roughly 3 cans of cooked 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
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Creamy Black Beans in Instant Pot
Ingredients
- 1 tbsp 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 tbsp Taco Seasoning (add 3 tbsp for medium spicy) I use Trader Joe's brand (see notes for substitute)
- 2 cups water (or 1.5 cups for less liquid)
- 1/2 tsp salt (adjust based on salt in Taco seasoning)
Garnish
- 2 tbsp chopped cilantro
- 2 tbsp cotija cheese (optional)
Equipment
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 & Recipe Tips
- 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 tbsp Mexican chili powder + 1 tsp ground cumin + 1 tsp ground coriander + 1 tsp Mexican oregano
- 30-Minute Recipe: This recipe can be made in 30 minutes by using canned beans. Instructions mentioned in the content above.
Mooni says
I have a slow cooker but not an Instant Pot. Can I still make this recipe? Also, can I still make this recipe using canned beans in a slow cooker?
Thanks, this looks delicious!
Aneesha says
Hi Mooni, You can certainly make this recipe in your slow cooker by following the standard instructions for black beans. Since I haven't used one, I cannot give you more specifics, sorry about that. Hope you enjoy this recipe!
Juli says
The notes say 1 pound of dries bean equals 3 cans of beans. The recipe goes on to say Use 1 Cup of dried beans. How many cans of beans equals one cup of dried?
Aneesha says
Hi Juli, roughly 2 15oz cans will be equal to that amount. Hope you enjoy it!
Savitri says
Hi Aneesha,
Non-soaked beans:
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.
Aneesha, do you mean for the non soaked version that I have to use 3 cups of water in total?
Or do you mean 3 cups water + 2 cups water from the regular recipe = 5 cups totally?
Aneesha says
Hi Savitri, its 3 cups water for 1 cup of dried beans. I'll check the recipe and edit out any confusion. Hope you enjoy it!
Savitri says
I made it before your answer came, and I made it with 3 cups of water and it was perfect.
We ate it with vegan grated cheese, but we found that it was still missing something to make it a bit creamier.
We added vegan whipped cream and that turned out to be the magical finishing touch.
Thank you Aneesha!
Aneesha says
Hi Savitri, Mashing the beans usually makes it creamy, but I'm glad you were able to customize it to your liking! Thanks!
Beth says
These beans turned out to be better tasting than the ones I love at our favorite restaurant. Had to use a replacement ingredient as I can't eat onions unless they've been dehydrated first but I don't think that took anything away from the flavor. We will be making this often. Thank you for sharing.
Aneesha says
That's the best compliment I can get, Thank you Beth! I'm super glad you enjoyed these beans!
Maggie says
These beans were delicious! We made quesadillas. I’ll definitely make this again❤️
Aneesha says
Thank you Maggie! I'm glad you enjoyed them. I make these very regularly for meal prep now 🙂