A guide on how to make Mexican Black Beans in the Instant Pot.
I make black beans at least three times a month. Usually, I like cook the beans on the stove top for a few hours until they are tender. Sometimes I just don’t have the time to cook the beans on the stove top. If I am short on time, the Instant Pot is a great option.
When I first got my Instant Pot, I wanted to create a recipe for my favorite Mexican black beans.
It took me a few tries to figure out how long it would take to cook the black beans in the Instant Pot.
After testing the recipe a few times, I came to realize that there were a few variables when it comes to cooking beans in the Instant Pot.
I tried a few different cooking times for black beans in the Instant Pot. Some people prefer their beans to be on the tender side and others prefer the beans to be on the softer side.
If you are looking for super soft beans, you probably want to cook your beans for at least 30 minutes. I have found that after 30 minutes, the black beans are very tender and soft.
If you are looking for a black bean that is tender and firm, I have found that 25 minutes is perfect.
If you beans are on the older side, they will take longer to cook. As beans age, the tougher they get. If your beans are older, they will take longer to cook. Sometimes it can be hard to find the freshest beans. If your beans are taking longer to cook, they are probably on the older side.
After the beans have cooked for 25 minutes and then pressured released, check their doneness. If the beans are still on the tough side, cook for 5-10 more minutes.
After multiple rounds of testing, I have found that 5 cups of liquid is perfect for the amount of beans. I like using a little bit more liquid to cook the beans. The bean cooking liquid adds so much flavor to recipes.
To season the black beans, I like to use white onion, garlic, and epazote. Cooking black beans with epazote is very common in Mexico. Epazote is a pungent herb that adds a distant flavor to the beans. Since it can ben difficult to find fresh epazote here in the Midwest, I like to use dried epazote.
- 2 Cups Dried Black Beans
- 5 Cups Water
- 1/4 of a White Onion
- 1 Large Garlic Clove, peeled
- 1 Tsp Dried Epazote
- 1-2 Tsp Salt
- Clean the beans by removing any old or broken beans.
- Rinse the beans under running water using a strainer.
- Place the beans, water, garlic clove, ¼ onion, and epazote leaves in the Instant Pot.
- Put on the lid and turn the knob to the sealing position.
- Press manual (or pressure cook on newer models) set to high pressure. Set the time to 25-30 minutes, depending on the desired texture of the beans.
- Let pressure release naturally for 20 minutes, then, if safety pin hasn't dropped on its own yet, release remaining pressure manually.
- Season with salt.
Have you made beans in the Instant Pot before?