Packed with protein and fiber, and full of flavor, these healthy Mexican Black Beans in Instant Pot are the perfect side dish to make for your family. No-soak, vegan & gluten-free!

black beans with vegetables and cilantro in a white bowl with two silver spoons
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Mexican Black Beans in Instant Pot are one of my family’s favorite healthy side dishes. I love to make these creamy black beans in the pressure cooker and add them to my Spanish Rice, Vegetarian Fajita Pasta and Brown Rice & Beans Casserole. They are so much more flavorful than canned beans and have less sodium too.

These healthy beans are so delicious that I can honestly say that they rival the Chipotle Mexican Grill black beans. Serve these delicious beans for your family and nobody will ever know that they were cooked in the Instant Pot! These beans are just as delicious as any authentic Mexican black bean recipe. They’re the real deal!

Watch How to Make Mexican Black Beans in Instant Pot

What are Black Beans?

Black beans were new to me when I moved to US 12 years back. We did not see black beans growing up in India. Although I bet now they are popular there too.

Black beans, also called black turtle beans, are a black colored legume that is native to the Americas. They’re most popular in Latin American and Caribbean cuisine, such as Cuban black beans, but can often be found in Creole cooking too.

Black beans are a versatile and healthy food that has become so popular for nutrition reasons, you can now find them at markets and restaurants all across the world.

black beans in a round white bowl on a white background

You can find black beans canned or dried by the pound at nearly any grocery store local to you. When in doubt, check the Latin or International aisle at your local market. You can also find black beans at any Latin American or Caribbean specialty store, as well as in the bulk dried foods section at most specialty foods stores such as Whole Foods.

You should store dry beans in a cool, dark place. Make sure that they’re packed in a plastic or glass container with an airtight lid. Dried beans can be stored for 2-3 years without losing valuable nutrients.

How many cups is in 1 lb of dry beans?

  • In my measurement, I see that 1 cup dried beans is about 7oz on the scale. So 1 pound dried beans typically yields a bit more than 2 cups dried beans. As the beans cook, they will expand to yield roughly 5 cups of cooked beans
  • One (15-ounce) can equals about 1-1/2 cups cooked beans. This measurement is super handy to know if you want to use your own Instant Pot Black Beans in recipes that call for canned black beans.
black beans in a measuring cup on a metal food scale

Do we have to soak beans before cooking?

You do NOT have to soak black beans before cooking them in the Instant Pot. While soaking beans overnight may help to soften them and make them cook faster, the high heat of a pressure cooker takes care of all of that for you.

For this no soak black beans recipe, you can just put them right into your Instant Pot and cook them to nutritious perfection in about 35 minutes!

This same works for other beans such as cannellini beans in the instant pot.

How long does it take to cook black beans in the pressure cooker?

When using fresh dried beans, you can cook them to peak softness in around 35 minutes in the Instant Pot.

If your beans are old, or have been sitting stored for a long time, you may need to increase the cooking time to 40-50 minutes to reach the ideal soft consistency.

Black Bean to Water Ratio for Instant Pot

To make your Mexican black beans super saucy, you’ll want to follow a ratio of 1 part beans to 2 parts liquid.

Feel free to reduce or increase the liquid by 1/4-1/2 cup to your taste.

How to Cook Black Beans in Instant Pot?

  • First, add oil to the inner pot of your pressure cooker and turn it to saute mode.
  • Add the veggies to the pot and saute for about 3 minutes.
  • Add the Bay leaf and spices to the pot.
Onions and bell peppers being sautéed in instant pot
Bell pepper, onions and spices in pressure cooker
  • Add the beans and water, stirring to deglaze the pot and incorporate the flavorful sauteed bits from the bottom of the pot.
Add black beans to cook in the instant pot
Black beans with onions and peppers in the pressure cooker
Mexican black beans instant pot - Piping Pot Curry-5
  • Cancel sauté mode, then close the lid and make sure the pressure dial is set to sealing mode.
  • Set your Instant pot to manual and cook for 35 minutes (or 20 minutes for beans soaked overnight).
  • When the cooking time is finished, allow a natural pressure release.
  • When the pressure release is finalized, take the lid off and remove the bay leaf.
  • Gently stir the beans, then serve.
a wooden spoon stirring black beans with vegetables and cilantro inside an instant pot

How to season black beans?

  • Add diced jalapenos to make them spicy
  • Add cayenne pepper to taste

How to store cooked black beans?

  • Cooked black beans will stay fresh for 3-5 days in the refrigerator.
  • For optimal freshness, allow the cooked beans to cool to room temperature, and be sure to pack them in an airtight container when storing.
  • Cooked Mexican Black Beans will last for up to 6 months in the freezer.
black beans with red peppers and cilantro in a white bowl with a silver spoon

What to serve with black beans?

If you’re looking for a great way to serve your pressure cooker black beans, consider one of these options:

  • Serve alongside Avocado Cilantro Sauce
  • Add them to burritos
  • Use them as a topping or on the inside of enchiladas
  • Serve them inside tacos or as a side dish to make a complete meal
  • Serve them with fajitas
  • Add them to a Taco Soup recipe
  • Mix them with brown rice to make a rice and bean casserole
  • Add them to a salad for extra protein, fiber, and flavor

To Serve Pressure Cooker Black Beans as a Soup

  • Add 2 additional cups of water or broth to the beans in your Instant Pot
  • Increase the pressure cook time to 50 minutes to make the beans softer.
  • Mash some of the black beans up as desired to create a creamy soup texture.
a white bowl filled with black beans garnished with green cilantro and bits of red pepper

Hope you enjoy this versatile black beans made in the instant pot!

4.79 from 119 votes

Mexican Black Beans in Instant Pot

Packed with protein and fiber, and full of flavor, these healthy Mexican Black Beans in Instant Pot are the perfect side dish to make for your family.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6


  • 1 tablespoon Oil
  • 1/2 cup Onions, diced
  • 1/2 tablespoon Garlic, minced
  • 1 Bay leaf, (optional)
  • 1/2 Red bell pepper, diced
  • 1 cup Dry black beans, 7oz. rinsed
  • 2 cups Water or broth


To finish

  • 1/2 tablespoon Lime juice
  • 1/3 cup Cilantro, chopped


  • Set your pressure cooker to saute mode, and add oil to the inner pot.
  • Add the onions, bell pepper, and garlic to the pot, and saute for about 3 minutes.
  • Add the bay leaf and spices.
  • Add the black beans and water, stirring to deglaze and incorporate the flavorful veggie bits from the bottom of the pot into the beans.
  • Cancel saute mode, then close the lid, making sure the vent is set to sealing.
  • Set the pot to manual or pressure cook mode on high pressure and increase the cook time to 35 minutes.
  • When the cook time is finished, let the pressure release naturally.
  • When the pressure has fully released, remove the lid of the pressure cooker, then gently stir the beans.
  • Add lime juice and garnish with cilantro. Enjoy!



Cooking time: If your dried beans have been sitting in storage for a long time, increase the cook time to 40-50 minutes to allow them to reach the perfect soft consistency.
Soaked Beans: If you soak the black beans overnight, the cook time will reduce to 20-25 minutes. Reduce the water/broth for cooking to 1 cup. 
Season: Add jalapenos  or cayenne pepper to taste for added spice.
Soup: Add 2 additional cups of water or broth to the beans and increase pressure cook time to 50 minutes to soften beans. Mash some of the beans for added creaminess.
Store: Cooked black beans will stay fresh for 3-5 days in the refrigerator or up to 6 months in the freezer. For best results, allow beans to cool to room temperature before refrigerating or freezing.


Calories: 76kcalCarbohydrates: 11gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 510mgPotassium: 169mgFiber: 3gSugar: 2gVitamin A: 637IUVitamin C: 15mgCalcium: 25mgIron: 1mg

Additional Info

Course: Side Dish
Cuisine: Mexican
Diet: Vegan, Vegetarian
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.79 from 119 votes (102 ratings without comment)

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Recipe Rating


  1. I just tried this recipe and my Insta pot said food burn and turned off. I removed the beans from the pot cleaned out the pot to remove any burnt pieces put them back in and again I got the message food burn. They kind of smell burnt to. I use the Insta pot often and I didn’t expect to have this problem. any suggestions?

    1. Hi Melissa – Sorry to hear you got a burn message. The recipe has enough liquid, hence I am surprised there was a burn. Is it possible that for some reason the instant pot did not come to pressure and was releasing steam. If this happens, then the liquid dries off with the steam coming off and then the ingredients stick to the bottom of the pot. Maybe next time you try cooking beans, keep an eye if the pressure is built properly and the pin comes up. You can also make sure that the pot it deglazed well after you add the beans and liquid to the pot. Hope that helps!

  2. Only the second time using our newly acquired Instant Pot & I followed your recipe for these black beans. My only alterations were increasing the ingredients by 50% for a greater yield & adding two large, sliced jalapenos before starting the cook mode. The results were beyond impressive! Over steamed rice & with pulled, rotisserie chicken on top, it became an immediate favorite. Thank you x10!

    1. Hi Sarah – For soaked beans, the pressure cooking time will reduce to 20-25 minutes. I have mention in notes. Hope you enjoy the beans!

      1. Hi Meeta,

        Loved your recipe the first time – I used dry beans.

        Does the soaked bean version use less water? I don’t want the soup to be too runny.

  3. Hi there,
    Just tried this out today and they came out delicious!
    I used canned black beans no salt added from Whole Foods 365 brand.
    I also used the bean setting on my IP and adjusted the time down to 15 minutes.
    Thank you for giving us recipes that are tried and true.

  4. These are the BEST Mexican-style black beans ever! I double your recipe and make them at least once per month. They’re great with tofu scrambles, tacos, Buddha bowls, burrito bowls and the list goes on. Thanks so much for this wonderful and easy recipe!

  5. I always have black beans in the house. This recipe sounds perfect for our Mexican themed dinner nights. What a way to showcase these healthy and nutritious beans. The perfect side dish to take along to a pot luck too.

  6. This is an excellent recipe, I am new to the Instant Pot and this is the easiest and tastier.

    The only comment I have, as a Mexican cook, is that we usually soak the beans overnight to eliminate certain substances that may cause gastritis or stomach pain.

    Saludos from Cancun, Mexico!

    1. I am old fashioned and still soak my beans. I should just do it and see how I like it. I didn’t eat many dried beans before I got a digital pressure cooker, but now I do because it is so easy

      1. Hi Judith – Do follow the method that works best for you. This no-soak method is helpful if you forget to soak beans sometimes.

    2. Hi Beny – So glad to hear you enjoyed the beans. As you say, soaking beans is the norm in India too. However I wanted to share the no-soak method too here, as many people prefer that when especially they are in a hurry. Do adjust the cooking time if you soak the beans.

  7. Do you cook this on high pressure?
    With other beans I cook in my instant pot I use high pressure so I think it would be the same..?

    1. Hi Rachae – Yes, please do cook on high pressure. I have clarified in the recipe instructions now. Hope you enjoy the black beans!