Go Back
–+ servings
Closeup of bowl of Savory Black Beans cooked in the Instant Pot
Print Recipe
4.80 from 5 votes

Savory Black Beans in the Instant Pot

These Savory Black Beans in the Instant Pot are pleasantly flavored and a wonderful addition to your Mexican Dishes. This recipe produces a large amount that can be frozen for future meals.

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: Batch Cooking, Beans, Black Beans, Mexican, Pressure Cooker
Servings: 10
Calories: 155kcal
Author: Teresa Sklenicka

Ingredients

  • 1 large onion diced
  • 5 cloves garlic minced
  • 1 large jalapeno finely diced
  • 1 pound dry black beans
  • 6 cups water
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 1 teaspoon Better than Bouillon Vegetable Base

Instructions

  • Press the sauté button on your Instant Pot. Place the diced onion and jalapeno in the pot and sauté until the onion is soft.
  • Add the garlic and sauté a couple more minutes, until the garlic is fragrant, but be careful not to burn it.
  • Add the remaining ingredients, and cook on the Manual setting for 25 to 27 minutes (25 for firmer beans, and 27 for softer beans).
  • Allow the pressure to come down naturally before opening the pot.

Notes

Leftover beans will keep in the refrigerator for 3 to 5 days, or in the freezer for up to 8 months.
Instructions for cooking in a slow cooker are included in the post text.

Nutrition

Serving: 207g | Calories: 155kcal | Carbohydrates: 28.2g | Protein: 9.4g | Fat: 1.1g | Sodium: 264.5mg | Potassium: 673.27mg | Fiber: 7.3g | Sugar: 2.1g | Vitamin A: 776.48IU | Vitamin C: 6.98mg | Calcium: 73.8mg | Iron: 2.87mg