Cooking dry beans used to be a laborious project, but with this Instant Pot black beans recipe you can have them done so quickly! And no simmering pots to watch on the stove!

If you’re looking for a Mexican inspired black beans recipe, you MUST try this one. It’s richly flavored with chipotles, oranges, and smoky spices. Lots of smoky, citrusy goodness to serve alongside your Mexican meals!

This recipe makes quite a bit of beans, but guess what? They freeze BEAUTIFULLY. Pack up the leftovers into freezer-safe containers and your future self will thank you later.

Ingredients

• Dried black beans
• Coconut or avocado oil
• Onion
• Bell pepper
• Jalapeno pepper
• Garlic
• Tomato sauce
• Chicken or vegetable broth
• Chili powder
• Sea salt
• Ground cumin
• Dried oregano
• Smoked paprika
• Black pepper
• Orange – juice and zest
• Chipotle pepper
• Cilantro
• Lime juice

How to Make Black Beans in Instant Pot

1. Put the black beans in a container and cover with a few inches of cool water. Let them soak for at least 4 hours, up to 18 hours. (I like to use the insert pot for my Instant Pot.)
2. When you’re ready to make the beans, turn your Instant Pot on to the Saute setting. Add the coconut oil.
3. When the oil has heated, add the onions, bell pepper, and jalapeno. Cook for 3-4 minutes until the onion has softened. Add the garlic and cook for another minute or so.
4. Add the tomato sauce, broth, chili powder, salt, cumin, oregano, smoked paprika, black pepper, orange juice & zest, and chipotle pepper. Add the black beans and give it a good stir.
5. Put the lid on the cooker and move the steam valve to the “Sealing” position. Cook at high pressure for 30 minutes.
6. When the pressure cycle has ended, release the steam manually.
7. Stir in the cilantro and the lime juice. Taste, and add more salt if you think it needs it.
8. Serve alongside your favorite Mexican dishes or just ladle some into a bowl and go to town.

Pressure Cooker Black Beans Recipe Substitutions

Do I have to put a jalapeno in there?

Well, no.

But every little bit of flavor helps the overall recipe taste great.

If you’re worried about spiciness, just remove the seeds and most of the inner, white membranes. The chipotle pepper will add more spiciness than a seeded jalapeno, though.

I love this particular blend of spices — smoked paprika, chili powder, cumin, and oregano. Mmmm. All simple ingredients and all good things. You could add a couple of bay leaves, too, if you want.

The bell peppers and onions give these cooked beans a little more oomph, but the real star of this is the orange zest and chipotle pepper.

It’s easy to throw these together, too! Watch and see!

Is there a substitute for chipotle peppers in adobo sauce?

If you’re worried about the heat level, the chipotle pepper IS spicy, but one pepper in a pot of beans won’t make it intolerable. My kids still ate them. 

You can use a teaspoon or two of the adobo sauce from the can if you want.

Or you can add 1/4-1/2 teaspoon dried chipotle powder.

If you don’t want to use ANY chipotle whatsoever (WHHHYYY) then just add an extra teaspoon of smoked paprika for extra smokiness.

Can I use a different kind of bean?

Sure! I’ve used pinto beans in a similar recipe. You’ll just need to increase the cooking time and liquid a little (see below).

Can you double Instant Pot black beans?

Yes! I’ve doubled this recipe many times. It works beautifully and it’ll feed a crowd easily.

Can I use a slow cooker instead?

Yes! Just add an extra 2 cups of water and cook it on high for 3-4 hours or low for 6-7 hours. 

Can I make refried black beans out of these?

Sure! Just mash them with a potato masher when they’re finished pressure cooking. If you want thicker textured refried beans, don’t mash them completely. Stir them well and add a little more lime juice if you think it needs it.

You can take it step further and make black bean soup by pureeing the whole thing and adding a 1-2 cups water or more chicken broth to thin if out, if needed.

Adding a handful of fresh cilantro to these tender beans at the end gives it an extra boost of flavor, so don’t forget!

How to Serve Instant Pot Black Beans

These are totally delicious with my Shredded Chipotle Beef tacos and Instant Pot Cilantro-Lime Rice.

Also great with my Chile-Lime Fish Taco Bowls. All that citrus plays REALLY nicely together!

Sometimes I make these beans and some rice and roast some sweet potatoes with my Sweet Potato Fry Seasoning and let the kids make burrito bowls with toppings, sour cream, and a handful of tortilla chips. It’s our favorite way to eat thee Mexican black beans.

Another Instant Pot would be handy, right? And a stash of these beans in the freezer?

Storage

Can you freeze black beans?

100% yes. 

If you make a big batch, put the leftovers in a freezer-safe airtight container (I love these BPA-free Reditainer deli containers from Amazon).

If I double this recipe and we eat some for dinner I usually end up with 3 full quart containers to freeze. It’s AMAZING being able to pull these out of the fridge on Mexican nights.

Do you have any favorite black bean recipes? Leave me a comment, I’d love to hear!

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Black Bean Instant Pot Recipe FAQs

Continue to Content

Black Beans Pressure Cooker Recipe

Yield: Serves 10-12

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 6 hours

Total Time: 7 hours

Chipotle and orange give these smoky black beans a unique flavor that pairs well with any Latin style dish!

Print

Ingredients

• 1 pound dried black beans
• 2 Tablespoons coconut or avocado oil
• 1 large onion, diced small
• 1 bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 2 cloves garlic, minced or grated
• 8 ounces tomato sauce
• 2 cups chicken or vegetable broth
• 1 Tablespoon chili powder
• 2 teaspoons sea salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Juice and zest from 1 navel orange
• 1 diced chipotle pepper, from a can of chipotles in adobo sauce
• 1/2 cup fresh chopped cilantro
• Juice from 1 lime

Instructions

1. Put the black beans in a container and cover with a few inches of cool water. Let them soak for at least 4 hours, up to 18 hours. (I like to use the insert pot for my Instant Pot.)
2. When you're ready to make the beans, turn your Instant Pot on to the Saute setting. Add the coconut oil.
3. When the oil has heated, add the onions, bell pepper, and jalapeno. Cook for 3-4 minutes until the onion has softened. Add the garlic and cook for another minute or so.
4. Add the tomato sauce, broth, chili powder, salt, cumin, oregano, smoked paprika, black pepper, orange juice & zest, and chipotle pepper. Add the black beans and give it a good stir.
5. Put the lid on the cooker and move the steam valve to the "Sealing" position. Cook at high pressure for 30 minutes.
6. When the pressure cycle has ended, release the steam manually.
7. Stir in the cilantro and the lime juice. Taste, and add more salt if you think it needs it.
8. Serve alongside your favorite Mexican dishes or just ladle some into a bowl and go to town.

Recommended Products

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  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

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