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Instant Pot Mexican Black Beans

Course: Side Dish
Cuisine: Mexican, North American
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 20 servings
Calories: 163kcal
Author: Lord Byron's Kitchen
A perfect side dish, or a great burrito filling, Instant Pot Mexican Black Beans are easy to make. They are very delicious and packed with everything good for you! 40 minutes start to finish!
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Ingredients

  • 2 pounds dry black beans, rinsed under cold running water
  • 6 cups water
  • 2 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried cilantro (if using fresh cilantro, chopped it and stir it into the beans after they are cooked)
  • 1/4 teaspoon cayenne pepper
  • limes, optional

Instructions

  • Rinse the beans under cold running water in a colander. Drain well.
  • Place all ingredients into an instant pot and stir well.
  • Place the lid on and lock into position. Ensure the steam release valve is closed.
  • Set to Pressure Cook at high pressure for 30 minutes.
  • When done, allow the pressure to release naturally for 20 minutes. Quick release the steam valve to get rid of any leftover pressure.
  • Remove the lid. Stir well.
  • Plate and garnish. Spritz with fresh lime if using. Serve immediately.

Nutrition

Calories: 163kcal | Carbohydrates: 30g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 703mg | Fiber: 7g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg