Chipotle Restaurant style Mexican black beans are easy and delicious to make using dried beans in the Instant Pot pressure cooker with No-soak and soak methods. Vegan, Gluten-free.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 35 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Mexican

Ingredients

  • 1 tablespoon olive oil
  • 1 bay leaf
  • 3 cloves garlic (minced)
  • 1 small onion (finely chopped)
  • 1 teaspoon red chilli powder ((or paprika))
  • 1 teaspoon ground cumin
  • 2 teaspoon oregano
  • salt (to taste)
  • 1 cup dry black beans (not soaked beforehand)
  • 2 cups water ((or vegetable broth))
  • juice of half lime
  • 2 tablespoons cilantro

Method

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Add oil and once it's hot, add bay leaf, minced garlic, and onions and saute till onions are soft and translucent.
  2. Add red chili powder, ground cumin, oregano, salt and saute for few seconds.
  3. Next, add black beans and water or vegetable broth and give a quick stir. Deglaze the pot ie make sure there are no food particles sticking to the pot to avoid burn alerts.
  4. Close the lid on the pot, and turn the pressure valve to SEALING position. Set the pot to “BEAN/CHILI” Mode and set the timer to 40 minutes. OR (20 minutes for beans soaked overnight).
  5. Once the pot beeps, Allow for natural pressure release for at least 15-20 minutes.
  6. Add fresh cilantro/coriander leaves, lime juice. Stir well to combine.
  7. Serve this instant pot Mexican black beans as a side or inside burritos or tacos!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.