![]() When you're ready to make the beans, turn your Instant Pot on to the Saute setting.(I like to use the insert pot for my Instant Pot.) Let them soak for at least 4 hours, up to 18 hours. Put the black beans in a container and cover with a few inches of cool water.If you make one of my recipes, be sure to post it on social media and tag me at or #perrysplate so I can send you some love! ![]() It’s our favorite way to eat thee Mexican black beans.Īnother Instant Pot would be handy, right? And a stash of these beans in the freezer?ĭo you have any favorite black bean recipes? Leave me a comment, I’d love to hear! 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. All that citrus plays REALLY nicely together! These are totally delicious with my Shredded Chipotle Beef tacos and Instant Pot Cilantro-Lime Rice.Īlso great with my Chile-Lime Fish Taco Bowls. 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.Īdding a handful of fresh cilantro to these tender beans at the end gives it an extra boost of flavor, so don’t forget! What do you serve with Mexican-Style Instant Pot Black beans recipe? Stir them well and add a little more lime juice if you think it needs it. If you want thicker textured refried beans, don’t mash them completely. Sure! Just mash them with a potato masher when they’re finished pressure cooking. Can I make refried black beans out of these? Yes! Just add an extra 2 cups of water and cook it on high for 3-4 hours or low for 6-7 hours. ![]() This recipe would also work well with dry pinto beans Can I use a slow cooker instead? It’s AMAZING being able to pull these out of the fridge on Mexican nights. If I double this recipe and we eat some for dinner I usually end up with 3 full quart containers to freeze. 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). It works beautifully and it’ll feed a crowd easily. Yes! I’ve doubled this recipe many times. I find that when I let the natural release do it’s thing completely, the beans have a more silky smooth texture. You can use natural release to get rid of the steam slowly or wait 5-10 minutes and then release the pressure manually. I found that pinto beans need about 40 minutes, so if you swap out the beans, bump the time up and add another cup of broth. How long do you cook black beans in an Instant Pot?ģ0 minutes was perfect for this recipe. You’ll just need to increase the cooking time and liquid a little (see below). Sure! I’ve used pinto beans in a similar recipe. If you don’t want to use ANY chipotle whatsoever (WHHHYYY) then just add an extra teaspoon of smoked paprika for extra smokiness. Or you can add 1/4-1/2 teaspoon dried chipotle powder. ![]() You can use a teaspoon or two of the adobo sauce from the can if you want. 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. Is there a substitute for chipotle peppers in adobo sauce? I think a good Instant Pot Mexican-Style Black Beans recipe should be a staple if they work for you, too! I think everyone needs at least one delicious beans recipe.īy the way, these are easily made vegan by using vegetable broth! Sometimes I’ll use that label for recipe I post because it’s easier than saying “grain-free, dairy-free, naturally-sweetened”. Long story short - my site really isn’t strictly paleo, nor are we as a family. Good news! And honestly, beans have always been easier on my system than things like wheat, corn, and oats. I found that when I soak them AND high pressure cook dry beans, they felt a lot better in my stomach. They’re legumes.Īfter randomly acquiring 20+ pounds of pinto beans last year (long story), I began playing with them in my Instant Pot. I liked to use the term “paleo-ish” because it succinctly described our eating style - more or less grain-free, very low dairy, and natural sweeteners. We try to combine intuitive eating with knowledge of human nutritional requirements and, for us, it looks sort of paleo.Īnd you know what? A whole-food diet might look different for every person. I’ve been mulling over how I wanted to approach this topic, since my blog has had a somewhat firm “paleo” stance for the past several years. If you’ve been around here for a while you might be surprised to see a recipe for Instant Pot black beans.
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