Mexican Black Beans {Electric Pressure Cooker Recipe}
Make a pot of Mexican Black Beans in the Electric Pressure Cooker (i.e. Instant Pot) in just over an hour. This simple (no soaking required) recipe uses dry beans and is a perfect side dish or accompaniment to a meatless main dish.
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion diced (about 2 cups)
- 4 garlic cloves minced
- 2 cups (about 14.5 ounces) dry black beans rinsed and sorted
- 1 8-ounce can tomato sauce
- 3 ½ cups water
- ½ tablespoon chicken bouillon see note
- ½ teaspoon salt
- 2 tablespoons cumin
- 2 dried bay leaves
- ½ teaspoon oregano
- ¾ teaspoon thyme
Instructions
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Heat oil in Instant Pot using sauté function. Add diced onion and sauté for 2 to 3 minutes until onion is translucent. Add minced garlic and cook until aromatic.
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Add rinsed and sorted black beans, tomato sauce, water, chicken bouillon, salt, cumin, dried bay leaves, oregano, and thyme and give everything a good stir.
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Secure the lid and cook at high pressure for 35 minutes (see note). Let the pressure naturally release. Remove bay leaves, give the beans a quick stir, and serve. See note for serving ideas.
Recipe Notes
1. For this recipe (and many others) I use this chicken bouillon substitute.
2. We like to serve these Mexican Black Beans as a side dish for many Mexican-Inspired dishes. They are great with Nachos, in Burritos, Tacos or Taco Salad, or alongside this Mexican Rice.
3. Cooking time for this recipe is based on a 6-quart Instant Pot Duo, and may vary slightly depending on pressure cooker brand and size.
4. The best way to vary this recipe is to change up the spices. We've done all kinds of variations (e.g. Adding taco seasoning is really good). Feel free to experiment.
5. These beans freeze great. Just cool and pack into freezer bags and freeze for up to 3 months.