This Instant Pot Black Beans recipe is “Abuela” Approved.
Today’s Best Recipe is Instant Pot Black Beans.
Decades ago, I experienced an Abuela. She was pint-sized, had the greenest eyes, often smiled, and, oh, man! Could she cook.
The drawback was she only spoke Spanish.
It was a good arrangement. She cooked, and I showed up and ate.
Then came Thanksgiving and food delegations.
I cannot remember the specifics, like whether I volunteered or it was assigned, but I was bringing the Black Beans…for 70 people.
I was on my own.
I’m going to share the recipe.
It can be eaten as a bowl of soup, Morros (mix it into the rice), black bean dip (simmer until no longer soupy), you can even use leftovers to make black bean burgers!
Did I mention when pressure-cooking beans, there is no soaking?
And you still get flavorful beans!
The only thing that’s changed is modern cooking appliances, like the Instant Pot.
Cooking time has gone from 2 hours to 35 minutes.
That’s a game-changer right there.
It should also be noted that when I walked in with the huge pot of these black beans, Abuela told my husband,
“La Gringa cree que puede haer frijoles negros.“
When translated, is, “The American thinks she can make black beans?”
Then after several samplings, she said, “Not bad. Not bad.”
You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker Black Beans!
These are also delicious Cuban Black Beans cooked the traditional way, on the stove.
Here is the Instant Pot Black Beans Recipe: Abuela Approved
Instant Pot Black Beans Recipe Ingredients:
- 1 lb. black beans
- 1 large green bell pepper, seeded and chopped
- 1 medium onion, peeled and chopped
- 8 sprigs of coriander (you can use cilantro)
- 1 teaspoon dried oregano
- 2 Bay Leaves
- 1/4 pound salt pork, quartered (or ham hocks)
- 14 ounce can of diced tomatoes
- 1/4 cup white, distilled vinegar
- 1 teaspoon sugar
- 32 ounces chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 green bell peppers, seeded and cut into thin strips
- 1 large onion, cut into thin strips
- 3 Tablespoons Olive Oil
- 1 Clove Garlic, minced
Instant Pot Black Beans Recipe Directions:
Place the dry beans in a large colander. Rinse them thoroughly under cold water as you pick through the beans, removing any damaged, misshapen beans. Once you’ve rinsed the beans, place them in the pressure cooker.
Add all ingredients, except vinegar, sugar, and sofrito, to Instant Pot.
Chicken Stock should cover the beans to a depth of 1.5 inches above the beans–you may need more or less water by this measurement.
Place lid on Instant Pot
Close the vent, set it to manual high pressure, and set the cooking time to 25 minutes.
While the beans are cooking, add all sofrito ingredients to the pan and cook until onions and peppers are soft.
When the Instant Pot timer beeps, let it rest on natural release for 10 minutes.
Quick Release pressure by turning the valve to vent to release the rest of the pressure.
Once depressurized, remove the lid.
Add sofrito to beans and stir well.
Add vinegar and sugar to beans and stir well.
Mash some of the beans against the Instant Pot and stir to make it thicker.
Serve and enjoy.
This is sure to be one of your favorite black bean recipes and it’s so easy in the Instant Pot pressure cooker.
Make Black Beans Refried Beans:
Follow all steps above, but at the end:
- Remove the bay leaves. Reserve 2 cups of the bean liquid (bean broth) in a bowl or measuring cup, then drain the excess liquid. Return the black beans to the instant pot or a large bowl. The easiest way is using an immersion blender or potato masher to puree the beans to desired consistency–adding the reserved liquid slowly as needed. (A blender and small batches of beans can be used; however, please remember to allow the beans to cool to avoid splatter and possible injury). Voila! You have refried black beans.
You’ll also love our recipe for Instant Pot Refried Beans made from scratch with dry pinto beans.
When you’re finished, why not give your Instant Pot a deep clean.
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Chicken con Queso