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Overhead view of a large bowl of black beans topped with chopped onions and sliced jalapeños with a red napkin in the background along with cilantro, a small white bowl of white cheese, and a small bowl of chopped jalapeños.

Instant Pot Black Beans Recipe

Making delicious Black Beans is easy when you use an Instant Pot. No soaking required, and they taste delicious. Pair them with enchiladas or tacos for a Mexican dinner.
Course Side Dishes
Cuisine Mexican
Keyword Instant Pot Black Beans, Mexican Black Beans
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 221kcal


  • 1 pound dried black beans cleaned and rinsed
  • 5 cups water
  • 1 tablespoon salt
  • 2 bay leaves
  • 1/2 onion cut into 2 inch pieces
  • 3 garlic cloves minced
  • 1 jalapeño halved
  • 1 bunch cilantro chopped
  • 1/2 cup queso fresco for serving, optional


  • Place the black beans, water, salt, bay leaves, onion pieces, garlic, and jalapeno in the instant pot.
  • Set the bean button and turn the time to 40 minutes.
  • When the time is finished, allow to slow release for 15 minutes, then do a quick release.
  • Add cilantro and queso to the top of the dish before serving.



Double It. This recipe can easily be doubled to feed a larger crowd or for you to store half in the freezer for later use. Always make sure that you allow the cooked black beans to completely cool before storing in an airtight container or Ziploc bag. 
Versatile. Instant Pot Mexican Black Beans make delicious refried beans or can be turned into a soup by adding extra water! 
Side Dish or App. You can enjoy these Instant Pot Mexican Black Beans as a side dish to grilled meats, as a topping or filling for tacos and nachos, or as tasty party appetizers with an avocado cilantro sauce! 
Make Ahead. You can prepare elements of this dish ahead of time to store in separate airtight containers in the refrigerator overnight, saving you some time and cleanup the following day. 
Water Ratio. The usual black beans to water ratio for the Instant Pot is 1 part black beans to 2 parts water. Since this recipe calls for 1 pound (2 cups) of black beans, I’ve added just over double that in water. You can either increase or decrease the water by ¼-½ cup to increase or decrease the level of sauciness  in this dish based on preference. 


Calories: 221kcal | Carbohydrates: 37g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 940mg | Potassium: 870mg | Fiber: 9g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 3mg