If you choose to purchase one of the items, I will receive a very small commission on the product and does not increase the price. The affiliate links below will allow you to see the product on. What You’ll Need To Make This Recipe ? Equipment Serving suggestions are provided in this recipe so that you can enjoy these beans to the maximum! Recipe variations have been included in case you want to mix things up or try something new to keep things interesting for yourself and the family. I’ve been making Instant Pot Mexican Black Beans for the family for years which means that you can trust that I’m guiding you all the way. You don’t need to scroll too far before coming across helpful recipe tips and tricks to make this black bean dish stress-free and enjoyable. Once you’ve prepared and added the ingredients to the Instant Pot, there’s nothing left for you to do other than step aside and allow your trusty cooking appliance to work its magic! Most of the ingredients used in this recipe are likely to already be in your pantry (especially if you love Mexican cuisine), and if not, are readily accessible in your local grocery store.
There’s no way that you’ll get lost along the way. This Instant Pot Mexican Black Beans recipe includes step-by-step instructions with photos for making the dish from scratch. Double the recipe to feed a crowd or store half of these tender beans to use in other recipes that call for canned black beans. Make a big batch of these flavorful beans for the best side dish for taco night or when throwing a Cinco de Mayo party! These Instant Pot Mexican Black Beans burst with flavor, are incredibly healthy tender black beans, and are very easy to make! Serve these Instant Pot Black Beans with your favorite Pulled Pork Tacos, Tex-Mex Enchiladas, or other Mexican Recipes, and I’m sure it will become one of your favorite Instant Pot Recipes. Super flavorful, soft, and budget-friendly – what else could you want?! These no-soak beans are also a great source of fiber, sure to be a welcome addition to tacos, burritos or burrito bowls, nachos, or any Mexican meal! Shredded cheese, such as Cheddar, Monterey Jack, or Pepper Jack.Instant Pot Mexican Black Beans are protein-rich, vegan, and gluten-free!.So plan on about 30 minutes from start to finish. The pot takes several minutes to reach pressure. This recipe requires only 10 minutes under pressure. Once you’ve scraped the bottom of the pot, go ahead and add the remaining ingredients. Using a wooden spoon, scrape the bottom of the pot to remove any cooked-on bits of meat or onions. To avoid getting a “burn” notice, add about 1/4 cup of chicken broth to the pot after you cook the onions. This step removes the sharpness from the onions and garlic. Cook the onions and garlic for about two minutes. (Using grease strainer is the easiest way to do this.) Use the saute setting to brown the meat right in your pressure cooker. If you follow a corn-free diet, skip the corn. Dried black beans would take too long to cook and the rice and meat would be overcooked by the time the beans were done.įrozen corn adds a nice flavor and texture to these bowls.
Some folks wonder why I use canned beans in a pressure cooker recipe. You’ll notice the recipe calls for canned black beans. Just note, however, that if the salsa you use is thin, it can make the rice mushy. It’s a simple salsa that adds lots of flavor. If you want to add a spicy kick to the recipe, add a little chipotle powder or, for a really spicy kick, add a pinch of cayenne pepper.įor this recipe, I use the same Chi-Chi’s salsa as I did in my chicken burrito bowls. It’s loaded with flavor but not a lot of heat. They contain both salt and a thickener which adds an odd consistency to this recipe. And if you make homemade chicken stock, you can use it in this recipe! Simply replace the broth with your stock.Ĭhili powder brings a lot of flavor without bringing a lot of heat to this recipe. You get to control how much salt you add instead of leaving that up to the broth manufacturer. Some folks ask why I suggest a low sodium broth when I call for adding salt to the recipe. Use low sodium or no-sodium chicken broth. Don’t replace it with either instant rice (you’ll get mushy rice) or brown rice (the brown rice won’t cook in five minutes). Like my original burrito bowls, this recipe calls for long-grain white rice. (Want a chicken-based bowl? Use this recipe for Instant Pot Chicken Burrito Bowls!) Don’t want to use ground beef? No problem! Use ground turkey instead. Inspired by classic ground beef tacos, this recipe calls for lean ground beef. They’re loaded with flavor and only take 10 minutes to cook in the Instant Pot. Inspired by classic beef tacos, these tasty bowls are made with ground beef, black beans, rice, and salsa.