Chipotle Black Beans – Instant Pot Variation

chipotle pinto beans with tortilla chips and a sliced onion

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Chipotle Black Beans – Instant Pot Variation

This is a variation of our instant pot dried beans base recipe. In this chipotle black beans Instant Pot recipe, we teach you how to make flavorful, creamy black beans in a pressure cooker – no pre-soaking required!

Prep Time10

Cook Time55

Total Time1 5

Course: Main Dish, Side

Cuisine: Mexican, Vegetarian

Servings: cups

Calories: 200kcal

Ingredients

1 pound dry black beans (~2 cups)
1 Tablespoon extra virgin olive oil
1 small onion, diced (~1 cup)
3 garlic cloves, minced (~1 ½ teaspoons)
2 chipotle peppers in adobo, minced + 1 teaspoon adobo sauce
1 bay leaf
1 teaspoon kosher salt
6 cups water or low-sodium broth or stock (~1 inch above top of beans)
2 Tablespoons lime juice
Salt to taste
Chopped fresh cilantro

Instructions

Place beans in a colander and rinse under cold water. Pick out any rocks or beans that are broken or shriveled.
Set Instant Pot to sauté setting. Add oil. Once oil is simmering, add the onion and sauté until translucent, ~5 minutes. Add the garlic and sauté for 30 seconds, stirring frequently.
Add the beans, chipotle, bay leaf, salt, and water. Set Instant Pot to Bean/Chili setting and turn valve to seal. Pressure cook for 45 minutes.
Once cooked, allow pressure to naturally release for 10 minutes, then turn to release the pressure valve. Wait for the valve to drop before opening. Add lime juice, additional salt to taste, and fresh cilantro. Enjoy!

Notes

Rinse and sort the black beans in a colander before cooking in order to remove damaged beans and debris.

This recipe calls for 45 minutes of cooking time plus 10 minutes of natural release time. This will create creamy, tender beans. However, if you prefer firmer beans, decrease the cooking time to 40 minutes.

Nutrition